There’s something unbelievably comforting about a tray of golden, cheesy stuffed shells fresh from the oven. These Hearty Jumbo Shells Stuffed with Savory Beef and Cheese transform ordinary weeknight cooking into a warm family ritual. With tender pasta pillows brimming with seasoned ground beef, creamy ricotta, and oozy mozzarella, each bite delivers that perfect harmony of flavors you crave. I still remember the first time I made this for my in-laws—watching their eyes light up as they tasted the rich, meaty filling nestled inside those oversized shells was priceless. It quickly became our go-to for gatherings, potlucks, or simply when we needed a little extra comfort on a chilly evening.
This beginner-friendly recipe comes together in no time: about 30 minutes of prep, 35 minutes baking, and a quick 10-minute rest before diving in. You’ll end up with roughly six generous servings, each around 450 calories—a hearty meal that feels indulgent yet balanced. The combination of savory ground beef, tangy marinara sauce, and the trio of ricotta, mozzarella, and Parmesan cheeses makes every forkful a celebration of classic Italian flavors. Whether you’re planning a cozy family dinner, a laid-back Sunday lunch, or an impressive dish to share with friends, these stuffed shells have got you covered. So let’s roll up our sleeves, gather our ingredients, and get ready to create a dinner that’s as fun to assemble as it is delicious to eat.
KEY INGREDIENTS IN STUFFED SHELLS WITH GROUND BEEF
Before diving into the kitchen, let’s highlight the star players of this recipe. Each ingredient contributes its unique texture, flavor, and aroma, building layers of savory goodness that make these stuffed shells truly irresistible.
- Jumbo Pasta Shells
These oversized shells are the perfect vessel for holding a generous amount of filling. Their sturdy shape ensures they don’t break apart during baking and cradle the beef-cheese mixture beautifully.
- Ground Beef
The heart of the filling, ground beef adds a rich, meaty flavor and satisfying protein kick. Browning it properly creates those delightful caramelized bits that deepen the overall taste.
- Olive Oil
A splash of olive oil prevents sticking and helps sauté the onions and garlic until they’re soft and fragrant, forming the aromatic base of the filling.
- Onion
Chopped onion brings sweetness and texture. When softened, it melds seamlessly with garlic and beef, adding depth without overpowering the dish.
- Garlic Cloves
Minced garlic infuses a warm, pungent note that complements both meat and cheese. Just a minute in the pan unlocks its full aromatic potential.
- Egg
Lightly beaten egg acts as a binder, ensuring the ricotta, cheeses, and meat come together into a firm, cohesive filling that stays put inside each shell.
- Ricotta Cheese
Creamy ricotta delivers a mild, slightly sweet flavor and silky texture, balancing the savory beef and tangy marinara.
- Mozzarella Cheese
Shredded mozzarella melts into gooey strands, creating that coveted cheesy pull in every bite. We split it into two portions: one for mixing in and one for topping.
- Parmesan Cheese
Nutty and salty, grated Parmesan adds a sharp, punchy finish that elevates the overall cheesiness and offers a hint of umami.
- Dried Italian Seasoning
A blend of herbs like oregano, basil, and thyme brings authentic Italian flair. It weaves herbal notes into the meat-cheese filling for a balanced flavor profile.
- Salt and Pepper
Simple yet essential, salt enhances all flavors while freshly ground pepper provides a subtle heat and aromatic kick.
- Marinara Sauce
This vibrant tomato sauce coats the baking dish and the shells, keeping everything moist and lending a bright, tangy contrast to the richness of the filling.
- Fresh Basil or Parsley
Used as an optional garnish, chopped fresh herbs add a pop of color and a final burst of freshness that ties the dish together.
HOW TO MAKE STUFFED SHELLS WITH GROUND BEEF
Let’s walk through this recipe step by step. Whether you’re cooking for a crowd or treating yourself to a cozy solo dinner, these instructions will guide you to perfectly cooked, flavor-packed stuffed shells.
1. Preheat the oven to 350°F (175°C). This ensures it reaches the ideal temperature by the time you’re ready to bake, giving the cheese a chance to melt evenly and form that golden crust.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain them carefully and set aside on a baking sheet to cool slightly so they’re easier to handle.
3. In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute, releasing its aromatic oils without burning.
4. Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spoon as it cooks, about 5–7 minutes. Drain any excess fat to keep the filling moist but not greasy.
5. In a large mixing bowl, combine the cooked beef and onion mixture with ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, dried Italian seasoning, salt, and pepper. Mix until well blended, ensuring every spoonful is evenly seasoned.
6. Spread about ½ cup of marinara sauce over the bottom of a 9×13 inch baking dish. This layer prevents sticking and infuses flavor into the shells from below.
7. Stuff each pasta shell with the beef-cheese mixture, using a small spoon to press it in, and arrange the filled shells snugly in the prepared baking dish.
8. Pour the remaining marinara sauce evenly over the stuffed shells, making sure every shell is bathed in sauce. Sprinkle the remaining mozzarella cheese on top for a bubbly, golden finish.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the filling to heat through.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden on top. This step gives that irresistible, slightly crisp layer of cheese.
11. Remove from oven and let the stuffed shells cool for a few minutes before serving. Garnish with chopped fresh basil or parsley, if desired, to add a vibrant touch.
SERVING SUGGESTIONS FOR STUFFED SHELLS WITH GROUND BEEF
After all that baking and bubbling cheese, it’s time to think about pairings and presentation. These stuffed shells shine brightest when complemented by sides and garnishes that enhance their hearty, Italian-inspired character. Whether you’re plating for a weeknight family dinner or setting out a buffet spread, these suggestions will help you serve your creation in style.
- Serve with warm garlic bread brushed with butter, minced garlic, and a sprinkle of Parmesan. The crunchy exterior and soft, buttery interior are perfect for soaking up extra marinara sauce.
- Pair with a crisp Caesar salad or mixed greens tossed in a zesty vinaigrette. The refreshing crunch and tangy dressing cut through the richness of the cheese and beef.
- Offer a glass of Chianti or your favorite red wine alongside each plate. The fruity, tannic notes of the wine complement the savory meat and tomato sauce beautifully.
- Top each shell with a drizzle of extra-virgin olive oil and a few shaved Parmesan curls just before serving. This elevates the dish with a glossy finish and a final burst of umami.
HOW TO STORE STUFFED SHELLS WITH GROUND BEEF
If you’re lucky enough to have leftovers, proper storage will ensure they taste just as delicious the next day—or even weeks later. Here’s how to keep your stuffed shells fresh, flavorful, and ready for a quick reheat whenever hunger strikes.
- Refrigerate in an airtight container: Transfer cooled shells into a sealed container and store in the fridge for up to 3–4 days. This keeps moisture locked in and prevents them from drying out.
- Freeze for long-term storage: Arrange unbaked or cooked shells in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.
- Reheat gently: For refrigerated portions, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. For a single serving, microwave on medium power in 30-second intervals to keep the cheese from becoming rubbery.
- Label and date: Always add a sticker with the date you stored the shells. This simple habit helps you rotate meals and ensures you enjoy them at their peak flavor.
CONCLUSION
Bringing this recipe for Stuffed Shells with Ground Beef into your kitchen means delivering a taste of home-cooked Italian comfort without spending hours over the stove. From boiling those jumbo shells to mixing up the savory beef-and-cheese filling, and finally watching the cheese melt into a golden blanket, you’ve guided every step. The result is a dish that checks all the boxes: approachable for beginners, rich with classic flavors, and versatile enough to serve at a casual family meal or a more formal gathering. And with only about 30 minutes of prep, 35 minutes of baking, and a brief 10-minute rest, you’ll be enjoying dinner in just over an hour.
Feel free to print this article and save it in your recipe binder for a reliable weeknight winner. You’ll also find a handy FAQ below to answer any lingering questions about substitutions, timing tweaks, or ingredient swaps. If you give this recipe a try—or if you have tips from your own kitchen experiments—please leave a comment. I love hearing your feedback, stories, and creative twists. Whether you’re seeking advice on achieving the perfect cheese pull or want to share how adding spinach turned out, your questions and insights help our cooking community grow. Happy cooking!
Stuffed Shells with Ground Beef
Description
Experience the comforting flavors of jumbo pasta shells filled with a rich beef and cheese mixture, topped with marinara and melted mozzarella—a perfect family dinner!
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C).
-
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
-
In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute.
-
Add the ground beef to the skillet and cook until browned. Break it into small pieces with a spoon, about 5-7 minutes. Drain excess fat if necessary.
-
In a large mixing bowl, combine the cooked ground beef and onion mixture, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well blended.
-
Spread about 1/2 cup of marinara sauce over the bottom of a 9x13 inch baking dish.
-
Stuff each pasta shell with the beef and cheese mixture and place it in the prepared baking dish.
-
Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly covered. Sprinkle the remaining mozzarella cheese on top.
-
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
-
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
-
Remove from oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired.
Note
- You can prepare the stuffed shells a day in advance and refrigerate them. Just bake them a little longer if taken directly from the fridge.
- For added flavor, try using a mixture of ground beef and ground pork.
- Feel free to add spinach or sautéed mushrooms to the filling for a vegetable boost.
- Serve with garlic bread and a side salad for a complete meal.
