Classic Beef Stuffed Shells

When you’re craving a hearty, satisfying meal that brings everyone to the table, Beef Stuffed Shells are always a winning choice. This comforting baked pasta dish combines tender jumbo pasta shells with a savory ground beef filling, rich marinara sauce, and gooey melted mozzarella cheese. It’s one of those timeless recipes that feels both elegant enough for guests and simple enough for a weeknight dinner.Stuffed shells have become a favorite because they’re easy to customize while delivering restaurant-quality flavor at home. The large pasta shells hold generous amounts of filling, making every bite rich, cheesy, and satisfying. Ground beef adds a savory depth that pairs perfectly with Italian herbs, tomato sauce, and creamy cheese.One of the best things about this recipe is that it can be prepared ahead of time. Assemble everything in your baking dish, cover, and refrigerate until you’re ready to bake. This makes it ideal for meal prep, holiday gatherings, or busy evenings when you want dinner ready with minimal effort.For the filling, use lean ground beef cooked with onion, garlic, Italian seasoning, salt, black pepper, and a little parsley. Mixing the cooked beef with ricotta cheese, Parmesan, and a little mozzarella creates a creamy, flavorful filling that stays moist while baking.The marinara sauce is equally important. Choose a high-quality store-bought marinara or make your own using tomatoes, garlic, olive oil, onion, basil, oregano, and a pinch of sugar. Spread a layer of sauce on the bottom of the baking dish before arranging the stuffed shells to prevent sticking and keep everything juicy.Cooking the pasta properly is another key step. Boil the shells until just al dente since they will continue cooking in the oven. Overcooked shells can tear while stuffing, so handle them gently after draining.Once filled, arrange the shells in the baking dish, spoon extra marinara over the top, and sprinkle generously with shredded mozzarella and Parmesan cheese. Baking everything together allows the flavors to blend while creating a bubbly, golden cheese topping that everyone loves.These stuffed shells pair wonderfully with garlic bread, Caesar salad, roasted vegetables, or a simple green salad. They’re filling enough to stand alone but also work beautifully as part of a larger Italian-inspired meal.Storage is easy too. Leftovers keep well in the refrigerator for up to four days and reheat beautifully in the microwave or oven. You can also freeze the assembled shells before baking, making them perfect for future meals.Whether you’re cooking for family dinner, entertaining friends, or preparing meals ahead of time, these Beef Stuffed Shells deliver rich flavor, comforting texture, and satisfying portions every single time. Once you make them, they’ll quickly become one of your favorite homemade pasta recipes.

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Classic Beef Stuffed Shells

Author: Nikil Tudu Cuisine: American Courses: Main Course

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 190  C Servings: 6 Estimated Cost: $ 18 Calories: 520

Best Season: All Seasons

Description

These Classic Beef Stuffed Shells are the ultimate comfort food for busy weeknights or family dinners. Tender jumbo pasta shells are filled with a flavorful mixture of seasoned ground beef, cheese, and herbs, then baked in a rich marinara sauce until bubbly and golden. Every bite is cheesy, hearty, and packed with authentic Italian-inspired flavor that everyone will love.

Ingredients

Scale

1/2x 1x 2x 3x

• 20 pieces jumbo pasta shells cooked al dente
• 500 g ground beef lean
• 2 cups ricotta cheese whole milk
• 1 ¹⁄₂ cups mozzarella cheese shredded
• ¹⁄₂ cup Parmesan cheese grated
• 2 cups marinara sauce divided
• 1 tbsp olive oil extra virgin
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 tsp Italian seasoning dried
• ¹⁄₂ tsp salt or to taste
• ¹⁄₂ tsp black pepper freshly ground
• 2 tbsp fresh parsley chopped plus extra for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1 cup of marinara sauce evenly across the bottom.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to the package instructions. Drain, rinse with cold water, and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
4. Add the ground beef to the skillet. Cook until browned, breaking it into small crumbles. Drain any excess fat.
5. Season the beef with Italian seasoning, salt, and black pepper. Remove from the heat and let it cool for 5 minutes.
6. In a large bowl, combine the cooked beef, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and chopped parsley. Mix until evenly combined.
7. Spoon the beef and cheese filling into each cooked pasta shell using a spoon or piping bag.
8. Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish.
9. Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
12. Let the stuffed shells rest for 10 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan cheese, then serve warm.

Note

Cook the pasta shells until al dente to avoid tearing. Let the dish rest for 10 minutes before serving. Garnish with fresh parsley and Parmesan cheese for extra flavor. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.