There’s something undeniably comforting about a dish of baked stuffed shells fresh out of the oven. The golden, bubbling cheese, the rich, hearty filling, and the perfectly cooked pasta all come together to create a meal that feels like a warm hug. Stuffed shells are a classic Italian-American dish that has found a place at many family dinner tables, often appearing at Sunday gatherings, special occasions, or just when you’re craving a cozy, homemade meal.
I remember the first time I made stuffed shells for my family. I had always been a little intimidated by the idea of stuffing pasta—would the shells fall apart? Would they be too hard to fill? But as soon as I started, I realized how simple and fun the process actually is. And when I pulled that bubbling dish out of the oven, the smell alone was enough to make everyone rush to the table.
This stuffed shells recipe is packed with flavor, combining tender pasta shells with a delicious ground beef filling, creamy ricotta, and gooey melted cheese. It’s the perfect balance of savory, cheesy, and satisfying. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to impress.
Why You’ll Love This Recipe
- Comforting and satisfying – This dish is the definition of comfort food, with rich flavors and creamy textures that make every bite irresistible.
- Easy to make ahead – You can prep the shells in advance and bake them when you’re ready, making this a great option for busy nights.
- Perfect for feeding a crowd – This recipe makes a generous amount, making it ideal for family dinners or potlucks.
- Customizable – Swap out the ground beef for turkey or even a vegetarian filling, or add extra veggies to make it your own.
Ingredients You’ll Need
For the Shells and Filling:
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
For the Sauce:
- 2 cups marinara sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
For Topping:
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How to Make Stuffed Shells with Ground Beef
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are just al dente. Be careful not to overcook them, as they will continue to soften when baked. Once cooked, drain and rinse them under cold water to stop the cooking process. Set them aside on a tray so they don’t stick together.
Step 2: Prepare the Beef Filling
In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula as it browns. Once it starts to cook through, add the chopped onion and garlic. Cook for another 3-4 minutes until the onion is soft and translucent. Season with Italian seasoning, salt, and black pepper. Remove the skillet from heat and let the mixture cool slightly.
Once the beef mixture has cooled, transfer it to a large mixing bowl. Add the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Stir until everything is well combined.
Step 3: Prepare the Sauce
In a small bowl, mix the marinara sauce with garlic powder, dried oregano, and red pepper flakes. This simple step adds extra depth of flavor to the dish.
Step 4: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce on the bottom of a large baking dish.
Using a spoon or a piping bag, carefully fill each cooked shell with the beef and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish. Once all the shells are filled, pour the remaining marinara sauce over the top, ensuring they are evenly covered.
Step 5: Add Cheese and Bake
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed shells. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Step 6: Serve and Enjoy
Once the stuffed shells are out of the oven, let them sit for a few minutes before serving. Garnish with fresh basil for a pop of color and added flavor. Serve with a side of garlic bread or a fresh salad for a complete meal.
Helpful Tips
- Don’t overcook the shells – Slightly undercooking the pasta ensures they hold their shape and don’t become too soft while baking.
- Use a piping bag for easy filling – If you find stuffing the shells with a spoon too tricky, try using a piping bag or a resealable plastic bag with the corner cut off.
- Let the filling cool before stuffing – This prevents the cheese mixture from becoming too runny.
- Customize your filling – Add sautéed spinach, mushrooms, or even chopped zucchini for extra veggies.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal, Nut-Free
Notes
- If you have leftovers, they taste even better the next day as the flavors meld together.
- This recipe is freezer-friendly. Simply assemble the dish, cover tightly with foil, and freeze before baking. When ready to eat, bake directly from frozen, adding extra time as needed.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
Note: Nutrition values are estimates and may vary based on ingredients used.
Frequently Asked Questions
Can I make stuffed shells ahead of time?
Yes! You can assemble the stuffed shells up to a day in advance, cover them tightly, and refrigerate until ready to bake.
How do I freeze stuffed shells?
To freeze, prepare the shells and place them in the baking dish without baking. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, remove the plastic wrap, cover with foil, and bake at 375°F, adding 15-20 minutes to the baking time.
What can I serve with stuffed shells?
Garlic bread, a fresh green salad, or roasted vegetables make great side dishes.
Can I use a different meat?
Absolutely! Ground turkey or chicken are great alternatives to beef. You can also make it vegetarian by replacing the meat with mushrooms or spinach.
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Conclusion
There’s nothing quite like a pan of homemade stuffed shells to bring people together. Whether you’re making this for a family dinner, a holiday gathering, or meal prep for the week, this recipe is a guaranteed hit. The rich, cheesy filling paired with savory beef and tangy marinara sauce makes each bite pure comfort. Give this recipe a try, and don’t forget to let me know how it turns out!
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The Best Stuffed Shells with Ground Beef
Description
There’s something undeniably comforting about a dish of baked stuffed shells fresh out of the oven. The golden, bubbling cheese, the rich, hearty filling, and the perfectly cooked pasta all come together to create a meal that feels like a warm hug. Stuffed shells are a classic Italian-American dish that has found a place at many family dinner tables, often appearing at Sunday gatherings, special occasions, or just when you’re craving a cozy, homemade meal.
I remember the first time I made stuffed shells for my family. I had always been a little intimidated by the idea of stuffing pasta—would the shells fall apart? Would they be too hard to fill? But as soon as I started, I realized how simple and fun the process actually is. And when I pulled that bubbling dish out of the oven, the smell alone was enough to make everyone rush to the table.
This stuffed shells recipe is packed with flavor, combining tender pasta shells with a delicious ground beef filling, creamy ricotta, and gooey melted cheese. It’s the perfect balance of savory, cheesy, and satisfying. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to impress.
Ingredients
For the Shells and Filling:
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
For the Sauce:
- 2 cups marinara sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
For Topping:
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are just al dente. Be careful not to overcook them, as they will continue to soften when baked. Once cooked, drain and rinse them under cold water to stop the cooking process. Set them aside on a tray so they don’t stick together.
In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula as it browns. Once it starts to cook through, add the chopped onion and garlic. Cook for another 3-4 minutes until the onion is soft and translucent. Season with Italian seasoning, salt, and black pepper. Remove the skillet from heat and let the mixture cool slightly.
Once the beef mixture has cooled, transfer it to a large mixing bowl. Add the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Stir until everything is well combined.
In a small bowl, mix the marinara sauce with garlic powder, dried oregano, and red pepper flakes. This simple step adds extra depth of flavor to the dish.
Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce on the bottom of a large baking dish.
Using a spoon or a piping bag, carefully fill each cooked shell with the beef and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish. Once all the shells are filled, pour the remaining marinara sauce over the top, ensuring they are evenly covered.
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed shells. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Once the stuffed shells are out of the oven, let them sit for a few minutes before serving. Garnish with fresh basil for a pop of color and added flavor. Serve with a side of garlic bread or a fresh salad for a complete meal.
Notes
- If you have leftovers, they taste even better the next day as the flavors meld together.
- This recipe is freezer-friendly. Simply assemble the dish, cover tightly with foil, and freeze before baking. When ready to eat, bake directly from frozen, adding extra time as needed.