Name: Stuffed Shells with Ground Beef
Prep time: 30 min
Cook time: 30 min
Ingredients: 20 –25 jumbo pasta shells; 4 cups marinara sauce (homemade or store-bought); 2 tbsp olive oil; ½ small onion (finely diced); 2 cloves garlic (minced); Salt & black pepper (to taste); 1 lb 450g ground beef; 1 cup ricotta cheese (whole milk); ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 large egg (lightly beaten); 2 tbsp chopped fresh parsley; 1 tsp Italian seasoning; ½ tsp crushed red pepper flakes (optional); Salt & black pepper (to taste); Extra mozzarella and Parmesan cheese for sprinkling

Welcome to my kitchen! If you’re craving a crowd-pleasing, comforting pasta dish that marries tender pasta shells with a rich, savory meat filling, you’ve come to the right place. Stuffed Shells with Ground Beef is a timeless Italian-American classic that delivers hearty satisfaction in every bite. Whether you’re cooking for family dinner, hosting a potluck, or aiming to impress guests, this recipe has all the elements for success: a flavorful beef–ricotta mixture, al dente pasta, bubbling marinara, and melty cheese.

In this post, I’ll guide you through every detail—from selecting the best ingredients to expert tips for perfect baking—so you can confidently recreate these shells in your own kitchen. Expect comprehensive coverage, clear organization, and practical advice drawn from years of experience as a professional chef. Let’s dive in!

Why You’ll Love Stuffed Shells with Ground Beef

Comfort Food Perfection
This dish embodies the essence of comfort food: creamy, cheesy, and satisfyingly meaty. The combination of ricotta and ground beef offers both creaminess and robust flavor.

Make-Ahead & Freezer-Friendly
You can assemble the shells ahead of time, cover, and refrigerate (or freeze) until baking day, making it perfect for busy weeknights or entertaining.
Versatile & Customizable
Swap out the beef for turkey, Italian sausage, or even mushrooms for a vegetarian twist. Add spinach, herbs, or different cheeses to suit your palate.

Feeds a Crowd
A standard casserole dish yields 8–10 servings, making it ideal for families, dinner parties, or potlucks.

Ingredients

Before starting, gather the following high-quality ingredients. Using fresh, well-chosen components ensures the best flavor and texture.

For the Shells & Sauce

20–25 jumbo pasta shells (conchiglioni)
4 cups marinara sauce, homemade or quality store-bought

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced
½ small onion, finely diced

Salt and freshly ground black pepper, to taste

For the Beef–Cheese Filling

1 pound (450g) ground beef, preferably 80/20 lean-to-fat ratio
1 cup ricotta cheese, whole-milk variety for richness

½ cup shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional, for a touch of heat)

Salt and pepper, to taste

Equipment

Large pot for boiling pasta
Colander or spider strainer

Large skillet or sauté pan

9×13-inch baking dish (or equivalent)
Mixing bowls

Rubber spatula and wooden spoon

Grater for cheese
Aluminum foil

Step-by-Step Preparation

Follow these organized steps to ensure your Stuffed Shells with Ground Beef turn out perfectly every time.

1. Cook the Pasta Shells

Boil Water
In a large pot, bring salted water to a rolling boil (at least 1 tablespoon of salt per gallon of water).
Add Shells
Gently add the jumbo shells, stirring occasionally to prevent sticking.

Al Dente Texture
Cook for 8–9 minutes—shells should be just under-cooked (slightly firmer than al dente), so they hold shape during baking.

Drain & Cool
Transfer shells to a colander and run under cold water to stop cooking and prevent sticking. Drizzle with a touch of olive oil and gently toss.

2. Prepare the Meat Sauce Base

Sauté Aromatics
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add diced onion and cook until translucent, about 3–4 minutes.

Add Garlic
Stir in minced garlic and cook for another 30 seconds until fragrant.

Brown the Ground Beef
Increase heat to medium-high, add ground beef, and break up with a wooden spoon. Season lightly with salt and pepper. Cook until no pink remains (about 6–7 minutes).
Season & Combine
Stir in Italian seasoning and red pepper flakes. Remove from heat and let cool slightly.

3. Make the Cheese Filling

Mix Ricotta Base
In a medium bowl, combine ricotta cheese, beaten egg, parsley, Parmesan, and season with a pinch of salt and pepper.

Add Beef
Fold in half of the cooked ground beef mixture until evenly incorporated.
Stir in Mozzarella
Gently mix in shredded mozzarella, reserving a handful for topping.

4. Assemble the Dish

Preheat Oven
Preheat your oven to 375°F (190°C).

Prepare Baking Dish
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
Stuff Shells
Using a small spoon or piping bag, carefully fill each shell with the ricotta–beef mixture. Arrange shells in a single layer in the baking dish.

Top with Sauce & Cheese
Spoon remaining marinara sauce over shells until just covered. Sprinkle the top with reserved mozzarella and an extra dusting of Parmesan.

5. Bake to Perfection

Cover & Bake
Tightly cover the dish with aluminum foil and bake for 20 minutes.
Uncover & Brown
Remove foil and bake for an additional 10–12 minutes, or until cheese is melted and bubbly, and shells have slightly golden edges.

Rest Before Serving
Remove from oven and let rest, uncovered, for 5–7 minutes. This helps the sauce settle and prevents burns.

Pro Tips for Success

Don’t Overcook Shells
Slightly under-cooking prevents mushy shells and ensures they hold their shape when stuffed.
Use Whole-Milk Ricotta
It’s creamier and richer, making your filling lusciously smooth.

Piping Bag for Precision
Transfer filling into a piping bag (or zip-top bag with corner cut off) for neat, uniform portions.

Homemade Sauce Bonus
If time allows, whisk together crushed San Marzano tomatoes, garlic, basil, and a splash of red wine for a truly authentic marinara.
Herb Infusion
Add fresh basil or oregano to the sauce just before baking to amplify aroma and freshness.

Cheese Mix
For extra indulgence, blend fontina or provolone into the cheese filling.

Creative Variations

Elevate your Stuffed Shells with Ground Beef by experimenting with these flavorful twists:

Spinach & Beef
Stir 4 cups of fresh baby spinach (wilted and squeezed dry) into the ricotta mixture for added color and nutrition.

Italian Sausage Swap
Replace half the ground beef with sweet or spicy Italian sausage for a richer, spicier filling.

Vegetarian Version
Omit beef and use a mixture of sautéed mushrooms, zucchini, and bell peppers with herbs.
Four-Cheese Shells
Combine ricotta, mozzarella, Parmesan, and sharp provolone for an ultra-cheesy bite.

Mexican-Inspired
Season beef with taco seasoning, fill shells, and top with salsa verde and pepper jack cheese. Garnish with cilantro and lime.

Serving Suggestions

To create a well-rounded meal, pair these beef-stuffed shells with complementary sides:

Garlic Bread or Cheesy Breadsticks

Simple Green Salad (mixed greens, cherry tomatoes, balsamic vinaigrette)

Roasted Vegetables (zucchini, bell peppers, eggplant)
Antipasto Platter featuring olives, cured meats, and marinated artichokes

Light Dessert such as lemon sorbet or fresh fruit salad

For beverage pairings, consider:

Red Wine: A medium-bodied Chianti or Sangiovese

Sparkling Water with a twist of lemon

Italian Soda (blood orange or lemon)

Make-Ahead & Storage

Refrigeration

Unbaked Shells: Assemble shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready, bake per instructions (you may need an extra 5 minutes).

Baked Shells: Store leftovers in an airtight container for up to 3 days. Reheat covered at 350°F (175°C) until warmed through.

Freezing

Assemble & Freeze
Place the prepared (but unbaked) dish in the freezer for 30 minutes, unwrap, then cover with plastic wrap and foil.
Label & Freeze
Freeze for up to 2 months. To bake, thaw overnight in the refrigerator, then bake as directed (add 10–15 minutes to baking time).

Nutrition & Dietary Notes

Per Serving (approx.)
Calories: 450–550 kcal
Protein: 25–30g
Carbohydrates: 40–45g
Fat: 22–28g

Gluten-Free Option
Use gluten-free jumbo shells and ensure your marinara sauce is certified gluten-free.
Low-Carb Adaptation
Substitute pasta shells for thinly sliced zucchini “boats” or large bell pepper halves.

Frequently Asked Questions

Q: Can I use ricotta substitute?
A: Yes—cottage cheese (drained and blended until smooth) or mascarpone can work, though flavor and texture will vary.

Q: How do I prevent watery shells?
A: Drain and cool pasta thoroughly. Use well-drained cheeses and don’t overload with sauce.

Q: Can I skip the egg?
A: The egg helps bind the filling; omitting it may cause the mixture to be slightly looser. Consider adding a tablespoon of breadcrumbs as a binder.

Q: My shells broke—what went wrong?
A: Shells are delicate. Aim for slightly undercooked shells, and handle gently when stuffing.

Conclusion

Stuffed Shells with Ground Beef is a versatile, comforting recipe that combines the best of pasta, cheese, and seasoned meat into one irresistible dish. With detailed instructions, pro tips, and creative variations, you now have the knowledge and confidence to make this classic in your own kitchen. Whether for a cozy family night or an impressive holiday spread, these shells will never disappoint.