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Stuffed Shells with Ground Beef

These Stuffed Shells with Ground Beef are a hearty and comforting Italian-inspired dish made with jumbo pasta shells filled with a savory beef and cheese mixture, baked in marinara sauce, and topped with melty mozzarella. Perfect for dinner, meal prep, or freezer meals!
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 480 kcal

Ingredients
  

For the Pasta Shells:

  • 20 –25 jumbo pasta shells

For the Marinara Sauce:

  • 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

For the Beef and Cheese Filling:

  • 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

Toppings:

  • Extra mozzarella and Parmesan cheese for sprinkling

Instructions
 

Step 1: Boil the Shells

  • Bring a large pot of salted water to boil.
  • Cook the pasta shells until slightly under al dente (about 8–9 minutes).
  • Drain, rinse with cold water, and lightly oil to prevent sticking.

Step 2: Cook the Beef Filling

  • In a skillet over medium heat, heat olive oil.
  • Add diced onion and sauté until soft (3–4 minutes).
  • Stir in garlic and cook for 30 seconds.
  • Add ground beef, season with salt and pepper, and cook until browned (6–7 minutes).
  • Add Italian seasoning and red pepper flakes. Let cool slightly.

Step 3: Prepare the Filling

  • In a bowl, mix ricotta, egg, parsley, Parmesan, salt, and pepper.
  • Add the cooled ground beef and mozzarella. Mix to combine.

Step 4: Assemble the Dish

  • Preheat oven to 375°F (190°C).
  • Spread 1 cup of marinara in the bottom of a 9x13” baking dish.
  • Stuff each shell with 1–2 tablespoons of the beef–ricotta mixture.
  • Arrange stuffed shells in the dish.
  • Spoon remaining marinara over the top and sprinkle with extra mozzarella and Parmesan.

Step 5: Bake

  • Cover with foil and bake for 20 minutes.
  • Uncover and bake another 10–12 minutes until bubbly and lightly golden.
  • Let rest for 5–7 minutes before serving.

Notes

  • Make-Ahead: Assemble the dish a day ahead, cover, and refrigerate until ready to bake.
  • Freezer-Friendly: Freeze assembled (unbaked) shells for up to 2 months. Thaw overnight in the fridge before baking.
  • Variations: Swap ground beef for sausage or turkey. Add spinach to the filling for a veggie boost.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.