Description
Stuffed shells with ground beef is a comforting and satisfying dish that’s perfect for any night of the week. Imagine tender pasta shells filled with a savory mixture of seasoned ground beef, ricotta, and a blend of Italian herbs, all smothered in marinara sauce and topped with a blanket of melty cheese. Baked until bubbly and golden, each shell is a delicious, cheese-filled bite with just the right amount of hearty meatiness. This dish brings everyone to the table and is ideal for family gatherings, meal prepping, or even freezing for a ready-made meal.
Stuffed shells are a classic Italian-American favorite that combines familiar flavors in a comforting, crowd-pleasing way. They’re versatile, too—add in extra veggies, change up the cheese, or even swap the ground beef for turkey or chicken if you prefer. So, roll up your sleeves and get ready to prepare a dish that’s as fun to make as it is satisfying to eat!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground lamb for a unique twist)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 20–24 jumbo pasta shells
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the Pasta Shells
Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook them until they’re just shy of al dente, usually about 1-2 minutes less than the package instructions. You want them to hold their shape when stuffed, so be careful not to overcook them. Once done, drain the shells and rinse them with cool water to stop the cooking process. Set them aside to cool slightly. - Prepare the Ground Beef Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant.Add the ground beef (or lamb) to the skillet, breaking it up with a spoon as it cooks. Season with salt, pepper, and Italian seasoning. Continue cooking until the meat is browned and cooked through, about 6-8 minutes. Once done, drain any excess fat from the pan, and set the mixture aside to cool slightly. - Make the Cheese Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Stir until well mixed. Once the meat mixture has cooled, add it to the cheese mixture, stirring to combine all the ingredients into a cohesive filling. - Preheat the Oven and Assemble the Dish
Preheat your oven to 375°F (190°C). Pour about 1 cup of marinara sauce onto the bottom of a 9×13-inch baking dish, spreading it evenly to coat the base. This will keep the shells from sticking and add an extra layer of flavor. - Stuff the Shells
Using a spoon, fill each pasta shell with about 1-2 tablespoons of the beef and cheese mixture. Arrange the stuffed shells in the baking dish over the marinara sauce, nestling them closely together to fit. - Top with Sauce and Cheese
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top, adding more if you like a cheesier finish. - Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the dish rest for a few minutes before serving. - Garnish and Serve
For a final touch, sprinkle the stuffed shells with fresh parsley or basil before serving. Enjoy each cheesy, meaty bite, and savor the rich flavors of this comforting, homemade meal.
Notes
- If you like extra sauce, keep some warmed marinara on the side for serving.
- The ground beef mixture can be swapped with ground turkey, lamb, or even crumbled tofu for a lighter alternative.
- Experiment with extra seasonings like a pinch of red pepper flakes for a bit of spice, or a dash of nutmeg in the cheese filling for a subtle, warm note.