This beef stuffed shells recipe features jumbo pasta shells filled with a savory mixture of ground beef, ricotta cheese, and Italian seasoning, all topped with marinara sauce and melted mozzarella and Parmesan cheeses. Baked to perfection, this comforting pasta dish is ideal for family dinners or special occasions. It’s a hearty meal that combines rich flavors and cheesy goodness. If you love Italian recipes and stuffed pasta dishes, this easy stuffed shells recipe is sure to be a hit. Perfect for meal prep, freezable pasta recipes, or a quick weeknight dinner!
Ingredients
- 8 ounces jumbo pasta shells (about 32 shells)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 3 teaspoons Italian seasoning
- 1 teaspoon black pepper, divided
- 1 (24-ounce) jar marinara sauce
- 1 large egg
- 1 (15-ounce) carton ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- ¼ cup chopped basil (plus extra for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Beef Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes, or until softened and fragrant. Add the ground beef, Italian seasoning, and ½ teaspoon of black pepper. Cook for 5-7 minutes, breaking the beef apart as it cooks, until browned. Stir in the marinara sauce, bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Make the Cheese Filling: In a medium bowl, combine the egg, ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan cheese, chopped basil, and the remaining ½ teaspoon of black pepper. Mix well.
- Assemble the Dish: Spread half of the beef sauce into the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the cheese mixture and place them in the dish on top of the sauce. Spoon the remaining beef sauce over the stuffed shells and top with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the cheese is melted and bubbly with a golden brown top.
- Serve: Garnish with extra chopped basil and serve hot.
Why You’ll Love This Recipe
These beef stuffed shells are the ultimate comfort food, combining tender jumbo pasta with a savory ground beef filling and rich cheese. The marinara sauce adds the perfect balance of tanginess, while the melty layers of mozzarella and Parmesan bring gooey goodness to every bite. Whether you’re serving a family dinner or preparing a dish for a special occasion, this stuffed shells recipe is sure to be a crowd-pleaser.
Tips
- Don’t Overcook the Pasta: Be sure to cook the pasta shells until just al dente. Overcooking them can result in shells that fall apart when baking.
- Flavor Boost: If you like a spicier kick, add some red pepper flakes to the beef sauce or sprinkle over the finished dish.
- Make-Ahead: Assemble the stuffed shells in advance and refrigerate for up to 24 hours before baking. You can also freeze the dish for later use.
Variations and Substitutions
- Ground Turkey or Chicken: For a leaner option, substitute the ground beef with ground turkey or chicken.
- Vegetarian Option: Swap the beef for sautéed vegetables like zucchini, mushrooms, and spinach for a vegetarian version.
- Cheese Variations: Add other cheeses such as provolone or fontina for extra flavor. For a creamier filling, mix in a bit of shredded cream cheese.
FAQs
- Can I use no-boil pasta shells? Yes, no-boil shells can be used, but make sure to add a bit more sauce to ensure the pasta softens during baking.
- Can I make this dish ahead of time? Yes, you can assemble the stuffed shells a day before and refrigerate them until you’re ready to bake.
- How do I store leftovers? Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Serving Suggestions
- Side Dishes: Pair your stuffed shells with a simple side salad or garlic bread for a complete meal.
- Wine Pairing: This dish pairs well with a glass of red wine, like Chianti or Cabernet Sauvignon, to complement the rich tomato sauce.
- Extra Garnish: Top with fresh basil or a sprinkle of extra grated Parmesan cheese for added flavor.
Beef Stuffed Shells
Ingredients
8 ounces jumbo pasta shells (about 32 shells)
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 pound ground beef
3 teaspoons Italian seasoning
1 teaspoon black pepper, divided
1 (24-ounce) jar marinara sauce
1 large egg
1 (15-ounce) carton ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
¼ cup chopped basil (plus extra for garnish)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Beef Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes, or until softened and fragrant.
- Add the ground beef, Italian seasoning, and ½ teaspoon of black pepper. Cook for 5-7 minutes, breaking the beef apart as it cooks, until browned. Stir in the marinara sauce, bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Make the Cheese Filling: In a medium bowl, combine the egg, ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan cheese, chopped basil, and the remaining ½ teaspoon of black pepper. Mix well.
- Assemble the Dish: Spread half of the beef sauce into the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the cheese mixture and place them in the dish on top of the sauce. Spoon the remaining beef sauce over the stuffed shells and top with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the cheese is melted and bubbly with a golden brown top.
- Serve: Garnish with extra chopped basil and serve hot.
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