Ground Beef Stuffed Shells
Beef stuffed shells are a hearty baked pasta dinner filled with creamy ricotta and savory ground beef. Everything is covered with marinara and plenty of melted cheese for a comforting meal that’s perfect for family dinners. These shells are also easy to assemble ahead when you want to get dinner prepped early.
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I keep the ricotta and beef separate when filling the shells, so you get creamy cheese and hearty meat sauce in every bite. Cooking the pasta just shy of al dente also keeps the shells from becoming too soft while they bake.
Covering the dish for most of the baking time keeps everything moist while the filling heats through. I remove the foil at the end so the mozzarella has time to melt and get bubbly without drying out the pasta.
If you enjoy hearty ground beef dinners, try these Philly Cheesesteak Stuffed Shells for another fun take on stuffed pasta. Ground Beef and Noodles is a simple comfort food dinner, while this Ground Beef and Orzo Skillet keeps things easy with a one-pan meal.
Ingredients For Beef and Ricotta Stuffed Shells
- Jumbo Pasta Shells: You’ll need shells large enough to hold plenty of ricotta and meat sauce. Cook a few extras in case some tear.
- Olive Oil: A little oil gets the beef and onion started in the skillet.
- Ground Beef: Use your favorite ground beef here. Drain off excess grease before adding the remaining ingredients.
- Onion: Finely diced onion cooks right alongside the beef and adds extra flavor to the sauce.
- Garlic: Add fresh minced garlic after the beef has browned so it doesn’t burn.
- Italian Seasoning: This adds a simple blend of herbs that works well with the beef, cheese, and marinara.
- Crushed Red Pepper Flakes: Optional, but they add a little heat if your family likes things spicy.
- Ricotta Cheese: Ricotta makes up the creamy base of the cheese filling.
- Egg: The egg helps hold the ricotta filling together inside the shells.
- Parmesan Cheese: Parmesan adds a salty, savory bite to the ricotta mixture.
- Mozzarella Cheese: Half goes into the filling, while the rest melts over the top.
- Marinara Sauce: Use a marinara you already enjoy since its flavor comes through in the finished dish.
- Fresh Parsley: A little chopped parsley adds fresh color before serving, but it’s completely optional.
Substitutions and Variations
- Use Italian Sausage: Replace some or all of the ground beef with Italian sausage for a slightly different flavor.
- Add Spinach: Mix well-drained cooked spinach into the ricotta filling to sneak in some extra vegetables.
- Make It Spicy: Add extra crushed red pepper flakes or use a spicy marinara sauce.
- Try Ground Turkey: Substitute ground turkey for the beef if that’s what you have available.
- Add More Cheese: Sprinkle additional Parmesan over the mozzarella before baking for an extra cheesy top.
How to Make Beef Stuffed Shells
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion and cook until browned and softened. Drain off excess grease.
- Add the garlic and cook for about 1 minute until fragrant. Stir in the marinara sauce.
- Combine the ricotta, egg, Parmesan, and 1 cup of mozzarella in a large bowl.
- Spread 1 cup of the meat sauce across the bottom of a 9×13-inch baking dish.
- Fill each cooked shell with the ricotta mixture. Spoon some of the meat sauce into each shell over the ricotta.
- Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Tips for Making Stuffed Shells with Ground Beef
- Cook Extra Shells: A few pasta shells may split while boiling, so adding several extras to the pot gives you backups.
- Keep the Pasta Firm: The shells continue cooking in the oven, so pull them from the water just before they’re fully al dente.
- Cool the Shells Before Filling: Rinsing them with cool water stops the cooking and makes them much easier to handle.
- Drain the Beef Well: Removing excess grease keeps the meat sauce from becoming oily.
- Use a Small Spoon: A teaspoon or small cookie scoop makes it much easier to get the ricotta into each shell.
Common Mistakes to Avoid When Making Ground Beef Stuffed Shells
- Using Watery Ricotta: If your ricotta has excess liquid, drain it first so the filling isn’t runny.
- Overcooking the Pasta: Fully cooked shells can become too soft or tear when they’re filled and baked.
- Overfilling the Shells: Leave enough room for both the ricotta mixture and meat sauce without splitting the pasta.
- Skipping the Sauce Underneath: That first layer of sauce prevents the shells from sticking and keeps the bottoms moist.
- Baking Uncovered the Entire Time: Covering the dish initially helps prevent the pasta and cheese from drying out.
How to Store
- Refrigerator: Keep the shells refrigerated for up to 4 days. Store them with some sauce to help prevent the pasta from drying out.
- Freezing: Place the cooled shells in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Cover and warm the shells in a 350°F oven until heated through. You can also reheat individual portions in the microwave.
Serving Suggestions
Pair these beef stuffed shells with an Antipasto Chopped Salad for something fresh alongside the rich pasta. Add warm Garlic Butter Rolls for dipping into the extra marinara, then finish dinner with Chocolate Chip Peanut Butter Chip Cookies for an easy homemade dessert.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Assemble the shells, cover the baking dish, and refrigerate until you’re ready to bake. You may need to add a few minutes to the baking time when starting cold.
A small spoon or cookie scoop works well. You can also put the ricotta mixture into a piping bag or zip-top bag and pipe it into each shell.
Use enough sauce beneath and around the shells, then keep the baking dish covered during the first part of baking.
More Pasta Recipes to Try
- Veggie Filled Ratatouille Lasagna layers plenty of vegetables into a hearty baked pasta dinner.
- Steakhouse Pasta combines tender steak and pasta for a filling dinner with plenty of savory flavor.
- Artichoke Chicken Pasta is a flavorful chicken dinner when you’re craving another easy pasta recipe.
- Sausage and Kale Pasta combines savory sausage with hearty greens for an easy family meal.
- Cheesy Tomato Pasta Bake is covered with plenty of melted cheese for another comforting baked pasta dinner.
Try this beef stuffed shells recipe for your next pasta night, and let me know how it turned out. Save the recipe so you have it ready when you’re craving a hearty baked pasta dinner.
Ground Beef Stuffed Shells
Equipment
- 9 x 13-inch baking dish
- large pot
- colander
- large skillet
- Large Mixing Bowl
- wooden spoon or spatula
- Measuring cups
- Measuring spoons
- aluminum foil
Ingredients
For the Pasta
- 12 ounces jumbo pasta shells
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 24 ounces marinara sauce
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
For Garnish
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until just shy of al dente.
- Drain the shells and rinse them under cool water to stop the cooking process. Set aside until cool enough to handle.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion.
- Cook, breaking the beef apart with a wooden spoon, until the meat is browned and the onion is tender. Drain any excess grease.
- Stir in the garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using. Cook for 1 minute, or until the garlic is fragrant.
- Pour the marinara sauce into the skillet and stir until combined with the seasoned ground beef. Remove from the heat.
- In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 cup shredded mozzarella cheese. Stir until evenly combined.
- Prepare the baking dish. Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish.
- Spoon the ricotta mixture into each cooked pasta shell. Arrange the filled shells in the baking dish with the open sides facing up.
- Spoon the remaining meat sauce over and into the stuffed shells.
- Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Carefully remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the mozzarella is completely melted.
- Remove the stuffed shells from the oven and let them rest for about 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- Cook the jumbo shells just shy of al dente because they will continue cooking in the oven. Cooking a few extra shells is also helpful since some may tear while boiling or filling.
- For easier filling, spoon the ricotta mixture into a large zip-top bag, snip off one corner, and pipe the filling directly into the shells.
- Freshly shredded mozzarella melts especially well and gives the finished dish a creamy, cheesy topping.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.