Ground Beef Stuffed Shells

Introduction

Ground Beef Stuffed Shells is a classic Italian-American comfort dish that combines jumbo pasta shells stuffed with a savory ground beef and cheese mixture, baked in rich tomato sauce, and topped with gooey melted mozzarella. It’s hearty, family-friendly, and perfect for weeknight dinners or special occasions.

What makes this dish so irresistible is the combination of textures and flavors: tender pasta, seasoned ground beef, creamy ricotta, and melty cheese all coated in tangy marinara. This casserole-style recipe is satisfying, filling, and versatile, making it a staple in many households.

Why I Love This Recipe

I love this recipe because it hits all the comfort food notes. The stuffed shells are beautifully presented, making them great for gatherings, yet easy enough for a weeknight meal. The blend of cheeses with well-seasoned beef creates a flavor that feels indulgent but homey. It’s also a dish that can be prepped in advance, perfect for busy families or meal planning.

Why It’s a Must-Try Dish

• Family Favorite: Kids and adults love the cheesy, meaty filling.
• Show-Stopping Presentation: Perfect for dinner parties.
• Customizable: Add vegetables, herbs, or swap proteins.
• Make-Ahead Friendly: Assemble ahead of time and bake later.
• Freezer-Friendly: Ideal for batch cooking.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 35–40 minutes
• Total Time: 60–65 minutes
• Servings: 6–8
• Calories: ~500 per serving (depends on cheese and pasta size)

Course: Main Course
Cuisine: Italian-American

Ingredients

For the Filling:

• 1 lb (450 g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (reserve ½ cup for topping)
• 1 egg, lightly beaten

For the Sauce:

• 1 (24 oz) jar marinara or pasta sauce
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp sugar (optional, to reduce acidity)

For the Pasta:

• 20–25 jumbo pasta shells

For Garnish:

• Fresh parsley or basil, chopped

Cooking Directions

1. Preheat Oven
   • Preheat oven to 375°F (190°C).
   • Grease a 9×13-inch baking dish.
2. Cook Pasta Shells
   • Boil jumbo pasta shells in salted water until al dente. Drain and set aside.
3. Prepare the Meat Filling
   • Heat a skillet over medium heat.
   • Add ground beef and cook until browned, breaking it up as it cooks.
   • Add onions and garlic; cook until onions are soft.
   • Season with Italian seasoning, salt, and pepper.
   • Remove from heat and let cool slightly.
   • In a large bowl, combine cooked beef mixture with ricotta, Parmesan, mozzarella, and beaten egg. Mix well.
4. Prepare the Sauce
   • In a saucepan, warm marinara sauce with basil, oregano, and optional sugar. Simmer for 5 minutes.
5. Stuff the Shells
   • Spread ½ cup of sauce in the bottom of the baking dish.
   • Stuff each shell with the beef and cheese mixture and place in the dish.
   • Pour remaining sauce over the stuffed shells.
   • Sprinkle remaining mozzarella on top.
6. Bake
   • Cover with foil and bake for 25 minutes.
   • Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
7. Garnish & Serve
   • Let cool 5 minutes before serving.
   • Garnish with chopped parsley or basil.

Step-by-Step Preparation Method

1. Preheat oven and grease baking dish.
2. Boil jumbo pasta shells until al dente.
3. Cook ground beef, onions, and garlic; season.
4. Mix meat with ricotta, Parmesan, mozzarella, and egg.
5. Warm marinara sauce with herbs.
6. Stuff pasta shells with meat mixture.
7. Arrange shells in dish, pour sauce over, sprinkle cheese.
8. Bake covered, then uncovered until bubbly.
9. Garnish and serve hot.

How to Serve

• Serve hot with garlic bread or breadsticks.
• Add a fresh green salad (Caesar or garden salad).
• Pair with red wine (Merlot, Chianti) or sparkling water.

Recipe Tips

• Use lean ground beef to reduce excess grease.
• Don’t overcook pasta shells — they’ll finish baking in the sauce.
• Let casserole rest 5–10 minutes before serving so it holds together.
• Add spinach, mushrooms, or zucchini to the filling for extra veggies.

Variations

• Italian Sausage Version: Use ground Italian sausage instead of beef.
• Vegetarian: Substitute cooked lentils or sautéed vegetables for beef.
• Four-Cheese: Add provolone or fontina to the filling for extra richness.
• Spicy Version: Add red pepper flakes or diced jalapeños.
• White Sauce Variation: Use Alfredo or béchamel sauce instead of marinara.

Freezing & Storage

• Refrigerator: Store leftovers in airtight container for up to 4 days.
• Freezer (Unbaked): Assemble casserole, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F, adding 15–20 minutes to baking time.
• Freezer (Baked): Cool completely, wrap, and freeze up to 2 months. Reheat in oven until heated through.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Saucepan for warming sauce
• Large mixing bowl
• Aluminum foil

FAQ

Q1: Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells a day ahead and refrigerate until ready to bake.

Q2: Can I use fresh pasta shells?
Yes, adjust baking time slightly since fresh shells cook faster.

Q3: Can I make this vegetarian?
Absolutely — substitute cooked lentils, mushrooms, or a vegetable medley for ground beef.

Q4: Can I freeze this dish?
Yes, either baked or unbaked. Unbaked freezes better for texture.

Conclusion

Ground Beef Stuffed Shells is a hearty, comforting, and versatile casserole that combines tender pasta, savory beef, creamy cheese, and rich tomato sauce. Perfect for family dinners, potlucks, or make-ahead meals, this dish is sure to be a crowd-pleaser. Its combination of flavors and textures makes it a must-try recipe that will become a staple in your recipe collection.