Cheesy Beef Stuffed Shells: A Comforting, Family-Favorite Pasta Bake
These cheesy beef stuffed shells take classic Italian comfort food and turn it into an easy, satisfying baked dinner. Jumbo pasta shells are generously filled with a savory ground beef and cheese mixture, nestled in a rich marinara sauce, and topped with melted mozzarella until golden and bubbly. It’s the kind of hearty, crowd-pleasing dish that comes together with simple ingredients but delivers big, comforting flavor.
Why You’ll Love This Recipe
- Hearty and filling: Ground beef and cheese make these shells a satisfying, complete meal.
- Great for feeding a crowd: Easy to scale up for family dinners, potlucks, or gatherings.
- Make-ahead friendly: Can be assembled in advance and baked when ready to serve.
- Kid-friendly: A cheesy, saucy pasta dish that appeals to picky eaters and adults alike.
- Freezer-friendly: Stuffed shells freeze well, making them great for meal prep.
Ingredients
- 20–24 jumbo pasta shells
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 3 cups marinara or tomato sauce
- Salt and black pepper, to taste
- Italian seasoning, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Cook the pasta shells: Boil the jumbo shells according to package directions until al dente. Drain and set aside to cool slightly.
- Cook the beef filling: In a skillet, brown the ground beef with the diced onion and garlic until fully cooked. Season with salt, pepper, and Italian seasoning. Drain excess fat and let cool slightly.
- Make the cheese filling: In a bowl, combine the ricotta cheese, egg, half of the mozzarella, and parmesan. Stir in the cooked beef mixture until well combined.
- Preheat the oven to 375°F (190°C).
- Assemble the dish: Spread a layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the beef and cheese filling, arranging them open-side up in the dish.
- Top with sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Tips for the Best Results
- Don’t overcook the pasta shells, as they’ll continue cooking slightly in the oven — aim for al dente.
- Let the beef filling cool slightly before mixing with the ricotta and egg to avoid melting the cheese prematurely.
- Cover with foil for the first part of baking to prevent the cheese from over-browning before the filling heats through.
- Assemble ahead and refrigerate, adding a few extra minutes to the baking time if starting from cold.
Serving Suggestions
Serve these cheesy beef stuffed shells with a side of garlic bread and a simple green salad for a complete, comforting Italian-style dinner. They’re perfect for family meals, potlucks, or make-ahead dinners for busy weeks.