Beef Stuffed Shells Recipe
If you’re craving a comforting, hearty Italian-American favorite, look no further than Beef Stuffed Shells. This dish combines tender jumbo pasta shells filled with a rich mixture of seasoned ground beef, creamy ricotta, and melty cheeses all baked in a luscious marinara sauce. The perfect balance of flavors and textures makes Beef Stuffed Shells a beloved meal that feels like a warm hug from the inside. Whether it’s a family dinner or a casual gathering with friends, this recipe will quickly become one of your go-to classics.
Ingredients You’ll Need
The beauty of Beef Stuffed Shells lies in its simple but essential ingredients. Each element, from the savory ground beef to the blend of cheeses, works together to create a dish bursting with flavor and satisfying texture. Using quality marinara sauce and fresh seasonings really brings everything to life.
- 1 lb ground beef: Provides the hearty, meaty base that makes this dish so filling and flavorful.
- 1 small onion (finely chopped): Adds a subtle sweetness and depth to the beef mixture.
- 2 cloves garlic (minced): Gives a fragrant, savory punch to the filling.
- 1 cup ricotta cheese: Offers creaminess and lightness to balance the rich beef.
- 1 1/2 cups shredded mozzarella cheese (divided): Adds gooey meltiness and mild flavor, split between filling and topping.
- 1/2 cup grated Parmesan cheese: Delivers a salty, nutty kick that complements every bite.
- 1 large egg: Helps bind the cheese and beef together so the filling holds inside the shells.
- 1 tsp dried basil: Brings in a classic Italian herb note.
- 1 tsp dried oregano: Adds earthiness and depth to the seasoning.
- Salt and pepper (to taste): Essential for enhancing all the flavors.
- 20-25 jumbo pasta shells: The perfect size to hold a generous amount of filling in every bite.
- 2 cups marinara sauce: Chooses your favorite store-bought or homemade sauce for that rich, tangy tomato layer.
- 1/2 tsp red pepper flakes (optional): For those who like a little subtle heat to brighten the dish.
How to Make Beef Stuffed Shells
Step 1: Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking and make clean-up easier. This little prep step ensures everything bakes beautifully.
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to a boil, then add your jumbo pasta shells. Cook them just until al dente, usually about 9 to 11 minutes, so they don’t become mushy when baked. Drain the shells carefully and spread them out on parchment paper or a clean kitchen towel to cool slightly—this prevents them from sticking together later.
Step 3: Prepare the Beef Filling
Heat some olive oil in a skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until it’s nicely browned, about 6 to 7 minutes. Throw in the finely chopped onion and minced garlic, sautéing for another 2 to 3 minutes until everything is tender and fragrant. Remove from heat and let it cool a bit before mixing.
Step 4: Mix the Cheese and Herbs
In a medium bowl, combine the ricotta, 1 cup of mozzarella, Parmesan cheese, egg, dried basil, oregano, salt, and pepper. Once mixed, fold in the cooled beef mixture carefully until everything is evenly incorporated. This mix is what makes your Beef Stuffed Shells so irresistibly creamy and flavorful.
Step 5: Stuff the Shells
Fill each cooked shell with a generous spoonful of the beef and cheese mixture. Be careful not to overstuff to avoid tearing the pasta. Arrange the stuffed shells neatly in your prepared baking dish, making sure they’re close together but not overcrowded.
Step 6: Add Sauce and Cheese
Pour the marinara sauce evenly over the stuffed shells, coating them with a vibrant tomato layer. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top for that golden, gooey finish once baked.
Step 7: Bake to Perfection
Cover the dish with aluminum foil to prevent the cheese from browning too fast and bake for 25 to 30 minutes. Then remove the foil to let the cheese bubble and turn golden for an additional 10 to 15 minutes. When done, the sauce should be hot and the cheese fully melted, giving you those perfect Beef Stuffed Shells.
Step 8: Rest and Garnish
Let the Beef Stuffed Shells rest for about 5 minutes after removing from the oven. This helps all the flavors settle and makes serving easier. Garnish with fresh basil or parsley to add a burst of color and freshness before digging in.
How to Serve Beef Stuffed Shells
Garnishes
A sprinkle of freshly chopped basil or flat-leaf parsley elevates the dish with a fresh herbal note. For an extra touch, a grating of Parmesan or a drizzle of good olive oil on top adds richness and shine.
Side Dishes
Pair your Beef Stuffed Shells with crisp green salads or steamed vegetables to balance the richness of the dish. Garlic bread or a rustic baguette is perfect to scoop up every bit of sauce. Roasted asparagus or sautéed spinach also complement the meal beautifully.
Creative Ways to Present
For a dinner party, serve the stuffed shells in individual mini baking dishes or ramekins for a charming single-serve presentation. Alternatively, place them neatly on a platter garnished with fresh herbs and edible flowers for a rustic yet elegant look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stuffed Shells keep wonderfully in an airtight container in the refrigerator for up to 3 days. Be sure to cover them well to maintain moisture and freshness.
Freezing
You can freeze assembled but unbaked Beef Stuffed Shells for up to 2 months. Cover tightly with foil or plastic wrap, then thaw overnight in the fridge before baking as directed. This makes meal prep a breeze for busy days.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for about 20 minutes or until warmed through. Alternatively, microwave portions covered with a damp paper towel for a couple of minutes, stirring halfway to maintain moistness.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a lighter alternative and still pairs nicely with the cheese and herbs. Just be sure to cook it thoroughly and season it well for the best flavor.
How do I make sure the shells don’t stick together when cooking?
Draining the pasta and carefully spreading the cooked shells on parchment paper or a clean kitchen towel to cool helps keep them separated and easy to fill later.
Can I make the marinara sauce from scratch?
Definitely! Homemade marinara adds a personal touch and can be as simple or as complex as you like. Fresh tomatoes, garlic, olive oil, and herbs come together to create a fantastic sauce.
Is it necessary to cover the dish with foil while baking?
Covering with foil prevents the cheese from browning too quickly or drying out, ensuring melty, bubbly results. You remove the foil near the end to get that gorgeous golden top.
How spicy are the Beef Stuffed Shells with red pepper flakes?
Adding 1/2 teaspoon of red pepper flakes provides a gentle, subtle heat that enhances the dish without overwhelming it. You can adjust or omit based on your heat preference.
Final Thoughts
Beef Stuffed Shells are the ultimate comfort food that bring people together with their hearty, cheesy goodness and rich flavors. Once you make these shells filled with meaty, cheesy filling and topped with tangy marinara, you’ll understand why they’re so beloved. I hope this recipe inspires you to bring a little Italian warmth into your kitchen—trust me, it’s a dish everyone will rave about!
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Beef Stuffed Shells Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Diet: Halal
Description
A hearty and comforting Italian-American dish featuring jumbo pasta shells stuffed with a flavorful mixture of seasoned ground beef and creamy cheeses, baked in marinara sauce until bubbly and golden.
Ingredients
Meat Filling
- 1 lb ground beef
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper (to taste)
- 1/2 tsp red pepper flakes (optional)
Pasta & Sauce
- 20–25 jumbo pasta shells (about half a box)
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, usually about 9-11 minutes, until al dente. Drain and spread the shells on parchment paper or a clean towel to cool and prevent sticking.
- Prepare the Filling: Heat a bit of olive oil in a large skillet over medium-high heat. Brown the ground beef for 6-7 minutes, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened. Remove from heat and let cool slightly.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, dried basil, dried oregano, salt, and pepper. Stir well to combine thoroughly.
- Stuff the Shells: Gently fill each cooked shell with the beef mixture followed by the cheese mixture. Place each stuffed shell carefully in the prepared baking dish.
- Assemble the Dish: Once all the shells are filled and arranged, pour the marinara sauce evenly over them. Sprinkle the remaining 1/2 cup mozzarella cheese on top of the sauce for a melty finish.
- Bake: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake for 25-30 minutes in the preheated oven. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and golden.
- Serve: Let the stuffed shells rest for about 5 minutes before serving. Garnish with fresh basil or parsley for added freshness and presentation.
Notes
- Be careful not to overcook the pasta shells; they should be al dente as they will continue cooking in the oven.
- If you prefer a spicier dish, include the optional red pepper flakes in the cheese mixture or sprinkle on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, use lean ground beef or substitute with ground turkey or plant-based meat substitutes.
- Make sure to grease the baking dish well to prevent sticking and make cleanup easier.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approx. 1/6 of the recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: beef stuffed shells, jumbo pasta shells, baked pasta, Italian comfort food, ricotta cheese stuffing, easy baked pasta recipe
