Stuffed Shells with Ground Beef is an incredible Italian-American comfort food classic. While jumbo pasta shells are often stuffed exclusively with ricotta and spinach, loading them with a savory, seasoned ground beef and rich marinara sauce transforms them into a hearty, deeply satisfying bake that rivals your favorite lasagna.
With tender jumbo pasta, a creamy three-cheese filling, seasoned ground beef, and a bubbly, golden mozzarella crust on top, this dish is guaranteed to be a family favorite.
Ingredients
The Pasta & Beef Filling:
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1 box (12 oz) jumbo pasta shells (about 30 to 35 shells, allowing for a few broken ones)
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1 lb ground beef (lean)
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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1 tsp Italian seasoning
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Salt and freshly cracked black pepper to taste
The Cheese Filling:
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1 container (15 oz) whole-milk ricotta cheese
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2 cups shredded mozzarella cheese (divided: 1 ½ cups for the filling/layering, ½ cup for topping)
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½ cup freshly grated Parmesan cheese (divided)
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1 large egg (lightly beaten, to bind the filling)
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¼ cup fresh flat-leaf parsley, chopped
The Sauce:
Instructions
1.Cook the Jumbo Shells:Boil jumbo shells in salted water for 2 minutes less than package instructions, drain, and rinse with cool water.
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente (usually about 2 minutes less than package instructions so they don’t get mushy while baking). Carefully drain and rinse with cool water to stop the cooking and make them easy to handle.
2.Cook the Beef Filling:Brown ground beef and diced onion in a skillet, drain grease, and add garlic and seasonings.
In a skillet over medium-high heat, cook the ground beef and diced onion until the meat is fully browned and onions are tender (6 to 8 minutes). Drain any excess grease. Stir in the minced garlic, Italian seasoning, salt, and pepper, cooking for 1 more minute until fragrant. Remove from heat.
3.Mix the Cheese and Beef:Mix ricotta, 1.5 cups mozzarella, half the Parmesan, egg, parsley, and half the cooked beef in a large bowl.
In a large mixing bowl, combine the ricotta cheese, 1 ½ cups of shredded mozzarella, half of the grated Parmesan cheese, the beaten egg, chopped parsley, and about half of the cooked ground beef (reserve the rest for the sauce or topping). Season lightly with salt and pepper and stir until well blended.
4.Prep the Baking Dish:Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish.
Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to prevent the pasta from sticking.
5.Stuff and Arrange Shells:Stuff each cooked shell with the cheese and beef mixture and arrange them snugly in the baking dish.
Take each cooked jumbo shell and fill it generously with the ricotta and beef mixture using a spoon or piping bag. Arrange the stuffed shells snugly side-by-side in the prepared baking dish.
6.Top, Bake, and Serve:Top with remaining marinara sauce, leftover beef, and remaining cheeses, then bake at 375°F for 25 to 30 minutes until bubbly and golden.
Spoon the remaining marinara sauce and any leftover ground beef evenly over the top of the shells. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover the dish loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5 to 10 minutes until the cheese is melted, bubbling, and golden brown. Let rest for 10 minutes before serving!
