Cheesy Ground Beef Stuffed Shells

These cheesy ground beef stuffed shells are packed with savory meat sauce, creamy ricotta, melty mozzarella, and bold Italian flavors. Baked until warm and bubbly, they make the perfect cozy comfort food for a weeknight dinner or special occasion.

 

Easy Beef Stuffed Shells Recipe

• These ground beef stuffed shells are the perfect way to transform that pound of ground beef you’ve got left in the fridge into a delicious dinner the whole family will love!
• They’re loaded with fresh flavors but made with simple ingredients. And the best part is you might have everything in your fridge or pantry already!
• These stuffed shells have all the flavors of your favorite lasagna recipe, but in perfectly portioned little stuffed shells.

Ingredients for Beef Stuffed Shells

• Jumbo Pasta Shells: These are perfect for stuffing and hold the cheese mixture nicely.
• Yellow Onion: Adds a mild sweetness and depth to the beef mixture. White onion works too.
• Garlic: Provides rich, aromatic flavor. Garlic powder can be used in a pinch.
• Tomato Paste: Deepens the tomato flavor and thickens the sauce.
• Italian Seasoning: Adds an herbaceous flavor to the filling and sauce. Use your favorite dried herbs as a substitute.
• Ground Beef: Provides a hearty, meaty base. Ground turkey or sausage can be used instead.
• Spaghetti Sauce: Forms the tomato-based meat sauce. Use your favorite jarred or homemade version.
• Ricotta Cheese: Adds creaminess and structure to the filling. Small curd cottage cheese is a great alternative.
• Mozzarella Cheese: Melts beautifully on top. Use half in the filling and half as topping.
• Parmesan Cheese: Adds nutty, salty depth to the cheese mixture. Romano or Asiago would work in it’s place.
• Basil Pesto: Adds herby richness and a pop of flavor to the cheese filling. Use storebought or homemade pesto.
• Egg: Acts as a binder to keep the filling together. You can skip it if you don’t have any on hand.

How to Make Beef Stuffed Shells

Cook the Pasta: Boil shells for 2 minutes less than the package instructions. Toss with olive oil and set aside.

Sauté Onion and Garlic: In a large sauté pan, heat olive oil over medium heat. Add onion, salt, and pepper and cook for 4 minutes. Stir in garlic, tomato paste, and Italian seasoning and cook for 1 more minute.

Cook the Beef: Move the onion mixture to the sides of the pan. Add the ground beef to the center with salt and pepper. Cook, crumbling with a spatula, until browned and cooked through.

Simmer with Sauce: Stir in spaghetti sauce and season with more salt and pepper. Simmer for a couple of minutes while preparing the filling.

Make the Cheese Filling: In a large bowl, mix ricotta, half the mozzarella, all the Parmesan, pesto, egg, salt, and pepper.

Assemble the Dish: Pour 1.5 cups of meat sauce into a 9×13 baking dish. Fill each shell with a heaping tablespoon of cheese mixture and place them in the dish, seam-side up.

Add Sauce and Cheese: Pour the rest of the meat sauce over the shells. Top with remaining mozzarella.

Bake: Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

Garnish and Serve: Let cool for a few minutes, then sprinkle with fresh parsley and serve.

Tips for Making Beef Stuffed Shells

• Undercook the pasta slightly so it doesn’t get mushy when baked.
• Use a piping bag or zip-top bag to fill the shells quickly and neatly.
• For an extra kick, add a pinch of red pepper flakes to the sauce.

Make-Ahead Instructions

• Assemble the dish completely, then cover and refrigerate for up to 24 hours before baking.
• Add an extra 5-10 minutes to the bake time if cooking from cold.
• You can also prep the cheese filling and sauce up to 3 days in advance and then assemble and bake the stuffed shells.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing Beef Stuffed Shells

• Assemble the dish but do not bake.
• Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
• Thaw overnight in the fridge before baking.
• Plan to add extra baking time to account for the colder temperature.

Reheating Beef Stuffed Shells

• Reheat individual portions in the microwave.
• Or warm the whole dish in a 350 degree oven, covered with foil, until heated through.

Serving Suggestions

• crispy garlic bread
• simple house salad
• Caprese garlic bread
• olive cheese bread
• beet and feta salad

Try these easy pasta recipes next!

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