Stuffed Shells With Ground Beef Recipe

I have a real soft spot for baked pasta, especially when it’s swimming in marinara and buried under layers of melted cheese. Stuffed shells hit that comfort-food nerve perfectly, and this version with ground beef feels extra cozy without being fussy.

These little pasta pockets are rich, hearty, and deeply satisfying, the kind of dinner that makes everyone linger at the table. It’s familiar food, but with just enough going on to feel special.

I like this recipe because it balances indulgence with practicality. It feeds a crowd, stretches a modest amount of meat, and still tastes like something you’d happily serve to guests.

The combination of creamy ricotta filling and savory meat sauce is what really sells it. Every bite has softness, chew, and that bubbling, cheesy finish that only the oven can give.

This isn’t a rushed weeknight skillet meal, but it’s also not complicated. The steps are simple, forgiving, and easy to break up if you need to pause halfway through.

If you love pasta nights that feel warm and generous, this one belongs in your rotation. It’s classic comfort with a little extra heart.

Ingredients Needed for the Recipe

• Jumbo pasta shells – These are the sturdy vessels that hold all that creamy filling.
• Cooking oil – Used to brown the beef and build flavor at the base of the sauce.
• Ground beef chuck – Adds richness and turns the sauce into a hearty, filling component.
• Yellow onion – Brings sweetness and depth to the meat sauce.
• Garlic cloves – Adds that familiar savory backbone to the sauce.
• Marinara sauce – The saucy, tomato-rich base that ties everything together.
• Tomato paste – Thickens the sauce and deepens the tomato flavor.
• Italian seasoning – Adds a blend of herbs that makes the sauce taste complete.
• Salt and black pepper – Season both the sauce and the filling so nothing tastes flat.
• Garlic powder – Gives extra savory flavor without overpowering the sauce.
• Mozzarella cheese – Melts beautifully and creates that classic gooey top.
• Whole milk ricotta cheese – Forms the creamy base of the filling.
• Parmesan cheese – Adds sharpness and a slightly nutty finish to the filling.
• Fresh parsley – Brightens the filling and cuts through the richness.
• Egg – Helps bind the cheese filling so it stays creamy, not runny.

How to make Stuffed Shells With Ground Beef?

Step 1 – Cook the Pasta Shells

Start by bringing a large pot of well-salted water to a boil and cooking the jumbo shells until just al dente. You want them tender but sturdy, since overcooked shells love to tear.

Drain them gently and rinse briefly with cool water to stop the cooking. Set them aside where they won’t stick together or break.

Step 2 – Brown the Ground Beef

Heat a large skillet over medium heat with a bit of oil, then add the ground beef. Let it brown properly before stirring so you get good flavor.

Once cooked through, drain off excess fat to keep the sauce rich but not greasy. This small step makes a noticeable difference later.

Step 3 – Build the Meat Sauce

Add the diced onion and garlic to the browned beef and cook until soft and fragrant. The kitchen starts to smell really good right about here.

Stir in the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and pepper. Let it simmer briefly so everything melds together.

Step 4 – Mix the Cheese Filling

In a separate bowl, combine the ricotta, mozzarella, parmesan, parsley, salt, pepper, and egg. Stir until smooth and evenly mixed.

The filling should feel creamy but structured, not loose or watery. If it looks too soft, give it another gentle stir.

Step 5 – Prepare the Baking Dish

Spoon about half of the meat sauce into the bottom of a large casserole dish. This creates a cushion so the shells don’t stick or dry out.

Spread it evenly, but don’t worry about perfection. It all settles once it bakes.

Step 6 – Stuff the Shells

Fill each shell with about one heaping tablespoon of the cheese mixture. I find this amount keeps them full without splitting the pasta.

Place each filled shell into the dish as you go, nestling them snugly together. A little mess is part of the process.

Step 7 – Finish Assembling

Pour the remaining meat sauce evenly over the stuffed shells. Make sure the edges get some love so nothing dries out.

Sprinkle the shredded mozzarella generously over the top. This is not the time to hold back.

Step 8 – Bake Until Bubbly

Cover the dish loosely with foil and bake until everything is heated through and melty. The foil keeps the cheese from browning too fast.

Uncover for the last few minutes so the top can bubble and lightly brown. Serve hot, while the cheese is still gloriously stretchy.

Serving Ideas

I love serving these stuffed shells with something crisp and fresh on the side. A simple salad helps balance the richness without stealing attention.

Garlic bread is a classic pairing for a reason. It’s perfect for scooping up extra sauce left on the plate.

If you’re serving this for a gathering, roasted vegetables work beautifully alongside it. They add color and make the meal feel complete.

This dish also holds its own on a holiday table. It’s comforting, familiar, and travels surprisingly well.

Tips

• Boil a few extra shells in case some tear during cooking or stuffing.
• Don’t overcook the pasta, even if it feels slightly firm at first.
• Use whole milk ricotta for the creamiest filling.
• Drain excess fat from the beef to keep the sauce balanced.
• Let the dish rest a few minutes after baking so it sets slightly.

Make It Ahead and Store It

This recipe is a lifesaver when you want to prep dinner early. You can assemble the entire dish a day ahead and refrigerate it until baking time.

If baking from cold, just add a few extra minutes in the oven. The shells heat evenly, so there’s no guesswork involved.

Leftovers store beautifully in the fridge for several days. I like portioning them out for easy lunches.

These stuffed shells also freeze well once fully cooled. Reheat gently, and they taste just as comforting the second time around.

Variations and Simple Swaps

If you prefer a meatier sauce, using a full pound of ground beef works fine. Just add a bit more marinara to keep things saucy.

You can also skip the meat entirely if you want a vegetarian version. The cheese filling and sauce are flavorful enough to stand on their own.

For a slightly lighter filling, swapping part of the ricotta with cottage cheese works surprisingly well. It keeps the texture creamy but less rich.

Once you’re comfortable with the base recipe, it’s easy to tweak. That’s part of what makes this dish such a keeper.