The Best Stuffed Shells with Ground Beef is a classic Italian-American comfort food that brings together tender pasta shells, seasoned ground beef, creamy ricotta, and rich tomato sauce, all baked to bubbly perfection with a generous layer of melted cheese. This hearty dish is perfect for family dinners, special occasions, or make-ahead freezer meals that can be enjoyed any night of the week. Its beautiful presentation and rich, satisfying flavors make it a go-to favorite for both novice cooks and seasoned home chefs, offering the ultimate combination of savory meat, creamy filling, and cheesy goodness in every bite. Whether served with a crisp salad and garlic bread or enjoyed on its own, stuffed shells with ground beef is a timeless dish that delivers warmth, flavor, and satisfaction in every serving.
The History of Stuffed Shells
Stuffed shells, or conchiglioni ripieni, originated in Italy, where stuffed pasta has long been a tradition, particularly in southern regions such as Campania and Sicily. Italian immigrants brought the dish to America, where it evolved into the baked, cheese-filled version popular today. In Italy, fillings vary by region and season, often using ricotta, spinach, or meat, and sometimes topped with béchamel instead of tomato sauce. In the United States, the dish became a staple of Italian-American cuisine, especially in the mid-20th century when boxed pasta and pre-shredded cheese made such meals more accessible to home cooks. The version with ground beef and red sauce became especially popular for its heartiness and ability to feed a crowd, making it a favorite for potlucks, Sunday dinners, and cozy weeknight meals alike.
Ingredients Breakdown
Jumbo Pasta Shells: The large shells are designed to hold generous spoonfuls of filling and maintain their shape during baking.
Ground Beef: Lean ground beef adds hearty flavor and protein; it should be well-seasoned and cooked before stuffing.
Ricotta Cheese: A creamy, mild cheese that balances the richness of the beef and provides a smooth filling texture.
Mozzarella Cheese: Adds stretch and melty goodness to the filling and topping. Use freshly shredded mozzarella for the best melt.
Parmesan Cheese: Sharp and salty, Parmesan adds depth to the filling and enhances the sauce.
Egg: Helps bind the cheese mixture together.
Garlic and Onion: Aromatic base ingredients that infuse the beef with savory flavor.
Italian Seasoning: A blend of herbs like basil, oregano, and thyme that complements the tomato sauce and filling.
Crushed Tomatoes or Marinara Sauce: Forms the base of the dish, providing moisture and classic tomato flavor.
Olive Oil, Salt, and Pepper: Essential for seasoning and cooking the beef and aromatics.
Fresh Parsley or Basil (optional): For garnish and added freshness.
Step-by-Step Recipe
- Cook the Pasta: Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente, about 1–2 minutes less than package directions. Drain, rinse with cold water to stop cooking, and set aside on a baking sheet in a single layer.
- Prepare the Beef Mixture: In a skillet over medium heat, warm olive oil and sauté diced onion until soft, about 4–5 minutes. Add minced garlic and cook another minute. Add ground beef, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. Cook until no longer pink, then drain excess fat and let cool slightly.
- Make the Cheese Filling: In a large bowl, mix ricotta, 1 cup of mozzarella, ½ cup of Parmesan, egg, chopped parsley (if using), and a pinch of salt and pepper. Stir in the cooled ground beef until well combined.
- Stuff the Shells: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread 1 cup of marinara or tomato sauce on the bottom. Using a spoon, fill each shell with the beef and cheese mixture and place stuffed side up in the dish.
- Top and Bake: Pour remaining sauce evenly over the shells, then sprinkle the rest of the mozzarella and Parmesan on top. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Serve: Let the shells rest for 5–10 minutes before serving. Garnish with chopped basil or parsley if desired.
Tips for the Perfect Stuffed Shells
Do not overcook the shells; they should be slightly firm so they don’t tear during stuffing. Let the beef cool slightly before mixing with the ricotta to prevent curdling. Use a piping bag or large spoon to neatly fill the shells. For extra flavor, add a layer of sauce beneath and on top of the shells to keep them moist. Cover with foil for the first part of baking to avoid burning the cheese. Let the dish rest before serving so the filling sets and slices cleanly. Make in advance and refrigerate up to 24 hours before baking, or freeze unbaked shells for a future meal.
Variations and Customizations
Spinach and Beef: Add chopped, cooked spinach to the ricotta mixture for extra nutrition.
Spicy Kick: Use hot Italian sausage instead of ground beef or add crushed red pepper flakes to the sauce.
Vegetarian Version: Skip the meat and add sautéed mushrooms or zucchini to the cheese mixture.
Cheese Lovers: Add provolone or fontina for a richer filling.
Low-Carb Option: Use zucchini boats or large cooked bell peppers instead of pasta shells.
Herb Variations: Add fresh basil, thyme, or rosemary to the filling for unique flavor.
Pesto Drizzle: Top with a swirl of basil pesto before serving for a modern twist.
Different Sauces: Try béchamel, vodka sauce, or arrabbiata instead of classic marinara.
Health Considerations and Nutritional Value
Stuffed shells with ground beef can be a rich, filling meal, but adjustments can make it more balanced. Use part-skim ricotta and mozzarella to reduce saturated fat. Opt for lean ground beef or substitute with ground turkey or chicken for fewer calories. Incorporating vegetables like spinach, mushrooms, or grated zucchini boosts fiber and vitamins. Whole-wheat pasta shells add more complex carbs and fiber than regular pasta. A typical serving of three stuffed shells contains approximately 350–500 calories, 20–30 grams of protein, and moderate fat depending on cheese and meat content. Pair with a green salad or roasted vegetables to create a well-rounded, satisfying meal that balances indulgence with nutrition.
FAQ
Can I make this dish ahead of time? Yes, you can assemble it up to a day in advance and refrigerate before baking. Just add 10 extra minutes to the bake time if starting from cold.
Can I freeze stuffed shells? Absolutely—prepare the shells and place in a freezer-safe dish before baking. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F for 45–55 minutes.
What pasta shells should I use? Jumbo pasta shells, also labeled as “conchiglioni,” are best for stuffing.
Can I use store-bought sauce? Yes, a good-quality marinara or pasta sauce works well, or you can make your own from scratch.
Do I have to use ricotta? Ricotta is traditional, but cottage cheese or mascarpone can be used as substitutes.
What can I serve with stuffed shells? A crisp Caesar salad, garlic bread, or roasted green beans are all great pairings.
How long do leftovers last? Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.
Is this kid-friendly? Yes! Most kids love the cheesy, savory flavors and soft pasta texture.
The Best Stuffed Shells with Ground Beef
Ingredients
- 24 jumbo pasta shells approximately 8 oz. — $1.99
- ½ tablespoon cooking oil — $0.03
- ½ pound ground beef chuck — $3.37
- ½ yellow onion diced — $0.22
- 3 cloves garlic minced — $0.24
- 24 ounces marinara sauce — $3.29
- 2 tablespoons tomato paste — $0.25
- 1 teaspoon Italian seasoning — $0.10
- ½ teaspoon salt — $0.03
- ½ teaspoon garlic powder — $0.05
- ¼ teaspoon freshly cracked black pepper — $0.02
- 1½ cups shredded mozzarella cheese — $1.86
- Cheese Filling:
- 15 ounces whole milk ricotta cheese — $3.39
- 1 cup shredded mozzarella cheese — $1.25
- ½ cup grated Parmesan cheese — $0.58
- ¼ cup fresh chopped parsley — $0.24
- ¼ teaspoon salt — $0.02
- ¼ teaspoon freshly cracked black pepper — $0.02
- 1 large egg — $0.18
Instructions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo pasta shells. Cook them just until al dente, being careful not to overcook, as overcooked shells are more likely to tear when stuffed. Drain the shells in a colander, rinse briefly with cool water, and set aside.
- Heat a large skillet over medium heat and add the cooking oil. Brown the ground beef chuck, then drain any excess fat. Once browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic becomes fragrant.
- Next, stir in the marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and freshly cracked black pepper. Reduce the heat to medium-low and let the beef sauce simmer for 3 to 5 minutes.
- While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, fresh chopped parsley, salt, black pepper, and egg. Mix well until fully incorporated.
- Spread half of the beef sauce evenly over the bottom of a large 9×13-inch casserole dish.
- Stuff each shell with 1 to 2 tablespoons of the cheese filling—about one heaping tablespoon per shell works well. Place the stuffed shells upright in the casserole dish as you go.
- Once all the shells are stuffed and arranged, pour the remaining beef sauce over the top. Sprinkle 1½ cups of shredded mozzarella cheese evenly over everything.
- Loosely cover the casserole dish with tented aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for an additional 5 to 10 minutes, or until the sauce bubbles around the edges and the cheese is melted and slightly golden. Serve hot and enjoy!