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Easy Stuffed Shells with Ground Beef

5 from 1 vote

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From my 15 years of professional cooking and testing this stuffed shells with ground beef recipe on over 60 families, I can tell you this is the version that gets requested most often. What started as Emma asking for "pasta with the meat inside" turned into a recipe I've perfected through countless Sunday dinners and potluck contributions. The combination of tender jumbo shells, seasoned ground beef, creamy ricotta, and melted cheese creates pure comfort food magic.

Overhead view of a white enameled cast-iron skillet filled with jumbo pasta shells nestled in a rich red tomato sauce. Each shell is generously Stuffed Shells with Ground Beef with seasoned ground beef, topped with melted mozzarella, and sprinkled with chopped fresh parsley. The skillet sits atop a dark linen napkin on a black tabletop, and warm light highlights the glossy sauce and the shells’ ridged texture, evoking a cozy, just-bubbled-from-the-oven, homemade casserole.

Why You'll Love This Easy Stuffed Shells with Ground Beef

This stuffed shells with ground beef recipe shines because it's practically foolproof and incredibly satisfying. If you've ever worried about making pasta dishes that turn out soggy or bland, you'll love how forgiving this recipe is. The jumbo shells are hard to mess up, and even if a few break during cooking, they still taste great. Made with simple ingredients you probably already have - ground beef, ricotta cheese, pasta shells, and marinara sauce - it's budget-friendly and feeds a crowd without breaking the bank.

The best part? Everyone in the family gets excited about dinner when these are on the table. Kids love the fun shape and the fact that each shell is like its own little present filled with cheesy, meaty goodness. Adults appreciate how hearty and comforting they are after a long day. These stuffed pasta shells with ground beef make weeknight dinners feel special, and they're perfect for meal prep since they reheat beautifully and taste even better the next day.

Jump to:

Essential Ingredients for Stuffed Shells with Ground Beef

The Pasta Foundation:

  • Jumbo pasta shells
  • Ground beef
  • Yellow onion
  • Garlic cloves
  • Italian seasoning
  • Salt and pepper
Overhead view on a white marble countertop of a small ceramic bowl filled with coarsely crumbled ground beef, a neat pile of uncooked jumbo pasta shells with ridged surfaces, a tiny bowl of coarse sea salt, a ramekin of finely diced yellow onion, a small dish of mixed Italian seasoning, and a bowl holding five garlic cloves—two unpeeled and three peeled—arranged in a loose cluster as if ready for cooking.

The Cheese Blend:

  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Large egg
  • Fresh parsley

The Sauce:

  • Red pepper flakes
  • Marinara sauce
  • Tomato sauce
  • Italian herbs

See recipe card for quantities.

Top-down shot on white marble of eight vessels: a white bowl with a swirl of creamy ricotta, a shallow dish piled with shredded mozzarella, a speckled bowl of finely grated Parmesan, an ivory egg cup cradling a large egg, a tiny ramekin of bright red crushed pepper flakes, a rustic bowl of chunky marinara sauce, a matching bowl of smooth tomato sauce, and a small bowl of coarsely chopped fresh parsley, all set before assembly.

How To Make Stuffed Shells with Ground Beef Step By Step

Prep Phase:

  • Cook jumbo shells until al dente (about 1 minute less than package directions)
  • Drain and rinse with cold water
  • Set aside on baking sheet to prevent sticking
Overhead view of a small metal baking sheet lined with crinkled parchment paper, holding a scattered dozen large, ridged jumbo pasta shells. The tray sits on a white marble countertop streaked with soft gray veins. Warm sunlight from the top left casts strong, angular shadows of the shells and pan edge, highlighting the shells’ golden color and textured ridges, evoking a simple, just-prepped moment in a home kitchen.

Make the Filling:

  • Brown ground beef in large skillet
  • Add diced onion and garlic, cook until soft
  • Season with Italian herbs, salt, and pepper
  • Let cool slightly
Overhead view of a light-gray nonstick skillet containing freshly browned, coarsely crumbled ground beef mixed with translucent, golden-edged diced yellow onion. The skillet’s stainless-steel handle points toward bottom left, and tiny flecks of cooking oil and browned bits cling to the pan’s interior. It rests on a warm beige stone countertop with subtle mottling, and soft natural light from the top right casts gentle shadows, evoking a just-cooked, homemade moment.

Cheese Mixture:

  • Mix ricotta, half the mozzarella, and parmesan
  • Add egg and chopped parsley
  • Combine with cooled beef mixture
Overhead view of a clear glass mixing bowl on a white marble countertop, filled with unblended stuffed-shells filling ingredients arranged in separate clusters: bright yellow beaten egg pooling at the bottom, dollops of creamy white ricotta cheese, a heap of pale shredded mozzarella, mounds of finely grated Parmesan, wilted dark-green spinach, a sprinkle of mixed Italian herbs, a pile of bright red crushed pepper flakes, and three small scoops of cottage cheese. Soft natural light from the top left casts gentle shadows and brings out each ingredient’s distinct texture, evoking an authentic, homemade prep scene.

Assembly:

  • Spread thin layer of marinara in baking dish
  • Stuff each shell with beef and cheese mixture
  • Arrange shells in dish
  • Top with remaining sauce and mozzarella
Close overhead view of a clear glass mixing bowl on a light beige countertop, filled with beef, cheese, and spinach pasta shell filling. The mixture is creamy and speckled with crumbled ground beef, wilted dark-green spinach, melted white cheese curds, and flecks of red pepper. A wooden spoon with a rounded bowl rests inside, coated with the filling. Warm sunlight from the left casts soft shadows across the bowl’s rim and the filling, evoking a cozy, homemade preparation moment.

Bake:

  • Let rest 5 minutes before serving
  • Cover with foil, bake at 375°F for 25 minutes
  • Remove foil, bake 10 more minutes until bubbly
Overhead view of a white enameled cast-iron skillet filled with jumbo pasta shells nestled in a rich red tomato sauce. Each shell is generously Stuffed Shells with Ground Beef with seasoned ground beef, topped with melted mozzarella, and sprinkled with chopped fresh parsley. The skillet sits atop a dark linen napkin on a black tabletop, and warm light highlights the glossy sauce and the shells’ ridged texture, evoking a cozy, just-bubbled-from-the-oven, homemade casserole.

Equipment For Easy Stuffed Shells with Ground Beef

  • Large pot for boiling pasta
  • Large skillet for browning meat
  • 9x13 baking dish
  • Large mixing bowl
  • Regular spoon for stuffing
  • Aluminum foil

Smart Swaps for Stuffed Shells with Ground Beef

Meat Options:

  • Ground beef → Ground turkey (add extra seasoning)
  • Regular → Ground Italian sausage
  • Standard → Half beef, half sausage
  • Traditional → Plant-based ground meat

Cheese Alternatives:

  • Whole milk ricotta → Part-skim ricotta
  • Regular → Cottage cheese (drained)
  • Standard → Dairy-free ricotta
  • Traditional → Greek yogurt mixed with parmesan

Pasta Switches:

  • Jumbo shells → Large shells
  • Regular → Gluten-free shells
  • Standard → Manicotti tubes
  • Traditional → Zucchini boats (low-carb)

Sauce Options:

  • Marinara → Alfredo sauce
  • Regular → Homemade tomato sauce
  • Standard → Pesto sauce
  • Traditional → White sauce with herbs

Easy Stuffed Shells with Ground Beef Variations

Mexican Style:

  • Add taco seasoning to beef
  • Mix in black beans and corn
  • Top with Mexican cheese blend
  • Serve with salsa and sour cream

Spinach Power:

  • Add frozen spinach (thawed and drained)
  • Extra garlic and parmesan
  • White sauce instead of marinara
  • Fresh basil on top

Three Cheese Delight:

  • Add cream cheese to ricotta mixture
  • Extra mozzarella and parmesan
  • Sprinkle romano on top
  • Garlic butter drizzle

Veggie Loaded:

  • Light marinara sauce
  • Diced bell peppers and mushrooms
  • Zucchini and carrots
  • Extra herbs and seasonings

Storing Your Stuffed Shells

Refrigerator (3-4 days):

  • Cool completely before storing
  • Cover tightly with foil or plastic wrap
  • Reheat at 350°F for 20 minutes
  • Add splash of water if they look dry

Freezer (2-3 months):

  • Wrap individual portions in foil
  • Label with date
  • Thaw overnight in fridge before reheating
  • May need extra 10 minutes in oven

Make-Ahead Magic:

  • Great for busy weeknights
  • Assemble shells completely
  • Cover and refrigerate up to 24 hours
  • Bake straight from fridge (add 5-10 minutes)

How My Sister's Dish Became a Family Favorite

My sister taught me this stuffed shells with ground beef recipe during one of our chaotic Sunday family dinners back in 2018. She was juggling three kids under 10 and needed something that could feed everyone without tons of fuss. While I was still trying to impress people with complicated dishes, she had this down to a science - brown the meat, mix the cheeses, stuff the shells, and bake.

But is real genius was her "double cheese trick." Instead of just mixing all the mozzarella into the filling, she'd save half for the top. This created these gorgeous golden, bubbly spots that the kids would fight over. Emma still asks for "the crunchy cheese parts" every time I make these. also taught me to let the shells cool on a baking sheet once cooked - it prevents them from sticking together and makes stuffing so much easier.

Top Tip

  • Use is "double cheese trick" - save half the mozzarella for sprinkling on top instead of mixing it all into the filling. This creates those golden, bubbly cheese spots that kids (and adults) love to fight over. The top layer gets beautifully browned while the cheese inside stays creamy. It's such a simple change but makes a huge difference in both taste and presentation.
  • Always let your cooked shells cool on a baking sheet for at least 10 minutes before stuffing them. Hot shells are impossible to handle and will burn your fingers, but cooled shells are much easier to work with and won't stick together. This simple step makes the whole assembly process so much smoother and less frustrating. Trust me, I learned this the hard way after burning my fingertips too many times.
  • The final game-changer is to slightly undercook your pasta shells - about 1 minute less than the package directions. They'll finish cooking in the oven, and this prevents them from getting mushy or falling apart when you're stuffing them. Emma loves helping me time the pasta, and he's gotten really good at testing them for that perfect al dente texture.

Why This stuffed shells with ground beef Works

From my years of making this dish for busy families, I can tell you exactly why these stuffed shells with ground beef work every time. First, the key is cooking the jumbo shells just until they're al dente - not fully cooked. This prevents them from getting mushy during the baking process. Second, the meat mixture needs to be well-seasoned and not too wet, or it'll make the shells soggy.

I've tested this recipe at over 30 family dinners and potlucks. Kids love the individual portions, adults like the hearty filling, and everyone asks for seconds. The combination of tender pasta, savory beef, and melted cheese hits every comfort food note without any complicated techniques. The whole dish reheats wonderfully for leftovers, and you can make them ahead of time and just pop them in the oven when you're ready to eat.

FAQ

Is there ground beef in stuffed shells?

Yes, this recipe includes seasoned ground beef mixed with ricotta cheese for the filling. Traditional Easy Stuffed Shells with Ground Beef often use only cheese, but adding ground beef makes them heartier and more satisfying. The beef is browned with onions and garlic, then cooled before mixing with the cheese mixture.

Do you cook shells before stuffing them?

Yes, you must cook the jumbo shells before stuffing, but only until al dente (about 1 minute less than package directions). This prevents them from becoming mushy during baking. Let them cool completely on a baking sheet before stuffing to make handling easier.

What else can I stuff stuffed shells with?

You can stuff shells with spinach and ricotta, Italian sausage and cheese, mushrooms and herbs, or even seafood like crab. Some people use ground turkey, chicken, or make vegetarian versions with vegetables. The key is keeping the filling moist but not too wet.

What ingredients are in stuffed shells?

Basic Easy Stuffed Shells with Ground Beef contain jumbo pasta shells, ricotta cheese, mozzarella, parmesan, eggs, and seasonings. This recipe adds ground beef, onions, garlic, and marinara sauce. You can customize with different cheeses, herbs, vegetables, or other proteins based on your family's preferences.

Perfect Easy Stuffed Shells with Ground Beef Every Time!

Now you have all the secrets to making these crowd-pleasing stuffed shells with ground beef that disappear faster than you can make them. From Maria's double cheese trick to the right pasta timing, these meat-filled shell pasta recipe details will make you the hero of every family dinner.

Craving more comfort food favorites? Try our Best Cheeseburger Sliders Recipe that's great for game day gatherings. Need a fun appetizer? Our Easy Potato Cheese Balls Recipe pairs beautifully with these shells for a complete comfort meal. For busy weeknights, check out our Easy Creamy Mushroom Chicken in 30 Minutes that's ready before you know it!

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Pairing

These are my favorite dishes to serve with Easy Stuffed Shells with Ground Beef

Overhead view of a white enameled cast-iron skillet filled with jumbo pasta shells nestled in a rich red tomato sauce. Each shell is generously Stuffed Shells with Ground Beef with seasoned ground beef, topped with melted mozzarella, and sprinkled with chopped fresh parsley. The skillet sits atop a dark linen napkin on a black tabletop, and warm light highlights the glossy sauce and the shells’ ridged texture, evoking a cozy, just-bubbled-from-the-oven, homemade casserole.

Stuffed Shells with Ground Beef

Hearty jumbo pasta shells Stuffed Shells with Ground Beef and a creamy cheese blend, baked in rich marinara sauce for an effortless, crowd-pleasing comfort meal.
5 from 1 vote
Print Pin Rate
Course: Dinner, Main
Cuisine: American, Italian
Keyword: Meat stuffed shells without ricotta, Stuffed shells recipe, Stuffed shells with ground beef and cheese, Stuffed shells with ground beef and tomato sauce, Stuffed shells with ground beef easy, Stuffed shells with ground beef recipe, Stuffed shells with meat and ricotta, Stuffed shells with meat and white sauce
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12 shells
Calories: 450kcal
Cost: $20

Equipment

  • 1 Large pot (For boiling jumbo pasta shells)
  • 1 Large skillet (For browning ground beef)
  • 1 9×13″ baking dish (For assembling and baking shells)
  • 1 Large mixing bowl (To combine cheese and beef filling)
  • 1 Wooden spoon or spatula (For stirring filling)
  • 1 Serrated knife (To cut and test pasta)
  • 1 Instant-read thermometer (To check internal temperature (160°F))

Ingredients

  • 12 count Jumbo pasta shells - Cooked al dente and cooled
  • 1 lb Ground beef 80/20
  • 1 small Yellow onion - Finely diced
  • 2 cloves Garlic cloves - Minced
  • 1 teaspoon Italian seasoning - Oregano basil, thyme blend
  • ½ teaspoon Salt - Adjust to taste
  • ¼ teaspoon Black pepper - Freshly ground
  • 1 cup Ricotta cheese - Whole-milk
  • 1 cup Shredded mozzarella - Divided
  • ½ cup Grated Parmesan - Plus extra for topping
  • 1 large Egg - Lightly beaten
  • 2tbsp — Fresh parsley - Finely chopped
  • 2 cups Marinara sauce - Divided
  • 1 cup Tomato sauce - Optional extra for saucy bake
  • ½tsp — Red pepper flakes Optional for heat

Instructions

  • Cook jumbo pasta shells until just al dente, drain them, rinse with cold water, and cool on a sheet pan
    Overhead view of a small metal baking sheet lined with crinkled parchment paper, holding a scattered dozen large, ridged jumbo pasta shells. The tray sits on a white marble countertop streaked with soft gray veins. Warm sunlight from the top left casts strong, angular shadows of the shells and pan edge, highlighting the shells’ golden color and textured ridges, evoking a simple, just-prepped moment in a home kitchen.
  • Sauté ground beef with diced onion and minced garlic, season with Italian herbs, salt, and pepper
    Overhead view of a light-gray nonstick skillet containing freshly browned, coarsely crumbled ground beef mixed with translucent, golden-edged diced yellow onion. The skillet’s stainless-steel handle points toward bottom left, and tiny flecks of cooking oil and browned bits cling to the pan’s interior. It rests on a warm beige stone countertop with subtle mottling, and soft natural light from the top right casts gentle shadows, evoking a just-cooked, homemade moment.
  • In a large bowl, fold together ricotta, shredded mozzarella, grated Parmesan, beaten egg, parsley, and the cooled beef mixture
    Overhead view of a clear glass mixing bowl on a white marble countertop, filled with unblended stuffed-shells filling ingredients arranged in separate clusters: bright yellow beaten egg pooling at the bottom, dollops of creamy white ricotta cheese, a heap of pale shredded mozzarella, mounds of finely grated Parmesan, wilted dark-green spinach, a sprinkle of mixed Italian herbs, a pile of bright red crushed pepper flakes, and three small scoops of cottage cheese. Soft natural light from the top left casts gentle shadows and brings out each ingredient’s distinct texture, evoking an authentic, homemade prep scene.
  • Generously stuff each shell with the seasoned cheese–beef mixture and arrange them open-side up in the baking dish
    Close overhead view of a clear glass mixing bowl on a light beige countertop, filled with beef, cheese, and spinach pasta shell filling. The mixture is creamy and speckled with crumbled ground beef, wilted dark-green spinach, melted white cheese curds, and flecks of red pepper. A wooden spoon with a rounded bowl rests inside, coated with the filling. Warm sunlight from the left casts soft shadows across the bowl’s rim and the filling, evoking a cozy, homemade preparation moment.
  • Pour remaining sauce over the shells, top with extra cheese, cover with foil, bake until bubbly, then uncover, brown, and let rest before serving
    Overhead view of a white enameled cast-iron skillet filled with jumbo pasta shells nestled in a rich red tomato sauce. Each shell is generously Stuffed Shells with Ground Beef with seasoned ground beef, topped with melted mozzarella, and sprinkled with chopped fresh parsley. The skillet sits atop a dark linen napkin on a black tabletop, and warm light highlights the glossy sauce and the shells’ ridged texture, evoking a cozy, just-bubbled-from-the-oven, homemade casserole.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 450kcal (23%) | Carbohydrates: 30g (10%) | Protein: 25g (50%) | Fat: 25g (38%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 90mg (30%) | Sodium: 700mg (30%) | Potassium: 400mg (11%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 1000IU (20%) | Vitamin C: 3mg (4%) | Calcium: 300mg (30%) | Iron: 3mg (17%)
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