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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
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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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