Stuffed Shells with Ground Beef is the ultimate comfort food for a reason: it combines all the beloved elements of Italian-American cuisine into one deeply satisfying dish.² Jumbo pasta shells are generously filled with a rich blend of seasoned ground beef and creamy cheeses, then baked in a bubbling tomato sauce until golden and irresistible. Perfect for family dinners, potlucks, or meal prepping, this recipe is designed to deliver maximum flavor with a streamlined approach.³

(Why This Recipe Shines)

This recipe excels by:

• Balancing Textures: Tender pasta, meaty filling, gooey cheese, and smooth sauce.
• Layering Flavors: From the browned beef and aromatics to the herb-infused cheese mixture and rich tomato sauce.
• Cheesy Perfection: A classic trifecta of ricotta, mozzarella, and Parmesan for creaminess, stretch, and sharp notes.
• Make-Ahead Friendly: It’s fantastic fresh, and leftovers are even better!

(Key Ingredients 🍝🥩🧀🍅🧄🧅 & Detailed Preparation)

Ingredients (for 6-8 servings, approximately 20-24 shells):

• For the Pasta:
  • Jumbo Pasta Shells 🍝: 1 box (about 12 oz / 340g, yielding 28-35 shells)
  • Salt 🧂: for pasta water
• For the Meat Sauce:
  • Ground Beef 🥩: 1 lb (450g), 80/20 blend recommended for flavor
  • Olive Oil 🫒: 1 tbsp (if beef is very lean)⁴
  • Yellow Onion 🧅: 1 medium, finely chopped
  • Garlic 🧄: 3-4 cloves, minced
  • Crushed Tomatoes 🥫: 1 (28 oz / 794g) can (or your favorite marinara sauce)⁵
  • Tomato Paste 🥫: 2 tbsp
  • Dried Basil 🌿: 1 tsp
  • Dried Oregano 🌿: 1 tsp
  • Salt 🧂: 1 tsp, or to taste
  • Black Pepper ⚫: ½ tsp, or to taste
  • Pinch of Sugar 🍬: (optional, to balance acidity of tomatoes)
• For the Cheese Filling:
  • Whole Milk Ricotta Cheese 🥛: 15 oz (about 1 ¾ cups) – Whole milk is preferred for creaminess!⁶
  • Shredded Mozzarella Cheese 🧀: 1 cup (plus 1 cup for topping)⁷
  • Grated Parmesan Cheese 🧀: ½ cup (plus extra for topping)
  • Large Egg 🥚: 1, lightly beaten (acts as a binder)⁸
  • Fresh Parsley 🌱: ¼ cup, chopped (optional, for freshness)⁹
  • Salt 🧂: ½ tsp
  • Black Pepper ⚫: ¼ tsp
• For Assembly:
  • Extra Shredded Mozzarella 🧀: 1 cup
  • Extra Grated Parmesan 🧀: for sprinkling

Method of Preparation:

1. Cook the Pasta Shells:
   • Bring a large pot of heavily salted water to a rolling boil.
   • Add the jumbo pasta shells and cook according to package directions until al dente (firm to the bite). It’s crucial not to overcook them, as they will bake further in the oven. Aim for slightly undercooked.
   • Drain the shells thoroughly in a colander. To prevent sticking, you can gently lay them in a single layer on a baking sheet lined with parchment paper or a clean kitchen towel while they cool slightly.
2. Prepare the Meat Sauce:
   • While shells are cooking, heat a large skillet or Dutch oven over medium-high heat. If using lean ground beef, add 1 tbsp olive oil.
   • Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains.
   • Drain off any excess grease from the skillet.
   • Add the chopped onion to the beef and cook for 5-7 minutes until softened and translucent.
   • Stir in the minced garlic, tomato paste, dried basil, dried oregano, 1 tsp salt, and ½ tsp black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
   • Pour in the crushed tomatoes (or marinara sauce). Stir well to combine. Add a pinch of sugar if your tomatoes are acidic.
   • Bring the sauce to a gentle simmer, then reduce heat to low and let it simmer uncovered for 10-15 minutes while you prepare the cheese filling. This allows flavors to meld.
3. Make the Cheese Filling:
   • In a large mixing bowl, combine the whole milk ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, lightly beaten egg, chopped fresh parsley (if using), ½ tsp salt, and ¼ tsp black pepper.¹⁰
   • Mix thoroughly until all ingredients are well combined.
4. Assemble the Stuffed Shells:
   • Preheat your oven to 375°F (190°C).
   • Spread about 1 to 1.5 cups of the prepared meat sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
   • Take each cooked jumbo shell and carefully spoon a generous amount of the cheese filling into it (about 1-2 tablespoons per shell, depending on size).
   • Arrange the filled shells in a single layer in the baking dish, open-side up, nestling them closely together.
   • Spoon the remaining meat sauce evenly over the stuffed shells. Ensure all shells are mostly covered by sauce to keep them moist.
   • Sprinkle the remaining 1 cup shredded mozzarella cheese and a generous amount of extra grated Parmesan cheese over the top.
5. Bake:
   • Cover the baking dish tightly with aluminum foil.
   • Bake for 25-30 minutes, or until the sauce is bubbly and the shells are heated through.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, golden brown, and bubbly.
6. Rest and Serve:
   • Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the cheeses to set slightly and prevents the filling from oozing out excessively.
   • Garnish with extra fresh parsley or basil if desired. Serve hot.

(Estimated Preparation & Cooking Time)

• Active Prep: 30 minutes
• Bake Time: 35-45 minutes
• Total Time: 1 hour 5 minutes – 1 hour 15 minutes

(Tips for the Best Stuffed Shells)

• Don’t Overcook Pasta: Al dente is key! Overcooked shells will tear easily during stuffing and become mushy after baking.¹¹
• Whole Milk Ricotta: It provides a creamier, richer filling that stands up better to baking than part-skim.¹²
• Drain the Beef Well: Excess grease can make the sauce oily and thin.
• Season Generously: Layering seasonings in the beef, sauce, and cheese mixture ensures a flavorful dish throughout.
• Warm Sauce on Bottom: A layer of warm sauce at the bottom of the dish helps keep the shells moist and prevents sticking.
• Resting Time: Don’t skip the rest! It makes the shells easier to serve neatly.
• Make Ahead & Freeze: Stuffed shells are excellent for make-ahead meals! Assemble the dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes (covered), then uncover and bake for another 10-15 minutes until bubbly and golden.

(Popular Variations for Stuffed Shells with Ground Beef)

While the classic is fantastic, there are many ways to customize:

• Adding Vegetables:
  • Spinach: Thaw and squeeze dry 10 oz (280g) frozen chopped spinach (or sauté fresh spinach) and mix it into the cheese filling for added nutrition and color.
  • Mushrooms: Sauté finely minced mushrooms with the onion and garlic for an earthy flavor, often called “The Blend” with ground meat.
  • Bell Peppers/Zucchini: Dice finely and sauté with the onion for extra veggies in the meat sauce.¹³
• Cheese Combinations:
  • While ricotta, mozzarella, and Parmesan are standard, you can experiment:
    • Cottage Cheese: Some recipes use small-curd cottage cheese instead of or in addition to ricotta for a different texture.¹⁴
    • Provolone/Fontina: These melt beautifully and add a different mild, nutty flavor when layered with mozzarella on top.
    • Cream Cheese: A small amount (4 oz) can be added to the cheese filling for extra creaminess and richness, especially if you prefer a less granular texture than ricotta.
  • Fresh Mozzarella: For a gourmet touch, use fresh mozzarella (sliced or torn) on top for super gooey melted cheese.¹⁵
• Meat Blends:
  • Substitute half the ground beef with sweet or spicy Italian sausage (remove casings) for a richer, more complex flavor.
  • Ground turkey or chicken can be used for a leaner option, though the flavor profile will change.
• Sauce Customization:
  • Use a homemade marinara sauce for ultimate freshness.
  • Add a splash of red wine to the meat sauce while simmering for deeper flavor.
  • Introduce a touch of spice with a pinch of red pepper flakes in the sauce.
  • Some “Cheeseburger Stuffed Shells” variations might incorporate Cheddar cheese sauce or even Worcestershire sauce into the beef.
• Pesto: A dollop of pesto can be mixed into the cheese filling or swirled into the tomato sauce for a herbaceous boost.¹⁶

(Best Type of Cheese for Stuffed Shells with Ground Beef)

The “best” cheese is subjective, but for a classic, balanced flavor and texture, the winning combination is:

• Ricotta Cheese:
  • Function: Provides the creamy, airy body of the filling.
  • Type: Whole milk ricotta is highly recommended over part-skim for a richer, more luxurious texture and less watery filling.
• Mozzarella Cheese:
  • Function: Delivers that irresistible gooey, stretchy melted cheese experience.
  • Type: Low-moisture, part-skim shredded mozzarella is standard for good melt. For a more artisanal touch, consider fresh mozzarella slices (though it melts differently).
• Parmesan Cheese (Parmigiano-Reggiano):
  • Function: Adds a sharp, salty, umami depth of flavor to both the filling and the topping.
  • Type: Freshly grated Parmigiano-Reggiano is superior to pre-grated for flavor and melt. Pecorino Romano can be used for a sharper, saltier kick.

These three cheeses create a harmonious blend that is both comforting and sophisticated.

(Serving Suggestions)

This dish is a hearty meal on its own, but it pairs wonderfully with:

• Garlic Bread or Cheesy Breadsticks: Perfect for soaking up any extra sauce.
• A Simple Green Salad: With a light vinaigrette to cut through the richness.
• Steamed or Roasted Vegetables: Such as asparagus, green beans, or zucchini, for a complete meal.

(General Nutritional Information (per serving, highly variable))

The nutritional content will vary significantly based on portion size, types of ground beef (lean vs. 80/20), cheese choices (whole milk vs. part-skim, amount of cheese), and chosen marinara sauce. However, for a general estimate for one serving of stuffed shells (about 3-4 shells):

• Calories: 500-700 kcal
• Protein: 30-45g (from beef, cheese)
• Fats: 25-45g (from beef, cheese, oil)
• Carbohydrates: 40-60g (from pasta, tomatoes)
• Sodium: Can be moderate to high; using low-sodium broth/sauce and controlling added salt helps manage this.

This is a robust and satisfying dish that offers a good balance of macronutrients.

(Conclusion)

This recipe for The Best Stuffed Shells with Ground Beef is more than just a meal; it’s an experience of classic Italian-American comfort. With its rich, savory meat sauce, creamy cheese filling, and tender pasta, every bite is a celebration of flavor and texture. It’s a dish that brings smiles to the table, creates lasting memories, and makes fantastic leftovers, cementing its place as a true culinary favorite. Enjoy!