introduction
This recipe makes big, warm shells filled with beef and cheese. You will love the mix of meat and cheese in a soft pasta shell. Try a similar creamy beef and shells dish if you want another idea.
why make this recipe
You can cook this with simple parts. It feeds a group and keeps warm well. The dish has meat, cheese, and sauce in one bite. It tastes like home. If you like beef, you may also enjoy this ground beef Philly cheesesteak idea as a next meal.
how to make Best Stuffed Shells with Ground Beef
You cook the shells, make the beef mix, join it with cheese, fill each shell, and bake. Work in steps so you do not rush. You can also serve this with a green side like roasted brussels sprouts with beef.
Ingredients :
24 jumbo pasta shells, 1 tablespoon olive oil, 1 onion, finely chopped, 2 garlic cloves, minced, 1 pound ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (optional), 2 cups marinara sauce, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 egg, 2 tablespoons fresh parsley, chopped
You can swap the sauce or add more cheese. For a stew idea on another night, see beef stew.
Directions :
Prepare the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Cook the Filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent. Incorporate the ground beef, salt, pepper, oregano, and red pepper flakes. Cook until the beef is browned. Drain any excess fat.
Mix the Cheeses: In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, and parsley. Mix in the cooled beef.
Assemble the Shells: Spread half the marinara sauce in the bottom of a baking dish. Stuff each shell with the beef and cheese mixture and place in the dish. Top with the remaining sauce and sprinkle with the remaining mozzarella.
Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
how to serve Best Stuffed Shells with Ground Beef
Serve hot from the oven. Add a green salad or roasted veg. You can spoon extra sauce on each plate. A bowl of bread on the side fits well with this dish. Try it with a warm, rich side like beef stew with dumplings if you want more comfort food.
how to store Best Stuffed Shells with Ground Beef
Cool to room temp first. Cover with foil or place in a tight container. Keep in the fridge for up to 3 days. To freeze, put in a freezer box for up to 2 months. Thaw in the fridge then bake until hot.
tips to make Best Stuffed Shells with Ground Beef
- Do not overcook shells. They should hold shape.
- Drain fat well so filling is not oily.
- Let the beef cool a bit before you mix with cheese.
- Use steady heat when you bake so cheese melts right.
- You can make ahead and bake later.
variation (if any)
- Use ground turkey or chicken in place of beef.
- Add cooked spinach to the cheese mix for more veg.
- Swap mozzarella for provolone or fontina for a different taste.
FAQs (minimum three FAQ)
Q: Can I use small shells instead of jumbo shells?
A: Yes. Use more shells and fill less per shell.
Q: Can I make this ahead?
A: Yes. Assemble and cover. Keep in the fridge and bake when you want.
Q: How do I reheat leftovers?
A: Heat in the oven at 350°F (175°C) for about 15–20 minutes, or until hot. You can also microwave in a safe dish.
Q: Can I skip the egg in the cheese mix?
A: Yes. The egg helps bind the mix, but you can leave it out.
Q: Is this dish good for kids?
A: Many kids like the cheese and sauce. You can skip the red pepper flakes for a milder taste.
Conclusion
If you want another take on this dish, see the full recipe at Stuffed Shells with Ground Beef – Real Food Whole Life.
Print
Best Stuffed Shells with Ground Beef
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: None
Description
Big, warm shells filled with beef and cheese, perfect for a comforting meal.
Ingredients
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
- Incorporate the ground beef, salt, pepper, oregano, and red pepper flakes. Cook until the beef is browned. Drain any excess fat.
- In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, and parsley. Mix in the cooled beef.
- Spread half the marinara sauce in the bottom of a baking dish. Stuff each shell with the beef and cheese mixture and place in the dish. Top with the remaining sauce and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
Notes
Do not overcook shells. Drain fat well to avoid oily filling. Let the beef cool a bit before mixing with cheese. You can make ahead and bake later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
