These Stuffed Shells with Ground Beef are classic comfort food. Jumbo pasta shells are filled with a creamy ricotta mixture, nestled in a rich meat-and-marinara sauce, and topped with melty mozzarella. The dish can be assembled ahead of time and baked when you’re ready, making it ideal for busy weeknights, family dinners, or casual entertaining.
Inspired by a spinach-and-ricotta version, this recipe swaps the greens for savory ground beef for a heartier, protein-rich filling. The components are straightforward: a quick meat sauce, a creamy ricotta filling, cooked jumbo shells, and a topping of mozzarella. A few small technique tips—cook the shells just shy of al dente so they don’t split when stuffed, and cover with foil during most of the bake to keep the pasta moist—make the difference between a good dish and a great one.
Why you’ll love this recipe
- Quick hands-on prep—about 20 minutes—and mostly unattended simmering and baking.
- Freezer-friendly: assemble in a freezer-safe dish and bake later from frozen.
- Flexible: swap the ground beef for Italian sausage, ground turkey, or your preferred protein.
- Family-friendly and crowd-pleasing—great for weeknights and dinner parties alike.
Recipe ingredients
This recipe uses basic pantry staples and fresh ingredients that combine into a flavorful, comforting bake.
- Jumbo pasta shells — choose large shells so they hold plenty of filling. Cook 1–2 minutes less than package directions to avoid splitting.
- Ground beef — 1.5 lbs is used here for a generous meat layer, but 1 lb also works. You can add 8 ounces of chopped mushrooms or cooked vegetables to stretch the filling.
- Marinara sauce — about 3 cups. Use your favorite store-bought sauce or a homemade marinara.
- Aromatics — onion and garlic for depth of flavor.
- Ricotta cheese — 15 ounces ricotta forms the creamy base for the filling; an egg helps bind it.
- Egg — adds richness and prevents the ricotta filling from being too loose.
- Parmesan cheese — for umami and saltiness inside the filling.
- Fresh basil — finely chopped, it brightens the ricotta. Use 1 teaspoon dried basil if fresh isn’t available.
- Mozzarella cheese — grated for a gooey, golden topping. Freshly grated melts best.
See the recipe card below for exact quantities and a step-by-step method.
How to make this recipe
You can prepare the meat sauce and ricotta filling in advance, or assemble the entire pan up to a day ahead and refrigerate until baking. The final bake is quick and gives the dish a bubbly, golden finish.
Pro tip: Keep the stuffed shells covered for most of the bake to prevent the cheese from over-browning and the shells from drying out.
Prepare the meat sauce for stuffed shells
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Break it into pieces and cook until mostly browned.
- Add one chopped onion and four cloves minced garlic; cook until the onion softens. Drain excess fat if desired.
- Pour in about 3 cups of marinara sauce, bring to a simmer, and let it cook for about 15 minutes to allow the flavors to meld.
- Spread half of the meat sauce in the bottom of a greased 9×13-inch baking dish and set aside.
Assemble the stuffed shells and bake
- Cook the jumbo shells according to package directions but drain a little early so they stay firm. Spread them on a rimmed baking sheet so they don’t stick together.
- In a bowl, combine 15 ounces ricotta, 1 large egg, 1/2 cup grated Parmesan, and 1/4 cup finely chopped fresh basil. Stir until smooth.
- Fill each shell with the ricotta mixture using a small spoon or a piping bag with the corner snipped off. Arrange the stuffed shells in the prepared baking dish.
- Spoon the remaining meat sauce over the shells and sprinkle about 2 cups grated mozzarella on top.
- Cover the dish with foil and bake for 15 minutes, then remove the foil and bake an additional 10–15 minutes until bubbly and golden. Let the dish rest briefly before serving and garnish with extra chopped basil if desired.
Recipe FAQs
Use a small spoon to fill the shells, or transfer the ricotta mixture to a zip-top bag, snip off a corner, and pipe the filling into each shell. Shells cooked al dente are less likely to tear while stuffing.
Yes. Assemble in a freezer- and oven-safe dish, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding extra time until heated through and bubbly.
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Serving suggestions
Serve the stuffed shells with a simple green salad and crusty bread to soak up extra sauce. Roasted vegetables or a light dressed lettuce both pair well and round out the meal.
Recipe notes
- Make ahead: Prepare the meat sauce or assemble the entire dish up to a day ahead and refrigerate until ready to bake.
- Swap ground beef for turkey, chicken, or Italian sausage for a different flavor profile.
- Add greens by folding cooked, squeezed spinach into the ricotta mixture.
- Store leftovers in the refrigerator for up to 3 days, or freeze in portions for longer storage.
Recipe card
Stuffed Shells with Ground Beef
Servings: 6 | Prep time: 20 mins | Cook time: 50 mins | Total time: ~1 hr 10 mins
Ingredients
- 6 ounces jumbo shells
- 1 tablespoon olive oil
- 1.5 lbs ground beef (or 1 lb if preferred)
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 2 cups grated mozzarella cheese
- Chopped basil for serving (optional)
Instructions
- Cook shells according to package directions, draining slightly early so they remain firm. Lay out on a rimmed baking sheet.
- Heat olive oil in a skillet over medium heat. Add ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until mostly browned.
- Add chopped onion and garlic; cook until the onion softens. Drain excess fat if necessary.
- Add marinara sauce, bring to a simmer, and cook 15 minutes. Spread half the meat sauce in a greased 9×13-inch baking dish.
- Mix ricotta, egg, Parmesan, and basil until combined. Fill each shell with the ricotta mixture and arrange in the baking dish.
- Top with remaining meat sauce and sprinkle mozzarella evenly over the shells.
- Cover with foil and bake for 15 minutes, then remove foil and bake 10–15 minutes more until bubbly and golden. Let rest briefly before serving.
Nutrition (per serving, estimated)
Calories: 689 kcal | Carbohydrates: 33 g | Protein: 47 g | Fat: 41 g | Sodium: 1097 mg
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