These Stuffed Shells with Ground Beef are classic comfort food. Jumbo pasta shells are filled with a creamy ricotta mixture, nestled in a rich, savory meat sauce, and finished with melted mozzarella. The dish can be fully assembled ahead of time, making it an ideal option for a weeknight meal, a casual dinner party, or a holiday gathering.
One of my family’s go-to dinners is a spinach and ricotta stuffed shell variation. Those shells are cheesy and comforting, and the ability to assemble them in advance is a huge time-saver. This version swaps in ground beef for a heartier filling and an extra protein boost, while keeping the same creamy, satisfying texture.
The recipe has a few components, but each step is straightforward. While the meat sauce simmers, cook the jumbo shells just until al dente — about one or two minutes less than the pasta package suggests — to prevent the shells from falling apart while stuffing. The ricotta filling is enriched with an egg, parmesan, and fresh basil for flavor and structure, then baked until bubbly and golden.
Because the entire casserole can be assembled up to a day ahead or frozen for later, it’s a perfect make-ahead meal. Assemble it the evening before a busy day, or freeze it for a future date. When it comes time to bake, the result is warm, cheesy comfort that feeds a crowd.
Why you’ll love this recipe
- Minimal hands-on time: about 20 minutes of prep before baking.
- Freezer-friendly: assemble and freeze for up to three months, then bake when needed.
- Flexible proteins: use ground beef, Italian sausage, or ground turkey depending on preference.
- Family-friendly: comforting, familiar flavors that appeal to kids and adults alike.
Recipe ingredients
This recipe uses simple pantry ingredients and a few fresh items. The full measurements appear in the recipe card below.
- Jumbo pasta shells. Use the larger size so each shell holds a generous amount of filling. Cook 1–2 minutes less than package directions to keep shells intact.
- Ground beef. The recipe works well with 1 to 1.5 lbs. of ground beef; you can add chopped mushrooms or other cooked vegetables to stretch the filling. Swap with Italian sausage or ground turkey if you prefer.
- Marinara sauce. Use a thick marinara—store-bought or homemade—about 3 cups to create a flavorful base and topping.
- Aromatics. Onion and garlic add depth to the meat sauce.
- Ricotta cheese. Combine with an egg, parmesan, and fresh basil to make the filling creamy and flavorful.
- Egg. Helps bind the ricotta for a firm, sliceable filling.
- Parmesan and mozzarella. Parmesan adds umami to the filling; mozzarella melts on top for a gooey finish.
- Basil. Fresh basil brightens the ricotta mixture; substitute 1 teaspoon dried basil if fresh isn’t available.
How to make this recipe
The meat sauce and ricotta filling can be made in advance, and the assembled casserole can be refrigerated or frozen before baking. For best results, cover the dish with foil for the first part of baking, then remove the foil so the cheese browns nicely without drying out the shells.
Pro tip: Cover the stuffed shells with foil for most of the bake time, then uncover for the last 10–15 minutes so the cheese becomes bubbly and golden.
Prepare the meat sauce for stuffed shells
- Heat oil in a skillet over medium heat. Add the ground beef and cook until it is nearly done, breaking it into small pieces.
- Add chopped onion and minced garlic; cook until the onion is soft. Drain excess fat if desired.
- Stir in the marinara sauce and simmer about 15 minutes to allow the flavors to meld. Spread half of the sauce in the bottom of a greased 9×13-inch baking dish.
Assemble the stuffed shells and bake
- Mix ricotta, egg, grated parmesan, and chopped basil in a bowl until smooth.
- Fill each cooked shell with the ricotta mixture, then arrange the shells in the prepared baking dish.
- Pour the remaining meat sauce over the shells and sprinkle with shredded mozzarella.
- Cover with foil and bake for 15 minutes. Remove the foil and bake an additional 10–15 minutes, until bubbly and lightly browned. Let rest for a few minutes before serving.
Recipe FAQs
A small spoon works well if the pasta is slightly undercooked and handled gently. For a neater method, transfer the ricotta mixture into a zip-top bag, snip off a corner, and pipe the filling into each shell.
Yes. Assemble the dish in a freezer- and oven-safe pan, wrap tightly in plastic and foil, and freeze up to three months. Bake from frozen, increasing the bake time until heated through and bubbly.
Allow the casserole to cool, then refrigerate in an airtight container. Leftovers will keep for up to three days.
Serving suggestions
A crisp, simple side salad and crusty bread make perfect accompaniments for these stuffed shells. Roasted vegetables or a light green salad balance the richness of the casserole. Finish with freshly chopped basil for a bright, fresh note.
Recipe notes
- Make-ahead: Prepare the meat sauce ahead or assemble the entire dish up to a day in advance and refrigerate until ready to bake.
- Swap the ground beef for ground turkey or Italian sausage if desired.
- To add vegetables, fold cooked spinach into the ricotta filling or stir sautéed mushrooms into the meat sauce.
- Store leftovers in the refrigerator for up to 3 days.
More easy pasta recipes you’ll love
- Skillet lasagna
- Stovetop mac and cheese
- Pesto mushroom ravioli
- One-pot Italian sausage pasta
- Sausage and roasted red pepper pasta
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.
Stuffed Shells with Ground Beef
Servings: 6 • Prep: 20 mins • Cook: 50 mins • Total: 1 hr 10 mins
Jumbo shells are filled with a creamy ricotta mixture, baked in a rich meat sauce, and topped with melty mozzarella. A comforting family favorite that can be made ahead.
Ingredients
- 6 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 1–1.5 lbs ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cups shredded mozzarella cheese
- Chopped basil for serving (optional)
Instructions
- Cook the jumbo shells according to package directions, draining and setting them aside on a rimmed baking sheet.
- Heat the olive oil in a large skillet. Add the ground beef with a pinch of salt and pepper and cook until nearly done. Add the onion and garlic and cook until the onion is softened; drain excess fat if needed.
- Stir in the marinara sauce, bring to a simmer, and cook about 15 minutes. Spread half the sauce in a greased 9×13-inch baking dish.
- Combine ricotta, egg, Parmesan, and basil in a bowl. Fill each shell with the ricotta mixture and arrange them in the baking dish.
- Top the shells with the remaining meat sauce and sprinkle with mozzarella. Cover with foil and bake 15 minutes, then remove the foil and bake another 10–15 minutes until bubbly and golden. Let cool slightly before serving.
Nutrition (per serving)
Calories: 689 kcal • Carbs: 33 g • Protein: 47 g • Fat: 41 g