I recently made these cheesy beef stuffed shells, and they instantly became a family favorite. With savory ground beef, creamy ricotta, and plenty of gooey mozzarella, this baked pasta dish is pure comfort in every bite.

Cheesy Beef Stuffed Shells

Why You’ll Love This Recipe

I love how these stuffed shells bring together the richness of seasoned beef and the smooth texture of ricotta, all wrapped in tender pasta and smothered in marinara sauce. It’s the kind of dish that feels special but is easy enough to pull together on a busy night. Plus, I can make it ahead or freeze for later, which makes dinner planning so much easier.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz jumbo pasta shells
1 lb ground beef
½ tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1 onion, chopped
1 Tbsp minced garlic
24 oz jar marinara sauce
20 oz ricotta cheese
1 large egg
1 tsp garlic powder
1 tsp dried parsley
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Dried parsley, for garnish

directions

Preheat the oven to 400°F.
Cook the pasta shells in salted water until al dente. Drain and set aside.
In a skillet over medium-high heat, cook the ground beef and onion. Season with salt, pepper, paprika, and Italian seasoning. Drain excess fat.
Stir in minced garlic and marinara sauce. Let it simmer on low.
In a bowl, mix ricotta, egg, Parmesan, garlic powder, and dried parsley until well combined.
Stuff each shell with the ricotta mixture using a spoon.
Spread a layer of meat sauce on the bottom of a baking dish. Arrange the stuffed shells on top.
Pour the remaining meat sauce over the shells and sprinkle with mozzarella.
Bake uncovered for 25 minutes until the cheese is melted and the edges are golden and crispy.
Garnish with dried parsley before serving.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes use Italian sausage instead of ground beef for a richer flavor.
For a veggie boost, I add sautéed spinach or kale to the ricotta mixture.
Using cottage cheese in place of ricotta works well if I want a lighter version.
To make it spicier, I mix in red pepper flakes with the beef.
I occasionally swap marinara for a pink sauce to change things up.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, I let the dish cool completely, then wrap tightly and store for up to 3 months.
For reheating, I bake at 350°F for about 20 minutes or microwave individual portions until hot.

FAQs

How do I keep the shells from tearing?

I cook the pasta just until al dente and handle them gently when draining and stuffing.

Can I make this ahead of time?

Yes, I often assemble the dish a day ahead and refrigerate it. Then I bake it when I’m ready.

What’s the best way to stuff the shells?

I use a small spoon or even a piping bag to neatly fill each shell with the ricotta mixture.

Do I need to cover the dish while baking?

I like to bake it uncovered to get crispy cheese edges, but covering it will keep the cheese soft if preferred.

Can I add vegetables to the filling?

Absolutely. I like to mix in chopped spinach, mushrooms, or zucchini for added flavor and nutrition.

Conclusion

These cheesy beef stuffed shells are one of my go-to comfort meals. They’re easy to make, satisfying, and always a crowd-pleaser. Whether I’m cooking for my family or prepping meals for the week, this recipe delivers every time. I know I’ll be making it again and again.

Cheesy Beef Stuffed Shells

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Author: Chef Sara
Total Time: 40 minutes
Yield: 6 servings
Diet: Halal

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Description

Cheesy Beef Stuffed Shells combine savory ground beef, creamy ricotta, and gooey mozzarella all wrapped in tender pasta and baked with marinara sauce for a comforting and satisfying meal.

Ingredients

12 oz jumbo pasta shells

1 lb ground beef

½ tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp Italian seasoning

1 onion, chopped

1 Tbsp minced garlic

24 oz jar marinara sauce

20 oz ricotta cheese

1 large egg

1 tsp garlic powder

1 tsp dried parsley

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Dried parsley, for garnish

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Instructions

Preheat the oven to 400°F.
Cook the pasta shells in salted water until al dente. Drain and set aside.
In a skillet over medium-high heat, cook the ground beef and onion. Season with salt, pepper, paprika, and Italian seasoning. Drain excess fat.
Stir in minced garlic and marinara sauce. Let it simmer on low.
In a bowl, mix ricotta, egg, Parmesan, garlic powder, and dried parsley until well combined.
Stuff each shell with the ricotta mixture using a spoon.
Spread a layer of meat sauce on the bottom of a baking dish. Arrange the stuffed shells on top.
Pour the remaining meat sauce over the shells and sprinkle with mozzarella.
Bake uncovered for 25 minutes until the cheese is melted and the edges are golden and crispy.
Garnish with dried parsley before serving.