These Stuffed Shells with Ground Beef are a delicious way to feed a crowd! Featuring jumbo pasta shells filled with ricotta cheese, nestled on top of a beefy marinara sauce, and topped with mozzarella cheese.
Looking for more easy dinner recipes? Try my Taco Spaghetti next!
About This Recipe
This stuffed shells recipe is a family favorite in our house! Made with jumbo pasta shells, a savory meat and ricotta filling, and a "homemade" marinara sauce, it's super satisfying and always hits the spot. This recipe yields around 20-22 shells. It's perfect for feeding a crowd for dinner (or a small family for a few days!)
Even better, this easy stuffed shells recipe reheats well and freezes well, too. If you have leftovers, you can store them in the fridge for up to 5 days or freeze them for several months. Since they are in self-contained shells, it makes portioning super easy. The ricotta cheese at my grocery store comes in double packs, so I usually double this recipe and freeze one batch for the following week. It makes my life so much easier when I know I have a busy week coming up ahead.
Key Ingredients
Jumbo pasta shells: You'll need 20-22 jumbo pasta shells. A typical box actually has way more than this, so just one box will cover you. Boil a few extra since some shells will break during boiling.
Lean ground beef: I specifically call for lean ground beef here so the filling doesn't turn greasy! If you're using regular ground beef, I'd recommend draining some of the fat after browning the ground beef in the skillet.
Onion and garlic: For savory depth.
Marinara sauce: I use store-bought marinara cause it's easy. Rao's is my favorite brand. If you want Rao's for cheap, go to Costco to get the multi-packs.
Italian seasoning: I use this to season the marinara sauce. Dried oregano also works in a pinch if that's all you have.
Ricotta cheese: This is what we stuff the shells with. Whole milk ricotta cheese will give you the best creamy texture.
Mozzarella and parmesan: Mozzarella is for the filling AND the cheesy topping. Parmesan goes into the filling.
Egg: This helps the ricotta filling firm up slightly in the oven.
Parsley: Add it to the filling for a herby flavor. I also sprinkle some over the final dish for a fresh finishing touch.
Instructions
STEP 1: Cook the pasta shells according to the package directions. Drain and spread on a baking sheet to prevent sticking.
STEP 2: In a large skillet over medium-high heat, add the ground beef, onions, and garlic. Cook and crumble the ground beef until no longer pink, about 5 minutes.
STEP 3: Stir in the marinara sauce and Italian seasoning. Bring to a simmer, then remove from the heat.
STEP 4: In a medium bowl, mix together the ricotta, 1 ½ cups of mozzarella, parmesan, parsley, and egg.
STEP 5: Spread ⅔ of the meat sauce on the bottom of the casserole dish.
STEP 6: Fill each shell with 2 tablespoons of the ricotta filling and place in the pan.
STEP 7: Spoon the remaining meat sauce over the shells, then top with the remaining mozzarella.
STEP 8: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Remove from the oven and garnish with extra parsley. Enjoy!
Stuffed Shells With Ground Beef
Ingredients
- 20-22 jumbo pasta shells
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 28 ounces marinara sauce
- 2 teaspoons Italian seasoning (or dried oregano)
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese (divided)
- ¼ cup grated parmesan cheese
- ¼ cup chopped parsley
- 1 large egg
Instructions
- Preheat your oven to 350°F and set aside a 9x13 casserole dish.
- Cook the pasta shells according to the package directions. Drain and set aside on a baking sheet to prevent the shells from sticking.
- In a large skillet over medium-high heat, add the ground beef, onions, and garlic. Cook and crumble the ground beef until no longer pink, about 5 minutes.
- Stir in the marinara sauce and Italian seasoning. Bring to a simmer, then remove from the heat.
- In a medium bowl, mix together the ricotta, 1 ½ cups of mozzarella, parmesan, parsley, and egg. Set aside
- Spread ⅔ of the meat sauce on the bottom of the casserole dish.
- Fill each shell with 2 tablespoons of the ricotta filling and place in the pan. Spoon the remaining meat sauce over the shells, then top with the remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Remove from the oven and garnish with extra parsley. Enjoy!
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