There’s something magical about pulling a bubbling dish of cheesy beef stuffed shells out of the oven. The aroma of rich marinara, savory beef, and melted mozzarella makes everyone gather around the table before you even call them. This recipe is my go-to when I want to impress without stress—jumbo pasta shells stuffed with a creamy ricotta filling mixed with hearty beef, all baked in tangy tomato sauce until golden. It’s the kind of comfort food that feels fancy but comes together with simple ingredients you probably have on hand. Trust me, one bite of these saucy, cheesy pockets and you’ll understand why this dish never lasts long in my house!
Why You’ll Love These Cheesy Beef Stuffed Shells
Let me tell you why these stuffed shells are my dinner-party secret weapon—and why they’ll become yours too:
- Flavor explosion: That creamy ricotta filling mixed with savory beef and garlic? Pure magic against the tangy marinara.
- Easier than lasagna: No layering drama—just stuff, bake, and watch everyone go wild.
- Freezer hero: Make a double batch and freeze half for those “I can’t even” weeknights.
- Crowd pleaser: Kids devour them, adults rave about them—nobody guesses how simple they really are.
- Leftovers shine: Honestly? They taste even better the next day when the flavors really settle in.
Seriously, these shells check every box—comforting, impressive, and secretly easy. I’ve lost count of how many times this recipe has saved my dinner plans!
Ingredients for Cheesy Beef Stuffed Shells
Gathering the right ingredients is half the battle with these stuffed shells—and trust me, every item here plays a starring role. Here’s what you’ll need:
- 20-24 jumbo pasta shells: Look for the big guys—they’re your edible “pockets” for all that goodness.
- 1 lb ground beef (80/20 blend): That 20% fat means flavor, but you can drain excess grease later.
- 1 small onion, finely diced: About the size of a tennis ball—none of those giant softball onions!
- 3 cloves garlic, minced: Fresh is best—none of that jarred stuff when we’re going for gold.
- 1 (24 oz) jar marinara sauce: Your favorite brand works, but Rao’s is my kitchen MVP.
- 1 (15 oz) container ricotta cheese: Full-fat for creaminess—this isn’t the time to count calories.
- 1 cup shredded mozzarella: Plus extra for that glorious golden top.
- 1/2 cup grated Parmesan: Pack it in the measuring cup—we want every salty, nutty bit.
- 1 large egg: Our binding agent that keeps the filling from getting crumbly.
- Seasoning squad: 1 tsp Italian seasoning, 1/2 tsp salt (plus more for pasta water), 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley for that fresh pop.
Pro tip from my messy apron collection: prep everything before starting—it makes the assembly way smoother!
How to Make Cheesy Beef Stuffed Shells
Okay, let’s get to the fun part—turning all those ingredients into the most comforting baked pasta dish you’ll ever make. Don’t let the multiple steps scare you; I’ve broken everything down so you can’t mess it up. Just follow along and you’ll have golden, bubbly perfection in no time!
Step 1: Cook the Pasta Shells
First things first: boil those jumbo shells like a pro. Fill your biggest pot with water—I’m talking at least 6 quarts—and salt it generously (that water should taste like the sea). Bring it to a rolling boil before gently adding your shells. Now here’s my golden rule: cook them for 1 minute less than the package says. We want them al dente because they’ll keep cooking in the oven later. Drain them carefully (those babies are fragile when hot!) and lay them in a single layer on a baking sheet or wax paper so they don’t stick together. Trust me, you don’t want to pry apart glued-together shells later!
Step 2: Prepare the Meat Sauce
While the pasta cooks, let’s make that luscious meat sauce. Grab your favorite skillet (I use my trusty cast iron) and crank it to medium-high heat. Brown the ground beef with the diced onion, breaking it up with your spoon until no pink remains—about 5-7 minutes should do it. Oh! And here’s my little trick: tilt the skillet and spoon out most of the grease (save about 1 tablespoon for flavor). Now toss in the minced garlic and stir for just 30 seconds—you’ll smell when it’s ready. Pour in 1 1/2 cups of marinara sauce and let the whole mixture simmer for 3-5 minutes. This is when the magic happens as all those flavors become best friends.
Step 3: Mix the Cheese Filling
In a large bowl, let’s make the creamy filling that makes these shells unforgettable. Dump in the ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and parsley. Now here’s my secret weapon: scoop out about 1 cup of that amazing meat sauce you just made and mix it right into the cheese mixture. I know, I know—it’s not traditional, but it adds so much flavor to every bite! The filling should be thick but spreadable—if it seems too stiff, add a tablespoon of the pasta cooking water to loosen it up. Taste it (don’t be shy!) and adjust the seasonings if needed.
Step 4: Assemble and Bake
Preheat your oven to 375°F and grab a 9×13-inch baking dish. Spread the remaining marinara sauce evenly across the bottom—this prevents sticking and adds sauciness to every bite. Now the fun part: take a cooled shell in your palm and spoon about 1 1/2 tablespoons of filling inside (a cookie scoop works great for this). Gently press the filling down and arrange the stuffed shells seam-side up in the dish. Once they’re all snug in there, spoon any extra meat sauce over the tops. Sprinkle generously with more mozzarella—because can you ever have too much cheese? Cover tightly with foil and bake for 25 minutes. Then remove the foil and bake another 10 minutes until the cheese is gloriously golden and bubbly. Let it rest for 5 minutes before serving (I know, the wait is torture!) so the filling sets properly. Garnish with fresh parsley and watch how fast these disappear!
Tips for Perfect Cheesy Beef Stuffed Shells
After making these shells more times than I can count, here are my hard-earned secrets for flawless results every time:
- Handle with care: Let shells cool just enough so you can touch them without burning your fingers—they’re less likely to tear when slightly firm.
- Ricotta matters: Full-fat ricotta gives that luxuriously creamy texture we all crave. Skim versions make the filling grainy and sad.
- Stuff like a pro: Use a small ice cream scoop or tablespoon to fill shells neatly—way less messy than trying to pipe it in!
- Fresh is best: That final sprinkle of chopped parsley isn’t just pretty—it cuts through the richness perfectly.
- Rest time: Letting the baked dish sit for 5 minutes means the filling won’t ooze out when you serve it.
Follow these little tricks and you’ll get restaurant-quality shells that look as good as they taste!
Variations for Cheesy Beef Stuffed Shells
Listen, I love the classic version, but sometimes you gotta mix it up! Here are my favorite twists that still keep that cozy Italian vibe:
- Turkey twist: Swap beef for ground turkey—just add an extra teaspoon of Italian seasoning to keep it flavorful.
- Veggie boost: Stir a handful of thawed frozen spinach (squeezed dry!) into the cheese filling for color and nutrients.
- Cheese swap: Try provolone instead of mozzarella for a sharper bite, or goat cheese for tangy richness.
- Spicy kick: Add a pinch of red pepper flakes to the meat sauce—just enough to make your taste buds dance.
The beauty of stuffed shells? They’re like a blank canvas for whatever flavors you’re craving tonight!
Serving Suggestions
These cheesy beef stuffed shells deserve the perfect supporting cast! I always serve them with warm garlic bread for sauce-dipping emergencies and a crisp green salad to balance the richness. Leftovers? Even better the next day—just reheat gently in the microwave with a splash of water to keep them saucy. Trust me, nobody complains about stuffed shell leftovers in my house!
Nutritional Information for Cheesy Beef Stuffed Shells
Now, I’m no nutritionist, but here’s the scoop on what you’re getting per serving (based on my favorite brands—yours might vary slightly): each plateful packs about 580 calories, with 32g of protein to keep you full and 28g of fat (hey, cheese is worth it!). You’re looking at 45g carbs with 3g fiber, plus 900mg sodium—so maybe go easy on the salt shaker at the table. These numbers are estimates, but honestly? When you’re eating something this delicious, sometimes it’s okay to just enjoy every cheesy bite!
Frequently Asked Questions
Can I freeze cheesy beef stuffed shells? Absolutely! These freeze like a dream. Assemble the dish but stop before baking—wrap tightly with foil and freeze for up to 3 months. When ready, bake frozen (add 15-20 minutes to the covered baking time). I always make a double batch just for freezing—future you will be so grateful!
Can I use cottage cheese instead of ricotta? You can, but hear me out—the texture won’t be as creamy. If you must substitute, blend the cottage cheese first to smooth it out. My grandma would gasp, but I won’t tell if you don’t!
How should I store leftovers? Keep them in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of water to keep them saucy. Pro tip: the flavors actually get better overnight as everything melds together!
Can I make these ahead? You bet! Assemble the whole dish up to 24 hours before baking—just cover and refrigerate. Add 5-10 minutes to the baking time since it’ll be cold from the fridge. Perfect for stress-free dinner parties!
Frequently Asked Questions
I get asked about these cheesy beef stuffed shells all the time—here are the answers to the most common questions that pop up in my kitchen (and probably yours too!):
Can I freeze stuffed shells?
Absolutely! These are one of my favorite freezer meals. Assemble them completely but don’t bake—just cover tightly with foil and freeze for up to 3 months. When you’re ready, bake frozen (add 15-20 extra minutes) or thaw overnight in the fridge first. Pro tip: freeze individual portions for those “just me” dinners!
Can I use cottage cheese instead of ricotta?
You can, but hear me out—blend the cottage cheese first to smooth out those curds. The texture won’t be quite as creamy as ricotta stuffed shells, so I often mix in an extra egg yolk to help bind it. Personally? I think the ricotta’s worth the splurge for that authentic Italian dinner taste.
How should I store leftovers?
Leftover stuffed shells with marinara keep beautifully! Cool them completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a damp paper towel over top to keep them from drying out. Funny enough, the flavors meld even more overnight—somehow they taste even better the next day!
Rate This Recipe
Did these cheesy beef stuffed shells become your new favorite baked pasta dinner? I’d love to hear how yours turned out—drop a rating or comment below to share your experience!
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Irresistible Cheesy Beef Stuffed Shells Bake in 45 Minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty Italian dish featuring jumbo pasta shells stuffed with a cheesy beef filling, baked in marinara sauce.
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (about 3 cups)
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese, plus more for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (plus more for garnish)
Instructions
- Cook the shells: Bring a large pot of salted water to a boil. Cook jumbo shells until al dente. Drain and lay shells out so they don’t stick.
- Make the meat sauce: In a skillet over medium-high heat, cook ground beef and onion until browned. Drain excess grease. Add garlic and cook 30 seconds. Stir in 1 1/2 cups marinara sauce and simmer 3–5 minutes.
- Make the filling: In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and parsley. Stir in 1 cup of the meat sauce mixture (optional but delicious).
- Assemble: Preheat oven to 375°F. Spread remaining marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with filling and arrange in the dish. Spoon extra meat sauce over the shells.
- Bake: Sprinkle with additional mozzarella. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until bubbly and lightly golden.
- Serve: Rest 5 minutes. Garnish with parsley and serve warm.
Notes
- Let shells cool slightly before stuffing to avoid breaking them.
- For extra flavor, mix in 1 cup of the meat sauce into the cheese filling.
- Use full-fat ricotta for the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
Keywords: cheesy beef stuffed shells, stuffed shells recipe, ricotta stuffed shells, stuffed shells with marinara, baked pasta dinner, easy Italian dinner