Cheesy Beef Stuffed Shells

These beef stuffed shells transform ordinary pasta into a cheesy, savory delight that brings together the best of Italian-American comfort food. The contrast between the tender pasta, hearty beef, and rich cheese creates a dish that feels special enough for Sunday dinner yet simple enough for weeknight meals.

I first made these stuffed shells for my in-laws' anniversary dinner when I was still a newlywed and nervous about impressing them. The empty dish and requests for seconds told me everything I needed to know, and it's been my go-to impressive-yet-easy dinner ever since.

Ingredients

• Jumbo pasta shells: Provide the perfect vehicle for holding the rich filling while maintaining their shape during baking
• Ground beef: Creates a hearty base; look for 80/20 lean-to-fat ratio for best flavor without excess grease
• Ricotta cheese: Brings a creamy texture and mild flavor that carries the other ingredients beautifully; choose whole milk ricotta for richness
• Marinara sauce: Adds bright acidity to balance the rich filling; use homemade or a high-quality jarred version
• Mozzarella cheese: Creates that irresistible melty top; low-moisture works best for even melting
• Parmesan cheese: Adds a salty, nutty depth; freshly grated makes a noticeable difference
• Egg: Acts as a binder for the filling, ensuring it stays together during baking
• Italian seasoning: Infuses Mediterranean herbs throughout; fresh herbs can be substituted if available
• Salt and pepper: Enhance all the other flavors; adjust to your preference

Step-by-Step Instructions

Boil the Pasta:

Cook the jumbo shells in generously salted water for about 8 minutes until they're al dente. They should be firm enough to hold their shape but pliable enough to stuff. Immediately rinse with cold water after draining to stop the cooking process and prevent sticking.

Prepare the Meat Sauce:

Brown the ground beef in a large skillet, breaking it into small crumbles as it cooks. This should take about 5-7 minutes until no pink remains. Drain the excess fat carefully, then stir in the marinara sauce, allowing the flavors to combine for 2-3 minutes over medium heat.

Create the Cheese Filling:

In a medium bowl, whisk the egg lightly, then add the ricotta, Parmesan, Italian seasoning, salt, and pepper. Mix thoroughly until completely incorporated into a smooth, creamy mixture. The consistency should be thick enough to hold shape when scooped.

Assemble the Shells:

Hold each shell gently in your palm and spoon about 1-2 tablespoons of the ricotta filling inside, being careful not to tear the pasta. Place each filled shell open-side up in a baking dish that has been lightly coated with a thin layer of marinara sauce to prevent sticking.

Add Sauce and Cheese:

Pour the beef marinara mixture evenly over the filled shells, ensuring each shell is covered but not completely buried. Sprinkle the mozzarella cheese in an even layer across the top, followed by a light dusting of additional Parmesan for a golden crust.

Bake to Perfection:

Cover the dish with foil, being careful not to let it touch the cheese, and bake at 375°F for 25 minutes. Then remove the foil and continue baking for 10 minutes until the cheese is bubbly and beginning to brown in spots. Let rest for 5 minutes before serving.

The Italian seasoning might seem like a small addition, but it truly ties all the flavors together. My grandmother taught me that good Italian cooking isn't about complicated techniques but about letting quality ingredients shine with just the right seasoning. Every time I make these shells, I remember her standing beside me in the kitchen, teaching me to taste and adjust as I go.

Make It Your Own

These stuffed shells welcome creativity and substitutions based on what you have available. Ground turkey or chicken can replace beef for a lighter option. For a vegetarian version, try replacing the meat with sautéed mushrooms, spinach, and bell peppers. The ricotta mixture can be enhanced with fresh herbs like basil or parsley, which brighten the flavor considerably.

Storage and Reheating

Leftover stuffed shells will keep well in the refrigerator for up to 4 days in an airtight container. For best results, reheat in a 350°F oven, covered with foil, for 15-20 minutes until heated through. Microwaving works in a pinch but may make the pasta slightly softer. These shells also freeze beautifully either before or after baking. Wrap well and freeze for up to 3 months, thawing overnight in the refrigerator before reheating.

Serving Suggestions

A simple green salad with a light vinaigrette provides the perfect acidic balance to the rich stuffed shells. Garlic bread makes an excellent companion for soaking up extra sauce. For a complete Italian feast, consider starting with a small appetizer like bruschetta or antipasto. A light fruit-based dessert like sorbet or berries with whipped cream offers a refreshing finish to the meal.

This dish packs flavorful bites wrapped in easy-to-serve portions—a definite crowd-pleaser!

Recipe FAQs

→ Can I make beef stuffed shells ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance and refrigerate, covered. When ready to serve, bake as directed, adding 5-10 minutes to the covered baking time. You can also freeze the unbaked dish for up to 3 months; thaw in the refrigerator overnight before baking.

→ What can I substitute for ricotta cheese?

Cottage cheese is an excellent substitute for ricotta. For best results, drain it well or blend it briefly for a smoother texture. Mascarpone or a mixture of cream cheese and sour cream can also work as alternatives, though they will create a richer filling.

→ How do I prevent my pasta shells from tearing?

Cook the shells just until al dente (slightly firm), as they will continue to cook in the oven. Drain them carefully and rinse with cool water immediately. Let them cool completely before handling, and be gentle when filling them. Cooking a few extra shells is also wise, as some may tear despite your best efforts.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even Italian sausage work well as substitutes for beef. If using leaner meats like turkey, you might want to add a tablespoon of olive oil when browning to maintain moisture and flavor.

→ What side dishes pair well with stuffed shells?

A simple green salad with Italian dressing makes a perfect light accompaniment. Garlic bread or focaccia are excellent for soaking up extra sauce. Roasted vegetables like zucchini, bell peppers, or broccoli also complement the rich flavors of the stuffed shells beautifully.

→ How do I know when the stuffed shells are done baking?

The stuffed shells are done when the cheese on top is melted, bubbly, and beginning to brown slightly at the edges. The sauce should be bubbling around the edges of the dish, and the internal temperature should reach at least 165°F (74°C) when measured with a food thermometer.