Cheesy Beef Stuffed Shells
Beef stuffed shells filled with ground beef, ricotta, and parmesan, baked in marinara and topped with melted mozzarella. A classic Italian-American baked pasta dinner.
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Beef Stuffed Shells take the same ricotta filling from classic stuffed shells and add browned ground beef to it, so every bite has real protein instead of just cheese. The beef gets browned with onion and garlic first, then folded into a ricotta and parmesan mixture that holds its shape once it’s spooned into each shell.
Marinara and mozzarella on top turn it into the kind of baked pasta dinner that reheats just as well as it bakes the first time. It’s a full pan of dinner from a handful of ingredients most people already keep on hand.
Letting the beef cool for a few minutes before you fold it into the ricotta keeps the cheese mixture from turning warm and runny, so the filling stays thick enough to actually stay inside the shell.
Why You’ll Love This Recipe
- A classic with real protein. Browned ground beef folded into the ricotta filling makes it a full dinner, not just a cheese-heavy side.
- Freezer-friendly. Assemble a full pan and freeze it for a dinner you barely have to think about later.
- Feeds a crowd. One 9×13 dish easily serves six, with leftovers that reheat well.
- Familiar Italian-American flavor. Marinara, mozzarella, and parmesan taste like the stuffed shells you grew up with.
Beef Stuffed Shells Ingredients
The egg in the ricotta filling helps the cheese mixture set as it bakes, instead of staying loose and wet under the sauce.
- 20-24 jumbo pasta shells
- 1 lb ground beef (85/15)
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated parmesan, plus more for serving
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce, divided
- 1 1/2 cups shredded mozzarella
- Fresh basil or parsley, chopped, for serving
Recipe Variations
- Swap half the ground beef for Italian sausage for a little extra spice and richness.
- Stir a handful of chopped spinach into the ricotta filling for a vegetable boost the kids won’t notice.
- Use a mix of mozzarella and provolone on top for a sharper, more complex cheese pull.
How to Make Beef Stuffed Shells
- Prep: Preheat the oven to 375°F. Boil the jumbo shells in salted water until just shy of al dente, a minute or two under the box time. Drain and set aside.
- Brown the beef: In a skillet, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until the onion softens and no pink remains. Drain off the grease and let cool slightly.
- Mix the filling: In a bowl, stir together the ricotta, egg, parmesan, Italian seasoning, salt, and pepper. Fold in the cooled beef mixture.
- Stuff the shells: Spread 1 cup of marinara in the bottom of a 9×13 baking dish. Fill each shell with a heaping spoonful of the beef and ricotta filling and arrange in the dish.
- Top and bake: Pour the remaining marinara over the shells and sprinkle with mozzarella. Cover with foil and bake 25 minutes, then uncover and bake another 10 minutes until the cheese is melted and golden in spots.
- Serve: Top with fresh basil or parsley and extra parmesan before serving.
Recipe FAQs
Can I Assemble This Ahead of Time?
Yes. Stuff and sauce the shells, cover, and refrigerate up to a day before baking. Add about 10 minutes to the covered bake time since the dish starts cold.
Can I Freeze Beef Stuffed Shells?
Yes, assemble the full dish without baking, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking as directed.
Why Is My Ricotta Filling Runny?
Ricotta with a lot of liquid in the tub can make the filling loose. Drain it in a fine mesh strainer for 10-15 minutes first if it looks watery.
Can I Use Cottage Cheese Instead of Ricotta?
Yes, blend it smooth first if you don’t like the curds. It’s a little tangier than ricotta but works fine in the filling.
What Should I Serve with This, and Can I Double It?
A green salad and garlic bread round it out nicely. It doubles well across two 9×13 dishes, just don’t try to fit it all in one pan or the middle shells won’t cook through.
Cooking Tips
- Let the browned beef cool for a few minutes before mixing it into the ricotta, so the cheese filling doesn’t turn soft and hard to scoop.
- Use a small cookie scoop to fill the shells, it’s faster and keeps the portions even.
- Don’t skip draining the beef, extra grease will make the filling greasy and thin out the sauce underneath.
Storage and Freezing
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Freeze baked or unbaked shells in a covered dish for up to 3 months. Thaw overnight in the fridge before reheating or baking.
To reheat: Reheat covered in a 350°F oven for 15-20 minutes, or microwave individual portions until heated through.
How to Serve Beef Stuffed Shells
Serve with garlic bread and a simple green salad to round out the meal. This is one of the recipes in our Ground Beef Dinner Ideas collection.
Loved This Recipe?
Beef Stuffed Shells turn a classic Italian-American side dish into a full dinner the whole family can get behind.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: Cheesy beef bakes feed a hungry table with almost no fuss, so here are three more. Try Cheesy Beef Enchiladas, Homemade Spaghetti with Meat Sauce, or Cheesy Taco Casserole.
Beef Stuffed Shells
Equipment
Ingredients
- 20-24 jumbo pasta shells
- 1 lb ground beef 85/15
- 1 small onion diced
- 2 cloves garlic minced
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated parmesan plus more for serving
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce divided
- 1 1/2 cups shredded mozzarella
- fresh basil or parsley chopped, for serving
Instructions
- Prep: Preheat the oven to 375°F. Boil the jumbo shells in salted water until just shy of al dente, a minute or two under the box time. Drain and set aside.
- Brown the beef: In a skillet, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until the onion softens and no pink remains. Drain off the grease and let cool slightly.
- Mix the filling: In a bowl, stir together the ricotta, egg, parmesan, Italian seasoning, salt, and pepper. Fold in the cooled beef mixture.
- Stuff the shells: Spread 1 cup of marinara in the bottom of a 9×13 baking dish. Fill each shell with a heaping spoonful of the beef and ricotta filling and arrange in the dish.
- Top and bake: Pour the remaining marinara over the shells and sprinkle with mozzarella. Cover with foil and bake 25 minutes, then uncover and bake another 10 minutes until the cheese is melted and golden in spots.
- Serve: Top with fresh basil or parsley and extra parmesan before serving.
