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My Beef Stuffed Shells Are So Good!
This is basically my lasagna, just stuffed into jumbo shells instead of layered up. Same ingredients, same flavors, but my kids love the shells, so here we are. Stuffing them is actually super easy, and even if you don’t pack them in tight, the filling stays put thanks to the egg in the ricotta mixture.
This recipe takes a little time to cook (about an hour),but when I see how much my kids devour them, I know I’ll be making them again (and again).
Ingredients You’ll Need
- Jumbo pasta shells: Make sure to buy the jumbo ones—you won’t be able to stuff the small shells.
- Olive oil: If you don’t have olive oil, you can use avocado oil instead.
- Garlic and onion: I like the flavor of fresh garlic, but you can use 1 ½ teaspoons of garlic powder instead.
- Ground beef: Any fat percentage of ground beef is fine for this recipe since you’ll be able to drain it off if you need to! You could also use ground chicken or turkey.
- Italian seasoning: I make my own, but you can easily find it in any spice isle in the grocery store. You can add ¼ teaspoon of red pepper flakes for a little heat.
- Marinara: I originally tested these shells with crushed tomatoes like my lasagna recipe, but I think that the difference between a 28-ounce can of tomatoes and 24-ounce jar of marinara was just the right amount of sauce reduction needed. Plus, this lets me skip a longer simmer time for the sauce since the marinara has more flavor.
- Egg: You do not have to use an egg, but I highly recommend it. It really does help bind the cheese feeling so it doesn’t just fall apart, but if you are out don’t let it stop you from making this.
- Ricotta cheese: I think full-fat ricotta cheese has the best flavor, but you can use low-fat. You can also blend full-fat cottage cheese in place of the ricotta, you’ll need 2 cups of the blended cottage cheese to replace it.
- Mozzarella and parmesan cheese: I’ve tried different cheeses for this recipe and always come back to these two. Mozzarella melts well and parmesan adds a salty flavor! You can do an Italian cheese blend.
- Basil: I recommend using fresh basil. You can use about 4 teaspoons of dried basil of that is what you have. Or even fresh parsley works!
Popular Additions
- Make the meat sauce creamy. Stir in 2 tablespoons to ¼ cup of heavy cream.
- Add vegetables. Mix ½ cup sauteed spinach or sauteed kale into the cheese filling!
- Mix in sun-dried tomatoes. ¼ cup chopped sun-dried tomatoes would be delicious in the ricotta mixture.
How to Make Beef Stuffed Shells
My Best Beef Stuffed Shells Tips
- Cook the pasta al dente. The pasta should still have some bite to it and it will continue cooking in the oven! I would try testing the pasta for doneness a minute or two before its packaging suggests.
- Rinse the shells in cold water. This will stop it from continuing to cook, rinse off the excess starch so the shells don’t stick together, and cool them down so it’s easier for you to stuff them.
- Cover the stuffed shells with foil for the first part of baking. This will help the flavors meld without the risk of the pasta burning!
- Shred the cheeses yourself. Pre-shredded cheese often has anti-caking agents added to it that can stop it from melting! I always shred the mozzarella and parmesan myself for this recipe.
What to Serve
- Crisp Kale Caesar Salad
- Garlic Parm Bread Knots
- Easy Roasted Broccoli
- Quick Garlicky Sauteed Spinach
Recipe Help & Common Questions
Kept in an airtight container or covered dish in the fridge, this recipe will keep 3-4 days. You can easily reheat portions in the microwave or transfer the baking dish to a 350°F oven until the shells are warm.
Yes, you can! I would wrap the baking dish in a layer of plastic wrap followed by a layer of foil. It will keep in the freezer for up to 3 months. You can thaw it in the fridge overnight before reheating or place it directly into a 350°F oven until hot.
Spread a generous layer of sauce on the bottom of the baking dish. Spoon extra sauce over the stuffed shells before baking. Cover with foil for the first 30 minutes to keep moisture in, then bake uncovered to get that golden, bubbly top.
More Ground Beef Pasta Recipes:
- Turkish Pasta
- Spaghetti and Meatballs
- Lasagna with Cottage Cheese
- Taco Pasta
- Pasta Bolognese
- Macarona Bechamel
- Ground Beef Casserole
- Greek Yogurt Lasagna
If you try this feel good Beef Stuffed Shells recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Beef Stuffed Shells
Ingredients
- 8 ounces jumbo pasta shells about 32
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1 pound ground beef
- 3 teaspoons Italian seasoning
- 1 teaspoon black pepper divided
- 1 (24-ounce) jar marinara
- 1 large egg
- 1 (15-ounce) carton ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- ¼ cup chopped basil plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and rinse in cold water and set aside.
- In a large skillet over medium heat, heat the oil. Add the onion and garlic, and cook for about 5 minutes, until softened and fragrant.
- Add the ground beef, Italian seasoning and ½ teaspoon of pepper. Cook for 5 to 7 minutes, breaking up the ground beef as it cooks until browned. Add the marinara, bring to a boil, then reduce heat to a simmer and cook for about 15 minutes.
- Preheat the oven to 375°F.
- In a medium bowl combine the egg, ricotta cheese, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, basil, and remaining pepper.
- Spread half of the beef sauce into a 9×13 baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish on top of the sauce. Spoon the remaining sauce over the shells and sprinkle with remaining mozzarella cheese and parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
