introduction

This dish is warm, cheesy, and easy to make for your whole family. It fills jumbo pasta shells with a rich beef and cheese mix. You can also try a similar idea like creamy beef and shells if you like more sauce. The recipe cooks fast and tastes like a hug on a plate.

why make this recipe

You make this dish when you want a calm, full meal that kids and adults like. You can cook most parts ahead. The mix of beef and cheese makes the food rich and small bites are easy to eat. If you want a hearty meat dish, see this beef shank recipe for other ideas.

how to make Easy Beef Stuffed Shells – A Cheesy, Family-Friendly Classic.

Preheat the oven and get a 9×13 dish ready. Cook the pasta shells first so they cool and hold the filling. Brown the beef with garlic and seasoning. Mix the meat with the cheeses and egg. Stuff each shell and place them in the dish. Pour sauce on top and add extra cheese. Bake until hot and bubbly. Let the dish rest a little so it holds shape when you serve.

Ingredients :

20–25 jumbo pasta shells
1 lb ground beef
2 garlic cloves, minced
1 tsp Italian seasoning
15 oz ricotta cheese
1 egg
1½ cups shredded mozzarella, divided
¼ cup grated parmesan cheese
2 cups marinara sauce
1 small onion, diced (optional)
Salt and pepper to taste
1 tbsp chopped parsley or basil (optional)

See more mix ideas with other meats in beef shank recipes.

Directions :

Boil pasta shells until al dente. Drain and rinse with cool water.
In a skillet, brown ground beef with garlic and Italian seasoning. Let cool.
In a bowl, mix ricotta, egg, 1 cup mozzarella, parmesan, and herbs. Stir in beef.
Preheat oven to 375°F. Spread 1 cup marinara in a 9×13 dish.
Stuff each shell with beef mixture and place in the dish. Top with remaining sauce and cheese.
Cover with foil and bake 25 minutes. Uncover and bake 10 more until bubbly.
Rest 5–10 minutes before serving.

how to serve Easy Beef Stuffed Shells – A Cheesy, Family-Friendly Classic.

Serve hot from the oven. Add a green salad or steamed veg on the side. A slice of crusty bread fits well. For a fun plate, add a small spoon of extra sauce on top. You can also pair with a light soup or cheddar herb dumplings for a big meal.

how to store Easy Beef Stuffed Shells – A Cheesy, Family-Friendly Classic.

Cool to room temperature before you store. Put in an airtight dish. Keep in the fridge for 3–4 days. For longer keep time, freeze in a tight container for up to 2 months. Reheat in the oven at 350°F until hot, or warm single plates in the microwave.

tips to make Easy Beef Stuffed Shells – A Cheesy, Family-Friendly Classic.

Cook shells just till al dente so they do not fall apart.
Drain meat well so the filling stays firm.
Mix cheese and egg well to bind the filling.
Use fresh herbs for a bright taste.
Try a different sauce or add more cheese if you like.
For a different bake idea, you can read a twist like classic pot pie pasta.

variation (if any)

Swap ground beef for ground turkey or pork.
Use spinach in the filling for more veg.
Try different cheeses like provolone or fontina.
Make a meat-free version with cooked lentils or mushrooms.

FAQs

Q: Can I make these ahead?
A: Yes. Stuff shells and keep them covered in the fridge. Bake when you need to eat.

Q: Can I freeze the shells?
A: Yes. Freeze in a tight dish up to 2 months. Thaw in the fridge before baking.

Q: How do I reheat them?
A: Warm in the oven at 350°F until hot. Microwave works for one plate.

Q: Can I use small shells instead of jumbo?
A: You can, but you need more shells and a different bake time.

Q: Is this recipe kid friendly?
A: Yes. Kids like the mild cheese and small bites.

Conclusion

You can find a full real-food take on this idea at Stuffed Shells with Ground Beef – Real Food Whole Life.