introduction

This dish blends meat, cheese, and pasta in a warm bake. You cook big shells, fill them with a beef mix, and bake with sauce and cheese. Try a smooth twist like creamy beef and shells if you like more sauce.

why make this recipe

You can feed a group with one dish. It cooks in one pan and keeps well. Kids and adults like the cheese and meat mix. If you like easy oven meals, try this and also see cheesy ground beef enchiladas for another idea.

how to make Ground Beef Stuffed Shells

Make shells, cook beef, mix cheese, and fill. Then bake until the top looks golden. You can change the meat mix or the sauce to match your taste. For a fast meat mix idea, see this Philly style beef tip.

Ingredients :

12 jumbo pasta shells
1 lb ground beef
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Directions :

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, brown the ground beef. Drain any excess fat.
In a mixing bowl, combine the cooked beef, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
Stuff each cooked shell with the beef mixture.
Spread half of the marinara sauce in the bottom of a baking dish.
Place the stuffed shells on top of the sauce and pour the remaining sauce over them.
Sprinkle the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Garnish with fresh basil before serving.

Find more oven bake tips at ground beef ideas.

how to serve Ground Beef Stuffed Shells

Serve hot from the oven. Add a green salad or steamed veg on the side. Give extra sauce in a small dish for each plate. Cut more basil and drop on top for color.

how to store Ground Beef Stuffed Shells

Cool the dish to room temp. Cover and put in the fridge for up to 3 days. To freeze, wrap tight and freeze up to 2 months. Thaw in the fridge, then warm in the oven until hot.

tips to make Ground Beef Stuffed Shells

Do not overcook shells. They will finish in the oven.
Drain beef well so the fill is not too wet.
Use low-moisture mozzarella for less water.
Let the bake sit 5 minutes before you serve for easy cutting.
For a one-pan meal feel, try a simple mix like a hobo casserole for sides or ideas.

variation (if any)

Use ground turkey or sausage instead of beef.
Add chopped spinach to the cheese mix for more veg.
Swap marinara for a meat sauce or a creamy tomato sauce.
Top with breadcrumbs before baking for a crunch.

FAQs

Q: Can I make this ahead?
A: Yes. Stuff shells and keep covered in the fridge. Bake when you are ready.

Q: Can I skip the egg in the mix?
A: Yes. The egg helps bind. You can use a small spoon of yogurt or skip it if needed.

Q: How do I reheat one serving?
A: Put it in the oven at 350°F for 10-15 minutes or microwave until hot.

Q: Can I add vegetables to the filling?
A: Yes. Cook small veg like spinach or mushrooms first. Mix them into the cheese and beef.

Q: Is this safe to freeze after baking?
A: Yes. Cool first, wrap well, and freeze. Warm in the oven when you need it.

Conclusion

For another clear step-by-step ground beef stuffed shell guide, see this full recipe: Stuffed Shells with Ground Beef – Real Food Whole Life.