introduction

This dish uses big pasta shells filled with meat and cheese. It cooks in one pan. You can feed a family with one bake. Try this if you like warm, soft pasta and hot cheese. For a rich meat mix, see this beef stew idea for more warm meal tips.

why make this recipe

You make this to get a warm, full meal fast. You cook the meat and the shells first, then bake all in one dish. You can mix the cheese and meat ahead. This saves time on a busy night. If you like creamy pasta, you may also like a creamy beef and shells idea.

how to make Stuffed Shells with Ground Beef

You boil shells, cook the beef, mix the cheeses, stuff the shells, and bake. Work in steps so you do not rush. Use a spoon to fill each shell. Watch the oven so the cheese turns golden and soft. For a simple beef mix that melts well, you can learn from this enchilada method for tips on how to mix meat and cheese.

Ingredients :

Jumbo pasta shells
Ground beef
Ricotta cheese
Mozzarella cheese
Marinara sauce
Parmesan cheese
Garlic
Onion
Olive oil
Salt
Pepper
Italian seasoning

See a plate idea with beef and cheese for more mix ideas at this philly style beef.

Directions :

Preheat the oven to 375°F (190°C).
Cook jumbo pasta shells according to package instructions; drain and set aside.
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft.
Add ground beef, season with salt, pepper, and Italian seasoning; cook until browned.
In a bowl, mix ricotta cheese, half the mozzarella, and a pinch of salt and pepper.
Stuff each shell with the ricotta mixture, then place in a baking dish.
Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serve warm.

how to serve Stuffed Shells with Ground Beef

Place shells on a warm plate. Spoon extra sauce on top. Add fresh basil or a small side salad. Serve with warm bread or garlic toast. For a full meal that pairs well with shells, see this beef sandwich idea for side ideas.

how to store Stuffed Shells with Ground Beef

Let the dish cool to room heat. Cover with foil or use an airtight box. Put it in the fridge for up to 3 days. You can freeze for up to 2 months. Thaw in the fridge before you heat. Reheat in the oven at 350°F (175°C) until hot.

tips to make Stuffed Shells with Ground Beef

Use warm shells so the filling slides in easy.
Do not pack the shells too full; the cheese will expand.
Use low-moisture mozzarella to avoid runny sauce.
Let the dish rest 5 minutes after baking so the sauce sets.
For more cook tips on beef mix, check this creamy beef guide.

variation (if any)

Use ground turkey or pork instead of beef.
Add chopped spinach to the cheese mix.
Use a spicy marinara for heat.
Swap ricotta for cottage cheese or a mix of cheeses.

FAQs (minimum three FAQ)

Q: Can I make these ahead?
A: Yes. Stuff shells and keep them in the fridge for up to a day. Bake when you are ready.

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

Q: Do I need to cook the shells first?
A: Yes. Cook shells to the point they are soft but not broken. They will not cook well if you skip this step.

Q: How do I stop the shells from falling apart?
A: Handle shells with care. Use a large spoon and do not overcook in the pot.

Q: Can I use a jar of store sauce?
A: Yes. A good jar sauce works fine. You can add herbs to boost the taste.

Conclusion

Find a full page with this same dish and more tips at Stuffed Shells with Ground Beef – Real Food Whole Life.