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Beef Stuffed Shells

Beef stuffed shells with seasoned ground beef and a creamy ricotta filling, baked in marinara until bubbly and lightly golden. Jumbo pasta shells are boiled to just al dente, stuffed, then baked so the filling stays rich and spoonable.
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Prep Time 25 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 24 jumbo pasta shells
  • 1 tbsp olive oil drizzle to prevent sticking after rinsing
  • salt for boiling water
  • black pepper used in the beef filling
Beef Filling
  • 1 lb lean ground beef
  • 1 yellow onion finely diced
  • 3 garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1.5 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp chopped fresh parsley for the filling
Sauce
  • 3 cup marinara sauce
Garnish
  • 2 tbsp chopped fresh parsley
  • 0.25 cup extra grated Parmesan cheese for serving

Equipment

  • 1 sheet pan

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 9–10 minutes.
  2. Drain the shells, rinse with cool water, and drizzle with olive oil to prevent sticking.
Prepare the Beef
  1. Heat a large skillet over medium heat and cook the ground beef and diced onion for 6–8 minutes until browned and no pink remains.
  2. Add the garlic, Italian seasoning, dried oregano, smoked paprika, kosher salt, and black pepper, then cook for 1 minute until fragrant.
  3. Remove from the heat and let the beef mixture cool slightly.
Make the Filling
  1. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and the cooled beef mixture, then stir until evenly combined.
Stuff and Assemble
  1. Spread 1½ cups of marinara sauce into the bottom of a 9×13-inch baking dish.
  2. Fill each cooked shell with about 2 tablespoons of the beef mixture and arrange them in a single layer.
  3. Spoon the remaining marinara sauce over the stuffed shells and sprinkle with the remaining ½ cup mozzarella.
Bake
  1. Cover with foil and bake at 375°F for 25 minutes, until hot and sauce is bubbling around the edges.
  2. Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbling, and lightly golden.
Serve
  1. Let the stuffed shells rest for 5 minutes so the filling firms up slightly.
  2. Garnish with fresh parsley and extra grated Parmesan before serving.

Notes

Pro tip: rinse the shells after boiling to stop the cooking so they stay tender after baking. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is yes—freeze assembled, unbaked shells for up to 2 months, then bake from frozen with extra time until bubbling. For a lighter option, use low-fat ricotta and part-skim mozzarella without changing the bake time much.