Delicious Beef and Cheese Stuffed Shells
If there’s one dish that has the power to stop conversations mid-sentence and make everyone at the dinner table go quiet (because they’re too busy enjoying every bite), it’s beef and cheese stuffed shells.
Think about it: giant pasta shells loaded with a hearty beef filling, smothered in gooey cheese, and baked in a rich tomato sauce. It’s the kind of meal that makes you close your eyes after the first bite and say, “Mmm… this is heaven.”
The best part? Despite its restaurant-quality taste, this recipe is surprisingly easy to make. So whether you’re feeding a hungry family, hosting a potluck, or just treating yourself after a long day, these stuffed shells are about to become your new favorite comfort food.
Why Stuffed Shells Are the Ultimate Comfort Food
Let’s be honest — pasta and cheese are already a match made in food heaven. Add in seasoned ground beef, garlic, Italian herbs, and a bubbling tomato sauce, and you’ve got yourself a dish that’s basically a warm hug in casserole form.
Stuffed shells are also:
- Family-friendly: Kids love them, adults love them — it’s a win-win.
- Meal-prep friendly: You can assemble ahead of time and bake later.
- Customizable: You can swap fillings, sauces, or cheeses to fit your mood.
- Crowd-pleasing: This recipe makes plenty, so it’s perfect for gatherings.
Ingredients You’ll Need
Here’s what you’ll want to grab before diving into this cheesy goodness:
- 20 jumbo pasta shells (cook a few extra in case some tear)
- 1 pound ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce (store-bought or homemade)
- 2 tablespoons fresh parsley (or 1 tablespoon dried)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil (for cooking)
Optional: a pinch of red pepper flakes if you like a little heat.
Step-by-Step Recipe
Alright, let’s make magic happen.
Step 1: Cook the Pasta
Boil the jumbo pasta shells according to package instructions, but undercook them slightly (about 1 minute less than suggested). They’ll finish cooking in the oven. Drain and set aside.
Step 2: Prepare the Beef Filling
In a large skillet, heat a drizzle of olive oil. Add the diced onion and sauté until softened, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Toss in the ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain any excess fat.
Let it cool slightly before mixing with the cheeses — trust me, you don’t want scrambled eggs in your filling.
Step 3: Make the Cheese Mixture
In a big bowl, combine:
- ricotta cheese
- 1 cup mozzarella
- Parmesan cheese
- the cooled beef mixture
- parsley
- egg
Mix everything together until well blended. This is your glorious stuffing.
Step 4: Stuff the Shells
Grab a baking dish (9×13 works great) and spread a thin layer of marinara sauce on the bottom.
Take each pasta shell and carefully spoon in the beef and cheese mixture. Don’t overstuff or they’ll tear. Nestle the filled shells into the sauce in neat rows.
Step 5: Add Sauce and Cheese
Pour the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella cheese on top.
Step 6: Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Step 7: Serve and Enjoy
Let the shells rest for 5 minutes before serving (hardest step, I know). Garnish with fresh parsley or basil, and serve with garlic bread or a crisp side salad.
Pro Tips for the Best Stuffed Shells
- Cook extra shells – some will break, and you’ll thank yourself later.
- Cheese blend – mixing mozzarella, ricotta, and Parmesan gives you the ultimate melty-creamy combo.
- Double the batch – this recipe freezes beautifully. Make two pans: one for tonight, one for later.
- Make it saucy – don’t skimp on marinara; dry shells are no fun.
Variations to Try
Want to mix things up? Here are some delicious twists:
- Spinach and Ricotta – Add sautéed spinach for a veggie-packed version.
- Chicken Alfredo – Swap the marinara for Alfredo sauce and use shredded chicken.
- Spicy Sausage – Replace ground beef with Italian sausage for a kick.
- Veggie Lovers – Add mushrooms, zucchini, or bell peppers to the filling.
What to Serve with Stuffed Shells
This dish is hearty on its own, but if you’re going all out, here are some side ideas:
- Garlic breadsticks (because more carbs = more joy)
- Caesar salad or mixed greens
- Roasted veggies like broccoli or asparagus
- A glass of red wine — just saying! 🍷
Storing and Reheating
Got leftovers? Lucky you.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Freeze unbaked stuffed shells by assembling them in a freezer-safe dish, covering tightly, and baking straight from frozen (add 15–20 minutes to the bake time).
Final Thoughts
There you have it — the ultimate delicious beef and cheese stuffed shells recipe. It’s cheesy, meaty, saucy, and downright comforting. Whether you’re making this for a family dinner, a potluck, or meal prep, these stuffed shells are guaranteed to be a hit.
