Stuffed shells with ground beef are a classic comfort food that combines tender pasta shells, a savory beef and marinara sauce, and a creamy, cheesy ricotta filling.1 My take on this recipe is one you’ll want to keep on rotation because it’s a total crowd-pleaser that’s simple to make and is a guaranteed hit every time.
These shells are the perfect dish for a cozy family dinner, a potluck, or a Sunday supper. The combination of textures and flavors—the hearty meat sauce, the gooey cheese, and the perfectly cooked pasta—is just irresistible. Plus, it’s a great way to use up ingredients you might already have on hand.
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Key Takeaways
- Simple & Delicious: This recipe uses straightforward ingredients and steps, making it perfect for a weeknight meal. You don’t need to be a gourmet chef to get amazing results.
- Hearty & Comforting: This dish is pure comfort food. The combination of the rich meat sauce and the creamy cheese filling is like a warm hug in a bowl.
- Perfect for Meal Prep: You can easily prepare this dish ahead of time.2 Just assemble it in your baking dish and store it in the fridge until you’re ready to bake.
- Crowd-Pleaser: Everyone loves stuffed shells! This recipe is a guaranteed hit at family gatherings, potlucks, and dinner parties. If you’re looking for another great crowd-pleaser, check out my One-Pot Chicken Dinner—it’s another easy favorite!
Why You’ll Love These Stuffed Shells
- That golden-brown crust! The final 5 minutes of baking without the foil is a game-changer. You get these beautifully toasted, crispy edges on the cheese that are just perfect.
- It’s a complete meal in one dish, which means fewer pots and pans to wash.3 You know how much I love an easy cleanup!
- The recipe is incredibly versatile. You can easily swap in different cheeses, add extra veggies to the sauce, or even use a different type of meat.
- The combination of the rich, savory meat sauce and the cool, creamy ricotta filling is pure magic. It’s a perfect balance of flavors.
- This recipe is packed with wholesome ingredients. The spinach adds a boost of vitamins and fiber, and the lean ground beef is a fantastic source of protein to keep you full and satisfied.4
- Trust me, the leftovers are even better. The flavors have time to meld together, making it a delicious lunch the next day. Speaking of delicious leftovers, you’ll also love my Best Ground Beef Stovetop Chili.
Food or Cultural Background
I still remember the first time I had stuffed shells. I was just a kid, and my grandmother, who we called Nonna, made them for a big family dinner. The house smelled amazing, and I was so curious about these big, folded pieces of pasta. When she brought out that huge baking dish, bubbling with cheese and sauce, my eyes just lit up. She told me that stuffed shells, or conchiglie ripiene, were a traditional Italian-American dish, often made for Sunday supper. They’re a true labor of love, but so worth it.
For me, this dish is more than just food; it’s a memory. Every time I make it, I think of Nonna’s warm kitchen and the joy of sharing a meal with the people I love. It’s a tradition I’ve carried on in my own family, and it’s become one of our most requested dishes. It’s truly a classic for a reason—it brings people together. If you’re looking for another pasta dish that feels like home, you should try my One-Pot Chicken Alfredo Pasta—it’s a lifesaver on busy nights.
Ingredients for Stuffed Shells with Ground Beef
| Ingredient | Notes/Substitutes |
| Jumbo Pasta Shells | Make sure you get the large shells, not the small ones! For gluten-free, use a gluten-free brand. |
| Ground Beef | I like to use lean ground beef (90/10) to avoid too much grease, but you can use 85/15. You could also sub ground turkey or Italian sausage. |
| Marinara Sauce | Use your favorite jarred sauce to save time. Look for a brand with no added sugar for a healthier option. |
| Ricotta Cheese | Part-skim ricotta works best for a creamy but not overly rich filling. For dairy-free, use a plant-based ricotta alternative. |
| Egg | This acts as a binder for the cheese filling. Don’t skip it! It helps keep the filling from becoming watery. |
| Spinach | Frozen spinach is easiest. Just be sure to thaw it completely and squeeze out all the water. You’ll be amazed how much water comes out! |
| Italian Cheese Blend | Shredded mozzarella also works perfectly. You’ll use it in the filling and on top. For another great recipe using a classic Italian cheese, check out my Creamy Chicken Garlic Pasta. |
| Parmesan Cheese | Freshly grated is always best, but pre-grated works fine too. |
| Onion & Garlic | These build the flavor base for your sauce. Don’t rush this step! |
| Olive Oil | A little bit goes a long way to sauté your veggies. |
Equipment Needed
- Large pot for boiling pasta5
- Large skillet for browning the meat6
- Large mixing bowl7
- Strainer or colander
- Large baking dish (9×13-inch is perfect)8
- Spoon or scoop for filling shells
How to Make Stuffed Shells Step-by-Step
- Prep the shells: Cook the jumbo shells in a large pot of salted water.9 Cook them for 2-3 minutes less than the package directions say. You want them to be just under al dente. Drain, rinse with cold water to stop them from cooking, and set them aside.
- Make the meat sauce: Meanwhile, heat olive oil in a large skillet.10 Sauté the chopped onion with a little salt until it’s soft and translucent. Add the garlic and cook until you can really smell it. Add the ground beef and another pinch of salt. Cook until it’s browned, then drain any excess fat. Stir in the marinara sauce and remove it from the heat.
- Mix the filling: In a big bowl, combine the ricotta, egg, the squeezed-out spinach, and a cup of each of your cheeses (Italian blend and parmesan). Season it with salt and stir it all together. This is where the magic happens!
- Stuff the shells: Once the shells are cool enough to handle, use a spoon to fill each one with a generous amount of the ricotta-spinach mixture.11 I find a heaping tablespoon or two works perfectly.
- Assemble and bake: Spread half of the meat sauce on the bottom of your baking dish.12 Arrange the stuffed shells in a single layer over the sauce. Top the shells with the remaining sauce and the rest of the Italian cheese and parmesan.
- Bake to perfection: Cover the dish with foil and bake for 40 minutes at 350°F. Then, uncover it and bake for another 5 minutes to get that beautiful, bubbly, golden-brown top.
- Serve: Let it sit for a few minutes before serving. Sprinkle with fresh parsley, if you like. Speaking of things you can serve with this, my Traditional Bruschetta Recipe is a fantastic appetizer.
Expert Tips for the Best Results
- Don’t overcook the shells! This is a big one. You want to cook them shy of al dente because they’ll finish cooking in the oven. If they’re too soft going in, they’ll turn to mush.
- Squeeze that spinach! This is my number-one trick to avoid a watery filling. Thaw the frozen spinach completely and then squeeze out as much moisture as you possibly can. I like to use a clean kitchen towel or paper towels to really get it dry. It’s a game-changer!
- Layering is key. Make sure you put sauce on the bottom of the pan and on top of the shells. This prevents the shells from sticking to the dish and keeps them moist and flavorful as they bake.
- Don’t be afraid to season. Taste your meat sauce and your cheese filling before you assemble everything. A little extra salt or a pinch of garlic powder can make all the difference. This Crispy Chicken Caesar Sandwich is another one where seasoning is everything.
What to Serve With Stuffed Shells with Ground Beef
These shells are a meal on their own, but if you want to make it a full feast, here are some ideas:
- Garlic bread or cheesy breadsticks: You need something to sop up all that amazing sauce!
- A simple green salad: A light, fresh salad with a tangy vinaigrette is a perfect contrast to the rich pasta.
- Roasted broccoli or asparagus: Roasting veggies brings out their natural sweetness and gives you a healthy, delicious side. Another great way to use roasted veggies is in my Healthy Broccoli Pasta.
Storing and Reheating Tips
To store leftovers, simply let the stuffed shells cool completely, then place them in an airtight container and store in the fridge for up to 3-4 days. To reheat, you can either pop a single serving in the microwave or, for larger portions, place them in an oven-safe dish with a splash of water or extra sauce, cover with foil, and heat at 350°F until warmed through.
Nutrition Facts
| Per Serving | % Daily Value* | |
| Calories | 450 kcal | 23% |
| Total Fat | 18 g | 23% |
| Saturated Fat | 9 g | 45% |
| Trans Fat | 0 g | |
| Cholesterol | 80 mg | 27% |
| Sodium | 850 mg | 37% |
| Total Carbohydrates | 45 g | 16% |
| Dietary Fiber | 4 g | 14% |
| Total Sugars | 8 g | |
| Protein | 28 g | 56% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 350 mg | 27% |
| Iron | 3 mg | 17% |
| Potassium | 500 mg | 11% |
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods. For the most accurate values, it is best to calculate them using the specific brands and quantities you use.
FAQs About Stuffed Shells with Ground Beef
How do you keep stuffed shells from being watery?
The key to preventing a watery filling for your stuffed shells is to thoroughly drain and squeeze your spinach. Frozen spinach holds a surprising amount of water, and if you don’t get rid of it, it will release into your filling as it bakes, making everything runny.
Do you cook shells before stuffing them?
Yes, you always cook the shells before stuffing them. However, you only cook them until they are just shy of al dente, about 2-3 minutes less than the package directions.13 This is because they will continue to cook in the oven and you don’t want them to become mushy.
What is a good side dish for stuffed shells?
A light and fresh side dish is a great complement to hearty stuffed shells. A simple Caesar salad or a plate of roasted garlic asparagus can cut through the richness of the dish and balance out the meal.
Do you put eggs in stuffed shells?
Most recipes for stuffed shells, including mine, call for an egg in the ricotta filling.14 The egg acts as a binder, helping the cheese mixture hold its shape as it bakes and preventing it from becoming crumbly or watery.
How long to bake stuffed shells at 375 degrees?
At 375°F, you would typically bake stuffed shells for about 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden. However, my recipe uses a slightly lower temperature (350°F) for a longer, more gentle bake.
Final Thoughts
I hope this recipe becomes a new favorite in your home. There’s just something so special about a big dish of these cheesy, saucy shells. It’s the kind of food that makes you want to pull up a chair, slow down, and enjoy every bite with the people you love.
I can’t wait to see your photos and hear how they turned out for you! Don’t forget to pin this recipe so you can come back to it again and again. You can also print it to add to your personal collection. Happy cooking! ❤️
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The Best Stuffed Shells with Ground Beef
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Italian-American
Description
This comforting and easy stuffed shells with ground beef recipe combines tender pasta, a savory meat sauce, and a creamy, cheesy ricotta filling for a perfect weeknight dinner or family meal.
Ingredients
27 jumbo pasta shells
1 teaspoon olive oil
1 onion, chopped
¾ teaspoon kosher salt, divided
2 garlic cloves, chopped
1 pound lean ground beef
28 ounces marinara sauce
1 (15-oz) container part skim ricotta cheese
1 egg
1 (16-oz) package frozen spinach, thawed and squeezed well
2 cups part skim shredded Italian cheese blend (or shredded mozzarella), divided
½ cup parmesan cheese, divided
Instructions
Prep the shells: Cook the jumbo shells in a large pot of salted water for about 2-3 minutes less than the package directions say. You want them to be just under al dente. Drain them, rinse with cold water, and set them aside.
Make the meat sauce: While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and then the chopped onion with ¼ teaspoon of the salt. Sauté until the onion is translucent, about 3-5 minutes. Add the garlic and cook for about 1 more minute until it’s fragrant, stirring often. Add the ground beef and another ¼ teaspoon of salt. Cook until it’s browned and fully cooked, breaking it into small pieces. Drain any excess oil if you like. Stir in the marinara sauce and then remove the skillet from the heat.
Mix the filling: In a big bowl, combine the ricotta, egg, the squeezed-out spinach, and a cup of each of your cheeses (Italian blend and parmesan). Season it with salt and stir it all together. This is where the magic happens!
Stuff the shells: Once the shells are cool enough to handle, use a spoon to fill each one with a generous amount of the ricotta-spinach mixture.
Assemble and bake: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells in a single layer over the sauce. Top them with the remaining beef marinara sauce and the rest of the cheese (1 cup of mozzarella and ¼ cup of parmesan).
Bake to perfection: Cover the dish with foil and bake for 40 minutes at 350°F. Then, uncover it and bake for another 5 minutes to get that beautiful, bubbly, golden-brown top.
Serve: Let it sit for a few minutes before serving. Sprinkle with fresh parsley, if you’re using it, and serve.
Notes
Don’t overcook the shells! This is a big one. You want to cook them shy of al dente because they’ll finish cooking in the oven. If they’re too soft going in, they’ll turn to mush.
Squeeze that spinach! This is my number-one trick to avoid a watery filling. Thaw the frozen spinach completely and then squeeze out as much moisture as you possibly can. I like to use a clean kitchen towel or paper towels to really get it dry. It’s a game-changer!
Layering is key. Make sure you put sauce on the bottom of the pan and on top of the shells. This prevents the shells from sticking to the dish and keeps them moist and flavorful as they bake.
To store leftovers, simply let the stuffed shells cool completely, then place them in an airtight container and store in the fridge for up to 3-4 days. To reheat, you can either pop a single serving in the microwave or, for larger portions, place them in an oven-safe dish with a splash of water or extra sauce, cover with foil, and heat at 350°F until warmed through.
The golden-brown crust! The final 5 minutes of baking without the foil is a game-changer. You get these beautifully toasted, crispy edges on the cheese that are just perfect.
It’s a complete meal in one dish, which means fewer pots and pans to wash.
The recipe is incredibly versatile. You can easily swap in different cheeses, add extra veggies to the sauce, or even use a different type of meat.
The combination of the rich, savory meat sauce and the cool, creamy ricotta filling is pure magic.
This recipe is packed with wholesome ingredients. The spinach adds a boost of vitamins and fiber, and the lean ground beef is a fantastic source of protein to keep you full and satisfied.
Trust me, the leftovers are even better. The flavors have time to meld together, making it a delicious lunch the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: stuffed shells, ground beef, pasta casserole, comfort food, italian-american