Best Stuffed Shells with Ground Beef Recipe

So you’re craving something cheesy, beefy, and downright comforting, but the thought of making lasagna feels like signing up for a part-time job, huh? Same. Enter: stuffed shells with ground beef. It’s like lasagna’s chill, easy-going cousin who shows up at family gatherings, makes everyone happy, but doesn’t require three hours of your life.

These shells are big, hearty, and swimming in saucy, cheesy goodness. And honestly, if you can boil pasta, brown beef, and sprinkle cheese, you’re already halfway there. Let’s do this.

Why This Recipe is Awesome?

• First off, it’s idiot-proof. Seriously, if I didn’t burn the kitchen down making this, you’ll be fine.
• It makes you look like you tried really hard (spoiler: you didn’t).
• Leftovers? Absolute fire. They reheat like a dream, making next-day-you very, very happy.
• Bonus points: this recipe freezes beautifully. That means future-you can have homemade comfort food without lifting a finger. Honestly, you’re welcome.

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Ingredients

(Translation: your shopping list, minus the guilt trip.)

• Jumbo pasta shells – Not the regular ones. You’ll need the big guys.
• 1 lb ground beef – Go lean-ish. Unless you enjoy mopping grease.
• 1 jar (about 24 oz) marinara sauce – Homemade if you’re extra, store-bought if you’re human.
• 2 cups ricotta cheese – Creamy, dreamy filling base.
• 1 cup shredded mozzarella cheese – For inside the shells.
• 1 cup shredded mozzarella cheese (again) – For sprinkling on top, obviously.
• ½ cup grated Parmesan – Because there’s no such thing as too much cheese.
• 1 egg – Holds the filling together like culinary glue.
• 2 cloves garlic, minced – Garlic makes everything better.
• 1 tsp Italian seasoning – AKA dried herbs pretending to be fancy.
• Salt & pepper – Don’t skip, unless you like bland sadness.

Step-by-Step Instructions

1. Cook the pasta shells. Boil them until just al dente (aka firm-ish). Remember, they’ll cook more in the oven. Don’t let them get floppy or stuffing them will feel like wrestling Jell-O.
2. Brown the beef. Toss your ground beef into a hot skillet. Break it up, let it sizzle, and add garlic, salt, pepper, and Italian seasoning. Cook until no pink remains. Drain any extra grease unless you want “oil soup.”
3. Make the filling. In a big bowl, mix ricotta, 1 cup mozzarella, Parmesan, the egg, and the cooked beef. Stir until combined and cheesy happiness ensues.
4. Stuff the shells. Grab a spoon, fill each shell with the beef-cheese mixture, and place them in a baking dish. Think of it as loading tiny pasta tacos.
5. Add the sauce. Pour marinara over the stuffed shells. Don’t drown them, but don’t be stingy either. Nobody likes a dry shell.
6. Top it off. Sprinkle that extra mozzarella on top. Be generous. This is no time for restraint.
7. Bake. Cover with foil and bake at 375°F (190°C) for about 25 minutes. Then uncover and bake another 10 minutes so the cheese gets bubbly and golden.
8. Serve. Let it cool for a few minutes (burnt tongues aren’t cute). Then dig in like the champion you are.

Common Mistakes to Avoid

• Overcooking the pasta shells. They’ll rip when you try to stuff them, and you’ll cry.
• Forgetting to drain the beef. Unless you like grease puddles.
• Skipping the egg. Your filling will slide out like a sad, cheesy avalanche.
• Not preheating the oven. Rookie mistake. You’ll sit there wondering why nothing’s happening.
• Going light on the sauce. Dry shells = pasta tragedy.

Alternatives & Substitutions

• Ground beef → Ground turkey or chicken if you’re trying to be “healthy.” (But IMO, beef wins.)
• Ricotta → Cottage cheese works. Some people even prefer it. Not me, but hey, you do you.
• Mozzarella → Any melty cheese. Provolone, cheddar, or even pepper jack for a spicy twist.
• Marinara → Alfredo sauce if you’re feeling rebellious. White sauce + shells = chef’s kiss.
• Add-ins → Spinach, mushrooms, or zucchini if you want to sneak in veggies and feel virtuous.

FAQs

Q: Can I make this ahead of time?

A: Yep! Assemble everything, cover, and stash in the fridge. Bake when ready. Lazy-day meal prep at its finest.

Q: Can I freeze stuffed shells?

A: 100%. Freeze before baking. Wrap well, then bake straight from frozen (add extra time). Future-you will be so grateful.

Q: Do I have to use jumbo shells?

A: Unless you enjoy stuffing 87 tiny shells, yes. Get the jumbo ones. Trust me.

Q: Can I skip the meat?

A: Sure! Go full cheese or add spinach instead. Boom—vegetarian stuffed shells.

Q: Do I really need Parmesan?

A: Look, nobody “needs” Parmesan, but your taste buds will thank you if you use it.

Q: How do I reheat leftovers?

A: Oven at 350°F until hot or microwave if you’re desperate. Just cover them so they don’t dry out.

Related Recipe:

• Easy Chicken Casserole Recipes Your Family Will Love
• Crispy Baked Chicken Drumsticks Recipe
• Perfect Steak Kabob Marinade Recipe

Final Thoughts

And there you have it—stuffed shells with ground beef that are hearty, cheesy, and 100% capable of making you feel like a domestic superstar. Whether you’re feeding a crowd, meal-prepping for the week, or just want comfort food that doesn’t require culinary wizardry, this recipe’s got you covered.