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Beef Stuffed Shells

Hearty and cheesy, these Beef Stuffed Shells are the perfect comfort food for family dinners and gatherings, filled with a delicious ground beef and cheese mixture baked in marinara sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces jumbo pasta shells
  • 24 ounces marinara sauce (divided)
Filling
  • 1 lb lean ground beef
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg (lightly beaten)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic (minced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package directions until they are al dente. Drain and set aside.
  3. In a large skillet, cook the ground beef, onion, and garlic over medium-high heat until the beef is browned. Drain off any excess grease.
  4. In a large bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper. Mix well.
  5. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
  6. Carefully stuff each cooked shell with the beef and ricotta mixture and arrange them in the baking dish.
  7. Pour the remaining marinara sauce over the shells, then sprinkle with shredded mozzarella cheese.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  3. Let the dish stand for 5-10 minutes before serving.

Notes

Serve Beef Stuffed Shells hot from the oven. Pair with a fresh salad or garlic bread for a complete meal. A sprinkle of extra parsley on top before serving adds a nice touch. For storing leftovers, cover tightly and keep in the fridge for up to three days or freeze for up to three months. This recipe can be made ahead of time by preparing everything and keeping it in the fridge before baking. A vegetarian version can be made by substituting the ground beef with sautéed vegetables.