Cheesy Ground Beef Stuffed Shells with Marinara Sauce
These jumbo pasta shells are filled with a rich three-cheese blend of ricotta, mozzarella, and Parmesan, then topped with a savory ground beef marinara sauce. Perfect for Sunday dinners or meal prep, this hearty Italian-American comfort dish feeds a crowd and delivers satisfying flavors in every bite. The shells are cooked just to al dente to prevent tearing during stuffing, while the beef sauce simmers with garlic, herbs, and tomato paste for deep flavor. Each shell holds about a tablespoon of creamy cheese filling, creating the perfect ratio of pasta, cheese, and meat sauce.
Ingredients
- 24 jumbo pasta shells (about 8 oz.)
- ½ Tbsp cooking oil
- ½ lb. ground beef chuckground turkey1:1gluten-freedairy-free
Use lean ground turkey for lighter option
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 24 oz. marinara sauce
- 2 Tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper, freshly cracked
- 1 ½ cups mozzarella, shredded
- 15 oz. whole milk ricotta cheese
- 1 cup mozzarella, shredded
- ½ cup Parmesan, grated
- ¼ cup fresh parsley, chopped
- ¼ tsp salt
- 1 large egg
Instructions
- 1
Preheat oven to 350°F
- 2
Bring large pot of salted water to boil and cook shells until al dente, drain and rinse with cool water
- 3
Heat skillet over medium heat with oil and brown ground beef, drain excess fat
- 4
Add diced onion and minced garlic to beef, saute until onion is translucent and garlic is fragrant
- 5
Add marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and black pepper to skillet, stir and simmer 3-5 minutes on medium-low heat
- 6
Mix ricotta, 1 cup mozzarella, Parmesan, parsley, salt, and egg in bowl until combined
- 7
Layer half the beef sauce in bottom of 9x13 inch casserole dish
- 8
Stuff each shell with 1-2 tablespoons cheese filling and place in dish
- 9
Top shells with remaining beef sauce and sprinkle with 1.5 cups mozzarella
- 10
Cover with foil and bake 25 minutes, remove foil and bake 5-10 minutes more until bubbling
Tips
Cook shells just until al dente to prevent tearing during stuffing - slightly undercooked pasta will finish cooking in the oven.
Use a heaping tablespoon of cheese filling per shell for the perfect ratio of pasta to cheese without overstuffing.
Let the casserole rest 5 minutes after baking to allow the cheese to set slightly, making it easier to serve neat portions.
Good to Know
Refrigerate covered up to 3 days. Reheat covered at 350°F for 20-25 minutes until heated through.
Can assemble completely up to 1 day ahead. Cover and refrigerate, add 5-10 minutes to baking time if baking from cold.
Let rest 5 minutes after baking. Serve with garlic bread and side salad. Garnish with extra Parmesan and fresh parsley.
Common Mistakes
Cook shells just to al dente to avoid tearing during stuffing
Drain ground beef well to prevent greasy sauce
Cover with foil initially to prevent cheese from browning too quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze stuffed shells?
Yes, assemble completely then freeze up to 3 months. Bake from frozen covered for 45 minutes at 350°F, then uncovered 10-15 minutes until bubbly.
What if my shells tear while stuffing?
Use them anyway - torn shells still taste great. To prevent tears, cook just until al dente and handle gently when cool enough to touch.
Can I make this vegetarian?
Absolutely. Skip the ground beef and add sauteed mushrooms, spinach, or extra vegetables to the marinara sauce for a hearty vegetarian version.