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A close-up view of a single beef-stuffed shell showing the savory ground beef and ricotta filling inside the tender pasta.

Beef-Stuffed Shells (The Ultimate Cheesy Recipe)

This Beef-Stuffed Shells recipe features tender pasta shells filled with a savory ground beef and ricotta mixture, baked in marinara and topped with melted mozzarella. It's the ultimate comfort food, perfect for a family dinner and easy to make ahead.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz jumbo pasta shells about 24 shells
  • 1 lb lean ground beef 85/15 or 90/10 recommended
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 24 oz marinara sauce your favorite brand
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Pot

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook jumbo shells according to package directions in a large pot of salted water until al dente. Drain and set aside.
  3. While shells cook, heat olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add the ground beef and cook, breaking it apart, until browned. Drain excess fat.
  4. In a large bowl, mix the cooked beef, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper.
  5. Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
  6. Stuff each cooked shell with the beef and cheese mixture and arrange them in the baking dish.
  7. Top the shells with the remaining marinara sauce, then sprinkle with the remaining 1 cup of mozzarella cheese.
  8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  9. Let rest for 5-10 minutes before serving.

Notes

Don't Overcook the Pasta: Cooking the shells al dente is key to preventing them from getting mushy after baking.
Make-Ahead Tip: Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
Extra Cheesy: Feel free to add more cheese on top if you're a true cheese lover!