Ground Beef Stuffed Shells – Perfect for Family Dinners

ByChef Stella
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Ground Beef Stuffed Shells – Perfect for Family Dinners

Introduction

Did you know that according to a National Pasta Association survey, over 70% of American households enjoy pasta at least twice a week, with stuffed pasta dishes like shells ranking as a top comfort food choice for family dinners? If you’re searching for an easy yet satisfying way to whip up Ground Beef Stuffed Shells, this recipe is about to become your new favorite. Imagine the aroma of savory ground beef mingling with rich cheeses in tender pasta shells, all baked to golden perfection. These Ground Beef Stuffed Shells are not only delicious and hearty but also incredibly versatile, making them ideal for family gatherings, weeknight dinners, or even meal prep for busy schedules.

What makes this dish stand out is its ability to please everyone at the table—from picky eaters to foodies. The combination of juicy ground beef, creamy ricotta, and tangy tomato sauce creates a symphony of flavors that feels both familiar and exciting. Plus, with straightforward steps and ingredients you likely already have on hand, it’s a recipe that delivers on comfort without the complexity. Whether you’re hosting a potluck or just wanting to elevate your dinner game, these Ground Beef Stuffed Shells promise to be a hit. They’re loaded with protein, packed with vegetables if you choose, and baked to bubbly delight. If you’ve ever wondered how to make dinner special without spending hours in the kitchen, keep reading—this timeless favorite will have your family asking for seconds.

In this comprehensive guide, we’ll walk you through everything you need to know about crafting the ultimate Ground Beef Stuffed Shells. From selecting the freshest ingredients to mastering the baking process, I’ll share tips, tricks, and tweaks to ensure your dish turns out restaurant-quality. We’ll dive into nutritional perks, healthier swaps for those mindful of their diet, and even common pitfalls to avoid. By the end, you’ll not only have a foolproof recipe but also confidence in serving it up with flair. So, let’s get started and make your mealtime special with these irresistible stuffed shells!

Ingredients List

To create these mouthwatering Ground Beef Stuffed Shells, you’ll need a handful of simple, pantry-friendly ingredients. I’ve organized them below with sensory descriptions, substitution options, and tips to enhance flavor and texture. This recipe serves 6-8 people, perfect for a family-sized meal.

  • 1 box (12 ounces) jumbo pasta shells – These large, ridged shells have a slightly chewy texture that holds onto fillings beautifully; opt for gluten-free shells if needed for dietary reasons, maintaining that same satisfying bite.
  • 1 pound ground beef (lean, 80/20) – Savory and meaty with a rich aroma that infuses the dish with hearty flavor; swap for ground turkey or pork for a leaner option, preserving the juicy essence without compromising taste.
  • 15 ounces ricotta cheese (full-fat) – Creamy and mildly tangy, adding smoothness and depth; use cottage cheese or a plant-based alternative for a lighter twist, keeping the filling luscious and pillowy.
  • 1 cup shredded mozzarella cheese – Melty and stringy with a subtle saltiness, perfect for topping that golden crust; cheddar or provolone can substitute, offering a sharper flavor profile that melds wonderfully.
  • 1/2 cup grated Parmesan cheese – Nutty and sharp, enhancing the overall umami; pecorino romano provides a similar salty bite, amplifying the cheesy goodness.
  • 1 large egg – Acts as a binder for creamy filling, with a neutral taste; omit for a egg-free version, though it adds firmness to prevent sogginess.
  • 1 jar (24-28 ounces) marinara sauce – Sweet and tangy with a robust tomato flavor and subtle herbal notes; make your own or use a low-sugar variety for freshness without altering the comforting vibe.
  • 1 teaspoon Italian seasoning – A fragrant blend of basil, oregano, and thyme that boosts aromatic appeal; fresh herbs can replace it for an even brighter, garden-fresh scent.
  • Salt and pepper to taste – Essential for seasoning, bringing out sweetness and suppressing bitterness; adjust based on your palate for balanced, enhanced taste.
  • Optional: 1 cup chopped spinach or mushrooms – For added nutrition and earthiness that adds color and subtle greenery; zucchini or bell peppers work as swaps, providing crunch and vitamins without overwhelming the dish.

These ingredients come together to form a sensory experience—thick, cheesy filling in tender shells, coated in saucy goodness that’s both comforting and aromatic. Sourcing high-quality beef and fresh cheeses will elevate the dish, while substitutions allow for customization. Remember, the key is balance: the savory beef contrasts the creamy cheeses, creating layers of flavor that burst in every bite.

Timing

Time is of the essence in the kitchen, especially on busy weeknights. This Ground Beef Stuffed Shells recipe clocks in at:

Prep time: 20 minutes – This involves cooking the beef, mixing the filling, and boiling the shells, making it efficient for fast prep.

Cook time: 30 minutes – The baking process allows flavors to meld into perfection.

Total time: About 50 minutes.

Compared to average recipes for stuffed pasta like lasagna, which often take 1 to 1.5 hours total with longer simmering, this one is quicker and more straightforward. It saves you time without sacrificing taste, making it ideal for family dinners where life gets hectic. If you’re doubling the batch for leftovers, prep might extend by 10 minutes, but the payoff in convenience is immense. Set your timer, and you’ll have a hot meal on the table faster than traditional baked dishes!

Ground Beef Stuffed Shells assembled and ready for baking

Step-by-Step Instructions

Boil the Shells

Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, aiming for al dente—about 9-11 minutes. You’ll want them firm enough to handle filling but not mushy. Drain and rinse with cool water to stop cooking, then lay them out on a parchment-lined baking sheet to cool slightly. This prevents sticking and makes stuffing easier later. Pro tip: Drizzle a bit of olive oil over them if you have extra time, enhancing flavor and shine.

Prepare the Filling

In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. Season with salt, pepper, and Italian seasoning, ensuring it’s fully cooked and no pink remains—about 8-10 minutes. Drain any excess fat for a leaner dish. Meanwhile, in a bowl, combine the ricotta, mozzarella, Parmesan, and egg. Stir in the cooked beef (and optional veggies like spinach). Mix until well incorporated, creating a creamy, flavorful blend. Taste and adjust seasoning; the mixture should be savory and cohesive, with just enough moisture to fill the shells without being runny.

Assemble and Bake

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish to prevent sticking. Stuff each cooled shell with 1-2 tablespoons of the beef-cheese mixture using a spoon or your hands for precision. Arrange the stuffed shells in the dish, then top generously with the remaining sauce and extra mozzarella for that irresistible cheese pull. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until bubbly and golden. Let it rest for 5 minutes before serving—this step is crucial for flavors to settle and easy cutting.

As you follow these steps, imagine your kitchen filling with the tantalizing scents of Italian herbs and melted cheese. Personalize by adding garlic or onions to the beef for extra depth. This method ensures each bite is perfectly balanced—cheesy inside, saucy outside—making every forkful a delight.

Nutritional Information

Understanding the nutritional profile helps you make informed choices. Per serving (based on 6 servings), these Ground Beef Stuffed Shells provide approximately:

  • Calories: 450 kcal – A satisfying, energy-boosting meal that fuels family dinners effectively.
  • Protein: 28g – High in protein from the beef and cheeses, supporting muscle repair and fullness.
  • Carbohydrates: 35g – Mostly from pasta, providing sustained energy without spikes.
  • Fat: 22g – Balanced fats for flavor and satiety, with room for leaner swaps.
  • Fiber: 4g – Adds digestive health; boosted with added veggies for 6-8g.
  • Sodium: 750mg – Moderate; watch portion sizes for heart-healthy dining.

This breakdown shows it’s a nutrient-dense dish, rich in calcium from cheeses and iron from beef. Adjust portions or ingredients to fit dietary needs, like low-carb alternatives. Overall, it’s a wholesome option that nourishes without guilt.

Healthier Alternatives

If you’re mindful of calories or preferences, these swaps keep the essence of Ground Beef Stuffed Shells while boosting nutrition. Focus on balance to preserve flavor:

  • Lean protein swap: Replace ground beef with ground turkey or chicken for 50% less fat, maintaining juiciness with added herbs like rosemary for a fresh twist.
  • Cheese modifications: Opt for low-fat ricotta and mozzarella to cut calories by 20%, or use Greek yogurt for tanginess without sacrificing creaminess.
  • Veggie boosts: Incorporate chopped spinach, zucchini, or mushrooms into the filling for fiber and vitamins, adding earthy green notes that enhance overall nutrition.
  • Low-sodium options: Choose a no-salt-added marinara and reduce added salt, preserving the savory taste while lowering sodium intake.
  • Whole grain pasta: Use whole wheat or chickpea shells for added fiber and protein, offering a nutty flavor that complements the dish’s comfort factor.

These alternatives make the recipe adaptable for various diets, from low-calorie to vegetarian (by using plant-based meat). Taste remains front and center, ensuring your family still enjoys every bite.

Serving Suggestions

Elevate your Ground Beef Stuffed Shells with these complementary pairings for a complete meal. Portion into bowls and garnish with fresh basil for visual appeal.

  • Side salad: A crisp mix of mixed greens, cherry tomatoes, cucumber, and balsamic vinaigrette balances the richness with freshness.
  • Garlic bread: Toasty bread smeared with garlic butter soaks up extra sauce, adding a crunchy contrast.
  • Steamed veggies: Broccoli or asparagus steamed and seasoned provides color and nutrients without overpowering flavors.
  • Wine pairing: A light red like Chianti complements the tomato base, while white wine offers a crisp alternative for pairing.
  • Family-style: Serve buffet-style with grated extra Parmesan, allowing customization for picky eaters.

These suggestions transform a simple dinner into a feast, engaging senses and fostering conversation. Adjust based on seasons or preferences for endless variety.

Common Mistakes

Avoid these pitfalls for flawless Ground Beef Stuffed Shells. Learning from common errors ensures success on the first try.

  • Overcooking pasta: Boiling too long makes shells tough; stick to al dente to prevent breakage during baking.
  • Not draining beef: Excess fat leads to a greasy dish; always drain after browning for a cleaner taste.
  • Under-seasoned filling: Bland results from skimping on seasonings; taste and adjust for vibrant flavor.
  • Skipping rest time: Cutting immediately causes mess; let it set for better slicing and melded flavors.
  • Uneven baking: Avoid cold spots by using the middle rack; ensure your oven is preheated for even golden tops.

Steer clear of these to guarantee a delightful outcome. They’re easy fixes that save time and disappointment.

Storing Tips

Maximize leftovers with proper storage. These Ground Beef Stuffed Shells reheat beautifully, retaining moisture and taste.

  • Refrigerator: Store in an airtight container for up to 3 days; reheat in oven at 350°F for 15-20 minutes to crisp the cheese.
  • Freezer: Portion into ziplock bags or a freezer-safe dish, freezing for up to 2 months; thaw overnight and bake covered for even heating.
  • Reheating: Use the microwave in 1-minute bursts with a damp paper towel to prevent drying out, aiming for moist shells.
  • Make-ahead: Assemble unbaked and refrigerate overnight, then bake fresh for convenience on busy days.
  • Freshness check: Discard if the sauce appears moldy; always use clean utensils to maintain quality.

These tips ensure your dish stays delicious, making meal prep a breeze. Store immediately after cooling to lock in flavors and textures.

Close-up of garnished and plated Ground Beef Stuffed Shells

FAQs

***Can I make Ground Beef Stuffed Shells ahead of time?*** Absolutely! Prepare the filling and stuff the shells up to 24 hours in advance, storing them covered in the fridge. Bake just before serving for that fresh-from-the-oven taste, saving you time on hectic days.

***What can I substitute for ground beef?*** Ground turkey, chicken, or even plant-based meat crumbles work wonderfully. They maintain the texture and heartiness while offering leaner or vegetarian options without altering the comforting essence.

***How do I prevent the shells from breaking?*** Cook them al dente and handle gently during stuffing. If they do tear, they’re still tasty—simply patch with extra filling for a seamless, enjoyable dish.

***Is this recipe kid-friendly?*** Yes, it’s a crowd-pleaser for families. The mild flavors and customizable elements, like adding veggies, make it adaptable for picky eaters while keeping things fun and approachable.

***Can I use gluten-free shells?*** Definitely! Gluten-free jumbo shells are readily available and cook similarly. Just ensure the sauce is gluten-free too, preserving the dish’s classic appeal for all dietary needs.

***What’s the best way to reheat leftovers?*** The oven is your friend—reheat at 350°F covered for 15 minutes, then uncovered to crisp the top. This restores the bubbly, cheesy goodness like it was just baked.

Conclusion

There you have it—a complete guide to crafting the perfect Ground Beef Stuffed Shells, blending tradition with modern ease. From the first aromatic whiff of browning beef to the final gooey bite, this recipe delivers comfort and joy in every serving. It’s simple enough for weeknights yet special for gatherings, nourishing your family with wholesome ingredients.

Remember, cooking is about personalization, so experiment with swaps and sides to make it your own. Whether you’re a seasoned chef or a beginner, these shells will become a staple. Try it tonight, and watch smiles light up at the dinner table. Share your creations in the comments, and don’t forget to subscribe for more family-friendly recipes—let’s keep those mealtimes memorable!

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Stuffed Pasta Shells with Ground Beef

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ThisStuffed Pasta Shellsrecipe features tender jumbo shells filled with a rich, cheesy ground beef mixture, baked to perfection in a flavorful spaghetti sauce. It’s a hearty, comforting dish that’s ideal for family dinners or entertaining guests.

Ingredients

Scale
  • For the shells and filling:½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beatenFor the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
  • ½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • Salt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • 1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
  • ½ cupgrated parmesan cheese1large egg, beaten
  • 1large egg, beaten
  • For the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
  • 1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
  • Extra mozzarella and parmesan cheese for topping

Instructions

  1. 1️⃣Prepare the pasta shells:Preheat your oven to 350°F (175°C).Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  2. Preheat your oven to 350°F (175°C).
  3. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  4. Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  5. 2️⃣Cook the beef filling:
  6. Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  7. Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  8. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  9. Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  10. Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  11. 3️⃣Prepare the cheese mixture:
  12. In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  13. Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  14. 4️⃣Assemble the dish:
  15. Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  16. Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  17. Arrange the stuffed shells in the baking dish, open side up, in a single layer.
  18. 5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  19. Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  20. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  21. For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  22. 6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
  23. Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.

Notes

Make Ahead:Assemble the stuffed shells ahead of time, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10 minutes to the cooking time.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

  • Author: Chef Stella

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