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Stuffed Pasta Shells with Ground Beef

Comforting stuffed pasta shells filled with savory ground beef, creamy cheeses, and topped with rich spaghetti sauce. Perfect for family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • ½ pound jumbo pasta shells Use large shells to hold the filling
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion, chopped Adds flavor
  • 3 cloves garlic, minced For flavor
  • 1 pound ground beef Can use ground turkey or chicken as a substitute
  • 2 tablespoons Italian seasoning
  • 1 cup spaghetti sauce (for filling) Mix into the beef
  • 2 cups ricotta cheese Creamy filling base
  • 1 cup shredded mozzarella cheese, divided Use some for topping
  • ½ cup grated parmesan cheese
  • 1 large egg, beaten Binding agent for filling
  • 1 cup spaghetti sauce (for baking dish) To spread at the bottom
  • Extra mozzarella and parmesan cheese for topping To achieve a cheesy crust

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil.
  2. Cook the jumbo pasta shells until al dente according to package instructions. Drain and rinse them under cold water.
  3. Place the shells on a baking sheet to dry.
Cooking the Filling
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion, sauté for 4-5 minutes until softened.
  2. Season with a pinch of salt and pepper, then add minced garlic and cook for another 1-2 minutes.
  3. Add ground beef, breaking it up, cook for 5-7 minutes until browned, then add Italian seasoning and 1 cup spaghetti sauce.
Cheese Mixture
  1. In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until combined.
  2. Incorporate the slightly cooled beef mixture into the cheese mixture.
Assembling the Dish
  1. Grease a 9×13-inch baking dish, spread 1 cup spaghetti sauce across the bottom.
  2. Fill each pasta shell with the cheesy beef mixture and arrange in the baking dish, open side up.
Baking
  1. Sprinkle remaining ½ cup shredded mozzarella and extra parmesan over the shells, cover with aluminum foil.
  2. Bake for 25-30 minutes, uncover for the last 5-10 minutes to achieve a golden crust.
Serving
  1. Let cool for a few minutes, garnish with basil or parsley, and serve with extra marinara sauce.

Notes

For a healthier option, use whole wheat shells or substitute ricotta with cottage cheese. These stuffed shells are great for meal prep and freeze well.