Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Cheesy Ground Beef Stuffed Shells Pasta Bake in Baking Dish

Cheesy Ground Beef Stuffed Shells (Pasta Bake)

Have you ever wondered if stuffed shells could be even better? Did you know that nearly 60% of home cooks feel their Sunday dinners could use an exciting upgrade? If you’re stuck in a pasta rut or searching for that showstopper comfort dish, here’s something irresistible: pasta, beef, and three types of cheese. These Stuffed Shells are the Sunday dinner upgrade you’ve been waiting for. This hearty pasta bake combines tender jumbo shells, savory ground beef, and a trio of gooey cheeses—ricotta, mozzarella, and Parmesan—all nestled in rich marinara sauce. Perfect for family gatherings, holiday meals, or anytime you crave classic comfort food with a little extra love. Make it ahead, freeze it for later, or serve it fresh from the oven with garlic bread and a crisp salad.

 

  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings (24 shells)

Ingredients

For the Shells:

  • 24 jumbo pasta shells
  • Salt (for boiling water)

For the Filling:

  • 1 pound ground beef (85/15 recommended)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • 1 egg, lightly beaten
  • ½ teaspoon crushed red pepper (optional)
  • Salt and black pepper, to taste

For the Sauce & Topping:

  • 2½ cups marinara sauce
  • ½ cup extra mozzarella cheese (for topping)
  • ½ cup extra Parmesan cheese (for topping)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until just shy of al dente (about 2 minutes less than package instructions; they’ll finish cooking in the oven). Drain and rinse under cold water to prevent sticking. Set aside.
  2. Prepare the beef filling: While the shells cook, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-6 minutes). Drain excess fat for a less greasy filling. Stir in diced onion and garlic, cooking until the onion softens and aromatic flavors combine (about 3 minutes). Season with salt, black pepper, and crushed red pepper if desired. Remove from heat and let cool slightly.
  3. Make cheese mixture: In a large bowl, combine ricotta, 1½ cups mozzarella, ½ cup Parmesan, beaten egg, and chopped parsley. Fold in the cooled beef and onion mixture until just combined. Taste and adjust seasoning. Expert Tip: For extra creaminess, fold in ¼ cup sour cream or mascarpone.
  4. Preheat oven: Preheat your oven to 375°F (190°C).
  5. Assemble the pasta bake: Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish. Carefully fill each shell with about 2 tablespoons of beef-cheese mixture. A small spoon or piping bag works well for this. Arrange filled shells in the dish, nestled snugly. Pour the remaining marinara sauce evenly over the shells. Sprinkle with the extra mozzarella and Parmesan.
  6. Bake to golden perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, until the cheese is bubbly and lightly browned. *Personalized Touch: Broil for 1-2 minutes at the end for an irresistibly golden cheese top.*
  7. Rest and serve: Allow the pasta bake to rest for 10 minutes before serving. This ensures tidy slices and the perfect cheesy stretch with every forkful. Garnish with fresh parsley if desired.

Notes

  • Don’t Overcook the Shells: They can tear or turn mushy; always undercook by 1-2 minutes before stuffing.
  • Make Ahead: Assemble up to 24 hours ahead, refrigerate, and bake when ready. Add 10-15 minutes to bake time if starting from cold.
  • Freezer-Friendly: Freeze fully baked or unbaked shells (tightly wrapped) for up to 2 months. Thaw overnight in refrigerator before baking or reheating.
  • Leaner Option: Use ground turkey or plant-based crumbles instead of beef.
  • Lighter Cheese: Choose part-skim ricotta, low-fat mozzarella, or a sprinkle of nutritional yeast for umami.
  • Add Veggies: Fold finely chopped spinach, mushrooms, or zucchini into the filling for extra nutrition.
  • Whole Grain Shells: Use whole wheat jumbo shells for added fiber and nutty flavor.
  • Lower Sodium: Use unsalted sauce and cheeses, or rinse ricotta for less salt.
  • Gluten-Free: Use certified gluten-free jumbo pasta shells.
  • Leftovers: Store in an airtight container for up to 4 days. Reheat in a 350°F oven covered with foil until warmed through.
  • Serving Suggestion: Serve with warm crusty garlic bread and a crisp Caesar salad for the perfect Italian feast.

Find it online: https://juicymeatrecipes.com/ground-beef-stuffed-shells/