Description
Stuffed shells are the ultimate comfort food—a hearty, cheesy, and saucy dish that brings families together around the dinner table. If you’ve ever had a plate of these cheesy, beef-filled pasta shells smothered in rich tomato sauce, you know just how satisfying they are.
This dish has roots in Italian-American cuisine, with variations found in many households. Some families pass down their own secret touches, whether it’s a special spice blend, an extra creamy ricotta filling, or a homemade marinara sauce. No matter how you make them, stuffed shells are a meal that feels like a warm hug—perfect for weeknight dinners, special occasions, or a cozy Sunday meal.
In our version, we’re keeping it simple yet incredibly flavorful. The tender pasta shells are filled with a creamy ricotta and ground beef mixture, baked to perfection with plenty of gooey cheese and a rich tomato sauce. The result? A dish that’s indulgent, satisfying, and destined to become a family favorite.
Ingredients
For the Filling:
- 1 box (12 ounces) jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional, for heat)
For Topping:
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they are al dente—firm but tender. This usually takes about 8-10 minutes. Drain the shells and rinse them with cool water to stop the cooking process. Set them aside.
Tip: Be gentle when stirring the pasta so the shells don’t break. It’s always a good idea to cook a few extra in case some tear.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a spoon. Drain any excess grease, then add the minced garlic, Italian seasoning, salt, and black pepper. Cook for another minute until fragrant.
Transfer the cooked beef to a mixing bowl and let it cool slightly. Once cooled, stir in the ricotta cheese, mozzarella, Parmesan, and egg. Mix well until everything is evenly combined.
Preheat your oven to 375°F (190°C).
Spread about 1 cup of marinara sauce in the bottom of a large baking dish. Take a cooked pasta shell and spoon in about 1 to 2 tablespoons of the beef and cheese mixture. Place the stuffed shell in the baking dish, and repeat with the remaining shells, arranging them in a single layer.
Once all the shells are filled, pour the remaining marinara sauce over the top, making sure each shell gets a good coating. Sprinkle the shredded mozzarella and Parmesan cheese evenly over everything.
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden on top.
Once done, let the dish rest for about 5 minutes before serving. Garnish with freshly chopped basil or parsley for a pop of color and extra flavor.
Notes
- Pasta Cooking Tip: Cook a few extra shells in case some tear while boiling.
- Prevent Overbaking: Covering the dish with foil for the first part of baking keeps the cheese from browning too quickly and helps the shells stay moist.
- Customizable Fillings: Add chopped spinach, sautéed mushrooms, or bell peppers for extra flavor and nutrients.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the filling or the sauce.
- Cheese Variations: Try using a mix of mozzarella, provolone, or fontina for extra cheesiness.
- Gluten-Free Option: Use gluten-free jumbo pasta shells, available at most grocery stores.
- Leftovers Idea: Use any leftover filling as a layer in lasagna or mix it into pasta for a quick meal.