Table of Contents
Ground Beef Stuffed Shells – Perfect for Family Dinners
Are you searching for a crowd-pleasing, comforting, and utterly delicious meal that will have everyone asking for seconds?
Look no further than these Ground Beef Stuffed Shells! This classic Italian-American dish is a perennial favorite for a reason. It’s hearty, flavorful, and the perfect canvas for cheesy, saucy goodness. Whether you’re planning a big family gathering, a cozy weeknight dinner, or even prepping for future meals, this recipe is a winner. We’re diving deep into a recipe that’s not just easy to follow but delivers on taste and satisfaction every single time. Get ready to make your mealtime special with this timeless favorite that truly lives up to its reputation. The aroma alone will bring your family to the table!
Ingredients
Gathering your ingredients is the first step to culinary success. For these irresistible Ground Beef Stuffed Shells, you’ll need:
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1 pound jumbo pasta shells: These are the large, concave shells that act as perfect little edible bowls for our savory filling. Make sure they are “jumbo” or “conchiglioni” for the best results.
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1 pound lean ground beef: Opt for 85/15 or 90/10 for a good balance of flavor and fat. It provides a rich, savory base to our filling.
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1 medium onion, finely chopped: Aromatic and essential, the onion adds a sweet depth and savory complexity. Finely chopped means it distributes evenly and becomes almost imperceptible.
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3 cloves garlic, minced: The pungent, irresistible aroma and flavor of garlic are a must. Mince them finely to release their full potential.
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1 (28 ounce) can crushed tomatoes: The backbone of our sauce. Look for good quality crushed tomatoes for a smooth, rich tomato flavor.
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1 (15 ounce) can tomato sauce: Adds moisture and a different tomato texture, ensuring a well-rounded sauce.
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1 teaspoon dried oregano: Brings that classic Italian herbaceousness. Its earthy, slightly peppery notes are crucial.
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1/2 teaspoon dried basil: Complements the oregano perfectly with its sweet, slightly minty aroma. A quintessential pizza and pasta herb.
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1/2 teaspoon salt, or to taste: Enhances all the other flavors and balances the sweetness of the tomatoes.
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1/4 teaspoon black pepper, or to taste: A little kick to add depth and spice.
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1 (15 ounce) container ricotta cheese: Creamy, smooth, and slightly sweet, ricotta is the heart of a classic stuffed shell filling. It provides a delightful contrast to the beef and sauce.
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1 large egg, lightly beaten: Acts as a binder for the cheese filling, ensuring it holds its shape beautifully when baked.
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1/2 cup grated Parmesan cheese, plus more for topping: Adds a salty, nutty, umami-rich depth to the filling and a delicious crispy topping.
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1 cup shredded mozzarella cheese, plus more for topping: For that irresistible, gooey, melty cheese pull we all love. Use whole milk mozzarella for the best melt.
Timing
(Compared to average recipes for Stuffed Shells, our prep time is slightly longer due to detailed sauce building and careful shell filling, ensuring maximum flavor.)
(This is standard for baked pasta dishes, allowing the cheese to melt and the flavors to meld beautifully.)
(A reasonable and manageable total time for a complete, satisfying family meal.)
Step-by-Step Instructions
Step 1: Cook the Beef
Let’s start by building a flavorful foundation. In a large skillet or Dutch oven over medium-high heat, brown the ground beef. Make sure to break it up with a spoon as it cooks. Once it’s fully cooked and no pink remains, drain off any excess grease. This is a crucial step to prevent a greasy final dish.
Step 2: Prepare the Sauce
To the same skillet (with the drained beef), add the finely chopped onion. Sauté for about 5-7 minutes until the onion is softened and translucent. Then, stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, basil, salt, and pepper. Stir everything together, bring it to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld beautifully. If it gets too thick, you can add a splash of water or broth.
Step 3: Cook the Shells
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells. Cook according to package directions, but aim for al dente – they should still have a slight bite. Under-cooking is better than over-cooking, as they will continue to cook in the oven. Drain the shells gently and rinse them with cool water to stop the cooking process and prevent them from sticking together. Lay them out on a baking sheet or parchment paper so they don’t clump.
Step 4: Stuff the Shells
In a medium bowl, combine the ricotta cheese, lightly beaten egg, and 1/2 cup of grated Parmesan cheese. Mix until well combined. Now, for the fun part: carefully stuff each cooked pasta shell with a generous spoonful of the ricotta mixture. Don’t be shy – fill them up! You can use a spoon or even your fingers for this step. It’s a bit time-consuming, but so rewarding.
Step 5: Bake the Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of your prepared tomato sauce (about 1 cup) on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells snugly on top of the sauce. Pour the remaining tomato sauce evenly over the stuffed shells, making sure they are mostly covered. Sprinkle generously with the shredded mozzarella cheese and a little extra Parmesan cheese. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown, and the sauce is heated through. Let them rest for a few minutes before serving – the molten cheese needs a moment to settle!
Nutritional Information
While precise nutritional values can vary based on specific ingredients and portion sizes, a typical serving of these Ground Beef Stuffed Shells is estimated to be:
- Calories: Approximately 450-550 per serving
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 35-45g
- Fiber: 4-6g
- Sodium: Varies greatly depending on added salt and canned goods.
Note: This is a general guideline. For exact nutritional information, it’s recommended to use a recipe calculator with your specific ingredients.
Healthier Alternatives
Looking to lighten things up without sacrificing flavor? Consider these swaps:
- Leaner Meat: Use ground turkey or chicken breast instead of beef.
- Whole Wheat Shells: Opt for whole wheat jumbo shells for added fiber.
- Reduced-Fat Cheeses: Use part-skim ricotta and mozzarella.
- Vegetable Boost: Stir finely chopped zucchini, spinach, or mushrooms into the beef mixture for added nutrients and fiber.
- Lighter Sauce: Use a low-sodium, no-sugar-added marinara sauce as your base.
Serving Suggestions
These Ground Beef Stuffed Shells are a complete meal on their own, but they pair wonderfully with a variety of sides:
- A simple green salad with a light vinaigrette.
- Garlic bread or crusty Italian bread for soaking up any extra sauce.
- Steamed or roasted broccoli, asparagus, or green beans.
- A side of sautéed spinach with garlic.
Common Mistakes to Avoid
To ensure your stuffed shells turn out perfectly every time, steer clear of these common pitfalls:
- Overcooking the Shells: Mushy shells can fall apart and be difficult to stuff. Cook them just until al dente.
- Underspicing the Filling: The ricotta filling can be bland if not seasoned properly. Don’t be afraid to add extra herbs, salt, and pepper.
- Not Enough Sauce: Stuffed shells need plenty of sauce to keep them moist and tender during baking.
- Skipping the Cheese Topping: The melted cheese is essential for that classic, comforting finish.
- Not Draining Grease: Excess grease from the ground beef can make the dish greasy and heavy.
Storing Tips
Leftover Ground Beef Stuffed Shells store beautifully:
- Refrigeration: Allow the shells to cool completely, then transfer them to an airtight container. They will last in the refrigerator for 3-4 days.
- Reheating: Reheat gently in the oven (covered with foil) at 350°F (175°C) until heated through, or microwave individual portions. Sometimes a splash of water or extra sauce before reheating can help keep them moist.
- Freezing: You can freeze these shells before or after baking. If freezing before baking, assemble as directed in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze. Thaw overnight in the refrigerator and bake as usual, adding extra baking time if needed. If freezing after baking, let them cool completely, then cover tightly and freeze. Reheat gently.
FAQs
***Can I make the sauce ahead of time?***
Yes, absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. This can actually deepen the flavors.
***What kind of ground beef is best?***
Lean ground beef, such as 85/15 or 90/10, is recommended. It provides good flavor without being excessively greasy after draining.
***Can I use a different type of pasta instead of shells?***
While shells are ideal for stuffing, you could adapt this recipe for large manicotti tubes or even use thick, sturdy lasagna noodles layered with the filling and sauce for a casserole-style dish.
***My shells broke while boiling, what happened?***
This usually happens if the water wasn’t boiling vigorously enough or if they were overcooked. Ensure a rolling boil and cook just until al dente, checking a shell for doneness specifically.
***Can I make this vegetarian?***
Certainly! Omit the ground beef and consider adding sautéed mushrooms, zucchini, bell peppers, and extra spinach to the ricotta mixture for a hearty vegetarian filling.
These Ground Beef Stuffed Shells are more than just a meal; they’re an experience. The rich, savory filling nestled inside tender pasta, all bathed in a zesty tomato sauce and topped with melted cheese, creates a symphony of flavors and textures that brings comfort and joy to the table. It’s a recipe that’s perfect for making memories, whether that’s during holidays, special occasions, or just a regular Tuesday night. We hope you love this recipe as much as we do!
What are your favorite sides to serve with stuffed shells? Let us know in the comments below! And don’t forget to share your culinary creations on social media – we love seeing them!
Stuffed Pasta Shells with Ground Beef
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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