Stuffed Shells with Ground Beef

Stuffed shells with ground beef are the perfect combination of hearty flavors, creamy textures, and classic Italian comfort food. This dish combines jumbo pasta shells filled with a rich ricotta and spinach mixture, smothered in a flavorful beef marinara sauce, and topped with gooey melted cheese. It’s ideal for weeknight dinners, potlucks, or even as a make-ahead meal for busy days. If you’re looking for a crowd-pleasing dish that’s easy to make but tastes like it came straight from an Italian restaurant, this recipe will quickly become a favorite in your kitchen.

Why You’ll Love This Stuffed Shells Recipe

• Rich and hearty flavor: Ground beef and marinara add a savory, satisfying depth.

• Creamy and cheesy filling: Ricotta, spinach, and Italian cheese create the perfect creamy center.

• Make-ahead friendly: Assemble ahead and bake when ready.

• Family-approved: A classic dish that even picky eaters will love.

• Perfect for gatherings: Feeds a crowd and reheats beautifully.

Ingredients

• 27 jumbo pasta shells

• 1 teaspoon olive oil

• 1 medium onion, finely chopped

• ¾ teaspoon kosher salt, divided

• 2 garlic cloves, minced

• 1 pound lean ground beef

• 28 ounces marinara sauce

• 1 (15-ounce) container part-skim ricotta cheese

• 1 large egg

• 1 (16-ounce) package frozen spinach, thawed and well-drained

• 2 cups part-skim shredded Italian cheese blend (or mozzarella), divided

• ½ cup grated Parmesan cheese, divided

• Optional topping: Chopped fresh parsley

Step-by-Step: How to Make Stuffed Shells with Ground Beef

1. Preheat the oven to 350°F.

2. Cook the shells: Boil the pasta in salted water for 2–3 minutes less than package directions (just under al dente). Drain, rinse under cold water, and set aside.

3. Make the sauce: In a large skillet over medium heat, add olive oil and sauté the onion with ¼ teaspoon salt until soft (3–5 minutes). Add garlic and cook for 1 minute. Stir in ground beef with another ¼ teaspoon salt, cooking until browned and crumbled (5–7 minutes). Drain excess fat if needed. Add marinara sauce, mix well, and remove from heat.

4. Prepare the filling: In a mixing bowl, combine ricotta, egg, spinach, 1 cup of Italian cheese blend, ¼ cup Parmesan, and ¼ teaspoon salt. Mix until smooth.

5. Stuff the shells: Spoon about 2 heaping tablespoons of filling into each pasta shell.

6. Assemble the dish: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange stuffed shells on top. Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Italian cheese blend and ¼ cup Parmesan.

7. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 5 minutes to melt and brown the cheese.

8. Garnish & serve: Sprinkle with parsley (optional) and enjoy.

Helpful Tips

• Don’t overcook the shells: Slightly undercooked pasta holds its shape better when baked.

• Drain spinach well: Squeeze out excess moisture to prevent watery filling.

• Use fresh garlic and onion: Adds extra depth of flavor compared to powders.

• Make it ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.

Substitutions and Variations

• Meat swap: Use ground turkey, chicken, or Italian sausage instead of beef.

• Vegetarian: Skip the meat and add sautéed mushrooms or zucchini.

• Cheese variation: Try cottage cheese or mascarpone instead of ricotta.

• Gluten-free: Use gluten-free jumbo pasta shells.

• Dairy-free: Use dairy-free ricotta and mozzarella alternatives.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Assemble unbaked stuffed shells, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for about 60–70 minutes.

• Reheat: Warm in the oven at 325°F until heated through or microwave individual portions.

Nutritional Information

(Per serving: 3 stuffed shells with beef sauce)

• Calories: 439

• Carbohydrates: 48g

• Protein: 43g

• Fat: 13g

• Saturated Fat: 5g

• Cholesterol: 70mg

• Sodium: 796mg

• Fiber: 18g

• Vitamin A: 63,482 IU

• Vitamin C: 37mg

• Calcium: 986mg

• Iron: 13mg

Serving Suggestions

• Pair with garlic bread or a simple Caesar salad for a complete meal.

• Serve with roasted vegetables like broccoli or zucchini for extra nutrition.

• Add a side of antipasto for a true Italian-style dinner.

Frequently Asked Questions About Stuffed Shells with Ground Beef

Can I make stuffed shells ahead of time?
Absolutely! Prepare the dish up to 24 hours in advance, cover it tightly, and refrigerate until ready to bake.

Can I freeze stuffed shells?
Yes! You can freeze assembled but unbaked shells for up to 3 months. When ready, bake directly from frozen, adding extra time as needed.

What can I use instead of ricotta?
Cottage cheese or mascarpone make excellent substitutes.

Do I have to use spinach?
No. You can omit it or replace it with kale, zucchini, or even mushrooms for extra texture.

How do I prevent the shells from sticking together?
Rinse the cooked shells under cold water and toss them lightly with a bit of olive oil before filling.

Conclusion

Thank you for stopping by to try this stuffed shells with ground beef recipe! It’s one of those dishes that feels like a labor of love but is surprisingly simple to put together. Whether you’re cooking for family, hosting friends, or just craving a comforting homemade dinner, these shells are packed with flavor, easy to make, and always a hit. I hope this recipe brings warmth and joy to your table. Happy cooking, and thank you for being part of this food-loving community!

Stuffed Shells with Ground Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (about 3 shells each) 1x

Print Recipe

Pin Recipe

---

Description

Stuffed Shells with Ground Beef combine jumbo pasta shells filled with creamy ricotta and spinach, layered with a savory beef marinara sauce, and topped with plenty of melted cheese. This hearty, make-ahead-friendly dish is perfect for family dinners or entertaining.

---

Ingredients

Scale 1x2x3x

• 27 jumbo pasta shells

• 1 tsp olive oil

• 1 medium onion, finely chopped

• ¾ tsp kosher salt, divided

• 2 garlic cloves, minced

• 1 lb lean ground beef

• 28 oz marinara sauce

• 1 (15 oz) container part-skim ricotta cheese

• 1 large egg

• 1 (16 oz) package frozen spinach, thawed and squeezed dry

• 2 cups part-skim shredded Italian cheese blend (or mozzarella), divided

• ½ cup grated Parmesan cheese, divided

• Optional: Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F.

• Cook pasta shells in salted water for 2–3 minutes less than package directions. Drain, rinse under cold water, and set aside.

• Heat olive oil in a large skillet over medium heat. Sauté onion with ¼ tsp salt until soft, about 3–5 minutes. Add garlic and cook for 1 minute.

• Add ground beef and ¼ tsp salt, cooking until browned, 5–7 minutes. Drain excess fat if needed. Stir in marinara sauce and remove from heat.

• In a bowl, mix ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup Parmesan, and remaining salt.

• Stuff each shell with about 2 tbsp of the filling.

• Spread half the beef marinara in a baking dish. Arrange stuffed shells on top. Pour remaining sauce over and sprinkle with remaining cheese and Parmesan.

• Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5 minutes.

• Garnish with parsley and serve

---

Notes

• Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.

• Freeze: Prepare unbaked shells, wrap well, and freeze for up to 3 months.

• Substitutions: Swap beef for ground turkey or Italian sausage. Use cottage cheese or mascarpone instead of ricotta.

---

Nutrition

• Serving Size: 3 stuffed shells
• Calories: 439
• Sugar: 8g
• Carbohydrates: 48g
• Protein: 43g