Culinary creations that blend flavor, comfort, and heartiness are often the ones we come back to time and again. Stuffed pasta shells with ground beef is one such dish that packs a punch in taste while remaining easy to prepare. This recipe brings together juicy ground beef and creamy ricotta cheese, all tucked into perfectly cooked jumbo pasta shells, making it a favored choice for cozy weeknight dinners or whenever you want to impress your guests. Pair it with a side salad or some garlic bread, and you have a wholesome meal that everyone can enjoy. You may also find Easy Marry Me Ground Beef Pasta useful.
Why cook this at home
This dish is incredibly versatile and provides a satisfying option for families or gatherings. It’s budget-friendly, utilizing ground beef and pantry staples. The preparation is straightforward, making it an ideal choice for busy weeknights when you want something hearty without spending hours in the kitchen. Plus, this meal can even appeal to picky eaters, ensuring that no one leaves the table unsatisfied. You may also find Tater Tot Casserole With Ground Beef 2 useful.
Steps at a glance
- Cook the jumbo pasta shells until al dente.
- Sauté onions, garlic, and ground beef together.
- Mix the beef with ricotta, mozzarella, and parmesan cheeses.
- Stuff the pasta shells with the cheesy filling.
- Bake with spaghetti sauce and a cheesy topping for a bubbly finish.
Key ingredients
- ½ pound jumbo pasta shells
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons Italian seasoning
- 1 cup spaghetti sauce (for filling)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 large egg, beaten
- 1 cup spaghetti sauce (for the baking dish)
- Extra mozzarella and parmesan cheese for topping
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
What to serve it with
Stuffed pasta shells go exceptionally well with a side salad drizzled with vinaigrette or a slice of garlic bread for dipping. A light, fresh green salad can balance the richness of the cheese and meat filling. To elevate the meal further, consider serving it with a hearty marinara sauce or some freshly grated parmesan on top.
How to store and freeze
Store leftovers in an airtight container in the refrigerator for up to three days. If you wish to freeze the stuffed shells, make sure they cool completely beforehand. They can be kept in the freezer for up to two months. When reheating, ensure the dish reaches an internal temperature of 165°F. Remember to follow the two-hour rule for room temperature food safety.
Tips for best results
- Use freshly grated cheese for better melting and flavor.
- Opt for lean ground beef to reduce excess grease in the filling.
- Add chopped vegetables like spinach or bell peppers for added nutrition.
- Experiment with different cheese combinations for unique tastes.
Creative twists
Consider experimenting with different pasta types such as manicotti for a change from traditional stuffed shells. You can also substitute the ground beef with turkey or chicken for a lighter option. Adding a kick of diced jalapeños or using spicy Italian sausage instead of ground beef can also add layers of flavor. If you’re looking for a vegetarian option, replace the meat with mushrooms, lentils, or a mix of your favorite vegetables.
How to prep pasta shells in advance?
You can prepare the pasta shells a day in advance. Cook them until al dente, cool them, and store them in an airtight container with a little olive oil to prevent sticking.
Is this dish freezer-friendly?
Yes, the stuffed pasta shells can be frozen after they are filled and before baking. Just make sure to leave some space in the container for expansion when freezing.
Can I make it without cheese?
While cheese adds a wonderful creaminess, you can make a cheese-free version by using more meat or adding beans for protein along with your favorite sauces.
How long does it take to bake?
The baking time is typically between 25 to 30 minutes, but this may vary based on your oven and if you are baking from freshly prepared or frozen.
The stuffed pasta shells with ground beef provide a warming comfort food experience that’s perfect for any day of the week. This recipe allows you to create a satisfying meal that can easily cater to different tastes and preferences. Give it a try in your kitchen, and feel free to play around with the ingredients to make it uniquely yours.
PrintStuffed Pasta Shells with Ground Beef
Comforting and hearty stuffed pasta shells filled with ground beef, ricotta, and topped with gooey cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Omnivore
Ingredients
- ½ pound jumbo pasta shells
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons Italian seasoning
- 1 cup spaghetti sauce (for filling)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 large egg, beaten
- 1 cup spaghetti sauce (for the baking dish)
- Extra mozzarella and parmesan cheese for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to two months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
