Italian Beef Stuffed Pasta Shells – Hearty, Cheesy & Comforting

Introduction

Italian beef stuffed pasta shells are the ultimate cozy dinner — rich, savory, and bubbling with cheesy, tomato-sauce goodness. Large pasta shells are filled with a flavorful blend of seasoned ground beef and creamy ricotta, then nestled in marinara sauce and baked until golden and melty.

This recipe is everything you love about traditional Italian comfort food: bold flavors, hearty texture, and a satisfying finish. It’s perfect for Sunday family dinners, holidays, or make-ahead freezer meals that taste just as good the next day.

If you’re craving a pasta dish that delivers on both flavor and nostalgia, these beef stuffed shells are a must-try.

Ingredients Overview

This dish is made from easy-to-find ingredients that pack a punch of flavor and comfort.

Pasta Shells:

• Jumbo pasta shells (conchiglioni): These large shells are designed for stuffing. Cook just until al dente so they don’t break when filled.

Filling:

• Ground beef (85–90% lean): Savory and hearty — the base of the filling.

• Ricotta cheese: Adds creaminess and balances the richness of the beef.

• Mozzarella cheese: Provides gooey, melty texture.

• Parmesan cheese: Adds salty, nutty flavor to the filling and topping.

• Egg: Helps bind the filling.

• Italian seasoning, garlic, parsley: For deep Italian flavor and freshness.

• Salt and pepper: Always season to taste.

Tomato Sauce:

• Marinara or tomato basil sauce: Use high-quality jarred or homemade.

• Optional garlic and olive oil: Sauté for extra depth before adding the sauce.

Topping:

• More mozzarella and Parmesan: For that perfect bubbly, golden top.

• Fresh parsley or basil: Adds color and a pop of brightness at the end.

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook 20–25 jumbo pasta shells until just al dente — about 1–2 minutes less than the package directions. Drain and lay them out on a baking sheet to cool without sticking.

2. Brown the Ground Beef

In a skillet over medium heat, sauté:

• 1 tablespoon olive oil

• 1 small chopped onion (optional)

• 2 cloves minced garlic

Add 1 lb ground beef and cook until browned and fully cooked. Season with salt, pepper, and 1 teaspoon Italian seasoning. Remove from heat and let it cool slightly.

3. Make the Cheese Filling

In a large bowl, mix:

• Cooked beef (drained of excess fat)

• 1 ½ cups ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 beaten egg

• 2 tablespoons chopped parsley
  Stir until well combined.

4. Prep the Baking Dish

Spread 1 ½ cups marinara sauce evenly over the bottom of a 9×13-inch baking dish.

5. Fill the Shells

Using a spoon or piping bag, fill each shell with about 2 tablespoons of the beef-ricotta mixture. Place them seam-side up in the baking dish.

6. Add Sauce & Cheese

Spoon more marinara (about 1–1½ cups) over the stuffed shells. Sprinkle generously with:

• 1 cup shredded mozzarella

• ¼ cup grated Parmesan

7. Bake

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10–15 minutes, until the cheese is melted and bubbling with light golden spots.

Let rest for 5 minutes before serving. Garnish with fresh parsley or basil.

Tips, Variations & Substitutions

Tips:

• Don’t overfill the shells — 2 tablespoons per shell is ideal.

• Let the filling cool slightly before adding the egg to prevent scrambling.

• Use a zip-top bag with the corner cut off for neater stuffing.

Variations:

• Spinach & Beef: Add sautéed spinach to the filling for extra veggies.

• Spicy Version: Use Italian sausage or add red pepper flakes to the beef.

• Vegetarian: Skip the beef and double the ricotta, adding spinach or mushrooms.

Substitutions:

• No ricotta? Use cottage cheese, mascarpone, or a blend.

• No beef? Use ground turkey, chicken, or a plant-based meat alternative.

• Gluten-free? Use gluten-free jumbo shells or layer in lasagna-style sheets.

Serving Ideas & Occasions

This dish is a meal on its own but also pairs well with classic sides.

Serve With:

• Garlic bread or herbed focaccia

• Caesar or arugula salad

• Roasted broccoli or green beans

• A glass of red wine like Chianti or Sangiovese

Perfect For:

• Sunday family dinners

• Date nights at home

• Potlucks and holiday meals

• Make-ahead meal prep

Nutritional & Health Notes

This dish is protein-rich and indulgent but easy to adapt for lighter versions.

Per Serving (based on 6 servings):

• Calories: ~475

• Protein: ~30g

• Carbs: ~30–35g

• Fat: ~22g

• Fiber: 2–4g

To make it lighter:

• Use part-skim ricotta and mozzarella

• Swap in lean ground turkey

• Add chopped vegetables to the filling for fiber

FAQs

Q1: Can I make beef stuffed shells ahead of time?

A: Yes! Assemble the dish, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5–10 extra minutes.

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Q2: Can I freeze stuffed shells?

A: Definitely. Freeze unbaked shells in a foil-covered dish. Bake from frozen at 375°F for 50–60 minutes, covered, then uncover to brown.

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Q3: How many shells per person?

A: Plan on 3–4 shells per serving as a main course, depending on side dishes.

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Q4: Can I use store-bought ricotta?

A: Yes — just be sure to drain off any excess moisture if it’s too wet.

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Q5: What’s the best way to reheat leftovers?

A: Reheat covered in the oven at 350°F or in the microwave with a splash of water to keep it moist.

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Q6: Can I add veggies to the filling?

A: Absolutely! Spinach, sautéed mushrooms, or grated zucchini are great additions.

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Q7: What sauce works best?

A: A basic marinara, tomato basil, or even a meat sauce will work. Use what you love!

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