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Cheesy Ground Beef Stuffed Shells

Cheesy ground beef stuffed shells are filled with seasoned beef, ricotta, mozzarella, and Parmesan, then baked in marinara until bubbling. The jumbo shells hold a hearty filling and finish with a melted cheese topping.
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Prep Time 5 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the shells and baking dish
  • 1 nonstick cooking spray for coating
  • 4 qt water
  • 24 pasta shells jumbo
For the filling
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 1 lb ground beef 85% lean
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 2 cups shredded low-moisture mozzarella divided
  • 0.5 cup grated Parmesan cheese
For the sauce
  • 1 jar (24 oz) marinara sauce

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot
  • 1 12-inch skillet

Method
 

Prepare the oven and shells
  1. Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring the water to a boil in an 8-quart pot, add the shells, and cook for 8–10 minutes or according to package directions until just al dente; drain and rinse under cool water.
Make the filling
  1. Heat the olive oil in a 12-inch skillet over medium heat, add the onion and ground beef, and cook for 7–9 minutes, breaking up the beef, until the onion is softened and the beef reaches 160°F.
  2. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds, then remove the skillet from the heat and let the mixture cool for 5 minutes.
  3. In a large bowl, stir together the ricotta, egg, 1 cup of the mozzarella, and Parmesan, then fold in the beef mixture.
Assemble and bake
  1. Spread 1 cup of the marinara sauce in the prepared baking dish.
  2. Fill each shell with about 2 tablespoons of filling and arrange them in the dish; spoon the remaining sauce over the shells and sprinkle with the remaining 1 cup mozzarella.
  3. Cover the dish with foil and bake for 25 minutes, then uncover and bake for 10–15 minutes until the sauce is bubbling, the cheese is melted, and the filling reaches 160°F.
  4. Let the shells rest for 10 minutes before serving.

Notes

Avoid overcooking the shells so they stay intact while filling. Refrigerate leftovers for 3–4 days; freezing is suitable. Ground turkey can replace the beef for a leaner option.