Dive into a classic comfort dish that brings warmth and flavor to any table. These stuffed shells with ground beef offer a delightful combination of savory meat, creamy cheeses, and rich marinara sauce, baked to bubbly perfection. It’s an easy-to-follow recipe that’s hearty, satisfying, and perfect for family dinners! The addition of flavorful ground beef makes this version extra special and truly robust.
Why You’ll Love These Stuffed Shells
- Quick & Easy: Prep is simple, and assembly is straightforward, making it ideal for busy weeknights.
- Flavorful & Satisfying: Each jumbo shell is packed with savory seasoned ground beef and a creamy, cheesy filling.
- Family-Friendly: This dish is a guaranteed crowd-pleaser that everyone, even picky eaters, will enjoy.
- Make-Ahead Marvel: Prepare it in advance or freeze for later, saving precious time on future dinner preparations.
- Customizable: Easily adapt the recipe with your favorite cheeses, vegetables, or ground meats for new flavor experiences.
Ingredients
To create these comforting stuffed shells with ground beef, gather the following:
- 27 jumbo pasta shells
- 1 teaspoon olive oil
- 1 onion, chopped
- ¾ teaspoon kosher salt, divided
- 2 garlic cloves, chopped
- 1 pound lean ground beef
- 28 ounces marinara sauce
- 1 (15-oz) container part skim ricotta cheese
- 1 egg
- 1 (16-oz) package frozen spinach, thawed and squeezed well
- 2 cups part skim shredded Italian cheese blend (or shredded mozzarella), divided
- ½ cup parmesan cheese, divided
- Chopped fresh parsley, for garnish
Notes & Substitutions
Jumbo Shells: Don’t skip these! Jumbo pasta shells are essential for holding the generous filling. Using smaller shells won’t provide the same satisfying bite.
Ground Beef: Lean ground beef works best to avoid excess grease. Research from Acabonac Farms highlights the benefits of lean ground beef for its nutrient density and flavor. You can substitute with ground turkey, ground chicken, or a plant-based crumble for a lighter option. Adjust cooking time as needed.
Cheese Blend: Ricotta cheese provides the classic creamy texture. Cottage cheese is a great substitute if you prefer it or can’t find ricotta; choose small-curd for a smoother blend. Mozzarella and Parmesan add that indispensable cheesy stretch and savory depth. Feel free to use a pre-shredded Italian blend or shred your own for extra freshness.
Marinara Sauce: A good quality marinara sauce makes a big difference in flavor. Choose your favorite brand or use homemade for the best results. A robust tomato sauce base elevates the entire dish.
Spinach: Ensure your frozen spinach is thoroughly thawed and squeezed very dry. Excess water will make your cheese filling runny and dilute the flavors. You can use fresh spinach, but you’ll need significantly more (about 1.5 pounds) and it must be sautéed and squeezed dry after cooling.
Equipment
Gathering your tools before you start makes cooking much smoother. You will need a large pot for boiling the pasta shells. A large skillet is essential for browning the ground beef and simmering the sauce. Finally, a 9×13 inch baking dish will hold your beautiful stuffed shells with ground beef for baking. You might also find a large mixing bowl and a sturdy spoon helpful for preparing the filling.
Instructions
Follow these simple steps to create delicious stuffed shells with ground beef. We’ve made this recipe beginner-friendly and easy to follow!
- Preheat & Prep Pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for 2-3 minutes less than the package directions, aiming for just under al dente. Drain the shells, rinse them with cold water to prevent sticking, and set them aside. This helps them stay firm for stuffing.
- Cook Aromatics & Beef: While the pasta cooks, heat a large skillet over medium heat. Add the olive oil, then sauté the chopped onion with ¼ teaspoon of salt until it becomes translucent, usually 3-5 minutes. Stir in the chopped garlic and cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Brown Ground Beef: Add the pound of lean ground beef and another ¼ teaspoon of salt to the skillet. Cook until the beef is thoroughly browned and cooked through, breaking it into small pieces with a spoon, which typically takes 5-7 minutes. If there’s excess oil, carefully drain it from the skillet.
- Add Marinara: Stir the marinara sauce into the browned ground beef mixture. Mix well to combine all the flavors, then remove the skillet from the heat. This rich beef marinara sauce forms the perfect base.
- Prepare Cheese Filling: In a large mixing bowl, combine the part-skim ricotta cheese, one egg, the well-squeezed frozen spinach, 1 cup of the Italian cheese blend, ¼ cup of the parmesan cheese, and the remaining ¼ teaspoon of salt. Stir all the ingredients together thoroughly until well combined and creamy.
- Stuff the Shells: Once the cooked pasta shells are cool enough to handle, carefully fill each shell with about 2 heaping tablespoons of the ricotta-spinach mixture. Be gentle to avoid tearing the shells.
- Assemble Baking Dish: Spread half of the beef marinara sauce evenly over the bottom of a large 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
- Layer & Bake: Pour the remaining beef marinara sauce evenly over the arranged shells. Sprinkle the remaining 1 cup of mozzarella and ¼ cup of parmesan cheese over the top. Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve: Carefully remove the baking dish from the oven. If desired, sprinkle with fresh chopped parsley before serving. Enjoy your delicious stuffed shells with ground beef while hot!
Pro Tips for Perfect Stuffed Shells
- Prevent Sticky Pasta: Rinse cooked shells with cold water immediately after draining. A drizzle of olive oil can also help keep them from sticking together while you prepare the filling. This makes stuffing much easier.
- Drain Ground Beef Properly: If using higher-fat ground beef, draining excess grease is crucial. This prevents your sauce from becoming oily and ensures a cleaner, richer flavor in your stuffed shells with ground beef.
- Squeeze Spinach Thoroughly: This is key! Excess water in spinach will make your cheese filling watery and dilute its flavor. Squeeze it using a clean kitchen towel or paper towels until it’s as dry as possible.
- Adjust Seasoning: Taste your beef sauce and cheese filling before assembly. Add more salt, pepper, or Italian seasoning as needed to suit your preferences. Remember, cooked pasta absorbs seasoning.
- Avoid Overstuffing: While tempting, overstuffing the shells can cause them to burst during baking. Aim for about two heaping tablespoons of filling per shell for the best results.
Serving, Storage, & Variations
These hearty stuffed shells with ground beef are a complete meal on their own, but they pair wonderfully with a few simple sides. Consider a fresh green salad with a light vinaigrette to cut through the richness. Warm garlic bread is also a fantastic addition, perfect for soaking up any extra sauce. For presentation, arrange the shells neatly in your serving dish and garnish with a sprinkle of fresh parsley or basil.
Storing Leftovers
Allow any leftover ground beef stuffed shells to cool completely. According to FoodSafety.gov, cooked meat and poultry dishes can be safely refrigerated for 3 to 4 days. Transfer them to an airtight container and store in the refrigerator for up to 3-4 days. To reheat, microwave individual servings until warmed through, or place a larger portion in a covered oven-safe dish at 350°F (175°C) for 15-20 minutes.
Make-Ahead & Freezing Instructions
This recipe is perfect for meal prepping! To make ahead, assemble the entire dish in a freezer-safe baking dish but do not bake. Cover tightly with plastic wrap, then aluminum foil. It can be refrigerated for up to 2 days or frozen for up to 3 months. If baking from frozen, remove foil and bake at 350°F (175°C) for 60-75 minutes, covering again if needed to prevent over-browning, then uncover for the last 5 minutes. Thaw overnight in the fridge for slightly quicker baking.
Variations
- Different Meats: Experiment with ground Italian sausage for a spicier kick, or use a mix of beef and sausage for enhanced flavor.
- Cheese Alternatives: Beyond ricotta and mozzarella, consider adding a touch of provolone, fontina, or even smoked gouda for unique cheesy notes.
- Add More Vegetables: Sautéed mushrooms, diced bell peppers, or shredded zucchini can be mixed into the beef sauce or the cheese filling for extra nutrition and flavor.
Nutrition Information
This nutrition information is an estimate per serving, providing a general overview for your homemade stuffed shells with ground beef. Actual values may vary based on specific brands and portion sizes used in your kitchen.
| Serving Size | 3 stuffed shells with beef sauce |
|---|---|
| Calories | 439 kcal |
| Carbohydrates | 48 g |
| Protein | 43 g |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 70 mg |
| Sodium | 796 mg |
| Potassium | 2401 mg |
| Fiber | 18 g |
| Sugar | 8 g |
| Vitamin A | 63482 IU |
| Vitamin C | 37 mg |
| Calcium | 986 mg |
| Iron | 13 mg |
Frequently Asked Questions (FAQ)
Q: Can I freeze stuffed shells?
A: Yes, these stuffed shells with ground beef freeze beautifully! Assemble them unbaked in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake directly from frozen or thaw first.
Q: What if I can’t find jumbo shells?
A: If jumbo shells are unavailable, you can substitute with manicotti or even use lasagna noodles. Just cook and fill them similarly, adjusting the layering in your baking dish.
Q: Should I use ricotta or cottage cheese in shells?
A: Ricotta cheese offers a creamier, slightly grainy texture that is traditional. Cottage cheese, especially small-curd, is a good substitute if you prefer a lighter option, but may result in a slightly different consistency.
Q: How do I prevent dry stuffed shells?
A: Ensure you use enough marinara sauce at the bottom and top of the dish. Covering with foil for most of the baking time also helps trap moisture, keeping your shells tender and juicy.
Q: Can I make this vegetarian?
A: Absolutely! Simply omit the ground beef and add sautéed mushrooms, lentils, or a plant-based crumble to the marinara sauce for a delicious vegetarian version.
Conclusion
These hearty stuffed shells with ground beef truly deliver on comfort and flavor, proving that making a delicious, satisfying meal doesn’t have to be complicated. With simple steps and common ingredients, you can bring this family favorite to your table tonight. Sweet Emily is all about making baking simple for busy parents and beginners, and this recipe perfectly embodies that mission. Give it a try, and let us know what you think in the comments below! We’d love to hear how your cheesy, beefy shells turn out!
Hearty Stuffed Shells with Ground Beef
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) in preparation for baking.
- Cook the jumbo pasta shells in a large pot of salted water until they are 2-3 minutes shy of al dente according to package directions; drain, rinse with cold water, and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat, then sauté the chopped onion with ¼ teaspoon of salt until translucent (about 3-5 minutes), and add chopped garlic, cooking for about 1 minute until fragrant.
- Add the ground beef and an additional ¼ teaspoon of salt to the skillet, browning it thoroughly and breaking it into small pieces for 5-7 minutes; drain any excess oil if desired.
- Stir in the marinara sauce with the browned beef until well combined, then remove the skillet from the heat.
- In a large bowl, mix together the ricotta cheese, egg, well-squeezed spinach, 1 cup of Italian cheese blend, ¼ cup of parmesan cheese, and the remaining ¼ teaspoon of salt until thoroughly combined.
- Once the cooked shells have cooled, fill each one with approximately 2 heaping tablespoons of the ricotta-spinach mixture.
- Spread half of the beef marinara sauce evenly across the bottom of a large baking dish.
- Arrange the filled pasta shells in the baking dish, then top them with the remaining beef marinara sauce, the remaining 1 cup of mozzarella cheese, and the remaining ¼ cup of parmesan cheese.
- Cover the baking dish with foil and bake for 40 minutes, then uncover and bake for an additional 5 minutes to allow the cheese to brown lightly.
- Optionally, sprinkle with fresh chopped parsley before serving hot.
Notes
