Jumbo Stuffed Shells With Meat (Ground Beef!)

These Jumbo Stuffed Shells With Meat (Ground Beef!) are the kind of weeknight-to-weekend meal that deserves a spot in your regular rotation. Big pasta shells are packed with a rich, cheesy filling and a savory ground beef tomato sauce, then baked until bubbly and golden. It’s comforting, approachable, and full of the flavors everyone will reach for seconds of. Below you’ll find the full ingredient list, easy step-by-step instructions rewritten for clarity, and tips to make the dish your own.

Why this recipe works

There’s a reason stuffed pasta dishes feel special: they combine tender pasta, a flavorful filling, and a sauce that keeps everything moist and cohesive. In this version, ground beef gives the filling a meaty bite, while a ricotta and parmesan mixture keeps each forkful creamy and satisfying. Using a jar of marinara saves time without sacrificing flavor, and a short bake allows the cheeses to melt and marry with the sauce. The result is an impressive-looking casserole that’s actually very straightforward to pull together.

Ingredients

• ▢20 pieces jumbo shell pasta (about half of a 12 ounce box)
• ▢salt
• ▢24 ounces marinara (can use a 24-28 ounce jar)
• ▢½ teaspoon olive oil
• ▢1 teaspoon minced garlic
• ▢1 pound ground beef (I used 80/20)
• ▢½ teaspoon salt
• ▢2 large eggs
• ▢15 ounces ricotta cheese (part skim)
• ▢¼ cup parmesan cheese
• ▢1 teaspoon oregano
• ▢1 teaspoon basil
• ▢1 teaspoon onion powder
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢2 cups mozzarella cheese

Equipment you’ll need

• Large pot for boiling pasta
• Large skillet for browning beef
• Mixing bowl for the cheese filling
• 9×13 or similarly sized baking dish
• Slotted spoon or tongs
• Spoon or small spatula for filling shells

Step-by-step Instructions

The directions below follow the recipe order while making each step clear and simple. Read through once before starting so the assembly moves smoothly.

1. Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish or spray it with nonstick spray. Have all ingredients measured and within reach.
2. Cook the pasta shells: Bring a large pot of water to a boil and add a generous pinch of salt. Add 20 jumbo shell pasta pieces (about half of a 12 ounce box). Cook according to the package directions until just al dente — they should still have a bit of firmness because they’ll finish cooking in the oven. Drain the shells and arrange them on a baking sheet or a clean tea towel so they don’t stick together while you prepare the filling.
3. Make the meat sauce base: In a large skillet over medium heat, add ½ teaspoon olive oil and warm it for about 30 seconds. Add 1 teaspoon minced garlic and sauté for 30–45 seconds until fragrant but not browned. Add 1 pound ground beef to the skillet. Break it up with a spoon and brown it until no pink remains, about 5–7 minutes. Sprinkle ½ teaspoon salt over the beef as it cooks. Drain any excess fat if the skillet accumulates too much grease.
4. Add marinara to the beef: Pour 24 ounces marinara into the skillet with the browned beef. Stir to combine, bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for 5 minutes so the flavors can blend while you prepare the cheese filling.
5. Prepare the cheese filling: In a medium mixing bowl, combine 2 large eggs, 15 ounces ricotta cheese (part skim), ¼ cup parmesan cheese, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon pepper. Mix well until smooth and evenly seasoned. The eggs will help bind the filling; the parmesan and spices add savory depth.
6. Stuff the shells: Spoon a generous tablespoon or two of the ricotta mixture into each cooked jumbo shell. Place each stuffed shell seam-side up in the prepared baking dish. Arrange the shells in a single layer so they fit snuggly but not stacked. If your dish is smaller, they can be placed close together to support each other.
7. Assemble with sauce and cheese: Once all shells are stuffed and arranged, spoon the beef and marinara sauce evenly over the top of the shells. You want a light coating across the shells so they stay moist while baking. Sprinkle 2 cups mozzarella cheese evenly over the sauced shells, making sure the cheese covers most of the shells and the exposed sauce.
8. Bake: Place the baking dish in the preheated oven and bake at 375°F (190°C) for 20–25 minutes, or until the cheese is melted, bubbling, and slightly golden on top. If you prefer a deeper golden finish, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.
9. Rest: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This short rest helps the filling set and makes the shells easier to serve.
10. Serve and enjoy: Use a spatula to lift each stuffed shell onto plates. Spoon any extra sauce from the baking dish over the shells. These pair beautifully with a simple green salad, garlic bread, or steamed vegetables.

Short tips for the best result

• If your shells are very fresh or a little thicker, cook them just until al dente so they don’t become mushy after baking.
• Use a good-quality marinara for the best flavor — the sauce does a lot of the heavy lifting here.
• Want a lighter version? Swap the mozzarella for part-skim and use lean ground beef. The ingredient amounts stay the same.
• If you like herb-forward dishes, add a tablespoon of chopped fresh parsley or basil to the ricotta filling right before stuffing.
• Leftovers reheat nicely in a covered dish at 350°F (175°C) for 15–20 minutes or in the microwave until heated through.

Make-ahead and freezing

This dish is great for make-ahead meals. Assemble the stuffed shells in the baking dish up to the point of adding the mozzarella. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, remove the foil, add the mozzarella, and bake at 375°F (190°C) for 25–30 minutes, or until heated through and bubbly.

To freeze, assemble the shells in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45–55 minutes, covered for the first 30–40 minutes and uncovered the last 10–15 minutes to allow the cheese to brown.

Variations and substitutions

• Cheese lovers: Add ½ cup shredded parmesan on top with the mozzarella for extra savory depth.
• Vegetable boost: Stir sautéed spinach or chopped cooked mushrooms into the ricotta filling, keeping the ingredient amounts otherwise unchanged.
• Spicy kick: Add ¼–½ teaspoon crushed red pepper flakes to the beef sauce when simmering.
• Vegetarian option: Replace the ground beef with a plant-based ground substitute and follow the same steps.

Nutritional notes

Portion sizes and exact nutrition will vary depending on the specific brands and exact quantities used. This casserole combines protein from the beef and cheeses with carbohydrates from the pasta, making it a balanced, satisfying entrée. If sodium is a concern, choose a low-sodium marinara and reduce the added salts in the recipe.

Final thoughts

These Jumbo Stuffed Shells With Meat (Ground Beef!) deliver that irresistible combination of tender pasta, creamy ricotta filling, savory browned beef, and melty cheese. They’re showy enough for guests and simple enough for a family dinner. Once you try them, you’ll likely find yourself customizing the filling and sauce to create your own signature version. Happy cooking — and enjoy every cheesy, saucy bite!