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Cheesy Italian Stuffed Shells with Ground Beef Filling

Large pasta shells are filled with a savory ricotta and seasoned ground beef mixture, topped with sauce and melted mozzarella for a comforting baked pasta dinner.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 10 oz large pasta shells
  • 1/2 tsp olive oil for tossing cooked pasta
  • 1 tbsp olive oil for cooking beef
  • 1 lb ground beef
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1 1/2 cups ricotta cheese
  • 2 tbsp Parmesan cheese, grated
  • 3 cups pasta sauce, divided use 1 cup for filling and the rest for topping
  • 1/2 cup mozzarella cheese shredded
  • 1 tbsp fresh basil leaves chiffonade or torn

Instructions

  • Preheat the oven to 350°F (175°C) and spread 1 cup of pasta sauce evenly across the bottom of a medium baking dish.
  • Bring a large pot of salted water to a boil and cook the large pasta shells according to package directions until al dente; drain and toss with 1/2 teaspoon olive oil to prevent sticking.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, diced red pepper, minced garlic, 1/4 tsp salt, 1/4 tsp pepper, dried parsley, and dried oregano.
  • Cook the beef and vegetables, breaking up the meat, until the beef is browned and onions are translucent, about 8–10 minutes; drain excess grease and let the mixture cool slightly.
  • In a large bowl combine the cooked beef mixture with ricotta, grated Parmesan, and 1 cup of the pasta sauce; taste and adjust seasoning if desired.
  • Spoon the filling into each cooked pasta shell and arrange the stuffed shells in the prepared baking dish on top of the sauce.
  • Top the arranged shells with the remaining pasta sauce and sprinkle shredded mozzarella evenly over the top; scatter fresh basil leaves over the cheese.
  • Bake uncovered in the preheated oven for about 20 minutes, until the cheese is melted and bubbly. Let rest 10 minutes before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Large Bowl
  • medium baking dish (about 9x13)
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons

Notes

  • Cook jumbo shells to al dente so they finish cooking in the oven.
  • Spread tomato sauce on the dish bottom to prevent shells from sticking and burning.
  • Adjust salt and pepper in the filling to taste before stuffing shells.
  • This recipe is flexible—swap or omit filling ingredients as desired.
  • Leftover meat sauce can be frozen or repurposed in other dishes.