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These stuffed pasta shells are cheesy, saucy, and so delicious! Filled with a savory beef and ricotta mixture, nestled in marinara, and topped with melted cheese, they’re like lasagna baked into tender shells. A cozy, family-friendly dinner everyone will love.
A delicious kale Caesar salad and a side of cheese sticks are great additions to this easy dinner!
These easy stuffed pasta shells take all the cozy lasagna flavors you love and pack them into jumbo pasta shells for a fun twist on the classic. Each shell is loaded with a rich mix of ground beef and creamy ricotta, baked in sauce, and topped with melty cheese. It’s comforting, crowd-pleasing, and just as perfect for weeknights as it is for special occasions.
Why We Love This Stuffed Pasta Shells Recipe
- Simple to Make: Easy stuffed shells with ricotta and meat come together with just a few steps, making them perfect for busy nights, game days, or weekend get-togethers.
- Flavorful Filling: The ground beef is mixed with marinara sauce, which adds depth to the flavor and keeps the beef moist and tender.
- Cheesy Goodness: The combo of ricotta, Parmesan, and mozzarella in the cheese filling provides a creamy texture and a blend of sharp and mild flavors.
- Family Favorite: With familiar ingredients and cozy flavors, these stuffed pasta shells are a dinner win for both kids and adults.
Ingredients For Stuffed Pasta Shells
- Jumbo pasta shells – The perfect vessel to hold all that cheesy, meaty filling, similar to how I use pasta in my lasagna roll ups.
- Olive oil – Used for sautéing, but you can swap in vegetable or canola oil if needed.
- Yellow onion – White onion works too if that’s what you have.
- Garlic – If you don’t have fresh garlic, 1/2 teaspoon of garlic powder will work.
- Ground beef – The hearty base of the filling. Ground turkey, chicken, or Italian sausage make good alternatives.
- Italian seasoning – A blend of dried herbs for a classic Italian taste. You can use dried basil, oregano, or thyme if you don’t have a premixed blend.
- Salt & Black pepper – Enhances all the flavors in the dish.
- Marinara sauce – Any favorite tomato-based pasta sauce will do.
- Ricotta cheese – Creates a creamy filling. Cottage cheese is a common stand-in if ricotta isn’t available.
- Mozzarella cheese – Melts beautifully for that gooey topping. Provolone or Monterey Jack are decent substitutes.
- Parmesan cheese – Brings salty, nutty flavor. Pecorino Romano is a great sub.
- Eggs – Bind the filling together so it bakes up firm and creamy.
- Dried oregano – Feel free to use dried basil, thyme, or rosemary instead.
How to Make Stuffed Pasta Shells
To make this easy pasta dinner, you’ll cook the shells until tender, stuff them with the beef filling, layer with marinara, and bake until bubbly and golden.
- Prepare the shells: Boil the jumbo shells according to the package directions. Then, drain the shells and place them back into the pot with cold water to cover; set aside.
- Prepare the ground beef: Heat the oil in a 12-inch skillet and saute the onions, garlic, seasonings, and beef until the beef is browned. Stir in ½ cup of marinara, cook 2 minutes more, and set aside.
- Prepare the cheese filling: In a mixing bowl, stir together ricotta, parmesan, eggs, oregano, and one cup of mozzarella. Add the ricotta mixture to the meat and mix well to combine.
- Stuff the shells: Spread a cup of marinara over the bottom of a 9×13 baking dish. Drain the pasta shells well. Stuff each shell with 2 tablespoons of filling and arrange in the pan. Top with remaining sauce and mozzarella.
- Bake and serve: Cover the dish with foil and bake at 375˚F for 40 minutes. Then remove the foil and bake 5 minutes more, or until golden brown. Remove from the oven, garnish with parsley, and serve.
How To Make It Ahead
Assemble the stuffed shells ahead of time and keep them covered in the refrigerator. When you’re ready to bake, either let the dish sit at room temperature for about 20 minutes or pop it straight in the oven and simply add a few extra minutes to the baking time.
Recipe Tips
- Pasta Prep: Don’t overcook the pasta shells so they don’t fall apart when stuffing and can maintain their texture after baking.
- Cold Water: Rinse boiled shells with cold water to stop the cooking process and prevent them from sticking together.
- Season Generously: Be generous with seasoning the beef and cheese fillings to ensure each shell is flavored.
- Filling Consistency: Make sure the ricotta mixture isn’t too wet or runny – it should be thick enough to hold its shape when the shells are stuffed.
- Experiment with Fillings: Add vegetables like spinach to the cheese mixture or swap the ground beef for sausage.
Serving Suggestions
It’s always good to accompany a hearty pasta dish with a fresh salad. I like my crisp, crunchy cucumber salad, or try this shrimp salad with avocados. I also like serving stuffed pasta shells with air fryer zucchini fries or with my delicious Romano beans.
Stuffed Pasta Shells
Stuffed pasta shells with a savory beef and ricotta filling, baked in marinara and topped with melted cheese. It’s like lasagna in shells!
Ingredients
- 24 uncooked jumbo pasta shells
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper, or to taste
- 1 jar (24 ounces) Marinara sauce, divided, (you can also use your favorite tomato-based pasta sauce)
- 1 tub (15 ounces) reduced fat ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1½ teaspoons dried oregano, or any other favorite dried herb
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat the oven to 375˚F. Add 1 cup of marinara sauce to the bottom of a 9×13 baking dish. Set aside.
- Boil the pasta. Prepare the pasta shells according to the package directions. Drain and put the shells back into the pot; fill the pot with cold water and set aside.
- Sauté the aromatics. Heat the olive oil in a large 12-inch skillet set over medium heat. Add onions and cook for 2 minutes. Stir in garlic and cook for 15 seconds.
- Cook the beef. Stir in the beef, season with Italian seasoning, salt, and pepper, and cook until browned, breaking up the meat with a wooden spoon as it cooks. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
- Make the cheese filling. In a mixing bowl, combine the ricotta, 1 cup shredded mozzarella, Parmesan cheese, eggs, and oregano; mix and stir until combined.
- Combine. Add the meat mixture to the ricotta mixture and stir until incorporated.
- Stuff the pasta shells. Drain the shells. Spoon the filling into the shells, about 2 tablespoons of filling per shell.
- Bake. Arrange the shells in the baking dish and top them with the remaining cheese and marinara sauce. Cover with foil and bake for 40 minutes. Remove foil and bake for 4 to 5 more minutes or until the top is slightly browned.
- Rest and serve. Remove the stuffed pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.
Equipment
Video
Notes
- Cooking the Pasta: Cook the pasta shells just until al dente. It will be easier to stuff them, and they will retain their shape after baking.
- Cooling the Shells: Cool the pasta shells with cold water after boiling to halt the cooking process and prevent them from becoming sticky.
- Filling Variations: Feel free to incorporate greens like spinach into your cheese mix, or consider using sausage instead of ground beef for a different twist.
- Prepare Ahead: You can put together the entire dish in advance and just store it in the fridge for up to 24 hours. When you’re ready to bake, simply add a few minutes to the baking time and bake until it is heated through.
Nutrition
Serving: 3stuffed shells | Calories: 416kcal | Carbohydrates: 29g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 901mg | Potassium: 647mg | Fiber: 3g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 7mg | Calcium: 358mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Store and Reheat Leftovers
- Refrigerate or Freeze. Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. You can also freeze this for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, cover the dish with foil and bake at 350˚F for 20 minutes or until heated through.
I really enjoyed this recipe. I gave it a four because I felt like the cheese mixture took over the meat sauce. Itโs just a personal preference. I like a meatier hearty sauce, so I will probably use half of the ricotta or double the ground beef and marinara next time.
Thanks so much for trying it! Great idea to adjust the ricotta and beef to fit your taste. ๐