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Take your pasta nights up a notch with these shells loaded with beef and cheese. Get ready for a super cozy, comfort meal with gooey cheese, soft shells, and plenty of beefy flavor. It’s one of those dinners that feels fancy enough for a get-together, but it’s actually super manageable most nights.
I whipped this up for my in-laws’ anniversary when I was still new to the family and nervous about making dinner. They left nothing behind—every shell gobbled and folks came back for more. Now, it’s my trick for those nights when I want to put something special together without stress.
Irresistible Ingredients
- Salt and pepper: Brings out everyone’s favorite flavors—taste as you go and season how you like
- Italian seasoning: Gives you an easy burst of herby smell and taste; toss in fresh chopped herbs if you’d rather
- Egg: Helps hold the filling together, so it doesn't spill out when you serve
- Parmesan cheese: Adds a sharp, nutty punch—fresh grated really does make it better
- Mozzarella cheese: Melts into that classic gooey layer—the low-moisture kind is best for topping
- Marinara sauce: The tangy sauce keeps things bright; use homemade or grab a good jar from the store
- Ricotta cheese: Makes the filling soft and creamy; richer with whole milk ricotta if you can swing it
- Ground beef: A savory, hearty bite—80/20 is a sweet spot so it stays juicy
- Jumbo pasta shells: Big shells are made for stuffing—and they stay shaped while they bake
Tasty Step Guide
- Get Baking:
- Lay some marinara in your baking dish so nothing sticks before you start filling shells.
- Dollop Sauce & Cheese:
- Spoon the beef sauce generously over assembled shells, letting some peek out. Top it all off with mozzarella and a sprinkle of Parmesan across everything.
- Time in the Oven:
- Pop your dish in the oven at 375°F covered with foil (don’t let it rest on the cheese) for 25 minutes. After that, take the foil off and give it another 10 till the cheese bubbles and gets those golden spots. Wait about five minutes before scooping.
- Stuff the Shells:
- Hold each pasta shell in your hand, then spoon some of that cheesy mixture inside (think 1–2 tablespoons each). Place them in the dish, open side up, right on top of the sauce.
- Mix Up the Cheese:
- Crack an egg in a bowl, lightly beat it, then add ricotta, Parmesan, seasoning, salt, and pepper. Mix till it’s all creamy and easy to scoop, but not runny.
- Brown the Beef:
- Cook ground beef in a big pan, chopping it up as it browns. In 5–7 minutes, it should be cooked through. Drain the fat, add marinara, and let it simmer together for a couple of minutes.
- Boil Some Pasta:
- Cook jumbo shells in salty water for around 8 minutes—just until they’re still a bit firm. Rinse right away under cold water so they stop cooking and won’t stick.
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Don’t skip the Italian seasoning—it might seem simple, but it really pulls everything together. My grandma always said keeping it basic and using fresh stuff makes the biggest difference. I think of her every time I taste and tweak the filling before baking.
Switch Things Up
Get creative with what you toss inside! A lighter vibe? Use ground turkey or chicken. For a totally veggie version, go for mushrooms, peppers, and spinach instead of beef. Fresh basil or parsley mixed into the ricotta wakes up the flavors in an awesome way.
Ally in Leftovers
Your shells will last in the fridge for four days—just be sure they’re covered or in a tight container. Heat them up in a 350°F oven under foil for about 15 minutes, or zap them in the microwave if you don’t mind slightly softer pasta. You can freeze them before or after baking (tightly wrapped, up to three months). Defrost in the fridge overnight, then warm up and enjoy.
Serving Ideas
Toss together a simple salad with vinaigrette to balance all the gooey goodness. Garlic bread’s perfect for dunking in any extra sauce. Want to go all-out? Start with a quick appetizer like bruschetta and wrap things up with something fruity and light, like a scoop of sorbet or some whipped berries.
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Each bite is stuffed with flavor and easy to serve, so crowd-pleasing is pretty much guaranteed!
Frequently Asked Questions
- → Can I make beef stuffed shells ahead of time?
Go for it! You can put the whole thing together a day in advance and keep it in the fridge, covered up tight. When it’s time to cook, just pop it in the oven and add five to ten minutes. You can also freeze the unbaked dish for up to three months—just defrost it in the fridge overnight before baking.
- → What can I substitute for ricotta cheese?
Cottage cheese totally works instead of ricotta. Drain it well, or toss it in a blender for a smoother filling. If you want it richer, try mascarpone or half cream cheese mixed with sour cream. Both do the trick.
- → How do I prevent my pasta shells from tearing?
Don’t cook the shells too long—just until they’re still a little firm. Drain, rinse them in cool water, and let ‘em chill for a bit. They’ll be easier to fill and won’t break as easily. Make a couple extras, just in case some rip anyway.
- → Can I use ground turkey instead of beef?
For sure! Ground turkey, chicken, or even sausage all work fine. If you’re using lean turkey, add a splash of olive oil when cooking so it doesn’t dry out.
- → What side dishes pair well with stuffed shells?
Try a basic salad with Italian dressing for something crisp. Garlic bread or focaccia are perfect for soaking up all that sauce. Roasted veggies like peppers, broccoli, or zucchini are awesome with it too.
- → How do I know when the stuffed shells are done baking?
They’re ready when the cheese on top gets bubbly and starting to go golden. You should see sauce bubbling at the sides, and if you’ve got a thermometer, check for at least 165°F inside.