When you need a hearty and satisfying dinner that’s quick to put together, these fast stuffed shells with ground beef are your answer. Juicy, savory ground beef mixed with cheese and marinara, all tucked into tender pasta shells, makes this dish a family favorite.
Why You’ll Love This Recipe?
- Quick and Easy: A comforting, homemade meal without spending hours in the kitchen.
- Crowd-Pleaser: Perfect for feeding a family or entertaining guests.
- Make-Ahead Friendly: Assemble ahead of time and bake when ready.
Ingredients
Here’s what you’ll need to get started:
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Marinara sauce
- Garlic powder, onion powder, Italian seasoning
Full ingredient details and measurements are listed in the recipe card below.
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.
Step 2: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess grease, then season with garlic powder, onion powder, and Italian seasoning.
Step 3: Prepare the Cheese Mixture
In a large bowl, combine ricotta, mozzarella, and Parmesan cheeses. Add a pinch of Italian seasoning for extra flavor. Mix until well combined.
Step 4: Stuff the Shells
Preheat your oven to 375°F. Spoon the cheese mixture into each cooked shell, adding a small amount of ground beef to each one.
Step 5: Assemble the Dish
Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then pour more marinara sauce over them. Sprinkle with additional mozzarella and Parmesan cheese.
Step 6: Bake
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
Step 7: Serve
Remove from the oven and let the shells cool slightly before serving. Garnish with chopped fresh basil or parsley for a pop of freshness.
Expert Tips and Tricks
- Don’t Overcook the Pasta: Slightly undercooked shells hold their shape better during baking.
- Mix It Up: Add spinach or sautéed mushrooms to the cheese mixture for extra flavor and nutrition.
- Use a Piping Bag: To make stuffing the shells easier, spoon the cheese mixture into a resealable bag, snip off a corner, and pipe it into the shells.
Recipe Variations and Possible Substitutions
- Substitute ground beef with ground turkey, chicken, or Italian sausage.
- Use a store-bought Alfredo sauce for a creamy variation.
- For a vegetarian version, skip the meat and add more veggies like spinach or roasted peppers.
Serving and Pairing Suggestions
Serve these stuffed shells with a crisp green salad and garlic bread for a complete meal. A side of steamed broccoli or roasted asparagus also pairs beautifully with the dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in individual portions. You can also freeze assembled but unbaked shells for up to 3 months—just bake from frozen, adding 10-15 minutes to the cooking time.
FAQs
1. Can I make this dish ahead of time?
Absolutely! Assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking.
2. What’s the best way to freeze stuffed shells?
Place the stuffed shells in a single layer in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze.
3. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a great substitute. Blend it in a food processor for a smoother texture.
4. What other sauces can I use?
Aside from marinara, you can use a vodka sauce, pesto, or even a spicy arrabbiata for variety.
Conclusion
Fast stuffed shells with ground beef bring together classic Italian flavors in a dish that’s simple enough for busy weeknights yet impressive enough for special occasions. It’s comforting, cheesy, and absolutely delicious. Once you try this recipe, it’s bound to become a go-to favorite!
Print
Fast Stuffed Shells with Ground Beef
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This quick and easy recipe for stuffed pasta shells is perfect for busy weeknights. Jumbo pasta shells are filled with a savory mixture of ground beef, ricotta, and mozzarella, then baked in a rich marinara sauce. A comforting, crowd-pleasing meal that’s ready in no time!
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta: Boil the jumbo shells in salted water until al dente according to package instructions. Drain and set aside to cool.
- Prepare the Filling: In a skillet, cook the ground beef over medium heat until browned. Add garlic, Italian seasoning, salt, and pepper. Cook for 1 minute. Remove from heat and let cool slightly.
- Mix the Filling: In a large bowl, combine cooked ground beef, ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, and egg. Mix until well combined.
- Stuff the Shells: Spoon the beef and cheese mixture into the cooled pasta shells.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer on top. Spoon the remaining marinara sauce over the shells.
- Add Cheese: Sprinkle the remaining ½ cup of mozzarella cheese over the shells.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.
Notes
- Use ground turkey or chicken for a lighter option.
- To save time, prepare the filling and stuff the shells in advance, then bake when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 520
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg