Stuffed Pasta Shells with Ground Beef (Easy & Cheesy)

What Kind of Meat is Best for Stuffed Shells

These hearty stuffed shells are made with ground beef with and a combination of ricotta, mozzarella and parmesan cheese. A mixture of beef and Italian sausage is also a popular choice.

Is Manicotti the Same as Stuffed Shells

They are both large pasta stuffed with a meat and cheese mixture topped with a tomato based sauce. The main difference is the shape; shells are shaped like a shell and often have rides while manicotti is shaped like a tube.

Do You Have to Cook Pasta Shells Before Stuffing

Cook the pasta shells to about ⅔ of the package time (usually around 10 minutes). This keeps them firm enough to fill and prevents them from getting mushy while baking. Fully cooking them can make the shells too soft and harder to handle.

What You’ll Love About This Recipe

• Pasta dishes are a crowd pleaser. 
• It is an easy recipe because we use jar sauce, plus you don’t need a long list of ingredients.
• It heats up well in the microwave. 

Ingredient Notes

• Ground Beef: I use 93/7 ground beef, if using fattier ground beef the excess grease will need to be drained off. Ground chicken, ground turkey or Italian sausage can be used for all or a portion of the beef. You would just brown it the same way you do the ground beef. 
• Spaghetti Sauce: We like inexpensive marinara sauce for this recipe. You can use homemade or your favorite brand and variety. 
• Jumbo Shells: We use a much shorter cooking time than the package directions so they are very al dente. This makes them easier to fill and more importantly, they don’t get mushy. They will cook the rest of the way in the oven. 
• Ricotta Cheese: Either full fat or skim milk ricotta will work just great. I have not tried this specific recipe with cottage cheese, it will probably work but would be watery. 
• Mozzarella Cheese: Full fat or skim milk cheese will work here too. You can use an Italian cheese blend if you prefer. 
• Parmesan Cheese: I buy the block and shred it myself, pre-shredded will work good too. You could also top the whole dish with the grated parmesan cheese that comes in the can for added cheesy goodness. 
• Italian Seasoning: This usually has oregano, basil, thyme, rosemary, and marjoram.
• Garlic: Fresh garlic or the kind in the jar (that’s what I use almost all the time). 

How to Make Pasta Shells with Ground Beef

1. Cook pasta in a large pot of water for 10 minutes, drain and rinse with cold water. 
2. While the pasta cooks brown the beef over medium heat in a skillet, about 7-10 minutes. When the meat is almost finished add the garlic and cook a minute or two.  
3. Preheat the oven to 375°. Spray a 9″ X 13″ casserole dish with cooking spray and put enough pasta sauce in the bottom of the baking dish so that it covers the surface.
4. Combine the meat, egg, ricotta cheese, 1 ½ cups mozzarella cheese, Parmesan cheese, Italian seasoning, salt and pepper in a large mixing bowl. 
5. Fill shells with cheese mixture and place them into the prepared baking dish in a single layer, spoon remaining sauce over shells.
6. Cover with aluminum foil and bake for 35-40 minutes, uncover and add remaining ½ cup of mozzarella cheese; cook until cheese is melted, about 5 minutes. Let stand about 5 minutes before serving. 

Common Mistakes When Making Stuffed Shells

• Overcooking the shells – Cook the pasta to just al dente (about ⅔ of the package time). Overcooked shells tear easily and can turn mushy after baking.
• Not draining the beef – Always drain excess grease after browning the ground beef. Too much grease can make the filling oily and the final dish heavy.
• Overfilling the shells – It’s tempting to pack them full, but too much filling can cause the shells to split. Use just enough to fill them without stretching.
• Skipping a layer of sauce on the bottom – Always spread a thin layer of sauce in the baking dish before adding the shells. This prevents sticking and helps them cook evenly.
• Not using enough sauce – Pasta continues to absorb moisture while baking, so be generous with the sauce. This keeps the shells tender and prevents them from drying out.

Tips for Making Stuffed Shells with Ground Beef

• Spread cooked shell pasta out on a rimmed baking sheet so the shells don’t stick together. 
• I use a table spoon to stuff the shells with the ricotta filling, not a measuring spoon, just a regular spoon. You can fill a piping bag and pipe it in if you have one. 
• Serve with a side salad and garlic bread for a complete meal. 

Storage & Reheating

We store our leftovers in the same casserole dish that we bake it in. The one you see in the pictures in this post doesn’t have a lid so I cover it with plastic wrap and it is airtight. You can transfer your leftovers to a different airtight container or portion them out into individual servings. 

I like to heat the leftovers up in the microwave. 

There is a great article over at Southern Living that tells you how to freeze, defrost, and reheat a casserole, so check that out if you want to make this dish as part of your meal prep.  

More Pasta Casseroles You’ll Love

• Chicken Parmesan Casserole – Crispy chicken, pasta, and melty cheese in an easy baked dish
• Lasagna Casserole – All the flavors of classic lasagna in a simple casserole
• Spinach Manicotti – Cheesy, baked pasta stuffed with a creamy spinach filling

This cheesy pasta dish is always a hit at my house! For more family-friendly meal ideas using a simple pound of meat, check out my 15 Easy Ground Beef Recipes for Dinner.