Ground beef stuffed shells bring familiar comfort food flavors together in a pasta bake: tender shells, savory beef, creamy ricotta, and marinara bubbling around the edges. The filling is hearty without losing the soft, cheesy texture that makes stuffed shells so satisfying.
The key is keeping the shells flexible but firm and handling them gently. That gives you shells that are easy to fill and sturdy enough to hold the beef and ricotta mixture while they bake.
Keep the shells flexible and intact
Jumbo shells need to bend enough to open for filling, but they should still feel firm after boiling. They continue baking in the sauce, so cooking them until very soft can leave them difficult to handle and more likely to split. Drain them gently, since their shape is what holds the filling in place.
A torn shell does not have to go to waste. Tuck it into the baking dish and spoon filling over it, as the recipe notes. This keeps the loose filling contained and lets the shell bake alongside the rest.
Build a savory beef and ricotta filling
Ground beef, finely diced onion, garlic, and Italian seasoning give the filling its savory base. Breaking up the beef as it cooks helps it combine evenly with the cheeses later. Add the garlic and seasonings near the end of cooking; the brief time in the skillet lets them flavor the beef without leaving the garlic cooking through the whole browning process.
Let the beef mixture cool briefly before folding it into the ricotta, egg, mozzarella, and Parmesan. The ricotta makes the filling creamy, while the egg and cheeses help it hold together. Folding, rather than stirring vigorously, keeps the mixture cohesive and distributes the beef throughout without crushing it into a paste.
Use marinara to protect the pasta
A layer of marinara beneath the shells keeps their undersides in contact with sauce as they bake. Arrange the filled shells in an even layer, then spoon more marinara over and around them. The sauce brings moisture and tomato flavor to the dish, while covering the baking dish at first helps the shells heat through before the top is exposed.
When you uncover the dish, look for bubbling sauce as the cue that it is ready. The brief rest afterward gives the filling a chance to settle, making the shells easier to lift without squeezing out their centers. Keep your touch gentle when filling and arranging them so the shells remain intact.
Frequently Asked Questions
How do you keep stuffed shells from tearing?
Cook the shells until flexible but still firm, then drain them gently. Handle each one carefully while filling and arranging it. If a shell tears, place it in the baking dish and spoon filling over it so the filling stays with the bake.
Why does the beef mixture need to cool briefly?
A short cooling period makes the cooked beef easier to fold into the ricotta and cheeses. It also helps keep the filling manageable as you spoon it into the shells, rather than combining everything while the beef is still hot from the skillet.
How can you tell when the stuffed shells are ready?
Use the recipe card’s baking directions, and check for bubbling marinara after the dish is uncovered. Let the shells rest for the listed time before serving; this helps the filling settle so the shells are easier to lift from the dish.
Ground Beef Stuffed Shells with Ricotta and Marinara
Course: Main CourseCuisine: AmericanDifficulty: Easy6
servings20
minutes42
minutes600
kcal59
minutesJumbo pasta shells are filled with seasoned ground beef, ricotta, and cheese, then baked in marinara. The shells stay tender while the sauce bubbles around them.
Ingredients
- Pasta
12 oz jumbo pasta shells, about 24 shells
1 tsp salt for the pasta water
- Beef filling
1 lb ground beef
1 tbsp olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
15 oz ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
- Sauce
24 oz marinara sauce, about 3 cups
Directions
- Heat the oven to 375°F. Bring a large pot of water to a boil, add 1 teaspoon salt, and cook the shells for 9 minutes, until flexible but still firm. Drain gently and set aside.
- While the shells cook, heat the olive oil in a large skillet over medium heat. Add the onion and ground beef and cook for 8 minutes, breaking up the beef, until browned and cooked through. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt, and black pepper for the last 30 seconds. Remove from the heat and let cool briefly.
- In a large bowl, stir together the ricotta, egg, mozzarella, and Parmesan. Fold in the beef mixture until combined.
- Spread about 1 cup of marinara in the bottom of a 9×13-inch baking dish. Fill each shell with the beef and ricotta mixture and arrange them in the dish. Spoon the remaining marinara over and around the shells.
- Cover the dish with foil and bake for 15 minutes. Uncover and bake for 10 minutes more, until the sauce is bubbling. Let the shells rest for 5 minutes before serving.
Notes
- Handle the drained shells gently; if one tears, tuck it into the baking dish and spoon the filling over it.
