Golden, bubbling, and impossibly cheesy — these Cheesy Beef Stuffed Shells are the weeknight dinner hero your family will request on repeat. Tender jumbo pasta shells are packed with savory seasoned ground beef, nestled into rich tomato sauce, and blanketed in melted mozzarella that browns beautifully in the oven. Every shell delivers the perfect bite of pasta, meat, and gooey cheese.
Ingredients
- 20 jumbo pasta shells (conchiglioni)
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 jar (24 oz) marinara or tomato sauce, divided
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley, plus more for garnish
- 1 tbsp olive oil
Instructions
- Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente, about 9 minutes — they will finish cooking in the oven. Drain and lay them out so they do not stick.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 3 minutes until softened. Add the garlic and ground beef; cook, breaking up the meat, until browned and no longer pink, about 6–7 minutes. Drain excess fat.
- Season the filling: Stir in the Italian seasoning, paprika, salt, and black pepper. Remove from heat and fold in the ricotta, Parmesan, 1 cup of the mozzarella, and the parsley until well combined.
- Assemble: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch glass baking dish. Fill each shell generously with the beef mixture and arrange them snugly in the dish. Spoon the remaining sauce over and around the shells.
- Top with cheese: Sprinkle the remaining 1 cup of mozzarella evenly over the shells.
- Bake: Cover with foil and bake 20 minutes. Remove the foil and bake 10–15 minutes more, until the cheese is melted, golden, and bubbling.
- Rest and serve: Let the dish rest 5 minutes so the cheese sets, then garnish with fresh parsley and serve warm.
Pro tip: Do not overcook the shells at the boiling stage — slightly firm shells are sturdier to fill and finish perfectly in the oven. A piping bag (or a zip-top bag with the corner snipped) makes filling the shells fast and mess-free.
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Estimated nutrition per serving: ~520 calories, 34g protein, 28g carbohydrates, 29g fat (serves 5).
