Beef Stuffed Shells
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I combine marinara, ground beef, and veggies to make the simple meat sauce for these beef stuffed shells! My easy recipe is baked in just 45 minutes and is a hit with my kids.
My Family Loved Stuffed Shells with Ground Beef
Pasta with sauce is huge in my house — my kids love it, and so does my husband Ben. And, honestly, I can always get behind some Italian comfort food, especially when it comes to beef stuffed shells!
I’ve been looking to switch up our macaroni routine when suddenly it hit me: what about stuffed shells? I’ve made them before, but it had been a while. So that meant it was time to come up with a new recipe!
Whenever I make stuffed shells, it brings me back to when my husband and I first started dating. His Nana made them for me when I first met her. She was in her 90s and still making homemade stuffed shells. Bless that woman.
I will always remember that night because she proceeded to ask my now-husband if I had a “shell without any filling” three times over the course of the next week. I did not, and they were wonderful.
I wanted to create that recipe with a bit of my own spin by adding some ground beef to make it even heartier and that resulted in these easy beef stuffed shells I am sharing.
And, if you love a good pasta recipe, try my recipes for lazy lasagna, marry me chicken pasta, no boil pasta bake, spicy rigatoni, ground turkey pasta, Instant Pot mac and cheese, and my chicken spaghetti recipe.
Stuffed Shells Recipe Ingredients
- Jumbo Pasta Shells – I use the jumbo ones to make sure I can get a good amount of filling in each
- Pasta Sauce – my go-to is Carbone for marinara sauce
- Mozzarella – shredded mozzarella for some cheesiness that’s easy to fill the shells
- Lean Ground Beef – I use lean ground beef for less fat, but any ground meat will work
- Onion – to add some extra flavor
- Bell Pepper – I love the sweetness the pepper adds to the dish
- Italian Seasoning – to get that classic Italian flavor
- Garlic Powder – an easy way to get garlic flavor without chopping up garlic
- Kosher Salt & Black Pepper – to taste
- Fresh Herbs – optional garnish
How to Make Stuffed Shells
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. In the meantime, boil a large pot of salted water and add the pasta shells. Cook until al dente and set aside.
STEP TWO: Add the ground beef, diced onion, and diced bell pepper to a large skillet over medium heat. Sprinkle in the seasonings and cook until the beef is browned and the veggies are soft. Add some of the sauce, cook, then set it aside.
STEP THREE: Spread a layer of pasta sauce on the bottom of the baking dish. Fill each shell with the beef sauce, then add to the dish. Top it with more sauce and mozzarella cheese, cover, and bake for 20 minutes.
STEP FOUR: Uncover the dish and bake for 10-15 more minutes or until the cheese is melted. Cool slightly before serving (it will be hot!) and enjoy!
Tips for The Best Beef Stuffed Shells
- Cooking the shells to al dente is key to preventing mushy results! The pasta will continue to cook in the oven, so I boil it for 1-2 minutes less than the package instructions.
- I usually let my shells drain and cool on a parchment-lined baking sheet. This keeps them from sticking together.
- I always save some pasta water when making macaroni with ground meat sauce! It’s super helpful to have on hand if I need to thin out the marinara.
- Arrange the shells seam side up so the filling doesn’t leak out. I’ve neglected to do this and ended up with a big (but tasty) mess in the baking pan.
- Let the shells cool for at least 15 minutes before serving. I have burnt my mouth way too many times to count just because I wasn’t patient enough. This is especially important if you have kiddos!
Stuffed Shells with Meat Variations and Substitutions
- We never say no to a bit of fiery flavor in my house (my husband is obsessed!), so sometimes I’ll add a few dashes of hot sauce or red pepper flakes to the meat sauce.
- Add a bit of Parmesan or ricotta cheese on top. My daughter has even had me add a layer of sliced block mozzarella on the top instead of the shredded.
- While this dish is best with jumbo pasta shells, manicotti or even lasagna noodles work in a crunch. It won’t be exactly the same, but I’ve made this swap when I forget to grab shells from the store.
- Add more veggies to the sauce — spinach, extra bell peppers, zucchini, mushrooms, or carrots are all be delicious.
- Ground chicken, ground turkey, or sausage can be used instead of ground beef! I like using turkey in particular when I’m craving something leaner.
- Or, replace the meat altogether with some garbanzo beans, lentils, or plant-based meat crumbles for a vegetarian version.
What to Serve with Stuffed Shells with Ground Beef
I love keeping my pasta nights classic with a little side salad and some easy biscuits or garlic bread.
If I want to amp things up a bit, I will add in my sweet fruit salad recipe along with roasted acorn squash.
Beef Stuffed Shells FAQs
Why are my stuffed shells hard?
Beef stuffed shells can come out hard if they’re baked for too long, or if not enough sauce was used. I tried and tested my recipe to get the quantities and baking time just right, so be sure to follow the recipe card carefully!
Can I make stuffed shells with meat ahead of time?
Absolutely! I often make these ahead to save time on busy weeknights. Simply assemble up to 24 hours in advance, cover, and refrigerate until ready to bake. I usually add about 10-15 minutes to the baking time too.
How should I store and reheat leftover stuffed shells?
Leftovers should be stored in an airtight container in the fridge where they will keep for 3-4 days. To reheat, place in a baking dish and reheat covered in foil at 350 degrees F until warmed through. Single servings can be heated in the microwave in 30-second bursts.
How long to bake stuffed shells
I bake my stuffed shells at 350 degrees F for 20 minutes covered in foil, then an additional 10-15 minutes uncovered.
More Easy Dinner Recipes
- London broil
- Beef and barley soup
- Pork tenderloin in the oven
- Beef ribs in the oven
- Easy meatloaf recipe
- Air fryer chicken tenders
- Smothered pork chops
Easy Beef Stuffed Shells
Ingredients
- 1 12 oz box jumbo pasta shells
- 1 24 oz jar pasta sauce or homemade marinara sauce, divided
- 2 cups mozzarella cheese, shredded
- 1 lb ground beef
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- salt and black pepper , to taste
- Fresh herbs for garnish, optional
Instructions
- Preheat the oven to 350 degrees F. Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook them until al dente according to package directions. Drain and set the pasta aside to cool.
- In a large skillet over medium heat, add the ground beef, diced onion, and diced bell pepper, then sprinkle in Italian seasoning, garlic powder, salt, and pepper. Cook until the beef is browned and the vegetables are soft, about 7–8 minutes. Add 2 cups of the pasta sauce and cook for another 2–3 minutes. Set the meat mixture aside.
- Spread the remaining pasta sauce on the bottom of the baking dish. Fill each cooked shell with the meat sauce, then place the stuffed shells in the dish. Top with the remaining meat sauce and mozzarella cheese.
- Cover the baking dish with aluminum foil and bake the dish for 20 minutes. Remove the foil and bake it for another 10–15 minutes, until the cheese melts and the casserole is warmed through.
- Let the dish cool for a few minutes before serving.
Notes
- Arrange the shells seam side up so the filling doesn’t leak out.
- Feel free to use ground chicken, ground turkey, or sausage instead of ground beef!
- These can be made ahead by assembling them up to 24 hours in advance, covering, and refrigerating them until ready to bake. They will take about 10-15 minutes longer to cook.
- Store leftovers in an airtight container in the fridge where they will keep for 3-4 days.
- To reheat, place in a baking dish and reheat covered in foil at 350 degrees F until warmed through. Single servings can be heated in the microwave in 30-second bursts.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
I have been looking for a recipe like this, but I cannot believe that there are only 6 g of carbs per serving. The package of shells I have is 54 g of carbs for eight shells so your count of 6 g wouldn’t even be one shell. I am diabetic so I need accurate information.
Hi Anne, it looks like the nutrition program was confused by the term jumbo shells, so I have updated it to include the information for the Barilla box. I recommend always doing your own math when looking at the exact products you are using, as one box of pasta and sauce would change the carbs and other nutritional information greatly from other brands used.
I understand, Anne. I’m in the same boat with my strict sodium restrictions.
I also understand the limitations of the nutrition programs that Samantha & other recipe posters have to work with.
That’s why I always double check the recipe & “do my own math”.
BTW… I can’t wait to try this one… I LOVE stuffed shells!!!
Hi I used to make the shells by mixing the seasoning, and anything else in the
meat, cook shels, make sauce and stuff shells with raw meat, cover with sauce and cheese then finish baking.
Hi Reba, Thanks for your feedback. I like to cook the meat before stuffing it into the shells to make sure that the shells don’t overcook.
I love this (with one minor personal change). The second time I used my homemade spaghetti sauce versus the marinara. My family loves it with my homemade spaghetti sauce.
That’s fantastic, Rebecca! Thank you for sharing.