Beef stuffed shells are like lasagna without the fuss. Jumbo pasta packed with seasoned ground beef and creamy ricotta, baked in marinara, and buried under mozzarella. Hearty. Cheesy. Crowd-pleasing. Make extra.
Cook Shells
Preheat oven to 375°F (190°C). Cook shells al dente according to package directions. Drain, rinse with cold water. Set aside.
Cook Beef
In a skillet over medium-high heat, cook ground beef and onion until browned (5-7 minutes). Add garlic, cook 1 minute. Drain fat. Cool slightly.
Make Filling
In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Add cooled beef mixture. Stir to combine.
Assemble
Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish.
Stuff each shell with filling. Place seam-side up in the dish.
Pour remaining marinara over shells. Sprinkle with remaining 1 cup mozzarella.
Bake
Cover with foil. Bake 20 minutes. Uncover and bake 10-15 minutes until bubbly and golden.
Serve
Garnish with fresh basil or parsley. Let rest 5 minutes. Serve hot. Seconds mandatory.
Summary
Prep Time: 25 min | Bake Time: 35 min | Total: 1 hour
Yield: 6-8 servings | Difficulty: Easy
Storage Notes
Fridge: 5 days. Freezer: 3 months (assemble unbaked). Bake from frozen (add 15-20 minutes). Great for meal prep — make a double batch for busy weeknights.
