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Ground Beef Stuffed Shells – Perfect for Family Dinners
Are you struggling to find a weeknight dinner that the whole family will love and that’s also easy to prepare? Ground Beef Stuffed Shells are the answer! This classic comfort food dish, brimming with savory seasoned ground beef and creamy ricotta cheese, all nestled within tender pasta shells and baked in a rich tomato sauce, is a guaranteed crowd-pleaser. It’s the kind of meal that transforms an ordinary evening into a special occasion, perfect for cozy family dinners or even potlucks. Let’s dive into how you can create this timeless favorite that will have everyone asking for seconds.
Why You’ll Love This Recipe
This Ground Beef Stuffed Shells recipe is a winner for so many reasons. Firstly, it’s incredibly forgiving and adaptable, making it perfect even for beginner cooks. Secondly, the flavors are universally appealing – a harmonious blend of savory meat, tangy tomatoes, and mellow cheese. It offers a fantastic balance of textures, from the tender pasta to the hearty filling. Plus, it’s a meal that can be prepped ahead, saving you precious time on busy evenings. It’s a dish that truly embodies comfort and makes mealtime a joyous experience.
Ingredients You’ll Need
Gathering your ingredients is the first step to culinary success! Here’s what you’ll need for this delightful Ground Beef Stuffed Shells recipe:
- Jumbo Pasta Shells: 1 box (about 12 oz or 24-30 shells, depending on size). These large shells are perfect for holding the hearty filling. If you can’t find jumbo shells, large conchiglie or even manicotti (though they are tubes) can work in a pinch.
- Ground Beef: 1 lb. 80/20 or 85/15 lean ground beef offers the best flavor and moisture. You can substitute with ground turkey or chicken for a lighter option.
- Onion: 1 medium, finely chopped. Yellow or white onions are ideal for their balanced flavor.
- Garlic: 3-4 cloves, minced. Fresh garlic adds a pungent aroma and depth of flavor that dried simply can’t match.
- Marinara Sauce: 2 jars (24 oz each). Choose a good quality marinara sauce for the best taste. You can use your favorite brand or homemade.
- Ricotta Cheese: 15 oz container, whole milk ricotta for creaminess. Part-skim ricotta can be used, but the filling may be less rich.
- Mozzarella Cheese: 2 cups shredded, divided. Freshly shredded mozzarella melts best and offers superior flavor. Part-skim is fine here.
- Parmesan Cheese: 1/2 cup grated, divided. Authentic Parmigiano-Reggiano will elevate the nutty, salty notes.
- Egg: 1 large, lightly beaten. This acts as a binder for the cheese mixture.
- Italian Seasoning: 1 tablespoon (or a mix of dried oregano, basil, and thyme).
- Salt: 1 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, or to taste.
- Optional: Fresh parsley, chopped, for garnish and a pop of color.
Timing is Everything
This recipe is designed to be efficient, coming in slightly faster than many average stuffed shell recipes. The prep is straightforward, and the cooking time is optimized for a delicious, melty result without excessive waiting.
Step-by-Step Instructions
1. Cook the Pasta Shells
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente – you want them tender but still firm enough to hold their shape and not tear when stuffing. Drain the shells gently and rinse with cool water to prevent them from sticking together. Set aside.
2. Brown the Ground Beef
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over. Drain off any excess grease. Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 5-7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. Prepare the Cheese Filling
In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, 1/4 cup of the grated Parmesan cheese, the lightly beaten egg, Italian seasoning, salt, and pepper. Stir until everything is well combined and creamy.
4. Assemble the Stuffed Shells
Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds extra flavor. Take each cooked pasta shell and carefully spoon a generous amount of the browned beef and onion mixture into it. Then, pipe or spoon the ricotta cheese mixture into each shell, filling it completely.
5. Arrange and Sauce
Arrange the stuffed pasta shells, opening-side up, in the prepared baking dish. Once all shells are stuffed and arranged, pour the remaining marinara sauce evenly over the top of the shells, ensuring they are well covered. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce.
6. Bake to Perfection
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For an extra cheesy top, you can broil for the last minute or two, watching carefully to prevent burning.
7. Rest and Serve
Let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making them easier to serve. Garnish with fresh chopped parsley, if desired, for a burst of freshness and color.
Nutritional Information
While specific nutritional values can vary based on exact ingredients and portion sizes, a typical serving (about 3-4 stuffed shells) of Ground Beef Stuffed Shells generally contains:
- Calories: Approximately 400-500 kcal
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 30-40g
- Fiber: 3-5g
(Note: This is an estimate. For precise calculations, consider using a nutritional calculator with your specific ingredient quantities.)
Healthier Alternatives
Looking to lighten up this classic dish without sacrificing flavor? Try these simple swaps:
- Leaner Protein: Swap ground beef for lean ground turkey, chicken, or even plant-based crumbles.
- Whole Wheat Pasta: Use whole wheat jumbo shells for added fiber and nutrients.
- Reduced-Fat Cheese: Opt for part-skim ricotta and mozzarella, though be mindful that this might slightly alter the creaminess.
- Vegetable Boost: Mix finely chopped spinach, mushrooms, or zucchini into the beef mixture or the ricotta filling for added vitamins and fiber.
- Homemade Sauce: If making your own marinara, reduce added sugar and salt for a healthier option.
Serving Suggestions
Ground Beef Stuffed Shells are hearty enough to be a meal on their own, but they pair wonderfully with a few sides for a complete dining experience:
- Simple Green Salad: A crisp, fresh salad with a light vinaigrette is a perfect counterpoint to the rich pasta.
- Garlic Bread: What’s pasta without garlic bread? A classic pairing that’s always a hit.
- Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus make for a healthy and colorful addition.
Common Mistakes to Avoid
To ensure your Ground Beef Stuffed Shells turn out perfectly every time, keep these common pitfalls in mind:
- Overcooking the Shells: If shells are too soft, they will tear easily when stuffing and become mushy. Cook them just until al dente.
- Not Draining Beef Grease: Too much grease can make the dish oily and less pleasant.
- Tightly Packing Shells: Don’t overstuff the shells to the point where they might burst. A generous but manageable amount is best.
- Skipping the Bottom Sauce Layer: This is crucial for preventing a burnt or stuck bottom layer of pasta.
- Not Resting Before Serving: Allowing the dish to rest helps it set, making serving much neater.
Storing Your Stuffed Shells
Leftovers are almost as good as the original! Store cooled, leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until heated through. For longer storage, you can freeze the assembled (unbaked) dish or baked leftovers. If freezing unbaked, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the covered baking time. Frozen baked leftovers can be reheated from thawed or frozen (add more time).
Frequently Asked Questions
***Can I make the beef filling and cheese mixture ahead of time?***
Yes, you can prepare both the beef mixture and the cheese filling up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. This makes assembly on the day of baking much quicker.
***What if I don’t have jumbo shells?***
If jumbo shells are unavailable, you can use large lasagna noodles broken into sections, or even large conchiglie (seashell pasta). You could also use manicotti, which are tubes, but they are typically stuffed differently.
***Can I use different types of cheese?***
Absolutely! While mozzarella and Parmesan are classic, feel free to experiment with provolone, a touch of cheddar for a sharper flavor, or even a creamy blend like fontina.
***My shells are torn, what do I do?***
Don’t worry! If a shell tears during stuffing, just place it in the baking dish as best you can. The sauce and cheese will largely disguise any imperfections once baked.
***Can I make this recipe vegetarian?***
Yes! Omit the ground beef and sauté extra mushrooms, zucchini, or spinach with the onions and garlic. You can also use plant-based crumbles. Ensure your marinara sauce is vegetarian-friendly.
Conclusion
Ground Beef Stuffed Shells are more than just a meal; they are an experience. They bring families together around the table, offering comfort, warmth, and deliciousness in every bite. This recipe provides a straightforward path to a truly memorable dish, perfect for any occasion. So, gather your ingredients, get cooking, and enjoy the smiles around your dinner table!
Did you try these Ground Beef Stuffed Shells? Share your experience in the comments below! We’d love to hear how it turned out, and tag us in your photos on social media!
Stuffed Pasta Shells with Ground Beef
Description
ThisStuffed Pasta Shellsrecipe features tender jumbo shells filled with a rich, cheesy ground beef mixture, baked to perfection in a flavorful spaghetti sauce. It’s a hearty, comforting dish that’s ideal for family dinners or entertaining guests.
Ingredients
- For the shells and filling:½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beatenFor the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- ½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- Salt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- ½ cupgrated parmesan cheese1large egg, beaten
- 1large egg, beaten
- For the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- 1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- Extra mozzarella and parmesan cheese for topping
Instructions
- 1️⃣Prepare the pasta shells:Preheat your oven to 350°F (175°C).Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 2️⃣Cook the beef filling:
- Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 3️⃣Prepare the cheese mixture:
- In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 4️⃣Assemble the dish:
- Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Arrange the stuffed shells in the baking dish, open side up, in a single layer.
- 5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
Notes
Make Ahead:Assemble the stuffed shells ahead of time, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10 minutes to the cooking time.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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