Beefy Italian Stuffed Shells

Beefy Italian Stuffed Shells bring together the best of comfort food and Italian cuisine. These hearty pasta shells are brimming with a rich ricotta and mozzarella cheese filling, layered with a robust ground beef tomato sauce, and baked to perfection. Whether you’re hosting a family dinner or looking for a make-ahead meal for busy weeknights, this classic dish promises to satisfy every craving. With savory spices, gooey cheese, and tender pasta in every bite, you’ll find yourself coming back for seconds. Let’s dive into this irresistible and easy-to-make dinner favorite.

Why You’ll Love This Beefy Italian Stuffed Shells Recipe

This recipe is a crowd-pleaser that’s easy enough for weeknight dinners but impressive enough for special occasions. The creamy ricotta cheese filling paired with seasoned beef and tangy tomato sauce creates a mouthwatering flavor profile. It’s also a great make-ahead dish—you can prepare it the night before and just pop it in the oven when you’re ready to serve. Plus, it’s freezer-friendly, making it a perfect go-to for meal planning. And did we mention all the gooey, golden cheese?

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 1 pound ground chuck
• 1 (28-ounce) can tomato sauce or crushed tomatoes
• 2 teaspoons dried oregano or Italian seasoning mix, divided
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• Fresh chopped basil, for garnish

Step-by-Step: How to Make Beefy Italian Stuffed Shells

1. Preheat oven to 350°F and lightly grease a 3-quart baking dish.
2. Cook pasta shells according to package instructions (about 9 minutes). Drain and pat dry. Arrange them on a parchment-lined baking sheet.
3. Sauté aromatics: In a large pan, heat olive oil and cook diced onions for 2-3 minutes. Add minced garlic and cook until fragrant.
4. Brown the beef: Add ground chuck to the pan and cook until no longer pink. Drain excess fat.
5. Simmer the sauce: Stir in crushed tomatoes, 1 tsp oregano, parsley, and salt. Simmer on low for 20 minutes.
6. Prepare cheese filling: In a bowl, mix ricotta, egg, remaining 1 tsp oregano, 1 cup mozzarella, and 1/4 cup Parmesan.
7. Stuff the shells: Fill each shell with about 1.5 tablespoons of cheese mixture. (Use a zip-top bag with the corner cut for easier stuffing.)
8. Assemble: Spread half the meat sauce in the baking dish. Arrange stuffed shells on top. Spoon remaining sauce around them.
9. Top and bake: Sprinkle with the rest of the mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes.
10. Garnish and serve: Let cool slightly, garnish with fresh basil, and serve warm.

Helpful Tips

• Cook extra shells in case a few break during boiling.
• Use a piping bag or zip-top bag for mess-free stuffing.
• Simmer the sauce to deepen the flavors.
• Let the shells cool for a few minutes before serving to help the filling set.

Substitutions And Variations

• Ground meat: Swap ground chuck with ground turkey or Italian sausage.
• Cheese blend: Add fontina or provolone for a deeper cheese flavor.
• Veggie twist: Add finely chopped spinach or mushrooms to the cheese mixture.
• Gluten-free: Use gluten-free pasta shells if needed.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, assemble the dish without baking. Wrap it tightly and store it in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed.

Nutritional Information

• Calories: 458 per serving
• Carbohydrates: 28.2 g
• Protein: 33 g
• Fat: 23.8 g
• Sugar: 5.6 g
• Sodium: 479.7 mg
• Cholesterol: 103.8 mg

Serving Suggestions

Serve these beefy shells with a fresh Caesar salad or a side of warm, buttery garlic bread for a complete meal. They’re also excellent with roasted vegetables or steamed green beans.

Frequently Asked Questions About Beefy Italian Stuffed Shells

Can I make this recipe ahead of time? Absolutely! You can assemble the stuffed shells a day in advance and store them in the refrigerator until you’re ready to bake.

Can I freeze the stuffed shells? Yes. This dish is freezer-friendly. Prepare everything up to the baking step, cover tightly, and freeze. Thaw in the fridge overnight before baking.

What’s the best way to reheat leftovers? Reheat in a 350°F oven for 15-20 minutes or microwave individual portions until warmed through.

Can I use cottage cheese instead of ricotta? Definitely, although the texture will be slightly different. Be sure to drain any extra liquid from the cottage cheese before mixing.

Is this dish kid-friendly? Very much so! The cheesy filling and savory sauce are usually a big hit with kids.

Conclusion

Thank you so much for joining me in making these Beefy Italian Stuffed Shells. This recipe is one of my absolute favorites—comforting, satisfying, and packed with bold Italian flavors. It’s easy enough for busy weeknights yet delicious enough to share with guests. I hope you enjoy each cheesy, meaty bite as much as I do. Whether it’s your first time or your fiftieth, this dish always delivers. Happy cooking, and thanks for being a part of our food-loving community!

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Beefy Italian Stuffed Shells

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• Author: lisa
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Beefy Italian Stuffed Shells are packed with seasoned beef, creamy ricotta, and bubbling cheese. A comforting, family-favorite dinner perfect for weeknights or meal prep.

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Ingredients

Scale 1x2x3x

20 jumbo pasta shells

1 tbsp olive oil

1/2 cup diced yellow onion

2 garlic cloves, minced

1 lb ground chuck

1 (28 oz) can tomato sauce or crushed tomatoes

2 tsp dried oregano (divided)

1/2 tsp dried parsley

1/4 tsp salt

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese (divided)

1/2 cup grated Parmesan cheese (divided)

Fresh chopped basil, for garnish

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Instructions

• Preheat oven to 350°F and lightly grease a 3-quart baking dish.
• Cook pasta shells according to package instructions (about 9 minutes). Drain and pat dry. Arrange them on a parchment-lined baking sheet.
• Sauté aromatics: In a large pan, heat olive oil and cook diced onions for 2-3 minutes. Add minced garlic and cook until fragrant.
• Brown the beef: Add ground chuck to the pan and cook until no longer pink. Drain excess fat.
• Simmer the sauce: Stir in crushed tomatoes, 1 tsp oregano, parsley, and salt. Simmer on low for 20 minutes.
• Prepare cheese filling: In a bowl, mix ricotta, egg, remaining 1 tsp oregano, 1 cup mozzarella, and 1/4 cup Parmesan.
• Stuff the shells: Fill each shell with about 1.5 tablespoons of cheese mixture. (Use a zip-top bag with the corner cut for easier stuffing.)
• Assemble: Spread half the meat sauce in the baking dish. Arrange stuffed shells on top. Spoon remaining sauce around them.
• Top and bake: Sprinkle with the rest of the mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes.
• Garnish and serve: Let cool slightly, garnish with fresh basil, and serve warm

Notes

Use a piping bag or zip-top bag for easier stuffing.

Dish can be made 1 day ahead or frozen for up to 3 months.

Swap beef with Italian sausage or ground turkey if desired.

Let rest 5–10 minutes before serving for best texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 458
• Carbohydrates: 28.2g
• Protein: 33g