We’re talking Easy Bacon Beef Beer Stuffed Shells Recipe. That’s right, giant pasta shells overflowing with a savory, bacony, beery beef filling, all nestled in a blanket of cheesy goodness. It’s the kind of dish that makes you wanna loosen your belt and settle in for a long nap. And trust me, it’s easier to make than it sounds!

My fam? They practically riot if I don’t make this at least once a month. Seriously, the first time I made it, my husband, bless his heart, ate THREE servings. Three! He looked like he was going to explode but he had this blissed-out look on his face. My kid? She’s usually a picky eater, but she demolishes these shells like they’re going out of style. One time, I tried to get fancy and add some spinach… yeah, that didn’t fly. Lesson learned: don’t mess with perfection! This is now a staple in our house, and I’m sure it will be in yours!

Why You’ll Love This Easy Bacon Beef Beer Stuffed Shells Recipe

Because bacon. Need I say more?
It’s a total crowd-pleaser. Perfect for potlucks, game days, or just a cozy night in.
Beer. In. Pasta. Come on!
It’s surprisingly easy to make. Even I can’t mess it up (usually).
The leftovers (if there ARE any) are even better the next day. Seriously, cold stuffed shells for breakfast? Don’t knock it ’til you try it!

How to Make It

Alright, listen up, because this is where the magic happens.

First things first, you gotta cook your pasta shells. Get a big pot of water boiling – like, REALLY boiling – and throw in those shells. Cook ’em until they’re al dente, which basically means they’re still a little firm. Nobody wants mushy shells, trust me. Drain them and set them aside to cool a bit. You don’t want to burn your fingers when you’re stuffing them later!

While the pasta’s cooking, let’s get to the good stuff: the filling! Brown your ground beef and bacon in a big ol’ skillet. Drain off any extra grease – nobody needs that. Then, add your onions and garlic and cook until they’re soft and fragrant. This is when your kitchen is gonna start smelling AMAZING.

Now, pour in your beer. Any kind will do, really, but I usually go for something dark and flavorful like a stout or porter. Let it simmer for a few minutes, then stir in your tomato sauce, Italian seasoning, and a pinch of salt and pepper. Let it simmer for about 15 minutes, stirring occasionally.

Next, stir in half of your ricotta cheese. This is what’s gonna make the filling nice and creamy.

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Now comes the fun part: stuffing the shells! Grab a shell, spoon in some of that delicious filling, and place it in a baking dish that you’ve lightly greased. Repeat until all the shells are stuffed.

Top the shells with the remaining ricotta cheese and sprinkle with mozzarella cheese. Bake in a preheated oven until the cheese is melted and bubbly. Let it cool slightly before serving. And that’s that!

Ingredient Notes

Jumbo Pasta Shells: Gotta be jumbo! Otherwise, you’ll be there all day stuffing tiny shells and ain’t nobody got time for that. Plus, more room for filling is always a good thing.
Ground Beef: I usually use 80/20, but feel free to use leaner if you’re feeling virtuous. Just don’t go TOO lean, or it’ll be dry.
Bacon: Because bacon. Seriously, don’t skip this. I mean, you CAN if you’re a vegetarian or something, but… why?
Beer: Any kind will do, but I usually go for a dark beer like a stout or porter. It adds a nice depth of flavor. If you don’t have beer, you can use beef broth, but it won’t be quite the same. One time, I accidentally used a raspberry wheat beer… it was… interesting. Not bad, just… unexpected.
Ricotta Cheese: Full-fat ricotta is the way to go. Don’t even THINK about using fat-free. Trust me on this one.
Mozzarella Cheese: Shredded mozzarella works best. I’ve used the fresh stuff before, but it gets a little watery.
Italian Seasoning: Don’t skip this! It adds so much flavor. If you’re out, you can use a mix of oregano, basil, rosemary, and thyme.

Recipe Steps:

Cook pasta shells until al dente.
Brown ground beef and bacon in a skillet, then drain excess grease.
Add onions and garlic and cook until softened.
Pour in beer and simmer.
Stir in tomato sauce, Italian seasoning, salt, and pepper and simmer again.
Mix in half of the ricotta cheese.
Stuff each pasta shell with the beef mixture and place in a baking dish.
Top with remaining ricotta and mozzarella cheese.
Bake until cheese is melted and bubbly.
Cool slightly before serving.

What to Serve It With

Honestly, these shells are pretty filling on their own, but if you’re looking to round out the meal, a simple side salad is always a good idea. Or some garlic bread. Because carbs on carbs is never a bad thing in my book. A nice loaf of crusty bread for soaking up all that sauce is another winner!

Tips & Mistakes

Don’t overcook the pasta! Mushy shells are the worst.
Make sure to drain the grease from the beef and bacon. Nobody wants greasy stuffed shells.
Don’t be afraid to experiment with the beer! Try different kinds and see what you like best.
If you’re short on time, you can use jarred marinara sauce instead of making your own. Just make sure to add some extra Italian seasoning to give it some oomph.
I once tried to add some breadcrumbs to the filling to help bind it together. It didn’t work. The filling was dry and crumbly. Don’t do that.

Storage Tips

Leftovers can be stored in the fridge for up to 3 days. Just make sure to cover them tightly so they don’t dry out. They’re great reheated in the microwave or oven. And like I said before, cold stuffed shells for breakfast? Don’t judge until you’ve tried it. I’m not even kidding, sometimes I intentionally make extra just so I can have them cold the next day. It’s a guilty pleasure, okay?

Variations and Substitutions

Meat: You can use ground turkey or sausage instead of ground beef. Or a mix of all three!
Cheese: Feel free to add other cheeses to the filling, like Parmesan or provolone.
Veggies: Sneak in some veggies like spinach, mushrooms, or bell peppers. Just make sure to chop them up small so they don’t overpower the filling. I learned my lesson with the spinach, though! Maybe finely diced.
Spice: Add a pinch of red pepper flakes to the filling for a little kick.
Sauce: If you don’t have tomato sauce, you can use crushed tomatoes or tomato paste. Just make sure to add some extra water to thin it out.

Frequently Asked Questions

I can’t have gluten… will this still work?

You know what? I’ve never tried it but you could definitely try gluten-free pasta shells! They might get a little gummy so don’t overcook them. Let me know how it goes!

Can I use a non-alcoholic beer?

Sure! I mean, you’ll lose a *little* of that beer-y depth, but it’ll still be delicious. Just add a splash of beef broth for extra flavor.

Can I freeze these?

Yep! Just assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then foil, and they’ll keep in the freezer for up to 3 months. When you’re ready to bake them, just thaw them overnight in the fridge and then bake as directed.

I don’t have ricotta cheese. What can I use instead?

Cottage cheese works in a pinch. Just make sure to drain it really well first so it’s not too watery.

My shells are falling apart when I try to stuff them! What am I doing wrong?

You probably overcooked them. Try cooking them for a minute or two less next time. They should be al dente, which means they’re still a little firm.

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Easy Bacon Beef Beer Stuffed Shells Recipe