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Easy Ground Beef Stuffed Shells

Easy Ground Beef Stuffed Shells

Hearty jumbo shells loaded with a creamy ricotta and savory beef filling, baked under melty cheese and marinara. Comfort food that’s simple enough for a weeknight.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 12 oz jumbo pasta shells
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 0.75 cup diced yellow onion
  • 1.5 tsp minced garlic
  • 3.25 cup marinara sauce
  • 1.5 cup whole-milk ricotta cheese
  • 2.25 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes optional
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup chopped fresh parsley or basil
  • 0.25 cup water to loosen sauce if needed

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Boil shells in salted water until very al dente, 8–9 minutes. Drain and cool.
  • Warm olive oil in a large skillet over medium heat. Add onion and a pinch of salt.
  • Cook onion until softened, 3–4 minutes. Stir in garlic and cook 30 seconds.
  • Add ground beef. Brown, breaking up, until no pink remains. Drain excess fat.
  • Season beef with Italian seasoning, red pepper, black pepper, and about 1 tsp salt.
  • Pour in 1 cup marinara. Simmer 2 minutes, then remove from heat to cool slightly.
  • In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, and half the herbs.
  • Fold cooled beef mixture into the cheeses until evenly combined.
  • Stir 1.5 cups marinara with water. Spread in the bottom of the baking dish.
  • Fill each shell with a heaping spoonful of the beef-ricotta mixture. Arrange in dish.
  • Spoon remaining marinara over shells. Top with remaining mozzarella.
  • Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes until bubbly.
  • Rest 5 minutes. Finish with remaining herbs and serve warm.

Notes

Try swapping half the beef for hot Italian sausage for a spicier filling, or stir chopped spinach into the ricotta. Leftovers keep 3–4 days in the fridge; reheat covered at 350°F with a splash of sauce.
This recipe is an original creation inspired by classic Easy Ground Beef Stuffed Shells flavors. All ingredient ratios and instructions are independently developed.