Ground Beef Stuffed Shells – Perfect for Family Dinners

BySally
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Ground Beef Stuffed Shells – Perfect for Family Dinners

Satisfy Your Cravings with Easy Ground Beef Stuffed Shells

Are you searching for a dish that’s both incredibly comforting and surprisingly simple to make for your next family gathering or even a busy weeknight dinner? If you’re nodding along, then these Ground Beef Stuffed Shells are precisely what you need. This timeless classic, filled with savory ground beef and creamy ricotta, all nestled in tender pasta shells and smothered in rich marinara sauce, consistently scores high on family approval ratings. On average, recipes for stuffed shells can take over an hour to prepare and cook, but we’ve streamlined this recipe to make it more accessible without sacrificing that beloved homemade taste. Get ready to create a meal that will become a cherished staple in your recipe rotation.

Gather Your Ingredients for Perfect Ground Beef Stuffed Shells

The magic of these stuffed shells lies in the harmonious blend of simple, yet flavorful ingredients. Here’s what you’ll need:

  • Jumbo Pasta Shells: About 20-25 shells (12 oz box). Look for the larger “jumbo” or “manicotti” shells that are specifically designed for stuffing. They should be tender enough to bite through but firm enough to hold their shape.
  • Ground Beef: 1 lb. A lean ground beef (85/15 or 90/10) works wonderfully, offering great flavor without excessive grease. If you prefer, you can substitute with Italian sausage (mild or spicy for an extra kick) or even ground turkey for a lighter option.
  • Onion: 1 medium, finely chopped. A yellow or white onion provides a sweet and savory base. For a milder flavor, you could use shallots or even a finely minced leek.
  • Garlic: 3-4 cloves, minced. Fresh garlic offers the most vibrant flavor. If you’re in a pinch, 1 teaspoon of garlic powder can be used, though the aroma won’t be quite as potent.
  • Marinara Sauce: 2 jars (24 oz each). Choose your favorite store-bought marinara for convenience, or use your own homemade sauce for a truly special touch. The rich, tangy sauce is crucial for both flavor and moisture.
  • Ricotta Cheese: 15 oz. Whole milk ricotta lends a creamy, luxurious texture. For a lighter version, part-skim ricotta can be used, but it might be slightly less rich. Ensure it’s well-drained.
  • Parmesan Cheese: 1/2 cup, grated, plus more for topping. Freshly grated Parmesan cheese offers a nutty, salty depth that other cheeses can’t replicate.
  • Egg: 1 large. This acts as a binder for the ricotta filling, ensuring it holds together beautifully.
  • Mozzarella Cheese: 1 cup, shredded, for topping. A good melting mozzarella is key for that irresistible cheesy crust. Fresh mozzarella can also be used, but it might release more water.
  • Italian Seasoning: 1 teaspoon. This blend of herbs (usually basil, oregano, thyme, rosemary) adds an authentic Italian aroma and taste.
  • Salt and Black Pepper: To taste. Essential for enhancing all the other flavors.
  • Fresh Parsley (optional): 2 tablespoons, chopped, for garnish. Adds a burst of fresh green color and a hint of freshness.

Timing is Everything

Prep time:

25 minutes

Cook time:

30-35 minutes

Total time:

55-60 minutes

Compared to the average, which can easily push past the hour mark for prep and cook time combined, this recipe aims for efficiency. While cooking the shells takes about 10-12 minutes, the rest of the prep is about finding a rhythm. The baking time is a sweet spot, allowing the flavors to meld and the cheese to bubble to perfection.

Delicious Ground Beef Stuffed Shells in a baking dish, topped with melted cheese and marinara sauce.

Crafting Your Ground Beef Stuffed Shells

Let’s get cooking! Follow these simple steps to create a dish your family will adore.

Step 1: Prepare the Shells

Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions, but subtract 2 minutes from the recommended boiling time. We want them al dente (firm to the bite) so they don’t fall apart when we stuff and bake them. Once cooked, carefully drain the shells and rinse them with cool water to stop the cooking process and prevent them from sticking together. Lay them out in a single layer on a baking sheet or clean kitchen towel while you prepare the filling.

Step 2: Cook the Ground Beef and Vegetables

In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. You’re building a foundation of savory flavor here!

Step 3: Make the Ricotta Filling

In a medium bowl, combine the ricotta cheese, half of the grated Parmesan cheese (reserve the rest for topping), the beaten egg, Italian seasoning, salt, and pepper. Gently stir until all ingredients are well combined. This creates the creamy, luscious heart of our stuffed shells.

Step 4: Stuff the Shells

Now for the fun part! Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Take one pasta shell at a time, spoon the ground beef mixture into the skillet and let it cool slightly for a minute or two (this prevents the cheese from melting too quickly). Then, gently spoon the ricotta mixture into each shell until it’s nicely filled. A small spoon or even a piping bag (if you’re feeling fancy) can make this process easier. Arrange the stuffed shells snugly in the prepared baking dish, side-by-side.

Step 5: Bake the Stuffed Shells

Pour the remaining marinara sauce evenly over the stuffed shells, ensuring each shell is generously coated. Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese over the top. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. The aroma filling your kitchen at this point is simply amazing!

Step 6: Rest and Serve

Once out of the oven, let the stuffed shells rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the shells to set, making them easier to serve. Garnish with fresh chopped parsley, if desired. Serve hot and watch everyone’s eyes light up!

Nutritional Snapshot

While this dish is a crowd-pleaser, it’s also good to have an idea of what you’re serving. A typical serving (about 3-4 shells) of Ground Beef Stuffed Shells is approximately:

  • Calories: 350-450 kcal
  • Protein: 20-25g
  • Fat: 18-25g
  • Carbohydrates: 25-35g

Note: These are approximate values and can vary based on specific ingredients and portion sizes used.

Healthier Twists on a Classic

Looking to make lighter versions without losing flavor?

  • Leaner Protein: Opt for lean ground turkey or chicken, or even a plant-based crumble.
  • Whole Wheat Shells: If available, use whole wheat jumbo shells for added fiber.
  • Reduced-Fat Dairy: Use part-skim ricotta and a light mozzarella.
  • Veggie Boost: Finely chop and sauté spinach, zucchini, or mushrooms and mix them into the ground beef or ricotta filling for extra nutrients and flavor.
  • Lighter Sauce: Use a low-sodium marinara sauce or make your own with less oil and added vegetables.

Serving Suggestions

These hearty stuffed shells are a complete meal on their own, but they pair wonderfully with:

  • A fresh green salad with a light vinaigrette to balance the richness.
  • Garlic bread or crusty Italian bread for soaking up any extra sauce.
  • Steamed or roasted broccoli, green beans, or asparagus.

Common Mistakes to Avoid

To ensure your stuffed shells turn out perfectly:

  • Overcooking the Shells: Undercooking them by 2 minutes is key. Mushy shells will break when stuffing and serving.
  • Not Draining the Ricotta: Excess moisture can make the filling watery.
  • Under-seasoning: Don’t be shy with salt and pepper in both the meat and ricotta mixtures.
  • Crowding the Pan: Arrange shells snugly but not so packed that they can’t cook evenly.

Storing and Reheating Your Masterpiece

Leftover stuffed shells are a treasure! Store them in an airtight container in the refrigerator for up to 3-4 days.

To reheat:

  • Oven: Place individual portions or the entire dish in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until heated through (about 15-20 minutes). You can remove the foil for the last few minutes to crisp up the cheese.
  • Microwave: Reheat individual portions on a microwave-safe plate. Cover loosely to prevent splattering and microwave on medium power until warm.

You can also freeze baked and cooled stuffed shells. Thaw overnight in the refrigerator before reheating as described above.

A close-up of ground beef stuffed shells on a plate, garnished with parsley.

A Family Favorite, Made Simple

Ground Beef Stuffed Shells are more than just a meal; they’re an experience. They bring families together around the dinner table with their comforting flavors and satisfying textures. This recipe offers a perfect balance of ease and deliciousness, proving that you don’t need to spend hours in the kitchen to create something truly memorable. So, gather your ingredients, preheat your oven, and get ready to impress your loved ones with this timeless Italian-American dish. You’ll be making these Ground Beef Stuffed Shells again and again!

Frequently Asked Questions

***What type of pasta is best for stuffing?***

Jumbo pasta shells (also sometimes labeled as manicotti shells) are ideal because their large, canoe-like shape is perfect for holding a generous amount of filling.

***Can I make the filling ahead of time?***

Yes! You can prepare the ricotta filling and the ground beef mixture a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the freshest results.

***What if I don’t have marinara sauce?***

If you don’t have marinara, you can use a good quality tomato sauce seasoned with Italian herbs, or even a creamy Alfredo sauce for a different flavor profile. For a lighter option, a chunky tomato and vegetable sauce would also work.

***Can I add more vegetables to the filling?***

Absolutely! Finely chopped mushrooms, zucchini, bell peppers, or even spinach (wilted and squeezed dry) can be sautéed with the onions and ground beef to add extra nutrients and flavor to your stuffing.

***How do I prevent the shells from sticking together after cooking?***

Rinsing the cooked shells with cool water immediately after draining helps to stop the cooking and prevent them from clumping. Laying them out in a single layer also helps.

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Stuffed Pasta Shells with Ground Beef

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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.

  • Author: Chef Sally

Ingredients

Scale
  • 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

  1. 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.
  2. Preheat your oven to 350°F (175°C).
  3. 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.
  4. 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.
  5. 2️⃣Cook the beef filling:
  6. 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.
  7. 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.
  8. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  9. 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.
  10. 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.
  11. 3️⃣Prepare the cheese mixture:
  12. 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.
  13. 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.
  14. 4️⃣Assemble the dish:
  15. 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.
  16. 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.
  17. Arrange the stuffed shells in the baking dish, open side up, in a single layer.
  18. 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.
  19. 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.
  20. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  21. 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.
  22. 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.
  23. 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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