The aroma wafting from the kitchen as these Beef and Cheese Stuffed Shells bake is simply irresistible. My family practically races to the table whenever I make this dish – and honestly, I can’t blame them! There’s something so comforting and satisfying about tender jumbo shells bursting with a savory beef and cheese filling, all swimming in a rich marinara sauce and topped with bubbly mozzarella. It’s a meal that feels both special enough for a weekend dinner and easy enough to whip up on a busy weeknight (with a little prep ahead of time!). This recipe has become a true staple in our home, requested time and time again. If you’re looking for a crowd-pleasing dish that’s guaranteed to bring smiles to faces, you absolutely have to try these Beef and Cheese Stuffed Shells. They’re hearty, flavorful, and simply put, pure comfort food in every bite.

Ingredients for Beef and Cheese Stuffed Shells

• 1 (12-ounce) box Jumbo Pasta Shells: The foundation of our dish, these large shells are designed to hold generous amounts of filling.
• 1 pound Ground Beef: Provides a rich, savory base for the filling. Look for lean ground beef to minimize grease.
• ½ pound Italian Sausage (Optional, for extra flavor): Adds a deeper, spicier dimension to the beef filling. Can be sweet or hot Italian sausage, depending on your preference.
• 1 (15-ounce) container Ricotta Cheese: Creates a creamy, light texture in the cheese filling. Whole milk ricotta provides the best flavor and texture.
• 2 cups Mozzarella Cheese, shredded: Offers that classic, melty, and stretchy cheese pull that everyone loves. Shredded mozzarella is perfect for topping and mixing into the filling.
• ½ cup Parmesan Cheese, freshly grated: Adds a salty, nutty, and umami-rich flavor to both the filling and the topping. Freshly grated Parmesan is highly recommended.
• 1 large Egg: Acts as a binder for the cheese filling, helping it hold its shape during baking.
• ¼ cup Fresh Parsley, chopped: Provides a fresh, herbaceous counterpoint to the richness of the dish and adds a vibrant green color.
• 3 cloves Garlic, minced: Essential for building flavor in both the beef and marinara sauce. Fresh garlic is best, but garlic powder can be used in a pinch.
• 1 medium Onion, chopped: Forms the aromatic base for the beef filling, adding sweetness and depth of flavor.
• 1 (24-ounce) jar (about 3 cups) Marinara Sauce: The flavorful tomato-based sauce that blankets the stuffed shells, adding moisture and acidity. Use your favorite store-bought or homemade marinara sauce.
• 1 teaspoon Dried Oregano: Classic Italian herbs that enhance the flavor profile of the sauce and filling.
• 1 teaspoon Dried Basil: Classic Italian herbs that enhance the flavor profile of the sauce and filling.
• 1 tablespoon Olive Oil: Used for sautéing the onion and garlic and adds richness to the beef filling.
• 1 teaspoon Salt (or to taste): Essential seasonings to balance and enhance all the flavors in the dish.
• ½ teaspoon Black Pepper (or to taste): Essential seasonings to balance and enhance all the flavors in the dish.

Instructions: How to Make Beef and Cheese Stuffed Shells

Making Beef and Cheese Stuffed Shells might seem a little involved at first glance, but trust me, it’s a surprisingly straightforward process, especially when broken down into steps. The key is to prepare each component – the shells, the beef filling, and the cheese filling – separately, and then assemble them before baking. Let’s walk through each step in detail to ensure your stuffed shells turn out perfectly every time.

Step 1: Cook the Jumbo Pasta Shells to Al Dente Perfection

The first step is to cook the jumbo pasta shells. Fill a large pot with salted water and bring it to a rolling boil. Salting the water is crucial as it seasons the pasta from the inside out, enhancing its flavor. Once boiling, gently add the jumbo shells to the pot. Be careful not to overcrowd the pot, as this can cause the shells to stick together. Cook the shells according to the package directions, but aim for al dente. This means they should be cooked through but still slightly firm to the bite. They will continue to cook in the oven, so you don’t want them to be mushy at this stage. Overcooked shells are prone to tearing when you try to stuff them, which can be frustrating. To test for al dente, remove a shell and bite into it. It should have a slight resistance in the center. Once the shells are cooked to al dente, drain them immediately in a colander. To prevent sticking, gently rinse them with cold water. This stops the cooking process and helps to cool them down enough to handle. After rinsing, lay the cooked shells out in a single layer on a baking sheet lined with parchment paper or a clean kitchen towel. This prevents them from sticking together and makes them easier to stuff later. A light drizzle of olive oil over the shells can also help prevent sticking and keep them moist.

Step 2: Prepare the Savory Beef Filling

While the shells are cooking, you can start making the beef filling. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Now, add the ground beef (and Italian sausage, if using) to the skillet. Break up the meat with a spoon and cook until it’s browned all over. Drain off any excess grease from the skillet. Nobody wants greasy stuffed shells! Once the beef is browned, season it generously with salt, black pepper, dried oregano, and dried basil. Taste and adjust seasonings as needed. You can also add a pinch of red pepper flakes for a little heat, if desired. For a richer flavor, you can add a splash of red wine to the beef filling at this stage. Let it simmer for a few minutes to reduce slightly. Finally, stir in about half of your marinara sauce into the beef mixture. This adds moisture and flavor to the filling. Simmer the beef filling for about 5-10 minutes, allowing the flavors to meld together. This also helps to thicken the sauce slightly. Remove the beef filling from the heat and set aside to cool slightly while you prepare the cheese filling.

Step 3: Create the Creamy Cheese Filling

In a large bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, half of the grated Parmesan cheese, the eggs, chopped fresh parsley, salt, and black pepper. Mix everything together until well combined. The eggs are essential for binding the cheese filling, so don’t skip them. Taste the cheese filling and adjust seasonings as needed. You can add a pinch of garlic powder or onion powder to the cheese filling for extra flavor, if you like. Some people also like to add a little nutmeg to their ricotta filling for a warm, subtle spice note. If the cheese filling seems too thick, you can add a tablespoon or two of milk or cream to loosen it up slightly. However, it should be fairly thick so it holds its shape when stuffed into the shells. Set the cheese filling aside.

Step 4: Stuff the Jumbo Shells with Deliciousness

Now comes the fun part – stuffing the shells! Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inch or similar) with olive oil or cooking spray. Spread a thin layer of the remaining marinara sauce on the bottom of the baking dish. This prevents the shells from sticking and adds moisture to the bottom of the dish. Take a cooked jumbo shell and carefully stuff it with a generous spoonful of the cheese filling. You can use a spoon or your fingers to do this. Don’t overstuff the shells, as the filling might spill out during baking. Place the stuffed shell in the prepared baking dish, cheese filling side up. Repeat this process with the remaining shells, arranging them snugly in the baking dish. You should be able to fit quite a few stuffed shells in a 9×13 inch dish.

Step 5: Bake to Golden, Bubbly Perfection

Once all the shells are stuffed and arranged in the baking dish, spoon the remaining marinara sauce evenly over the top of the stuffed shells, ensuring they are well coated. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the sauced shells. This cheese topping will melt and become golden brown and bubbly in the oven, creating a delicious crust. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, golden brown, and bubbly, and the sauce is heated through and simmering. The internal temperature of the filling should reach 165°F (74°C). If the cheese is browning too quickly, you can loosely tent the baking dish with aluminum foil for the last 10 minutes of baking. Once baked, remove the Beef and Cheese Stuffed Shells from the oven and let them rest for a few minutes before serving. This allows the cheese to set slightly and makes them easier to serve. Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts for Beef and Cheese Stuffed Shells (per serving, approximate)

• Servings: 6-8
• Calories: Approximately 450-550 kcal per serving (depending on portion size and ingredients used)
• Fat: 25-30g
• Saturated Fat: 12-15g

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used. For precise nutritional information, use a nutrition calculator with your specific ingredients.

Preparation Time for Beef and Cheese Stuffed Shells

• Prep Time: Approximately 45-60 minutes (includes cooking shells, making fillings, and stuffing shells)
• Cook Time: 25-30 minutes
• Total Time: Approximately 1 hour 10 minutes – 1 hour 30 minutes

While the preparation time might seem a bit longer than some weeknight meals, much of it is hands-off time while the shells cook and the sauces simmer. You can also break up the prep by making the beef and cheese fillings ahead of time, even the day before, and then just assemble and bake when you’re ready to eat. This makes it much more manageable for a weeknight dinner. The deliciousness of the final dish is absolutely worth the time investment!

How to Serve Beef and Cheese Stuffed Shells

Beef and Cheese Stuffed Shells are a hearty and satisfying meal on their own, but they pair wonderfully with a variety of side dishes to create a complete and balanced dinner. Here are some serving suggestions:

• Classic Side Salad: A fresh and crisp side salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells. Consider a simple green salad with mixed greens, tomatoes, cucumbers, and a balsamic vinaigrette.
• Garlic Bread or Breadsticks: Perfect for soaking up the delicious marinara sauce, garlic bread or breadsticks are a must-have accompaniment. Homemade garlic bread is always a treat, but store-bought works just fine too.
• Roasted Vegetables: Adding roasted vegetables like broccoli, asparagus, or zucchini provides a healthy and flavorful side. Roasting vegetables brings out their natural sweetness and adds a nice textural element to the meal.
• Steamed Green Beans or Asparagus: For a lighter vegetable side, steamed green beans or asparagus are excellent choices. A squeeze of lemon juice and a sprinkle of salt and pepper are all you need to enhance their flavor.
• Caesar Salad: A creamy Caesar salad offers a more substantial side dish option that complements the Italian flavors of the stuffed shells.
• Caprese Salad: The simple and fresh flavors of a Caprese salad (tomatoes, mozzarella, and basil) provide a delightful contrast to the rich and savory stuffed shells, especially in warmer months.
• Red Wine: A glass of medium-bodied red wine, like Chianti or Merlot, pairs beautifully with the Italian flavors of this dish.
• Italian Soda: For a non-alcoholic option, Italian soda is a fun and festive choice that complements the meal.

Additional Tips for Perfect Beef and Cheese Stuffed Shells

To ensure your Beef and Cheese Stuffed Shells are a resounding success, here are some helpful tips and tricks to keep in mind:

• Don’t Overcook the Shells: As mentioned earlier, cooking the shells to al dente is crucial. Overcooked shells will be too soft and prone to tearing when you try to stuff them. Err on the side of slightly undercooked.
• Cool the Shells Before Stuffing: Letting the cooked shells cool down slightly before stuffing makes them much easier to handle. Rinsing them with cold water helps speed up this process.
• Use Quality Ricotta Cheese: Opt for whole milk ricotta cheese for the best flavor and texture. Part-skim ricotta can be a bit grainy and drier. If your ricotta seems very watery, you can drain it in a cheesecloth-lined sieve for about 30 minutes to remove excess moisture.
• Flavor Boost the Beef Filling: For an even richer beef filling, consider adding a tablespoon of tomato paste along with the marinara sauce. You can also sauté finely chopped carrots and celery with the onion for a mirepoix base, adding extra depth of flavor.
• Make it Vegetarian: To make vegetarian stuffed shells, simply omit the ground beef and Italian sausage. You can add sautéed mushrooms, spinach, or other vegetables to the cheese filling for extra flavor and texture. A mixture of sautéed zucchini, bell peppers, and onions would be delicious.
• Make Ahead and Freeze: Beef and Cheese Stuffed Shells are a great make-ahead meal. You can assemble the shells completely and then freeze them before baking. To freeze, place the assembled baking dish in the freezer until the shells are solid, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator or bake directly from frozen, adding about 20-30 minutes to the baking time.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the beef filling or the cheese filling. You can also use hot Italian sausage instead of sweet Italian sausage for a spicier dish.
• Customize Your Cheese Blend: Feel free to experiment with different cheese blends in the filling and topping. Provolone, Fontina, or Asiago cheese would all be delicious additions or substitutions for mozzarella or Parmesan.

Frequently Asked Questions (FAQ) About Beef and Cheese Stuffed Shells

Q1: Can I make Beef and Cheese Stuffed Shells ahead of time?

A: Yes, absolutely! Beef and Cheese Stuffed Shells are a fantastic make-ahead meal. You can assemble them completely and store them, unbaked, in the refrigerator for up to 24 hours. Cover the baking dish tightly with plastic wrap. When you’re ready to bake, simply remove the plastic wrap and bake as directed, adding a few extra minutes to the baking time if needed. This makes them perfect for potlucks, dinner parties, or busy weeknights.

Q2: Can I freeze Beef and Cheese Stuffed Shells?

A: Yes, you can freeze them either baked or unbaked. For best results, freeze unbaked shells. Assemble them in a freezer-safe dish, freeze until solid, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To bake from frozen, you can thaw them overnight in the refrigerator or bake directly from frozen, adding about 20-30 minutes to the baking time. If freezing baked shells, let them cool completely, then freeze in freezer-safe containers. Thaw overnight in the refrigerator and reheat in the oven or microwave.

Q3: What if I can’t find jumbo pasta shells? Can I use another type of pasta?

A: While jumbo shells are ideal for stuffing, if you can’t find them, you can use manicotti shells or even large rigatoni pasta as alternatives. Manicotti shells are similar in size and shape to jumbo shells and work well. Rigatoni pasta, while smaller, can still be stuffed with the filling and baked. Adjust cooking time as needed for different pasta types.

Q4: Can I use ground turkey or chicken instead of ground beef?

A: Yes, you can definitely substitute ground turkey or ground chicken for ground beef. This will make the dish a bit lighter. Ground turkey and chicken tend to be leaner than ground beef, so you may need to add a little extra olive oil when sautéing them to prevent sticking. The flavor will be slightly different, but still delicious.

Q5: My stuffed shells are watery after baking. What did I do wrong?

A: Watery stuffed shells can be due to a few factors. First, ensure you drain off any excess grease from the ground beef after browning it. Second, if your ricotta cheese is very watery, drain it before using. Finally, overcooked shells can release more water during baking. Make sure to cook the shells al dente. If you find your sauce is still too watery after baking, you can broil the shells for a minute or two at the end to help evaporate some of the excess liquid, but watch them closely to prevent burning.

Q6: Can I make this recipe vegetarian?

A: Absolutely! To make vegetarian stuffed shells, simply omit the ground beef and Italian sausage from the recipe. You can replace the meat with sautéed vegetables like mushrooms, spinach, zucchini, bell peppers, or eggplant. Sauté the vegetables until tender and add them to the cheese filling for a hearty and flavorful vegetarian version. You can also add cooked lentils or crumbled vegetarian sausage for a more protein-rich vegetarian filling.

Q7: How do I reheat leftover Beef and Cheese Stuffed Shells?

A: Leftover stuffed shells can be reheated easily. The best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the leftover shells in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly less firm. Microwave on medium power in 1-2 minute intervals until heated through.

Q8: What are some variations I can try with this recipe?

A: There are many ways to customize Beef and Cheese Stuffed Shells! Try adding different vegetables to the beef filling, like diced bell peppers, mushrooms, or spinach. Experiment with different cheeses in the filling and topping, such as provolone, Fontina, or pepper jack for a spicier kick. You can also use different sauces, like a creamy Alfredo sauce instead of marinara, or add pesto to the cheese filling for a herbaceous twist. For a richer flavor, use a combination of ground beef and Italian sausage in the filling. The possibilities are endless – get creative and make it your own!

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