Beefy Italian Stuffed Shells Recipe
If you’ve ever wanted a comforting, crowd-pleasing Italian dish that is stuffed with rich flavors and tender pasta, then you’re going to adore this recipe for Beefy Italian Stuffed Shells. These jumbo pasta shells are packed with a creamy ricotta and mozzarella cheese mixture, layered with a savory, slow-simmered ground beef tomato sauce, and baked until bubbling and golden. It’s the kind of meal that hugs you from the inside and makes your kitchen smell like pure heaven. Perfect for family dinners or impressing guests, these stuffed shells bring that authentic Italian comfort food vibe right to your table with every satisfying bite.
Ingredients You’ll Need
The beauty of this dish is in its simplicity. Each ingredient plays a crucial role, from the tender pasta shells that hold the cheesy filling to the robust tomato and beef sauce that brings everything together. These are everyday staples that come together to create something truly special, balancing textures and flavors perfectly.
- 20 jumbo pasta shells: These roomy shells are perfect for stuffing and hold just the right amount of filling.
- 1 tbsp olive oil: Adds a subtle richness to sauté the onions and garlic for a flavorful base.
- ½ cup diced yellow onion: Gives sweetness and depth to the sauce.
- 2 garlic cloves, minced: Infuses the dish with that unmistakable aromatic punch.
- 1 lb ground chuck: The hearty meat that makes these shells truly beefy and satisfying.
- 1 (28 oz) can of tomato sauce or crushed tomatoes: Creates a luscious, tangy sauce that simmers to perfection.
- 2 tsp dried oregano or Italian seasoning mix, divided: Brings that traditional Italian herb flavor to both the sauce and filling.
- ½ tsp dried parsley: Adds a mild herbaceous note to balance the richness.
- ¼ tsp salt: Enhances all the natural flavors in the dish.
- 2 cups ricotta cheese: The creamy heart of the stuffing, providing luscious texture.
- 1 large egg: Helps bind the cheese filling together while keeping it light.
- 2 cups mozzarella cheese, divided: One cup folds into the filling for gooey goodness, while the other tops the dish with a bubbly finish.
- ½ cup parmesan cheese, divided: Adds a salty, nutty flavor inside the filling and scattered on top.
- Chopped fresh basil, for garnish: Brings a fresh, aromatic brightness to the finished dish.
How to Make Beefy Italian Stuffed Shells
Step 1: Preparing the Pasta Shells
Start by bringing a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions—usually around nine minutes until al dente. Drain and carefully pat them dry to prevent sticking. Arrange the shells on a parchment-lined baking sheet to cool and avoid breaking as you fill them later. This simple prep makes all the difference for perfect shells that won’t tear and will hold their cheesy filling beautifully.
Step 2: Making the Beefy Tomato Sauce
While the pasta cools, heat olive oil in a large skillet over medium heat. Toss in the diced onion and cook until softened and translucent, about 2-3 minutes, then add the minced garlic and cook until fragrant. Add the ground chuck, breaking it up with your spoon, and cook until no longer pink. Drain excess fat if necessary to keep the sauce from being greasy. Stir in the tomato sauce, 1 teaspoon of oregano, parsley, and salt, then let the sauce simmer gently on low heat for 20 minutes. This slow simmer intensifies the robust, comforting flavors that define these Beefy Italian Stuffed Shells.
Step 3: Preparing the Cheese Filling
In a medium bowl, combine the ricotta cheese, egg, remaining teaspoon of oregano, one cup of mozzarella, and a quarter cup of parmesan cheese. Mix well until all ingredients are fully incorporated. To make stuffing easier, spoon the cheese mixture into a gallon-sized Ziploc bag, twist it closed like a piping bag, and snip a small corner off. This allows you to neatly pipe the creamy mixture into each shell without the mess, ensuring every bite has the perfect cheesy balance.
Step 4: Assembling the Stuffed Shells
Spread half of the beefy tomato sauce evenly on the bottom of a lightly sprayed 3-quart baking dish. Carefully nestle each stuffed shell upright in the sauce, arranging them close together but not overcrowded. Spoon the remaining sauce gently over and around the shells, allowing the flavors to meld as they bake. Sprinkle the remaining mozzarella and parmesan evenly on top for a beautifully cheesy crust.
Step 5: Baking to Perfection
Cover the baking dish tightly with foil and bake at 350°F for 25 minutes until the dish is hot and bubbly. Then uncover and bake for an additional 5 minutes to let the cheese brown and melt into irresistible gooeyness. Once out of the oven, allow the stuffed shells to cool for a few minutes—this helps the flavors settle and makes serving much easier.
How to Serve Beefy Italian Stuffed Shells
Garnishes
Nothing perks up a dish quite like fresh herbs, and a scattering of chopped fresh basil is the perfect finishing touch for these Beefy Italian Stuffed Shells. The bright, slightly sweet basil balances the richness of the cheese and beef sauce while adding a pop of color that makes your plate look as good as it tastes.
Side Dishes
Serve these hearty stuffed shells with a simple mixed green salad dressed with lemon vinaigrette to brighten the meal. Garlic bread or warm crusty Italian bread is also a fantastic side to sop up every last bit of that luscious sauce. For something heartier, roasted vegetables like asparagus or zucchini complement the dish beautifully without overpowering it.
Creative Ways to Present
Want to impress your guests? Arrange the Beefy Italian Stuffed Shells in a spiral pattern or form individual servings in small ramekins for a charming presentation. You can also drizzle a little extra virgin olive oil or a balsamic glaze over the top just before serving for an elegant touch. These small details turn a comforting classic into a memorable dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover Beefy Italian Stuffed Shells keep beautifully in an airtight container in the refrigerator for up to 3 days. When covered well, the flavors actually deepen overnight, making your next meal just as delicious, if not more so than the first.
Freezing
This dish freezes wonderfully, making it ideal for busy weeks ahead. Assemble the shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before baking according to the usual instructions.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until warmed through. To keep the shells moist, you can add a splash of water or extra tomato sauce before reheating. Microwaving works for a quick fix but be sure to cover loosely to avoid drying out the cheese.
FAQs
Can I use a different type of ground meat for this recipe?
Absolutely! While ground chuck adds great flavor and juiciness, you can use ground turkey, pork, or even a plant-based ground meat substitute to suit your preferences or dietary needs.
Is it necessary to pre-cook the pasta shells?
Yes, cooking the jumbo pasta shells before stuffing is essential to ensure they are tender and flexible enough to fill without breaking. Be sure to cook them al dente as they will continue to bake in the sauce.
Can I make these Beefy Italian Stuffed Shells vegan or vegetarian?
For a vegetarian version, simply omit the ground beef and try adding cooked spinach or mushrooms to the cheese filling. For vegan, use plant-based ricotta and mozzarella alternatives along with a flavorful vegetable tomato sauce.
What’s the best way to stuff the shells without making a mess?
Using a piping bag made from a Ziploc bag with a snipped corner makes filling the shells neat and easy. It also helps control the portion of cheese filling in each shell for consistent servings.
Can I prepare this dish ahead of time before baking?
Definitely! You can assemble the Beefy Italian Stuffed Shells a day ahead, cover tightly, and refrigerate. When ready, bake as directed—just add a few extra minutes to cooking time if baking straight from the fridge.
Final Thoughts
I cannot recommend these Beefy Italian Stuffed Shells enough if you want a dish that feels like a warm hug and tastes like a celebration of Italian flavors. They are the perfect balance of cheesy, meaty, and saucy in every bite, and they bring so much joy to the table. Try making this recipe soon—you’re going to have everyone asking for seconds, and you’ll have a new favorite comfort food to keep in your recipe collection forever.
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Beefy Italian Stuffed Shells Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Beefy Italian Stuffed Shells are jumbo pasta shells filled with a savory ricotta and mozzarella cheese mixture, baked in a rich tomato and ground beef sauce, and topped with melted cheese and fresh basil. This comforting Italian-inspired dish combines hearty beef with creamy cheeses and aromatic herbs, perfect for a family dinner or special occasion.
Ingredients
Pasta Shells
- 20 jumbo pasta shells
Sauce
- 1 tbsp olive oil
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 1 lb ground chuck
- 1 (28 oz) can of tomato sauce or crushed tomatoes
- 2 tsp dried oregano or dried Italian seasoning mix, divided
- ½ tsp dried parsley
- ¼ tsp salt
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese, divided
- ½ cup parmesan cheese, divided
Garnish
- Chopped fresh basil, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a large 3-quart baking dish with cooking spray and set aside.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions, about 9 minutes until al dente. Drain and pat dry. Separate the shells and arrange them on a parchment-lined baking sheet to prevent sticking. Set aside.
- Sauté Aromatics and Cook Beef: In a large frying pan, drizzle olive oil over medium heat. Add diced onions and cook for 2-3 minutes until soft and warm. Add minced garlic and cook until onions are translucent and garlic is fragrant. Add ground chuck and cook until no longer pink, breaking it apart as it cooks. Drain excess fat if needed.
- Simmer Sauce: Stir in the tomato sauce or crushed tomatoes, 1 teaspoon of dried oregano, dried parsley, and salt. Reduce heat to low and simmer gently for 20 minutes to let flavors meld.
- Prepare Cheese Filling: While sauce simmers, combine ricotta cheese, egg, remaining teaspoon of oregano, 1 cup mozzarella, and ¼ cup parmesan in a bowl. Mix well. Using a spoon or a piping bag made from a Ziploc bag with a snipped corner, stuff about 1½ tablespoons of the cheese mixture into each cooked shell.
- Assemble Dish: Spread half of the tomato sauce mixture evenly on the bottom of the prepared baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
- Add Remaining Sauce and Cheese: Spoon the remaining tomato sauce gently over and around the shells. Sprinkle the top with the remaining 1 cup mozzarella cheese and ¼ cup parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes or until hot and bubbly.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and brown slightly.
- Serve: Remove from oven and let cool slightly. Garnish with chopped fresh basil leaves and serve warm.
Notes
- For easier stuffing, use a piping bag made from a plastic Ziploc bag with the corner cut off.
- Jumbo shells can be found in most supermarkets in the pasta aisle.
- Ground chuck is recommended for its flavor and fat content; leaner beef can be substituted but may yield a drier sauce.
- For a vegetarian version, omit the ground beef and use a hearty vegetable tomato sauce.
- Make ahead: the assembled dish can be refrigerated for up to 24 hours before baking.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 3-4 stuffed shells)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 110 mg
Keywords: beef stuffed shells, Italian stuffed shells, baked pasta shells, ricotta stuffed shells, cheesy stuffed shells, Italian dinner, baked pasta recipe
