Ground Beef Stuffed Shells – Perfect for Family Dinners

What are Ground Beef Stuffed Shells?

Are you searching for a heartwarming, crowd-pleasing main dish that’s both incredibly delicious and surprisingly easy to make? Ground Beef Stuffed Shells are the answer! This classic Italian-American comfort food features jumbo pasta shells generously filled with a savory mixture of seasoned ground beef and creamy ricotta cheese, all nestled in a rich marinara sauce and topped with melted mozzarella. It’s the kind of meal that brings everyone to the table, creating lasting memories without requiring a culinary degree. With an average prep time of just 30 minutes and a bake time of around 30-40 minutes, this recipe is perfectly suited for busy weeknights and makes an especially triumphant option for your next family gathering. Let’s dive into creating this timeless favorite that will surely become a go-to in your recipe rotation.

Ingredients You’ll Need for Ground Beef Stuffed Shells

Gathering your ingredients is the first delicious step to creating these delightful stuffed shells. We’ve aimed for common pantry staples and easily accessible items to make this recipe a breeze. Think of the hearty, savory aroma filling your kitchen as these bake—it’s a promise of the feast to come!

For the Jumbo Shells:

• 1 box (12 oz) jumbo pasta shells: These are the perfect edible vessels, wide enough to hold a generous amount of filling. Look for brands that hold their shape well.
• Salt, for boiling water: Generously season your pasta water to infuse flavor into the shells from the inside out.

For the Ground Beef Filling:

• 1 lb lean ground beef: (85/15 or 90/10 is ideal) Provides a hearty, richly flavored base for the filling. The aroma of it browning is the first sign of deliciousness.
• 1 medium yellow onion, finely chopped: Adds a subtle sweetness and aromatic depth. Finely dicing ensures it melds beautifully into the filling.
• 2-3 cloves garlic, minced: The quintessential flavor enhancer! Freshly minced garlic offers a potent, pungent kick.
• 1 teaspoon dried Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that screams “Italian comfort food.”
• ½ teaspoon salt, or to taste: Crucial for bringing out all the savory flavors.
• ¼ teaspoon black pepper, or to taste: A touch of warmth to balance the richness.
• 15 oz part-skim ricotta cheese: The creamy, dreamy binder that makes the filling unctuous and smooth.
• 1 large egg, lightly beaten: Helps bind the ricotta and meat mixture, ensuring it holds its shape during baking.
• ½ cup grated Parmesan cheese: Adds a salty, nutty depth that complements the ricotta beautifully.
• ¼ cup chopped fresh parsley (optional): For a burst of fresh green color and a subtle herbaceous note.

For the Sauce & Assembly:

• 1 jar (24-28 oz) your favorite marinara sauce: The vibrant, tangy foundation for this dish. Use a good quality sauce for the best flavor.
• 1 ½ cups shredded mozzarella cheese: The melty, gooey topping that dreams are made of. Part-skim works well and melts beautifully.

Make Ahead and Timing

One of the joys of Ground Beef Stuffed Shells is their flexibility. This recipe is designed to be manageable, even on a busy schedule.

Make-Ahead Tip: You can assemble the stuffed shells up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let them sit at room temperature for about 20-30 minutes before baking, or add a few extra minutes to the baking time.

Simple Step-by-Step Instructions

Follow these easy steps to create a truly memorable meal that will have your family asking for seconds!

Step 1: Cook the Jumbo Shells

Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente (usually 9-11 minutes). Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells and rinse them with cool water to stop the cooking process and prevent them from sticking together. Set them aside to cool slightly so they are easier to handle.

Step 2: Prepare the Ground Beef Filling

While the shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat with a spoon. Cook until the beef is browned and the onion is softened, about 6-8 minutes. Drain off any excess grease. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.

In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and chopped parsley (if using). Add the cooked beef mixture to the ricotta mixture and stir until well combined. Taste and adjust seasonings if needed. The filling should be flavorful and slightly creamy.

Step 3: Assemble the Dish

Preheat your oven to 350°F (175°C). Spread about ½ cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a base layer of flavor.

Carefully spoon or pipe the beef and ricotta filling into each of the cooked jumbo shells. Don’t overstuff them, but aim for a generous portion in each. Arrange the filled shells in a single layer in the prepared baking dish, fitting them snugly together.

Pour the remaining marinara sauce evenly over the filled shells, ensuring they are mostly covered. You can gently nudge the shells apart slightly to allow sauce to seep in between them.

Step 4: Bake to Perfection

Sprinkle the shredded mozzarella cheese evenly over the top of the stuffed shells and sauce. Cover the baking dish tightly with aluminum foil.

Bake for 20 minutes. Then, remove the foil and bake for another 10-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is simmering around the edges. For a crispier top, you can broil for the last minute, watching carefully to prevent burning.

Let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese and filling to set slightly, making them easier to serve.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of Ground Beef Stuffed Shells (approximately 3-4 shells) contains:

• Calories: 400-550 kcal
• Protein: 25-35g
• Fat: 18-30g
• Carbohydrates: 30-45g
• Fiber: 3-6g

Please note: This is an estimate. For precise nutritional data, it’s recommended to use a nutritional calculator with your specific ingredients.

Healthier Alternatives

Looking to lighten up this classic dish without sacrificing flavor? Here are a few smart swaps:

• Leaner Meat: Opt for ground turkey or chicken breast instead of ground beef.
• Vegetable Boost: Stir finely chopped mushrooms, zucchini, or spinach into the ground beef mixture for added nutrients and fiber.
• Whole Wheat Shells: If available, choose whole wheat jumbo shells for more fiber.
• Lower-Fat Cheese: Use a reduced-fat ricotta and mozzarella, keeping in mind they might melt slightly differently.
• Homemade Sauce: Make your own marinara sauce with reduced sodium and added vegetables for better control over ingredients.

Serving Suggestions

Ground Beef Stuffed Shells are a complete meal on their own, but they pair beautifully with a few simple additions:

• Green Salad: A crisp, fresh green salad with a light vinaigrette cuts through the richness.
• Garlic Bread: A classic pairing for any Italian pasta dish.
• Steamed Vegetables: Broccoli, green beans, or asparagus make for a healthy and colorful side.

Common Mistakes to Avoid

To ensure your stuffed shells turn out perfectly every time, keep these common pitfalls in mind:

• Overcooking the Shells: They will cook more in the oven, so aim for al dente. Mushy shells are disappointing.
• Under-seasoning the Filling: The beef and ricotta mixture needs ample seasoning to be truly delicious. Taste and adjust!
• Using Too Much Sauce: While you want them coated, drowning the shells can make them soggy.
• Not Letting Them Rest: A short resting period after baking is crucial for easier serving and better texture.

Storing Your Stuffed Shells

Refrigeration: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they are cooled completely before refrigerating.

Reheating: The best way to reheat is in the oven at 350°F (175°C) until heated through (about 15-20 minutes). You can also reheat individual portions in the microwave, though the texture may be slightly softer.

Freezing: To freeze, assemble the dish (unbaked or baked) in a freezer-safe container. Cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking (if unbaked) or reheating (if baked).

Enjoy Your Family Dinner!

Ground Beef Stuffed Shells are more than just a meal; they’re an experience. They offer a comforting embrace of familiar flavors and textures, perfect for making any dinner feel like a special occasion. This recipe is a testament to how simple ingredients, thoughtfully combined, can create something truly spectacular. So, gather your loved ones, fire up the oven, and get ready to enjoy a dish that’s guaranteed to be a hit. Try this recipe this week and see for yourself why it’s a timeless family favorite!

Frequently Asked Questions

Stuffed Pasta Shells with Ground Beef

• Author: Chef Sara

Print Recipe

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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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.