Cozy Stuffed Pasta Shells with Ground Beef

Craving comfort food? These Cozy Stuffed Pasta Shells with Ground Beef are hearty, cheesy, and perfect for chilly nights. After making this many times, I’ve discovered the trick to keeping the shells from falling apart is to undercook them slightly before stuffing. The golden, crispy edges and melty cheese will make your kitchen smell like a cozy Italian trattoria. Try it with my Cotija Mexican Style Elote Pasta Salad for a complete meal. If you love recipes like this, you’ll also enjoy Cotija Mexican Style Elote Pasta Salad and Easy Szechuan Noodles (Dan Dan Noodles).

What You'll Need for Cozy Stuffed Pasta Shells with Ground Beef

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 onion
• 2 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Optional: Fresh basil leaves
• Optional: Extra grated Parmesan cheese

How to Make Cozy Stuffed Pasta Shells with Ground Beef

1. Cook pasta shells: Cook pasta shells according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Brown ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Stir in onion, garlic, dried basil, oregano, and red pepper flakes (if using). Cook until onion is translucent.
3. Prepare sauce: Stir in diced tomatoes and marinara sauce. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Mix cheese filling: In a medium bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, salt, and pepper.
5. Stuff pasta shells: Stuff each pasta shell with a generous amount of cheese filling. Arrange stuffed shells in a greased 9×13-inch baking dish.
6. Assemble and bake: Top stuffed shells with remaining marinara sauce, followed by remaining mozzarella and Parmesan cheeses. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
7. Serve: Let stand for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Storing & Reheating Cozy Stuffed Pasta Shells with Ground Beef

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Assemble the dish up to 2 days ahead. Cover tightly and refrigerate. When ready to bake, preheat oven and bake as directed, adding an additional 10-15 minutes to the baking time.

Freezing Cozy Stuffed Pasta Shells with Ground Beef

Freeze assembled but unbaked dish for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat leftovers in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat leftovers in the microwave for 1-2 minutes, or until heated through. Cover with a damp paper towel to prevent drying out.

Recipe Notes

• Chef tip: To make the cheese filling smoother, you can blend the ricotta in a food processor before mixing in the other ingredients.
• Best substitution: You can substitute ground turkey or Italian sausage for the ground beef if you prefer.
• Make-ahead: Assemble the dish up to 2 days ahead. Cover tightly and refrigerate. When ready to bake, preheat oven and bake as directed, adding an additional 10-15 minutes to the baking time.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the cheese on top starts to brown too quickly, cover the dish loosely with foil to prevent burning.

Cozy Stuffed Pasta Shells with Ground Beef

⏱

Prep

30 mins

🍳

Cook

45 mins

⏳

Total

1 hr 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 onion
• 2 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Seasonings

• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Optional Toppings

• Fresh basil leaves
• Extra grated Parmesan cheese

Instructions

1. Cook pasta shells: Cook pasta shells according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Brown ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Stir in onion, garlic, dried basil, oregano, and red pepper flakes (if using). Cook until onion is translucent.
3. Prepare sauce: Stir in diced tomatoes and marinara sauce. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Mix cheese filling: In a medium bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, salt, and pepper.
5. Stuff pasta shells: Stuff each pasta shell with a generous amount of cheese filling. Arrange stuffed shells in a greased 9×13-inch baking dish.
6. Assemble and bake: Top stuffed shells with remaining marinara sauce, followed by remaining mozzarella and Parmesan cheeses. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
7. Serve: Let stand for 5 minutes before serving. Garnish with fresh basil leaves if desired.

Notes

• Chef tip: To make the cheese filling smoother, you can blend the ricotta in a food processor before mixing in the other ingredients.
• Best substitution: You can substitute ground turkey or Italian sausage for the ground beef if you prefer.
• Make-ahead: Assemble the dish up to 2 days ahead. Cover tightly and refrigerate. When ready to bake, preheat oven and bake as directed, adding an additional 10-15 minutes to the baking time.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the cheese on top starts to brown too quickly, cover the dish loosely with foil to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled but unbaked dish for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat leftovers in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat leftovers in the microwave for 1-2 minutes, or until heated through. Cover with a damp paper towel to prevent drying out.
• Make ahead: Assemble the dish up to 2 days ahead. Cover tightly and refrigerate. When ready to bake, preheat oven and bake as directed, adding an additional 10-15 minutes to the baking time.

Nutrition Per Serving

• Calories: 480
• Protein: 28g
• Fat: 20g
• Carbs: 48g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 85mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Stuffed Pasta Shells with Ground Beef FAQs

A Warm Final Note

I can’t wait for you to try Cozy Stuffed Pasta Shells with Ground Beef and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!