Beef Stuffed Shells an Italian-American Dish

Beef Stuffed Shells are the result of the fusion of Italian and American culinary classic with a ricotta filling and a savory ground beef then baked in a tomato sauce that fills the kitchen with delizioso!

The introduction of stuffed shells, which is a large shell pasta filled with a variety of ingredients, was in the United States in the early 20th century from Italian immigrants.  

They adapted traditional Italian recipes to American tastes and available ingredients. The use of beef as a filling is particularly American, as meat-filled pasta dishes became more popular in the U.S. compared to Italian traditional stuffed shells with vegetarian diet or cheese-based fillings.

Now lets get started with the  Beef Stuffed Shells recipe. It's a great dish that's perfect for the whole family dinner or a gathering. The jumbo shells are filled with a savory beef and cheese mixture, then baked in tomato sauce for the ultimate comfort food.

How to Make the Beef Stuffed Shells

Beef Stuffed Shells with a ricotta filling and savory ground beef then baked in a tomato sauce that fills the kitchen with delizioso! Here is what you need to make this recipe.

Meat Filling

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Ricotta Mixture

• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the pasta:

• 20-25 jumbo pasta shells (usually about half a box)

For the sauce:

• 2 cups marinara sauce (store-bought or homemade)
• ½ teaspoon red pepper flakes (optional, for a bit of heat)

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or cooking spray.

Cook the pasta: Bring a large pot of water with salt to a boil. Add the jumbo pasta shells and cook according to the package directions, usually about 9-11 minutes, until al dente. Drain the cooked shells and lay them on a sheet of parchment paper or a clean kitchen towel to cool and prevent them from sticking together.

Prepare the filling: In a large skillet, heat a little olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened and fragrant.

• Add the ground beef and cook until browned, breaking it up with a spoon as it cooks (about 6-7 minutes).
• Remove from heat and let it cool slightly.

• In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, dried basil, oregano, salt, and pepper. Stir well until everything is evenly mixed.

Stuff the shells: Carefully spoon the beef and cheese mixture into each cooked shell. You can fill them generously without overstuffing. Place each stuffed shell into the prepared baking dish.

Assemble the dish: Once all the shells are filled, pour the marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of shredded cheese on top of the sauce.

Bake: Cover the baking pan with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional baking time of 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is hot.

Serve: Let the stuffed shells rest for about 5 minutes before serving. Garnish with fresh basil or parsley on top of the shells.

Side Dishes to Serve

I like to serve a side salad with vinegar when serving a pasta dish of any kind or a Caesar salad when I want to be extra fancy, which I love for guests. The meal is only made with warm garlic bread to complete the meal.

Substitute Items

Meat Sauce: I used ground beef for this recipe, but I have made it with Italian sausage, ground turkey, or ground chicken. 

Stuffed Shell Filling: I have added bite-size cuts of green beans and bell peppers sautéed with the onions and made a veggie version also which is a great way to use leftover vegetables.

Type of Cheese: There are plenty of substitutes for the ricotta cheese in the shell, and some people add cottage cheese and cream cheese filling. I have never tried it, but you can find recipes online with cheese variations.

Save for Later

One thing is for sure: this tastes better the next day! It's amazing to me that any pasta dish that is made ALWAYS tastes better the next day. I save the Beef Stuffed Shells in an airtight container the next day. I all so have frozen them and saved them for about 3 days.

More Italian Recipes

I hope you enjoyed traveling with me in the kitchen today and hope you venture out to explore this recipe for your friends and family. As our tour comes to an end, with our Italian dish of beef stuff shells in the oven,as they say in Italy, Buon appetito!  Join me next time on my quest for the perfect bite continues!