Jumbo Stuffed Shells With Meat (Ground Beef!)

There’s something deeply comforting about a pan of cheesy pasta stuffed with a savory meat filling — and these Jumbo Stuffed Shells With Meat (Ground Beef!) deliver exactly that. Big pasta shells cradle a creamy ricotta filling studded with well-seasoned ground beef, all baked in a bubbling blanket of marinara and melted mozzarella. This is the type of dinner you can make on a weeknight when you want a little extra love, or share at a casual dinner party when you want to impress without fuss.

Why you’ll love this recipe

These stuffed shells are easy to assemble, adaptable, and crowd-pleasing. The use of ground beef gives the filling hearty flavor and texture, while the combination of ricotta, parmesan, and mozzarella keeps each bite creamy and melty. This version is forgiving: you can make it ahead, assemble it and refrigerate until baking time, or freeze it for a later cozy night.

Ingredient notes

• 20 pieces jumbo shell pasta — about half of a 12 ounce box. Choose large shells meant for stuffing so they hold a good amount of filling.
• Salt — used for seasoning both the pasta water and the filling. There are two separate measures in the ingredient list; follow both as written.
• 24 ounces marinara — you can use a 24–28 ounce jar of your favorite marinara sauce.
• ½ teaspoon olive oil — just a touch to help cook garlic and keep the ground beef from sticking.
• 1 teaspoon minced garlic — fresh or jarred both work, but fresh yields the brightest flavor.
• 1 pound ground beef — 80/20 was used for richness and flavor; stick with the amount given.
• ½ teaspoon salt — this is listed specifically for the beef and pan seasoning; keep it to balance the filling.
• 2 large eggs — these bind the ricotta filling so it holds together when stuffed into the shells.
• 15 ounces ricotta cheese, part skim — provides creaminess in the filling without being overly heavy.
• ¼ cup parmesan cheese — gives umami and salty depth. Freshly grated if possible.
• 1 teaspoon oregano, 1 teaspoon basil — dried herbs add an Italian backbone to the mixture.
• 1 teaspoon onion powder — for gentle onion flavor without texture.
• ½ teaspoon salt and ½ teaspoon pepper — final seasoning for the filling; follow both measures as written.
• 2 cups mozzarella cheese — shredded, for topping and melty goodness.

Equipment

• Large pot for boiling pasta
• Large skillet for cooking beef and garlic
• Mixing bowl for the filling
• Baking dish (9×13 or similar size works well)
• Spoon, spatula, and tongs

Preparation timeline

Total active time is around 40–50 minutes with about 30 minutes of oven time. You can assemble ahead and bake within an hour, or cover and refrigerate the assembled dish for up to 24 hours before baking.

Step-by-step directions

1. Preheat your oven to 375°F (190°C) while you start the other components so it’s ready when the shells are filled.
2. Bring a large pot of water to a boil and add a generous pinch of salt. Cook 20 pieces of jumbo shell pasta — about half of a 12 ounce box — until just al dente according to package instructions. Drain the shells and set them aside on a tray or baking sheet so they don’t stick together while you prepare the filling.
3. In a large skillet, warm ½ teaspoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute; do not let the garlic burn.
4. Add 1 pound ground beef to the skillet. Season the meat with ½ teaspoon salt. Cook, breaking up the beef with a spoon or spatula, until it is browned and cooked through, about 7–10 minutes. Drain any excess fat if preferred, then remove the skillet from heat and let the meat cool slightly.
5. In a large mixing bowl, combine 2 large eggs, 15 ounces ricotta cheese (part skim), ¼ cup parmesan cheese, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon pepper. Stir until the mixture is smooth and the eggs are fully incorporated.
6. Fold the cooked ground beef into the ricotta mixture. Mix thoroughly so the beef is evenly distributed through the filling. Taste and adjust if needed, keeping in mind the recipe’s salt and pepper amounts are already set.
7. Pour about half of the 24 ounces marinara sauce into the bottom of a baking dish (a 9×13-inch works well). Spread the sauce into an even layer to prevent the shells from sticking and to ensure each shell has a saucy base.
8. Using a spoon, fill each cooked jumbo shell with a generous amount of the beef-ricotta filling. Place each filled shell seam-side up in the baking dish on top of the marinara. Continue until all 20 shells are filled and arranged snugly in the dish. If you have any extra filling, dollop it around the shells or save it for another use.
9. Pour the remaining marinara sauce over the arranged shells, spreading it gently so the sauce covers the shells but doesn’t wash away the filling. The sauce should coat the tops and fill some of the spaces between shells.
10. Sprinkle 2 cups mozzarella cheese evenly over the top of the sauced shells. This creates the melty, golden topping that makes the dish irresistible.
11. Place the baking dish in the preheated oven and bake at 375°F (190°C) for 25–30 minutes, or until the cheese is melted and bubbling and the edges are heated through.
12. Remove the baking dish from the oven and let it rest for 5–10 minutes before serving. This short rest allows the filling to set slightly, making the shells easier to plate.
13. Serve warm, spooning extra sauce from the pan over each portion. Leftovers keep well refrigerated for 3–4 days and can be reheated in the oven or microwave.

Troubleshooting and tips

• If your shells tear when filling, they may have been overcooked. Next time, remove them a minute earlier so they remain firm but flexible.
• To save time, you can cook the beef ahead of time and store it covered in the fridge until you assemble the shells.
• If you prefer a bit of brightness, stir a tablespoon of chopped fresh parsley into the filling before stuffing, or sprinkle fresh basil over the finished dish.
• Freeze assembled, unbaked shells by tightly covering the baking dish with foil and plastic wrap. Bake from frozen, adding 15–20 minutes to the bake time and keeping it covered for the first portion of baking to heat through evenly.

Serving suggestions

Pair these Jumbo Stuffed Shells With Meat (Ground Beef!) with a simple green salad dressed in lemon and olive oil, garlic bread, or roasted vegetables. A crisp side helps balance the richness of the cheese and beef. For a lighter contrast, serve with steamed green beans tossed with a little lemon zest and olive oil.

Make-ahead and storage

Assembling the dish and refrigerating it for up to 24 hours before baking makes weeknight dinners effortless. Once baked, store leftovers in an airtight container for 3–4 days. To reheat, warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 350°F (175°C) oven until heated through.

Notes on ingredients and swaps

• If you prefer, swap the 80/20 ground beef for another ground protein with similar fat content for the same flavor and texture profile.
• For a lighter version, use low-fat ricotta and part-skim mozzarella, but the texture will be slightly less rich.
• Store-bought marinara works great here; choose a brand you like. A 24–28 ounce jar is the right range—this recipe calls for 24 ounces.

Final thoughts

Everyone needs a reliable recipe for cozy, satisfying pasta night, and these Jumbo Stuffed Shells With Meat (Ground Beef!) fit the bill. The combination of herbed ricotta, savory beef, and gooey cheese is approachable and comforting. Follow the steps, stick to the ingredient amounts, and you’ll end up with a golden, bubbling pan that’s perfect for family dinners and casual entertaining alike.

Happy cooking — and enjoy every cheesy, beefy bite!

Jumbo Stuffed Shells With Meat (Ground Beef!)

Classic baked jumbo pasta shells filled with a ricotta-and-beef mixture and topped with marinara and melted mozzarella.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings: 20 pieces

Ingredients Equipment Method Notes

Ingredients

  

• 20 pieces jumbo pasta shells about half of a 12-ounce box
• salt for pasta water and seasoning
• 24 ounces marinara sauce use a 24–28 ounce jar
• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 1 pound ground beef about 80/20
• 1/2 teaspoon salt for the beef
• 2 large eggs
• 15 ounces ricotta cheese part-skim
• 1/4 cup Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1/2 teaspoon salt for the cheese mixture
• 1/2 teaspoon black pepper
• 2 cups mozzarella cheese shredded

Equipment

• 9x13 inch Baking Dish
• Large Pot
• Colander
• Large Skillet
• Mixing Bowl
• wooden spatula or spoon
• Aluminum Foil

Method

 

1. Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook 8–9 minutes, just under al dente so they remain firm enough to handle. Drain in a colander and set aside to cool slightly.
3. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook 1–2 minutes until fragrant.
4. Add the ground beef to the skillet, sprinkle with 1/2 teaspoon salt, and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat and transfer the cooked beef to a bowl.
5. In a large mixing bowl, beat the eggs. Add the ricotta, Parmesan, oregano, basil, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; stir until fully combined.
6. Combine the cooked ground beef with the cheese mixture, or layer them separately when filling—either method works to distribute the beef evenly.
7. Spoon a generous amount of the filling into each cooled shell and place the stuffed shells in rows in the prepared baking dish on top of the marinara sauce.
8. Dot the tops of the shells with the remaining marinara sauce, then sprinkle the shredded mozzarella evenly over the filled shells. Cover the dish with aluminum foil.
9. Bake covered for 20–25 minutes, until heated through and the cheese is melted and gooey. Remove foil and serve warm.

Notes

• Most adults eat 3–5 shells each, so plan servings accordingly.
• Use a very large pot so shells don’t stick or break while boiling.
• Boil shells slightly less than package directions so they hold their shape when baked.
• Mixing the cooked beef into the ricotta mixture ensures even distribution of meat in each shell.