Beef Stuffed Shells (Cheesy Beefy Baked Casserole)

Beef Stuffed Shells are a hearty, comforting dish packed with flavor. Jumbo pasta shells are filled with savory ground beef and mozzarella cheese, then baked in a homemade marinara sauce. It’s a family-friendly dinner that feels cozy and satisfying.

My family loves stuffed shells for dinnertime! For more variations try my Taco Stuffed Shells and Chicken Alfredo Stuffed Shells. 

Cheesy Beef Stuffed Shells Recipe

This easy ground beef recipe is the ultimate comfort food, and something the whole family will enjoy for dinner.

Jumbo stuffed pasta shells are filled with a savory and perfectly seasoned ground beef mixture and mozzarella cheese. Topped with an easy homemade marinara sauce with crushed tomatoes, and of course, more mozzarella cheese on top.

It’s cheesy, so delicious, and family-friendly.

Ingredients Needed

1. Jumbo Pasta Shells
2. Lean Ground Beef
3. Onion : Use a yellow onion or sweet onion for a more mild flavor, to use a white onion for more zesty onion flavor. 
4. Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or use garlic paste. 
5. Italian Seasoning
6. Onion Powder
7. Garlic Powder
8. Kosher Salt & Black Pepper
9. Crushed Tomatoes
10. Tomato Sauce : You can use regular tomato sauce or use the Italian-style tomato sauce that has added oregano, garlic, and basil in it. 
11. Mozzarella Cheese : Buy a 16 ounce block of mozzarella cheese and use a cheese grater to shred it yourself. The pre-shredded cheese does not melt smooth and creamy, so I always recommend shredding your own cheese, especially when it comes to cheesy pasta casseroles like this one. I prefer the taste and texture of full fat mozzarella cheese compared to the low-fat versions. 

How To Make Ground Beef Stuffed Shells (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside. 

Bring a large pot of salted water to a boil over high heat. Once boiling, add the jumbo shells and cook to the al dente time according to package directions. When the shells are done cooking, drain them and rinse them under cold water; set the shells aside. 

In a large skillet pan, over medium-high heat, cook and crumble the ground beef and onions. Cook until the meat is browned and no longer pink, and the onions are softened. 

Stir in the garlic and cook for an additional 30 seconds. Remove any extra grease from the skillet pan before proceeding. 

Add the Italian seasoning, onion powder, garlic powder, kosher salt, and black pepper to the beef mixture and stir everything together well. 

Stir in the crushed tomatoes and tomato sauce and continue cooking for about 5-8 minutes so the flavors can blend together. If needed, reduce the heat if it starts to splatter. 

Spread a thin layer of the sauce inside the prepared pan. Fill the shells with the meat mixture, and add about 1 tablespoon shredded mozzarella cheese to each shell. Place the filled shells inside the prepared baking dish, in a single layer, on top of the sauce. 

Pour the remaining meat mixture and remaining sauce over top the filled shells inside the casserole pan. Spread the remaining cheese over top. 

Bake for 20 minutes or until the cheese is melted and the casserole is bubbly. 

Serve the shells warm from the oven and garnish with parmesan cheese and/or chopped parsley (optional). 

Storage Instructions For Beef Stuffed Shells

• Storage : Beef stuffed shells should stored covered, either in an airtight container or cover the casserole dish with a lid or plastic wrap, in the fridge for up to 3-4 days. To reheat, place a single serving of shells in the microwave for 30-45 seconds at time, until desired temperature is reached. 
• To Freeze : Once completely cooled, you can place them in a freeze-safe airtight container and freeze for up to 3 months. You can also make it a freezer meal – prepare up to the point of baking, but instead if baking, cover the casserole with a double layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months as a pre-prepped freezer meal. Defrost frozen leftovers in the fridge overnight before reheating or baking according to recipe instructions. 
• Make-Ahead Instructions : You can prepare this dinner the morning of, store it covered in the fridge, and then bake it later in the day when it’s dinnertime. Let the casserole sit out at room temperature for about 20 minutes before putting it into the oven. It’s best to not put a chilled casserole pan inside a hot oven. 

Serving Suggestions For Beef Stuffed Shells

These hearty and easy shells pair great with Cheesy Garlic Bread and a crisp green salad. I prefer to use a vinaigrette dressing, but feel free to go with your favorite salad dressing – there’s lots of yummy options out there. 

You could also purchase a Caesar salad kit from the grocery store and serve that along with the stuffed shells. I like to buy a bag of crisp butter lettuce and then add some of my family’s favorite veggies to it such as cherry tomatoes and sliced cucumbers.

Recipe FAQs

Why Do I Need To Rinse The Shells In Cold Water?

Yes, by rinsing the shells in cold water, you essentially stop the cooking process. When boiling the shells, you need them to be underdone and then rinsed in cold water to keep them in that underdone, al dente state. They will finish cooking while baking. If the jumbo shells are cooked all the way, they are softer and more likely to fall apart completed while you are trying to stuff them with the beef mixture. 

Should I Use Pre-Shredded Cheese or Shred The Cheese From a Block?

When it comes to cooking and melting cheese, the grated block cheese is the best option. It’s best to buy a 16 ounce block of mozzarella cheese and use a cheese grater to shred it yourself. Pre-shredded, bagged cheeses contain a powdery coating which prevents it from melting smoothly and it can also add cooking time to a dish because it doesn’t properly melt in time like freshly shredded cheese from a block. 

Are There Tips To Stuffing The Shells?

Honestly, the best and easiest way to stuff the shells is just with a simple spoon. Some say you can out the meat mixture into a piping bag or gallon size Ziploc bag, snip a large piece of the corner off, and then ‘pipe’ the meat mixture into the shells. You could do this, however, the meat mixture is hot and handling the piping bag will be tricky. I just use a spoon to spoon some meat mixture into each shell and it works just fine for me. 

Could I Use A Different Ground Meat?

Yes, you can use ground turkey, ground chicken, ground pork, or even ground Italian sausage (either in mild, medium, or spicy heat). Or try using a mix such as 1 pound ground beef + 1 pound mild Italians sausage, etc. 

More Pasta Recipes Your Family Will Love

• Southwest Chicken Pasta 
• Pizza Pasta Casserole
• Instant Pot Baked Ziti
• Spaghetti Casserole
• Ravioli Bake
• Spinach and Ricotta Cheese Stuffed Manicotti
• Chicken Alfredo Lasagna Roll-Ups
• Slow Cooker Lasagna
• Spaghetti Boats