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Cheesy Stuffed Shells with Ground Beef Meat Sauce
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Cheesy Stuffed Shells with Ground Beef Meat Sauce

This easy and delicious beef stuffed shells recipe combines a super cheesy stuffed shell with a quick and flavorful meat sauce for the ultimate weeknight ready comfort food meal the whole family will enjoy!
Prep Time20 minutes
Cook Time45 minutes
Course: Dinner
Keyword: pasta
Servings: 6

Equipment

  • large skillet
  • 9" x 13" casserole dish

Ingredients

Stuffed Shells

  • 24 jumbo pasta shells
  • 15 oz whole milk ricotta cheese
  • 12 oz shredded Italian blend cheese (8 oz for filling, 4 oz for topping)
  • 1 8 oz fresh mozzarella ball, torn into small pieces
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ⅛ teaspoon fresh grated nutmeg
  • 1 egg

Meat Sauce

  • 1 tablespoon olive oil
  • 1 lb ground beef 
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried basil 
  • 1 teaspoon dried oregano 
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper 
  • 1 teaspoon sugar 
  • 1 28 oz can tomato sauce

Instructions

  • Preheat oven to 375 degrees F.
    2. Cook jumbo pasta shells in salted water according to package directions to al dente. Drain and set aside to cool.
    3. Make the sauce: In a large skillet, heat olive oil over medium heat. 
    4. Add onions and cook until translucent, 5 minutes. stirring occasionally.
    5. Add ground beef and cook until brown and cooked through, 4-5 minutes. (Optionally, darn any excess fat prior to next step).
    6. Add garlic, basil, oregano, salt and pepper and sugar and stir well. Cook 1 minute, stirring, until just fragrant.
    7. Add the tomato sauce and stir well. Cook on medium-low heat for 15 minutes, stirring occasionally.
    8. Grease a large baking dish (approx 9" x 13") with olive oil or cooking spray, and ladle in half the sauce. Spread into an even layer.
    9. Make the ricotta mixture/cheese filling: In a medium mixing bowl, combine ricotta, shredded Italian blend cheese, torn fresh mozzarella, egg, crushed red pepper flakes, salt, pepper, and nutmeg. Stir until well combined.
    10. Stuff the cooled shells with the cheese mixture, and place cheese side up in the baking dish over the sauce layer.
    11. Spoon remaining sauce over the shells, and 4 oz shredded Italian blend cheese.
    12. Cover baking dish with foil, and bake covered for 20 minutes on the top shelf of the oven.
    13. After 20 minutes, remove the foil, and bake uncovered for an additional 10-15 minutes, until cheese is browned and bubbly.