Cheesy Beef Stuffed Shells

Cheesy Beef Stuffed Shells deliver comfort in every bite, pairing hearty ground beef with creamy ricotta and mozzarella inside generous jumbo shells. The tomato passata ties the flavors together, making this baked pasta perfect for busy weeknights or casual gatherings.

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Ingredients

Filling

• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• ½ tsp salt
• ¼ tsp black pepper

Assembly & Sauce

• 12 jumbo pasta shells (conchiglioni)
• 2 cups tomato passata
• ¼ cup shredded mozzarella for topping
• ¼ tsp salt
• ¼ tsp black pepper

Step-by-Step Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cook shells in salted boiling water 8‑10 minutes until al dente; drain and set aside.
3. 3. In a skillet over medium heat, brown ground beef with minced garlic, breaking it up; season with salt and pepper, then remove from heat.
4. 4. In a bowl combine cooked beef, ricotta, mozzarella, parsley, and a pinch of pepper; mix until uniform.
5. 5. Spoon the mixture into each shell, arranging them in a 9×13‑inch baking dish.
6. 6. Pour tomato passata over the shells, spreading evenly; sprinkle remaining mozzarella on top.
7. 7. Cover with foil and bake 20 minutes, then remove foil and bake another 10 minutes until cheese is bubbly and lightly golden.
8. 8. Let rest 5 minutes before serving.

Tips for Success

• Use a slotted spoon to transfer shells without breaking them.
• Pat the cooked shells dry with a clean towel to prevent a watery sauce.
• Brown the beef fully for deeper flavor; avoid over‑cooking.
• If shells feel too dry, add a splash of pasta water to the passata before baking.
• For extra melt, add a thin layer of mozzarella between the filling and sauce.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 15‑20 minutes or microwave in 30‑second bursts. Freeze unbaked shells in a sealed bag for up to 2 months; bake from frozen, adding 10 minutes to the cooking time.

Notes

Dry shells before stuffing to avoid soggy sauce. Let the dish rest briefly to set the filling.

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