Cheesy Stuffed Shells
Cheesy Stuffed Shells are an easy and delicious dinner recipe that my family loves! We buy a 1/4 cow every year so we’re always looking for a new way to use a pound of ground beef and this is a family favorite.
This recipe can also be easily customized to make more stuffed shells to feed a bigger family or turn this into a two night meal!
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Ingredients
- 12 oz box jumbo shells
- 1 lb ground beef
- 1/2 tsp each salt and pepper
- 1 tsp each paprika and Italian seasoning
- 1 onion, chopped
- 1 tbsp minced garlic
- 24 oz jar marinara
- 20 oz ricotta cheese
- 1 egg
- 1 tsp each dried parlsey and garlic powder
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese
- Dried parsley
Make Cheesy Stuffed Shells
To start making this recipe, bring a large pot of water to a boil and boil a box of jumbo shells according to the directions on the box.
Heat a large skillet over medium-high heat. Add 1 lb of ground beef, a chopped onion, and season it with salt, pepper, paprika, and Italian seasoning.
Once the beef is browned, remove any extra grease, and add 1 tbsp of minced garlic. Add the jar of marinara sauce and let simmer on low.
Once the shells are cooked, drain them and let them cool off for a few minutes. In a bowl, add about 20 oz of ricotta (I used over half of a 32oz container), an egg, Parmesan cheese, and season with garlic powder, and parsley. Stir this mixture together well.
Use a spoon to carefully fill the shells with the ricotta mixture I did 1 1/2 – 2 spoonfuls in each shell.
I didn’t use all of the shells in this recipe. I used 21 of the shells to fill a 12 inch cast iron skillet.
Once all of the shells have been filled place them in the skillet with the meat sauce.
If you aren’t using an oven safe skillet transfer the sauce to a 9×13 baking dish.
Press the shells down into the meat sauce and top the dish with mozzarella cheese. I like shredded mozzarella cheese from a block for a creamier consistency.
Bake in the oven at 400 degrees F for 25 minutes. I bake mine uncovered because my family likes the edges of the pasta and cheese to get a little crispy, if you don’t then cover the dish with aluminum foil.
Serve Cheesy Stuffed Shells
Once the cheese is melted, top with dried parsley and enjoy! I served this with some bread sticks and roasted broccoli. It is also good with a salad or any veggies your family will eat.
Tips and Frequently Asked Questions
- I like baking the shells in the 12 inch cast iron skillet I cook the meat sauce in, but if you don’t have an oven safe skillet you can transfer everything to a 9×13 baking dish.
- I shred mozzarella from a block for a creamier consistency.
- I used a 24 oz jar of Rao’s marinara, but you can use your favorite brand.
- 1 lb of Italian sausage can be used in place of the ground beef.
- For the ricotta mixture, I used a little over half of a 32 oz container of ricotta. This ended up being 20 oz used and it filled 21 of the jumbo shells.
- If you are feeding a larger family or want to use all of the shells you can use the full 32 oz of ricotta and add one extra egg to the mixture. Then use an extra baking dish to bake the shells.
- I bake the shells uncovered because my family likes the edges of the pasta and cheese to get a little crispy, if you don’t then cover the dish with aluminum foil.
Similar Recipes
- Creamy Beef Pasta Bake
- Crockpot Creamy Chicken and Pasta
- Easy Chicken and Gravy
- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
- Creamy Chicken and Noodles
Ingredients
- 12 oz box jumbo shells
- 1 lb ground beef
- 1/2 tsp each salt and pepper
- 1 tsp each paprika and Italian seasoning
- 1 onion chopped
- 1 tbsp minced garlic
- 24 oz jar marinara
- 20 oz ricotta cheese
- 1 egg
- 1 tsp each dried parsley and garlic powder
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese
- Dried parsley
Instructions
- Bring a large pot of water to a boil and boil jumbo shells according to the directions on the box.
- Heat a large skillet over medium-high heat. Add 1 lb of ground beef, a chopped onion, and season it with salt, pepper, paprika, and Italian seasoning.
- Once the beef is browned, remove any extra grease, and add 1 tbsp of minced garlic. Add the jar of marinara sauce and let simmer on low.
- Once the shells are cooked, drain them and let them cool off for a few minutes. In a bowl, add about 20 oz of ricotta (I used over half of a 32oz container), an egg, Parmesan cheese, and season with garlic powder, and parsley. Stir together well.
- Use a spoon to carefully fill the shells with the ricotta mixture I did 1 1/2- 2 spoonfuls in each shell. I didn’t use all of the shells in this recipe. I used 21 of the shells to fill a 12 inch cast iron skillet.
- Once all of the shells have been filled place them in the skillet with the meat sauce. If you aren’t using an oven safe skillet transfer the sauce to a 9×13 baking dish. Press the shells down into the meat sauce and top the dish with mozzarella cheese.
- Bake in the oven at 400 degrees F for 25 minutes. I bake mine uncovered because my family likes the edges of the pasta and cheese to get a little crispy, if you don’t then cover the dish with aluminum foil.
- Once the cheese is melted, top with dried parsley and enjoy!
Notes
- I like baking the shells in the 12 inch cast iron skillet I cook the meat sauce in, but if you don’t have an oven safe skillet you can transfer everything to a 9×13 baking dish.
- For the ricotta mixture, I used a little over half of a 32 oz container of ricotta. This ended up being 20 oz used and it filled 21 of the jumbo shells.
- If you are feeding a larger family or want to use all of the shells you can use the full 32 oz of ricotta and add one extra egg to the mixture. Then use an extra baking dish to bake the shells.
- I bake the shells uncovered because my family likes the edges of the pasta and cheese to get a little crispy, if you don’t then cover the dish with aluminum foil.