This easy stuffed shells recipe is the ultimate comfort food! Tender shells are stuffed with a beefy cheese mixture, then topped with Italian pasta sauce and melty cheese.
Serve it with garlic bread and a simple green salad for a scrumptious dinner the whole family will be excited about!
I’m always on the lookout for a new pasta dish, so when I found this beef stuffed shells recipe on the Taste of Home website, I just had to give it a try.
The first time I made it, my family wasn’t super thrilled about the texture of the filling. So I tweaked it a bit. The biggest changes were adding more beef to the filling, and using cottage cheese instead of ricotta. Perfection!
To make things extra easy, I use Barilla tomato & basil pasta sauce, but you can use a different brand, or if you have the time, whip up some homemade marinara sauce.
Stuffed Shells: A Perfect Make-Ahead Meal!
As a busy mom, I love having meals I can prep ahead and store either in the fridge or freezer until I’m ready to use them.
This tasty pasta dish is perfect because you can either bake it immediately, refrigerate it for 2-3 days, or freeze it for 3-4 months.
After assembling it, wrap it tightly. Unbaked, it will keep in the fridge for several hours or up to three days.,
For long-term storage, I recommend double-wrapping it in foil first. Let it thaw in the refrigerator, then bake it covered for 40-50 minutes.
You can bake it frozen, just plan on adding at least 20 more minutes to the cooking time.
HOW TO MAKE BEEF STUFFED SHELLS
- PASTA – Bring 3-4 quarts of water to boil in a large pot. Add about a tablespoon of salt and the jumbo shells. Cook according to package directions until pasta is al dente. Drain in a large colander.
- FILLING – While the shells are cooking, make the beef and cheese filling. Brown the ground beef and onion in a large skillet. Drain off the fat and stir in the cottage cheese, parmesan, pesto, egg, and one cup of the mozzarella cheese.
- ASSEMBLE – Spray a 9×13″ dish with cooking spray. Spread a thin layer of sauce over the bottom. Stuff the shells with filling and arrange them over the sauce in a single layer. Top with the rest of the sauce, then sprinkle with the last cup of shredded cheese. Cover with foil that has been sprayed with non-stick cooking spray.
- BAKE – Bake in a preheated oven at 375 degrees for 25-30 minutes, or until the sauce is hot and bubbly, and the cheese is melted.
Store any leftovers in the refrigerator for 3-4 days. You can simply cover the dish with plastic wrap, or transfer the shells to an airtight container.
PRO TIPS:
- Do not overcook the shells. They will absorb moisture from the sauce, so if you cook them too long, they will become mushy.
- The pesto may seem like a strange ingredient, but it adds amazing flavor. So for best results, don’t leave it out!
- If you are a fan of ooey gooey melted cheese, grate the mozzarella yourself. The pre-shredded cheese is coated with powder, so it doesn’t melt as well.
Beef Stuffed Shells Recipe Variations:
- Use ricotta cheese instead of cottage cheese if you prefer.
- You can replace the ground beef with ground chicken or ground turkey.
- This dish is also tasty with half Italian sausage and half ground beef.
- To add extra nutrition, you can add fresh or frozen spinach to the filling.
MORE PASTA RECIPES:
Yield: 8-10 servings
Beef Stuffed Shells Recipe
A secret ingredient makes these the tastiest beef stuffed shells ever! An easy and delicious pasta dish that can be made ahead.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- 25 jumbo pasta shells
- 1 pound lean ground beef
- 1 cup diced onion
- 1 cup lowfat cottage cheese
- 1/2 cup parmesan cheese
- 1/4 cup pesto
- 1 large egg
- 2 cups shredded mozzarella
- 24 oz jar spaghetti sauce (or 26 ounce)
Instructions
- Cook the shells in salted boiling water until al dente. Drain and set aside.
- While the shells are cooking, cook the ground beef and onion in a large skillet over medium-high heat until the meat is brown.
- Drain off the excess grease. Stir in the cottage cheese, parmesan, pesto, egg, and one cup of mozzarella cheese.
- Spray a 9×13″ baking dish with cooking spray. Spread a thin layer of sauce over the bottom of the pan.
- Stuff the cooked shells with the meat mixture. Pour the remaining sauce on top of the shells. Sprinkle with the remaining cheese.
- Spray a piece of aluminum foil with cooking spray and cover the dish. Bake at 375° for 25-30 minutes, or until hot and bubbly.
- If desired, garnish with fresh basil.
Notes
-I used 25 shells, but you may use more or less depending on how full you fill them.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 457Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 950mgCarbohydrates: 36gFiber: 4gSugar: 9gProtein: 34g
This easy stuffed shells recipe was a hit with my family, and I bet it will be with yours too! If you make it, be sure to come back and leave a comment and review. 🙂