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Fond memories of Sunday dinners at Grandma’s table come flooding back whenever I make these beef stuffed shells. There’s something truly special about the way the savory filling, rich sauce, and bubbling cheese come together in a dish that feels like a warm hug. It’s a recipe that’s been passed down, tweaked a little here and there, but always delivers that same comforting satisfaction.

Why This Recipe Works

The combination of ground beef and Italian sausage creates a deeply flavorful, robust filling that stands up to the pasta and sauce.
Simmering the homemade marinara for a full 30 minutes allows the flavors to meld beautifully, developing a rich, sweet-tart base.
Using a trio of cheeses—ricotta, mozzarella, and Parmesan—provides a perfect balance of creaminess, stretch, and salty tang in every bite.
Partially boiling the jumbo shells ensures they remain sturdy enough to stuff without becoming mushy during the final bake.
The final broil creates a beautifully golden, slightly crispy cheese topping that adds wonderful textural contrast.

Ingredients

1 (12-ounce) box jumbo pasta shells
1 tablespoon olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 pound ground beef (85% lean)
½ pound mild Italian sausage, casings removed
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
1 teaspoon granulated sugar
Salt and freshly ground black pepper, to taste
1 (15-ounce) container whole milk ricotta cheese
1 large egg, lightly beaten
2 cups shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¼ cup fresh parsley, finely chopped

Equipment Needed

Large pot for boiling pasta
Large skillet or Dutch oven
Mixing bowls (medium and large)
9×13 inch baking dish
Wooden spoon or spatula
Colander
Measuring cups and spoons
Cheese grater (if not using pre-shredded cheese)

Instructions

Prepare the Pasta and Start the Sauce

Bring a large pot of generously salted water to a rolling boil. Add the entire box of jumbo pasta shells and cook for 9 minutes exactly—this is crucial for achieving that perfect al dente texture that will hold up to stuffing and baking. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, for about 5-6 minutes until it becomes soft and translucent. Stir in the 4 cloves of minced garlic and cook for just 1 more minute until fragrant, being careful not to let it burn. Tip: Salting your pasta water like the sea is non-negotiable; it’s the only chance to season the pasta itself and makes a world of difference in the final flavor.

Brown the Meats and Simmer the Sauce

Increase the heat to medium-high and add the 1 pound of ground beef and ½ pound of Italian sausage (casings removed) to the skillet with the onions and garlic. Use your wooden spoon to break the meat into small crumbles as it cooks. Continue cooking for 7-8 minutes, or until the meat is thoroughly browned and no pink remains. Drain any excess grease from the skillet. To the meat mixture, add the 28-ounce can of crushed tomatoes, 6-ounce can of tomato paste, 2 teaspoons dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (if using), 1 teaspoon sugar, and a good pinch of salt and pepper. Stir everything together until well combined. Reduce the heat to low, cover the skillet, and let the sauce simmer gently for 30 minutes, stirring occasionally. This slow simmer is where the magic happens, allowing all those wonderful flavors to marry.

Make the Cheese Filling and Assemble

While your sauce simmers, drain the cooked pasta shells in a colander and rinse them briefly with cool water to stop the cooking process. Lay them out in a single layer on a baking sheet or clean kitchen towel to prevent sticking. In a large mixing bowl, combine the 15-ounces of whole milk ricotta cheese, the lightly beaten large egg, 1 cup of the shredded mozzarella cheese, ½ cup of the grated Parmesan cheese, and the ¼ cup of finely chopped fresh parsley. Mix gently but thoroughly until everything is evenly incorporated. Now, spread about 1 cup of the finished meat sauce evenly across the bottom of your 9×13 inch baking dish. Take each cooled pasta shell and carefully spoon a heaping tablespoon of the cheese mixture into it, then place it seam-side up in the baking dish. Repeat until all shells are filled and nestled snugly in the dish.

Top and Bake to Perfection

Once all your shells are arranged, ladle the remaining meat sauce evenly over the top, making sure to cover each shell. Sprinkle the remaining 1 cup of shredded mozzarella and ¼ cup of grated Parmesan cheese over the entire surface. At this point, you can cover the dish with foil and refrigerate it for up to 24 hours if you’re preparing ahead—a wonderful trick for easy entertaining. When ready to bake, preheat your oven to 375°F (190°C). If the dish is cold from the fridge, let it sit on the counter for 20-30 minutes before baking. Cover the dish tightly with aluminum foil and bake on the center rack for 25 minutes. Tip: Letting the assembled dish rest before baking, even for just 30 minutes, helps the pasta absorb some sauce flavor and prevents a soupy bottom layer.

Finish with a Golden Broil

After 25 minutes, carefully remove the baking dish from the oven and take off the aluminum foil. The cheese should be melted and the sauce bubbling around the edges. Turn your oven’s broiler to high. Return the uncovered dish to the oven, placing it on the top rack about 6 inches from the heating element. Broil for 3-5 minutes, watching it closely the entire time. You’re looking for the cheese to become beautifully spotty and golden brown, with a few crispy edges—this usually happens between the 4 to 5-minute mark. Remove from the oven immediately and let the stuffed shells rest for a full 10 minutes before serving. This resting period is essential as it allows the filling to set slightly, making the shells much easier to serve without falling apart. Tip: Always watch your dish like a hawk during the broiling step; it can go from perfectly golden to burnt in a matter of seconds.

Tips and Tricks

For an extra flavor boost, try browning the meats in batches to ensure they get a good sear instead of steaming. If your ricotta seems watery, place it in a fine-mesh strainer over a bowl for 30 minutes before using to drain excess liquid. Fresh herbs can elevate the dish tremendously—swap the dried oregano and basil for 1 tablespoon each of the fresh chopped versions, adding them at the very end of the sauce simmering time. To make assembly easier and less messy, consider using a piping bag or a zip-top bag with the corner snipped off to fill the shells. If you find your sauce is a bit acidic after simmering, a pinch more sugar or a small grated carrot added during cooking can help balance it out beautifully. For a crispier top, sprinkle a handful of panko breadcrumbs mixed with a little melted butter over the cheese before the final broil.

Recipe Variations

Vegetarian Delight: Replace the ground beef and sausage with a mixture of sautéed mushrooms, spinach, and finely chopped walnuts for a hearty, meat-free version. You might need to squeeze excess moisture from the spinach after wilting it.
Cheese Lover’s Dream: Add ½ cup of shredded provolone or fontina cheese to the ricotta mixture for an even richer, more complex cheese flavor that melts beautifully.
Spicy Kick: Use hot Italian sausage instead of mild, increase the red pepper flakes to 1 teaspoon, and add a finely chopped jalapeño (seeds removed) to the onion when sautéing.
White Sauce Twist: For a creamy alternative, swap the red marinara for a homemade béchamel sauce. Make a simple roux with butter and flour, whisk in warm milk until thickened, and season with nutmeg, salt, and pepper.
Turkey or Chicken: Substitute the ground beef and sausage with 1.5 pounds of ground turkey or chicken. Since these are leaner, add an extra tablespoon of olive oil when cooking and consider mixing in ¼ cup of breadcrumbs to the meat mixture for moisture.

Frequently Asked Questions

Q: Can I make beef stuffed shells ahead of time?
A: Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time if it’s going into the oven cold from the fridge.

Q: Can I freeze stuffed shells?
A: Yes, they freeze wonderfully. Assemble the dish but do not bake it. Wrap it tightly in both plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Q: What can I use instead of ricotta cheese?
A: Cottage cheese is a common substitute—just blend it briefly in a food processor or blender first for a smoother texture. Alternatively, a mix of mascarpone and a little cream cheese can work, though it will be richer.

Q: How do I prevent the shells from tearing when stuffing?
A> Be gentle when handling the boiled shells, and make sure they are cool enough to touch. Don’t overfill them; a heaping tablespoon is usually perfect. If a few tear, don’t worry—they’ll still taste delicious!

Q: What should I serve with beef stuffed shells?
A> A simple green salad with a tangy vinaigrette, some crusty garlic bread to soak up the sauce, and perhaps some roasted vegetables like asparagus or broccoli make perfect accompaniments.

Summary

These beef stuffed shells are the epitome of rustic, family-style comfort food. With a savory meat filling, creamy cheese blend, and rich tomato sauce, they’re a guaranteed crowd-pleaser perfect for cozy dinners and special gatherings alike.