This hearty dish features jumbo pasta shells filled with a savory ground beef mixture, seasoned with garlic, onions, and herbs, then baked under a rich spaghetti sauce and melted mozzarella and Parmesan cheeses. It’s a crowd-pleasing, make-ahead meal that’s freezer-friendly and skips ricotta for a lighter twist.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minChef Tips
- Pasta Texture: Cook shells to al dente to avoid tearing during stuffing or becoming soggy when baked. Rinsing with cold water stops cooking and makes them easier to handle.
- Prevent Egg Scrambling: Cool the beef mixture slightly before adding the egg to avoid cooking it prematurely.
- Sauce Coverage: Ensure shells are fully coated with sauce to stay moist. Keep extra sauce on hand for freezing or reheating.
- Cheese Topping: Reserve some mozzarella for the top to achieve a bubbly, golden finish.
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready. Add 5-10 minutes to baking time if starting cold.
Optional Variations
- Spicy Twist: Add ½ teaspoon red pepper flakes to the beef mixture for a kick.
- Vegetable Add-Ins: Incorporate ½ cup finely chopped spinach, mushrooms, or bell peppers into the filling for extra flavor and nutrition.
- Cheese Swap: Substitute mozzarella with provolone or a cheddar blend for a different taste.
- Homemade Sauce: Use a homemade marinara with fresh basil for a richer flavor.
Freezing Instructions
- Before Baking: Assemble shells in a foil pan or a baking dish lined with foil. Cover tightly with foil, wrap in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed, adding 5-10 minutes if still cold.
- After Baking: Cool the baked dish, portion into freezer-safe containers, and freeze for up to 3 months. Reheat at 350℉ (180℃) for 20-25 minutes, adding extra sauce to prevent dryness.
- Tip: Label containers with the date and note to add extra sauce when reheating.
Ingredients
Directions
Heat a skillet over medium heat.
Add the mince (ground beef), onion and garlic.
Cook until the beef is browned and onions are softened and beginning to turn translucent.
Drain any accumulated fat and cool.
Cook shells in boiling water according to package directions (about 10 minutes), drain and rinse with cool water.
In a bowl, mix the meat mixture with mozzarella cheese, bread crumbs, egg and seasonings.
Line the bottom of a baking dish with about ¼ of the spaghetti sauce.
Stuff the shells with the meat mixture and place in dish on top of sauce.
Pour remaining sauce over the stuffed shells and sprinkle with the grated Parmesan cheese.
Cover with foil and bake at 375℉ (190℃) F for 20 to 25 minutes.
Freezing instructions
I have frozen this dish several times with success.
Use the foil pans for this or put foil in your baking dish before the sauce and assembling shells.
You can cook the shells then cool and freeze; thaw and reheat at 350℉ (180℃) F until heated through.
You can also freeze the stuffed shells before cooking, then thaw and cook as directed.
The only thing I have noticed when freezing is that you may need to add more sauce over the top.
Comments
Why in the instructions on top states cook for an hour and below 20 to 25 minutes? Which one is correct?
An hour is the estimation of overall cooking time, which includes browning the beef, the garlic, and boiling the pasta, etc. The actual baking time in the oven is about 25 minutes. Hope this helps. Happy Cooking :)
I heard on The Chew that you should never rinse pasta unless it's going to be used in a cold recipe.
If you're preparing a cold pasta salad or a dish served at room temperature, rinsing your pasta is a good idea. This will help to cool it down and prevent it from sticking together.
On the other hand, if you're making a hot, saucy pasta dish, it's best to skip the rinse. The starch on the surface of the cooked pasta will help the sauce to adhere to the noodles, creating a more delicious and satisfying meal.
In this recipe, rinsing is the right strategy, as you probably don't want the shells sticking together. The sauce is already thickened, and the starch from the shells isn't being used to thicken the sauce.
All time favorite. Everyone loved it. Threw out all other shell recipies. I never like stuffed shells until now.
Made this a couple of times, last two made the shells, put on a cookie sheet, placed in freezer until frozen. I then put frozen shells in freezer bags to use later. Easy Friday night supper. Delicious!
looking forwards to make this tonight
What about the mozzarella cheese?
The mozzarella cheese is mixed with the meat "In a bowl, mix the meat mixture with mozzarella cheese, bread crumbs, egg and seasonings." Hope this helps :)
Came out great - would use half an onion next time though. Thanks for the recipe.
This looks yummy going out this weekend to get what I need to make can't wait I made stuffed chicken and spinach ones they were yummy also will post after I nm make these I'm sure try will be delish
How do the servings work on the nutritional information? Is that for the whole meal? Or is that for a certain amount of shells?
The nutrition information is based on 1/6 of the recipe. Hope this helps!
Made these for dinner tonight and they turned out great! I reduced the amount of parmesan cheese, but they still out cheesy and delicious. I will definitely be making this again
Made these stuffed shells last night and oh my goodness. So delicious.