Stuffed Shells with Ground Beef

Ingredients

• 170 g (6 oz)jumbo pasta shells
• 15 ml (1 tablespoon)olive oil
• 680 g (1.5 lb)grass-fed minced beef (82% lean)
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 1onion, chopped
• 4 clovesgarlic, minced
• 710 ml (3 cups)marinara sauce, homemade or shop-bought
• 425 g (15 oz)ricotta cheese
• 1 largeegg
• 50 g (½ cup)Parmesan cheese
• 6 g (¼ cup)fresh basil, chopped, or other fresh herbs
• 225 g (2 cups)mozzarella cheese, grated
• To tastefresh basil, chopped, for serving (optional)

Instructions

1. 1

   Cook the shells

   Cook the jumbo shells according to the packet instructions. Drain them well in a colander, then arrange in a single layer on a rimmed baking tray.

2. 2

   Brown the beef

   Heat the olive oil in a large frying pan over a medium heat. Add the beef, salt and pepper, breaking it into chunks with a wooden spoon. Cook for 5 minutes, or until nearly cooked through. Add the onion and garlic and cook for a further 5 minutes, until the onion has softened. Drain off excess fat if needed.

3. 3

   Simmer the sauce

   Stir in the marinara sauce and bring it to the boil. Turn down the heat and simmer for 15 minutes so the flavours combine, then remove from the heat.

4. 4

   Prepare the dish

   Grease a 23 × 33 cm (9 × 13 inch) baking dish. Spread half of the meat sauce over the base and set the dish aside.

5. 5

   Mix the filling

   Put the ricotta in a medium bowl and stir in the egg until combined. Add the Parmesan and chopped basil, then mix until evenly incorporated.

6. 6

   Fill the shells

   Spoon the ricotta mixture into each shell and arrange the filled shells in the baking dish. Cover them with the remaining meat sauce and scatter over the mozzarella.

7. 7

   Bake and serve

   Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until bubbling and golden brown. Take it out of the oven and leave it to cool slightly. Serve with chopped fresh basil, if desired.

What are stuffed shells?

Stuffed shells are a baked pasta dish made by filling large pasta shells and cooking them in sauce under a cheese topping. They are associated with Italian-American cooking, where filled pasta bakes make a hearty meal for sharing.

This version pairs ricotta, egg, Parmesan and basil with beef marinara. The sauce underneath and over the shells helps keep the pasta moist as the mozzarella melts on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 689 calories, 47g protein, 33g carbs, 41g fat.

The shells and marinara provide most of the carbohydrates, while the beef, ricotta and mozzarella contribute much of the protein and fat. Serve a portion with salad or vegetables to add freshness and balance the plate.

The pasta shells

Cook evenly: Follow the packet timing, then drain the shells thoroughly. Spreading them out on a tray helps stop them sticking together while you make the filling.

Build the meat sauce

Brown first: Break the beef into chunks and cook it until nearly done before adding the onion and garlic. This gives the onion time to soften without overcooking the garlic.

Simmer: Let the marinara bubble gently for 15 minutes after adding it. This gives the sauce time to take on the flavour of the beef and aromatics.

Keep the filling creamy

Combine gently: Stir the egg into the ricotta first, then mix in the Parmesan and basil. The egg helps bind the filling as it bakes, while the cheeses keep it rich and creamy.

Fill without tearing

Handle with care: Drain the cooked shells well and let them cool enough to handle. Spoon the filling in rather than forcing it into the pasta, which can split the shells.

Look for bubbling cheese

Covered bake: The first 15 minutes under foil warm the filled shells through while keeping the top from browning too quickly.

Golden finish: Uncover the dish for the final 10–15 minutes. It is ready when the sauce bubbles and the mozzarella is melted and golden.

Serve it as a meal

Fresh side: A crisp green salad or steamed vegetables make a fresh contrast to the cheesy pasta and rich meat sauce. A slice of bread is useful for any sauce left on the plate.

Recipe notes & tips

• Cook a few extra shells in case any split during boiling.
• Drain the shells well so excess water does not thin the sauce.
• Use a small spoon to fill the shells neatly.
• Spread sauce beneath the shells so they do not sit directly on the baking dish.
• Let the bake rest briefly after cooking so the filling settles before serving.

Variations

• Herb swap: Replace the basil in the filling with another favourite fresh herb.
• Spicier sauce: Add chilli flakes to the beef mixture while it cooks.
• More vegetables: Stir finely chopped vegetables into the meat sauce as the onion softens.
• Cheese change: Use a different grated melting cheese in place of some or all of the mozzarella.
• Meat-free version: Replace the beef with cooked lentils and use a vegetarian marinara sauce.

Common mistakes to avoid

• Overcooked shells: Cook them according to the packet and drain promptly so they remain easy to fill.
• Sticking pasta: Spread the drained shells in a single layer rather than leaving them piled in the colander.
• Watery sauce: Drain excess fat from the beef as needed, and simmer the sauce for the full 15 minutes.
• Torn shells: Handle them gently and fill with a spoon instead of pushing the mixture in firmly.
• Pale topping: Remove the foil for the final 10–15 minutes so the mozzarella can turn golden.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat a portion until piping hot throughout; add a little sauce if the pasta seems dry.

Frequently asked questions