These cozy, comforting Ground Beef Stuffed Shells make a hearty family meal. Loaded with protein, vegetables, browned beef and plenty of cheese, they’re perfect for make-ahead dinners and freeze well for busy nights.
If you love rich, cheesy pasta dishes, these stuffed shells with ground beef are a new go-to. They’re a meaty spin on classic cheese-and-spinach stuffed shells and work equally well for family dinners, company, or as a thoughtful meal to bring to someone who could use a hand.
Why you’ll love these stuffed shells
- Cozy, cheesy comfort: These shells deliver the warm, satisfying flavors you crave when you want comfort food.
- Protein-packed: Using cottage cheese or ricotta with ground beef increases the protein in each shell—about 11 g per shell. Three shells provide a substantial protein boost for a pasta dish.
- Make-ahead friendly: You can complete the prep early in the day or the night before and bake when ready.
- Freezer friendly: Freeze the assembled dish before or after baking for an easy reheat later—great for meal gifting or busy nights.
Ingredients
- Jumbo pasta shells: About 27–29 shells (a 12-ounce box should be enough; cook the whole box to allow for any that break).
- Ground beef: 1 lb ground sirloin or your preferred ground beef (or swap for ground turkey or Italian sausage). Drain excess grease after cooking.
- Spinach: 10 oz frozen chopped spinach, thawed and drained well. Fresh spinach can be used but cook and squeeze out excess liquid first.
- Onion: 1 small onion, finely diced (optional).
- Cottage cheese or ricotta: 2 cups small-curd cottage cheese (or ricotta if you prefer).
- Egg: 1 large, lightly beaten to help bind the filling (optional for allergies).
- Mozzarella: 3 cups shredded mozzarella, divided (use whole-milk or freshly shredded for best melt).
- Parmesan: 1/2 cup grated parmesan.
- Garlic: 3–4 cloves minced (or ~3/4 tsp garlic powder).
- Seasoning: 1 Tbsp Italian seasoning, 1/2 tsp salt, 1/2 tsp cracked black pepper, 1/4 tsp crushed red pepper (optional).
- Marinara: 28 oz of your favorite marinara sauce.
- Fresh basil: About 1/4 cup, chopped for garnish.
Step-by-step instructions
- Prepare the spinach and cheese mixture: Thaw and squeeze out excess liquid from the spinach. Combine the spinach with 1 1/2 cups of the mozzarella, parmesan, cottage cheese, the beaten egg, minced garlic and the Italian seasoning, salt and pepper. Stir to combine and set aside.
- Cook the pasta: Boil shells until just under al dente (about 1 minute less than package directions). Drain, rinse with cool water to stop cooking, toss lightly with olive oil, and lay them out on a parchment-lined sheet so they don’t stick.
- Cook the beef: In a large skillet over medium-high heat, warm a drizzle of olive oil and sauté the onion until translucent. Add the ground beef, break it up, and cook until no pink remains, about 7–10 minutes. Drain excess grease and let cool slightly.
- Combine meat and filling: Stir half of the cooked beef into the cheese-and-spinach mixture. Reserve the other half of the beef to mix with the marinara for topping.
- Assemble: Preheat oven to 350°F. Spread 1 1/2 cups marinara across the bottom of a lightly sprayed 9×13-inch pan. Stuff each shell with about 2 1/2–3 tablespoons of the cheese-meat filling and arrange shells open side up in a single layer in the pan.
- Top and bake: Mix the remaining cooked beef with the rest of the marinara and pour over the shells so they are covered. Sprinkle with the remaining 1 1/2 cups shredded mozzarella, cover with foil, and bake 25–30 minutes until bubbling. Remove foil and bake an additional 10 minutes until the top is melted and beginning to brown. Garnish with chopped fresh basil and let cool 5–10 minutes before serving.
Recipe tips
- Don’t overcook the shells: Cook them just under al dente so they finish perfectly in the oven without becoming mushy.
- Make ahead: You can assemble up to 24 hours ahead and refrigerate before baking. If prepping ahead, you may choose to add the shredded cheese just before baking, but leaving it on in the fridge is also fine.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. The flavors often improve the next day.
To freeze
- After baking: Cool completely, then transfer to a freezer-safe container. Lining with foil or plastic wrap before sealing can help prevent freezer burn.
- Before baking: Assemble the dish, cover the shells completely with marinara, but do not add the shredded mozzarella on top. Freeze. Thaw and bake as directed or bake from frozen at 350°F for 50–60 minutes, adding the shredded cheese in the last 10 minutes.
What to serve with these beef stuffed shells
These stuffed shells are a complete meal, but pair well with simple sides like roasted parmesan green beans, air-fryer broccoli, a fresh green salad, or warm crusty bread. For dessert, opt for something light or a no-bake chocolate pie if you’re celebrating.
Other recipes to try
Dinner
Simple Ground Beef Pasta Skillet
Dinner
Ground Beef Pot Pie
Slow Cooker
Crock Pot Shredded Beef
Dinner
One-Pot Chili Mac and Cheese
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Ground Beef Stuffed Shells
Ingredients
- 27–29 jumbo shells
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 2 cups small-curd cottage cheese (or ricotta)
- 1 large egg, lightly beaten (optional)
- 3 cups shredded mozzarella, divided
- 1/2 cup grated parmesan
- 3–4 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 1/4 tsp crushed red pepper (optional)
- 1 lb ground sirloin (or preferred ground meat)
- 1 small onion, diced
- 28 oz marinara sauce
- 1/4 cup fresh basil, chopped
Instructions
- Thaw and squeeze the spinach to remove excess liquid. In a bowl combine spinach, 1 1/2 cups mozzarella, parmesan, cottage cheese, beaten egg, minced garlic and Italian seasoning. Stir to combine and set aside.
- Boil and cook shells until just under al dente. Drain, rinse with cool water, toss lightly with olive oil and arrange on a parchment-lined sheet.
- Sauté the onion in a drizzle of olive oil until translucent. Add ground beef and cook until no pink remains, about 7–10 minutes. Drain grease and let cool slightly.
- Stir half of the cooked beef into the cheese and spinach mixture. Preheat oven to 350°F.
- Spread 1 1/2 cups marinara across the bottom of a lightly sprayed 9×13-inch pan. Stuff each shell with about 2 1/2–3 Tbsp of the filling and place open side up in the pan.
- Mix the remaining beef with the rest of the marinara and pour over the shells. Sprinkle with the remaining mozzarella, cover with foil, and bake 25–30 minutes until bubbling. Remove foil and bake 10 more minutes until the top is golden. Garnish with fresh basil and let rest 5–10 minutes before serving.
Notes
Do not overcook the shells. They should be slightly under al dente so they finish cooking in the oven without becoming mushy.
Make ahead: Assemble up to 24 hours in advance. If refrigerating before baking, you can add the shredded cheese just before baking or leave it on—both work.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool completely (if baked) and store in a freezer-safe container, or freeze unbaked (covered in marinara, without the top cheese) and bake from frozen for 50–60 minutes at 350°F, adding cheese during the last 10 minutes.
Nutrition
Carbs: 9 g,
Protein: 11 g,
Fat: 7 g
Nutrition info is an estimate and should be used as a guideline.