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Beef Stuffed Shells

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A hearty Italian-style dish with stuffed pasta shells. These are packed with beef and Italian cheeses, coated in a homemade basil tomato sauce. Perfect for sharing at the table.

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alicia in the kitchen
Updated on Sun, 23 Mar 2025 14:02:05 GMT
A plate of stuffed pasta shells with ground meat and tomato sauce, topped with melted cheese and fresh parsley. Pin it
A plate of stuffed pasta shells with ground meat and tomato sauce, topped with melted cheese and fresh parsley. | tasteofsavor.com

These Beef and Ricotta Stuffed Conchiglioni are truly a mouthwatering Italian dish combining jumbo pasta shells with a smooth ricotta and flavorful beef filling. Topped with basil-infused tomato sauce and melty mozzarella, this hearty meal works great for family dinners or cozy evenings in. The blend of gooey cheeses and comforting flavors creates an unforgettable dining experience.

Why You'll Fall For This Tasty Dish

This dish brings together the tastiest Italian flavors in one crowd-pleasing meal. It's easy to make and the results are totally worth it. The mix of smooth ricotta and beef with slightly tangy tomato sauce strikes the perfect balance between creaminess and freshness. You can serve it for a casual weeknight dinner or dress it up for special occasions.

What You'll Need

  • Jumbo pasta shells: 20 pieces, cooked al dente so they're easier to stuff.
  • Lean ground beef: 450g, browned for a tasty filling.
  • Ricotta cheese: 250g, creamy for the stuffing.
  • Mozzarella: 150g, shredded, split between topping and filling.
  • Pecorino Romano: 50g, grated for extra flavor kick.
  • Egg: 1, beaten to bind everything together.
  • Basil tomato sauce: 600ml, rich and flavorful.
  • Dried oregano: 1 teaspoon, for aroma.
  • Garlic: 2 cloves, finely chopped.
  • Salt and pepper: To taste.
  • Fresh parsley: Chopped, for brightness.

How To Make It

Getting The Pasta Ready
Cook the shells in salty water until al dente. Drain them and let them cool down a bit.
Cooking The Beef
Brown the ground beef in a pan over medium heat. Throw in the chopped garlic and oregano, cook until it smells good. Take it off the heat.
Making The Filling
Mix the cooled beef with ricotta, mozzarella, Pecorino Romano, beaten egg, salt and pepper. Stir well.
Putting It Together
Spread some tomato sauce on the bottom of a baking dish. Stuff each shell and arrange them in the dish. Pour sauce over them and sprinkle with mozzarella.
Baking Time
Cover with aluminum foil and bake at 190°C for 25 minutes. Take the foil off and bake another 10 minutes until the cheese turns golden.

What To Serve With It

This filling dish goes really well with garlic bread or a fresh garden salad. For something fancier, enjoy it with a glass of Chianti or some lemon sparkling water.

A dish of conchiglioni pasta stuffed with ground meat and cheese, baked until golden and topped with parsley. Pin it
A dish of conchiglioni pasta stuffed with ground meat and cheese, baked until golden and topped with parsley. | tasteofsavor.com

Storing And Reheating Tips

Keep any leftovers in an airtight container in your fridge for up to 3 days. To warm them up, put the shells in an oven-safe dish, cover with foil and heat at 175°C for 15-20 minutes. You can also warm up single portions in the microwave.

Frequently Asked Questions

→ Can I make these stuffed shells ahead of time?

Absolutely, up to 24 hours in advance. Just store them in the fridge with a cover on and add 5-10 extra minutes to the baking time.

→ How do I store leftovers?

Keep leftovers in the fridge for 3 days max. For a crispy finish, reheat them in the oven at 160°C for 15-20 minutes.

→ Can I freeze this dish?

Yes, it freezes well for up to 3 months. Thaw it overnight in the fridge before reheating in the oven.

→ What meat could replace the beef?

Ground turkey or pork works great as substitutes. Italian sausage without the casing is a tasty option too.

→ Can I swap the ricotta for another cheese?

Sure, go for drained cottage cheese or mascarpone. It’ll taste a bit different but still delicious.

Beef Ricotta Shells

Pasta shells loaded with a tasty mix of ground beef and ricotta, covered in basil tomato sauce, then baked with melted mozzarella.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (20 stuffed shells)

Dietary: ~

Ingredients

01 20 pasta shells.
02 1 pound of lean ground beef.
03 1 cup of ricotta cheese.
04 1 ½ cups of shredded mozzarella.
05 ½ cup of grated Pecorino Romano.
06 1 egg, lightly beaten.
07 2 ½ cups of tomato basil sauce.
08 1 teaspoon of dried oregano.
09 2 minced garlic cloves.
10 Salt and pepper to taste.
11 Fresh parsley, chopped, for topping.

Instructions

Step 01

Set your oven to 375°F to preheat.

Step 02

Boil the shells in salted water until slightly firm to the bite, then drain and set aside.

Step 03

Brown the ground beef in a pan with garlic and oregano. Remove it from heat when fully cooked.

Step 04

Combine the cooked beef with ricotta, 1 cup of mozzarella, Pecorino Romano, the beaten egg, and some salt and pepper in a bowl.

Step 05

Spread 1 cup of the tomato sauce across a baking dish. Fill each shell with the beef mixture and arrange them in the dish.

Step 06

Cover the shells with the remaining sauce and sprinkle the rest of the mozzarella on top.

Step 07

Bake with foil on for 25 minutes, then remove the foil and bake another 10 minutes until bubbly and golden.

Step 08

Finish with a sprinkle of parsley and enjoy while warm.

Notes

  1. This timeless dish is perfect for family dinners.
  2. You can prepare the pasta ahead and bake it when ready to serve.

Tools You'll Need

  • Oven.
  • Baking dish.
  • Large pot.
  • Skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (from pasta).
  • Dairy (ricotta, mozzarella, pecorino).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g