Beef Stuffed Jumbo Pasta Shells — Cheesy, Hearty & Delicious
These Beef Stuffed Jumbo Pasta Shells are the ultimate comfort food. Jumbo pasta shells are filled with seasoned ground beef and marinara sauce, topped with plenty of mozzarella and Parmesan cheese, then baked until bubbling and golden.
It’s an excellent family dinner and also works beautifully as a make-ahead meal.
Ingredients
For the Pasta
- 20–24 jumbo pasta shells
- 1 tablespoon olive oil
- Salt, for the pasta water
For the Beef Filling
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, optional
- 2 tablespoons fresh parsley, chopped
For the Cheese
- 2 cups shredded mozzarella
- ½ cup grated Parmesan cheese
For Topping
- 1 cup marinara sauce
- 1 cup mozzarella
- Fresh parsley
Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Cook the jumbo shells according to the package instructions, but remove them about 2 minutes before they are fully cooked.
Drain and rinse them gently with cold water.
Set aside.
2. Prepare the Beef Filling
Heat olive oil in a large skillet.
Add the diced onion and cook for approximately 3 minutes.
Add the minced garlic and cook for about 30 seconds.
Add the ground beef and cook until browned.
Drain excess grease if necessary.
Stir in the marinara sauce, Italian seasoning, salt, pepper, and paprika.
Simmer for approximately 5 minutes.
Stir in the chopped parsley.
3. Stuff the Shells
Preheat the oven to 190°C / 375°F.
Spread approximately 1 cup of marinara sauce across the bottom of a baking dish.
Carefully fill each pasta shell with the beef mixture.
Arrange the stuffed shells in the baking dish.
4. Add the Cheese
Spoon additional marinara sauce over the shells.
Sprinkle the mozzarella and Parmesan evenly over the top.
5. Bake
Cover the baking dish with foil.
Bake for approximately 20 minutes.
Remove the foil and continue baking for another 10–12 minutes, until the cheese is melted, bubbly, and lightly golden.
For an extra golden top, broil for 1–2 minutes, watching carefully.
6. Finish and Serve
Remove from the oven and sprinkle with fresh chopped parsley.
Allow the pasta shells to rest for a few minutes before serving.
Serve hot while the cheese is still melted and stretchy.
Tips
- Don’t overcook the pasta shells before stuffing.
- Cook a few extra shells in case some tear.
- Let the beef filling cool slightly before stuffing.
- Use good-quality marinara sauce for the best flavor.
- Don’t skip the foil during the first part of baking because it helps prevent the pasta from drying out.
- Add extra mozzarella if you love a cheesy topping.
Make-Ahead Instructions
You can assemble the entire dish up to 24 hours ahead of time.
Cover tightly and refrigerate.
When ready to bake, allow the dish to sit at room temperature for a short time while the oven preheats. You may need to add a few extra minutes to the baking time.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3–4 days.
They can also be frozen in a freezer-safe baking dish.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Course: Dinner
Cuisine: Italian-American