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Beef-Stuffed Jumbo Shells

Jumbo pasta shells filled with seasoned ground beef and baked with marinara and melted cheese. A warm pasta dish made for sharing.
Shared notes will appear here.
Everyday Cooking
Italian
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Golden baked beef-stuffed jumbo pasta shells topped with melted mozzarella and fresh parsley in a white baking dish with marinara sauce.
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Ingredients:

  • ½ box jumbo pasta shells, about 24 shells
  • 2 tbsp olive oil
  • 1 lb. ground beef
  • 1 onion, small, finely diced
  • 1 garlic clove, minced
  • 3 tbsp tomato sauce
  • 1 green pepper, finely diced, optional
  • Salt, to taste
  • Black pepper, to taste
  • 3 cups marinara sauce
  • 2 cups mozzarella cheese, shredded

Method:

Start Cooking
COOK THE PASTA
  • Boil jumbo shells for about 9 minutes until just tender. Drain and let cool.
  • MAKE THE BEEF FILLING
  • Heat olive oil in a large skillet over medium heat.
  • Add the onion and optional green pepper together and cook until softened.
  • Add the ground beef and cook, breaking it apart, until browned and fully cooked.
  • Stir in the garlic and tomato sauce.
  • Season with salt and black pepper.
  • Cook for another 2–3 minutes until everything is well combined. Remove from heat.
FILL THE SHELLS
  • Spoon the beef mixture into each cooled shell.
LAYER THE DISH
  • Grease a 9×13-inch baking dish.
  • Spread 1 cup of the marinara sauce on the bottom.
  • Arrange filled shells on top.
  • Cover with remaining marinara sauce.
  • Sprinkle with mozzarella cheese.
BAKE
  • Cover tightly with foil and bake at 400°F for 30 minutes.
  • You can uncover for the last few minutes if you want extra browning. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Slightly undercook the pasta shells so they stay firm while filling and baking.
  • Let the shells cool for a few minutes before filling to make them easier to handle.
  • Covering the dish while baking helps keep the pasta soft and prevents the cheese from overbrowning.
  • A spoon or small cookie scoop makes filling the shells quicker and cleaner.
 
Make it yours
  • Add mushrooms or spinach to the beef filling.
  • Add diced red pepper or chopped tomato to the beef filling for extra color and freshness.
  • Swap mozzarella for provolone or an Italian cheese blend.
  • Add red pepper flakes for a little heat.
 
At the table
  • Serve with garlic bread, Caesar salad, or roasted vegetables. 

My notes:

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Nutrition:

Calories: 586 kcal | Carbohydrates: 17 g | Protein: 35 g | Fat: 43 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 125 mg | Sodium: 1354 mg | Potassium: 1025 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1334 IU | Vitamin C: 40 mg | Calcium: 341 mg | Iron: 5 mg
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