Stuffed Shells with Savory Beef Sauce Recipe
Introduction
Stuffed Shells with Savory Beef Sauce is a comforting and satisfying Italian-inspired dish perfect for family dinners. Jumbo pasta shells are filled with a creamy cheese mixture and topped with a rich, flavorful beef sauce. Baked to bubbly perfection and garnished with fresh basil, this recipe is sure to become a favorite.

Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 cups pasta sauce
- 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
- 1½ cups ricotta cheese
- ¾ cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh chopped basil for serving
Instructions
- Step 1: Cook pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
- Step 3: Add ground beef to the skillet and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat from the pan.
- Step 4: Season the beef with Italian seasoning. Stir in pasta sauce and the teriyaki marinade, then simmer the mixture for 5 minutes to blend flavors.
- Step 5: In a medium bowl, combine ricotta cheese, ½ cup of mozzarella, Parmesan cheese, egg, chopped parsley, salt, and black pepper until smooth.
- Step 6: Fill each cooked pasta shell with the cheese mixture using a spoon.
- Step 7: Spread 1 cup of the beef sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
- Step 8: Spoon the remaining beef sauce over the shells, then sprinkle the remaining ¾ cup mozzarella cheese on top.
- Step 9: Cover the baking dish with foil and bake in a preheated 375°F oven for 25 minutes.
- Step 10: Remove the foil and broil for an additional 5 minutes or until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.
- Step 11: Serve the stuffed shells topped with fresh chopped basil for a bright, herbal finish.
Tips & Variations
- For a vegetarian option, substitute cooked lentils or chopped mushrooms for the ground beef.
- Use fresh basil or spinach in the cheese mixture to add another layer of flavor and color.
- Try a blend of different cheeses like fontina or provolone with the mozzarella for a richer filling.
- Make ahead by assembling the dish, refrigerating overnight, and baking it the next day.
Storage
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. Alternatively, reheat individual portions in the microwave.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of jumbo shells?
Jumbo shells work best because their size allows for easy stuffing. However, large manicotti tubes or conchiglie pasta can be used as alternatives.
Is it possible to freeze stuffed shells?
Yes, you can freeze the assembled dish before baking. Cover tightly with foil and freeze for up to 2 months. Bake from frozen by adding extra baking time and ensuring the dish is heated through.
PrintStuffed Shells with Savory Beef Sauce Recipe
Stuffed Shells with Savory Beef Sauce is a comforting Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, baked in a flavorful savory beef sauce enhanced with Italian seasoning and a touch of roasted garlic teriyaki marinade. This hearty casserole offers a perfect balance of rich cheeses, tender ground beef, and aromatic herbs, making it ideal for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta and Filling
- 20 jumbo pasta shells
- 1½ cups ricotta cheese
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Beef Sauce
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 cups pasta sauce
- 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
Topping & Garnish
- ¾ cup shredded mozzarella cheese
- Fresh chopped basil for serving
Instructions
- Cook the Pasta Shells: Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly to handle.
- Prepare the Beef Sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ cup chopped onion and sauté for 2 to 3 minutes until translucent. Add 1 pound ground beef and cook for 6 to 8 minutes until mostly browned. Drain excess fat. Season the beef with 1 tablespoon Italian seasoning, then stir in 2 cups pasta sauce and 2 tablespoons roasted garlic teriyaki marinade. Simmer the sauce for 5 minutes to combine flavors.
- Mix the Cheese Filling: In a bowl, combine 1½ cups ricotta cheese, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 large egg, 1 tablespoon chopped parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until well-combined.
- Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture, ensuring each shell is adequately filled.
- Assemble the Casserole: Spread 1 cup of the prepared beef sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce evenly over the top of the shells. Sprinkle the remaining ¾ cup shredded mozzarella cheese over the assembled dish.
- Bake the Dish: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes to heat through and meld flavors.
- Broil the Cheese: Remove the foil and broil the stuffed shells for an additional 5 minutes or until the cheese topping is melted, bubbly, and golden brown.
- Rest and Serve: Let the baked stuffed shells rest for 5 minutes to set. Garnish with fresh chopped basil before serving for a fragrant finish.
Notes
- To prevent sticking, cook the pasta shells carefully and handle gently while stuffing.
- For a spicier sauce, add crushed red pepper flakes with the Italian seasoning.
- Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
- Substitute ground turkey or Italian sausage for ground beef if desired.
- Use fresh basil generously as a garnish for enhanced aroma and taste.
Keywords: stuffed shells, ground beef, ricotta cheese, baked pasta, Italian casserole, cheesy stuffed shells, savory beef sauce