I love when I come across a recipe like Italian Stuffed Shells with Ground Beef, that is not only yummy but it LOOKS like you spent hours preparing it, when it really took just minutes. I’ve always assumed stuffed shells were too time consuming to allow into my life…but, I was wrong. Oh, so wrong. These Italian Stuffed Shells have earned themselves a permanent position in my “Made Before & Loved A Lot” recipe binder.
Now, making it into my special binder requires more than just being easy to make. It has to be loved by the whole family! And, that’s no easy task, seeing as how there are 9 of us, all food critics. We have teenagers down to toddlers with all varieties of particulars, when it comes to food. It’s not very often that we find a winner. But this recipe, my friends, is a winner.
Italian Stuffed Shells with Ground Beef
This easy family dinner is great served with corn or green beans, a salad, and breadsticks. My kids just happen to prefer Rhode’s Rolls. Isn’t that awesome?! I’m all about easy and if frozen dough balls can do the trick, then hallelujah. Of course, we do like to melt butter on top and sprinkle with garlic salt and parmesan cheese.
Print the Stuffed Shell Recipe Below
Stuffed Italian Shells
- 1 box jumbo pasta shells
- 2 cups or 15 oz. ricotta cheese
- 3 cups Mozzarella cheese divide 1/2 cup out
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup freshly chopped parsley
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
- 1-2 lbs ground beef your preference
- 1 family size bottle meat flavored Prego sauce or your favorite red sauce
- 1/2 cup water
- Bread toasted with butter & garlic salt
Heat oven to 350 degrees.
Cook beef, add Prego sauce and 1/2 cup water. Let simmer for 10 minutes.
In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper.
Toast the bread until crisp.
Pour some of the Prego mixture in the bottom of a 9x13 baking dish.
Stuff the shells full of the cheese mixture and place in the baking dish.
Pour the rest of the Prego mixture on top of the shells.
Sprinkle with remaining mozzarella and crumble garlic toast on top.
Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.
If you loved this recipe for stuffed shells with meat sauce, check out:
- 24 Last Minute Dinner Ideas ~ The Whole Family Will Love These!
- 25 Quick and Easy Breakfast Ideas for Kids
- Bulk Recipe of My Favorite Red Sauce
I like to make that same recipe but with manicotti shells. I don’t even have to cook them before stuffing. I usually do make it at naptime and then refrigerate until just before 5pm or so. Everyone loves it.
I enjoy your blog. Thanks for posting such fun ideas.
One of my goals for the new year is to organize my recipe binder (the one you gave me when I got married) – so thanks for the idea! I’m also so grateful that you shared your treasured recipes with me. I already tried the Ham and Potato Soup on the in-laws, and it was a huge sucess! Thanks again!
I am trying your binder idea and so far I love it! That dinner looks delish!
made it. ate it. Yum 🙂 thanks for sharing!
Thanks for the recipe! Everyone loved it! It was very yummy 🙂
Joy Tan says
Oh my…the dish look tasty…I’m going to try this recipe…Yummp!!
Made this dish last night and it was a hit with my family!! Thanks so much for sharing it.
Could you use cottage cheese instead of ricotta?
I don’t see why not. I like the taste and texture of ricotta better, but I know a lot of people like cottage cheese. If you try it and like it, let me know! Maybe it will give others some variation ideas.
How well does this freeze and reheat if you want to make it into single person meal portions?
I wish I had a good answer for you. I’ve never frozen these before. Maybe someone else that has will see the comment and make suggestions… If you do try it, let me know how it turns out!