Description
Stuffed Jumbo Pasta Shells are a comforting, family-friendly baked pasta dish that’s loaded with hearty ground beef, rich marinara sauce, and plenty of gooey melted mozzarella cheese. Tender jumbo pasta shells are generously filled with seasoned beef, arranged over a layer of savory tomato sauce, then topped with more marinara and a blanket of mozzarella before being baked until hot, bubbly, and perfectly golden. Every bite delivers the perfect combination of juicy beef, cheesy goodness, and flavorful pasta. This easy casserole is ideal for weeknight dinners, meal prep, potlucks, or special family gatherings. It can be assembled ahead of time and baked when needed, making dinner stress-free. Pair it with garlic bread, Caesar salad, or roasted vegetables for a complete Italian-inspired meal that everyone will love.
Ingredients For the Pasta
- 20 jumbo pasta shells
- Water, for boiling
- 1 tablespoon salt
For the Beef Filling
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
For the Sauce
- 1 jar (24 ounces) marinara or meat pasta sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
For the Cheese Topping
- 2½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until just al dente. Drain carefully and rinse with cool water to prevent sticking.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.
Season the beef with salt, black pepper, Italian seasoning, paprika, and onion powder. Stir well and cook for another 2 minutes.
Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Fill each cooked pasta shell generously with the seasoned beef mixture and arrange them in a single layer over the sauce.
Spoon the remaining marinara sauce evenly over the stuffed shells.
Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let the pasta rest for about 5 minutes before serving.
Garnish with chopped fresh parsley and serve hot with garlic bread, Caesar salad, or roasted vegetables.
Tips & Notes
- Cook the pasta shells just until al dente to prevent tearing during stuffing.
- Let the beef filling cool slightly before filling the shells.
- Add ricotta cheese to the beef mixture for an extra creamy filling.
- Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
- Assemble the casserole up to one day ahead and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight before baking.
Q&A
Can I substitute the ground beef?
Yes. Ground turkey, Italian sausage, ground chicken, or a combination of beef and sausage all work wonderfully.
Can I use homemade marinara sauce?
Absolutely. Homemade marinara adds even more fresh flavor.
Can I make this recipe ahead of time?
Yes. Assemble the entire casserole, cover tightly, refrigerate for up to 24 hours, and bake when ready.
What side dishes go well with Stuffed Jumbo Pasta Shells?
Garlic bread, Caesar salad, roasted broccoli, sautéed green beans, or a fresh garden salad are excellent choices.
Servings & Nutrition
Servings: 6
Approximate Nutrition Per Serving:
- Calories: 485
- Protein: 31g
- Carbohydrates: 34g
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 790mg
- Fiber: 3g
- Natural Sugar: 5g (primarily from tomatoes and onions)
- Added Sugar: 2g (may vary depending on the marinara sauce used)