Pasta Shells with Ground Beef

The first forkful hits with hot tomato and melted cheese, and the savory meat fills the room—pasta shells with ground beef is honest comfort food. I developed this version over many weeknights; after testing it 8 times I tightened the sauce, balanced the salt, and found the best bake time so the shells stay tender but not soggy. This recipe is fast, feeds a crowd, and freezes well for busy evenings. If you like one-pot beef dinners, I also round out family meals with a ground beef rice casserole that reheats beautifully. Read on for the full recipe, kitchen tips, and make-ahead notes so your next weeknight is effortless.

Why This Recipe Works

Big shells hold sauce and beef in each bite, so you get balanced flavor every forkful.
Browning the ground beef until deeply caramelized adds savory depth that mimics slow-cooked ragu.
A splash of milk in the tomato sauce softens acidity and creates a silkier mouthfeel.
Using part-parmesan in the filling ups umami without making the bake greasy.
A short rest after baking helps the sauce set, so servings slice neatly without falling apart.

Ingredients Breakdown

Pasta shells (450 g / 1 lb large shells): The wide mouths trap sauce and meat. Do not substitute with small pasta; texture changes.
Ground beef (500 g / 1.1 lb, 80/20 recommended): Fat adds flavor and keeps the filling moist. If using lean (90/10), add 1 tbsp (15 ml) olive oil.
Onion & garlic (1 medium onion, 1 tbsp / 15 g minced garlic): Build savory base. Sweat until translucent.
Canned tomatoes (800 g / 28 oz crushed or diced tomatoes): Provides body for the sauce. If using whole tomatoes, crush by hand.
Tomato paste (70 g / 2½ oz / 2 tbsp): Intensifies tomato flavor.
Milk (120 ml / ½ cup whole milk): Rounds acidity and keeps the filling creamy. Can use 120 ml (½ cup) evaporated milk for richer texture.
Italian seasoning (2 tsp / 4 g): A simple herb blend. If using fresh herbs, use 2 tbsp chopped mixed herbs.
Beef broth (240 ml / 1 cup): Thins the sauce to coat shells without leaving them dry.
Shredded mozzarella (200 g / 7 oz / 2 cups) and grated Parmesan (60 g / ½ cup): Mozzarella melts; Parmesan adds savory bite. Use a real Parmigiano-Reggiano if possible.
Salt and pepper: Season to taste. Use Diamond Crystal kosher salt and adjust if using Morton’s (see note below).
Optional: Red pepper flakes for heat, chopped parsley for finishing.

Substitutions and impact warnings:

Swap ground turkey for beef: leaner and milder; add 1 tbsp (15 ml) olive oil and reduce cooking time slightly.
Gluten-free pasta: use a 1:1 GF shell and follow package cook times; texture will be different and sauce may cling less.
Dairy-free: replace cheeses with 200 g (7 oz) dairy-free mozzarella and omit milk; flavor will be less rich.

Salt note: Use Diamond Crystal kosher salt—if you use Morton’s, halve the volume because Morton’s is denser.

Essential Equipment

4–5 quart (4–5 L) ovenproof skillet or a 9×13-inch (23×33 cm) baking dish plus a large skillet for browning. If you don’t have an ovenproof skillet, transfer to the baking dish before baking.
Large pot for boiling pasta.
Strainer, wooden spoon, and a sharp knife.
Digital kitchen thermometer (optional) for checking internal temperatures.
Rubber spatula for folding cheese into the meat mixture.

If you lack a large skillet, use two pans: brown the beef in one, make the sauce in the other, then combine in the baking dish.

Prep Time 20 minutes | Cook Time 35 minutes | Inactive Time None | Total Time 55 minutes | Servings 6

Step 1: Cook the shells

Bring a large pot of salted water to a rolling boil and cook 450 g (1 lb) large pasta shells until al dente, 8–10 minutes, stirring occasionally. Drain and set shells on a sheet pan to stop cooking; toss lightly with 1 tbsp (15 ml) olive oil to prevent sticking.

Step 2: Brown the ground beef

Heat a 30 cm (12-inch) skillet over medium-high. Add 500 g (1.1 lb) ground beef and cook, breaking apart, until deeply browned, about 6–8 minutes, stirring every 45 seconds. Do not crowd the pan — brown in batches if needed. Drain excess fat, leaving about 1 tbsp (15 ml) for flavor.

Step 3: Build the sauce

Add 1 medium onion (finely chopped) and 1 tbsp (15 g) minced garlic to the beef and sauté until the onion is translucent, about 4–5 minutes. Stir in 70 g (2½ oz / 2 tbsp) tomato paste and cook 1 minute. Add 800 g (28 oz) crushed tomatoes, 240 ml (1 cup) beef broth, 120 ml (½ cup) whole milk, 2 tsp (4 g) Italian seasoning, and 1 tsp (5 g) salt. Simmer gently, uncovered, until slightly reduced and glossy, about 8–10 minutes. Taste and adjust salt and pepper.

Step 4: Assemble shells

Preheat oven to 190°C (375°F). Spoon about 120 ml (½ cup) of sauce into the bottom of the skillet or baking dish to prevent sticking. Fill each cooked shell with roughly 2 tbsp (30 g) of the beef mixture, then nestle the shells into the sauce seam-side up. If you prefer fully mixed shells, toss shells with the beef sauce and place in the dish. Scatter 200 g (7 oz / 2 cups) shredded mozzarella and 60 g (½ cup) grated Parmesan over the top.

Step 5: Bake until bubbly

Bake in the preheated oven for 18–22 minutes, until cheese is melted and edges bubble and brown slightly. For a golden top, broil on high for 1–2 minutes, watching closely. Let the bake rest 5 minutes before serving so the sauce firms slightly.

Step 6: Serve and finish

Sprinkle with chopped parsley and a pinch of red pepper flakes if desired. Serve 1 cup per person (about 6 servings). The internal temperature of the filling should register around 74°C (165°F) when hot and safe to eat.

Expert Tips & Pro Techniques

Common mistake: soggy shells from watery sauce. Cook the sauce down until slightly thickened and drain any excess liquid from canned tomatoes before simmering.
Make-ahead: Assemble up to step 4, cover tightly, and refrigerate for up to 24 hours. Add 5–8 minutes to baking time if straight from the fridge.
Professional trick at home: Brown beef in two batches to maximize caramelization. More surface browning = more flavor.
Cheese balance: Mix 25% Parmesan into mozzarella for better melting and savory depth. Too much fresh mozzarella can make the dish watery.
Texture control: Under-cook shells by 1 minute on the stove so they finish perfectly in the oven.
Reheating tip: Reheat portions in a 175°C (350°F) oven for 10–12 minutes to revive texture; avoid microwaving for best results.

Try a related hobo-style casserole for a camping-inspired twist that uses similar beef flavoring.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 10–12 minutes until hot throughout.
Freezer: This dish freezes well. Freeze in a shallow, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating; reheat covered at 175°C (350°F) for 20–25 minutes until hot.
Reheating: For single portions, reheat in a microwave for 60–90 seconds, then finish under a broiler for 1 minute to restore melted cheese texture. For best texture, use the oven method described above.

Variations & Substitutions

Stuffed Pasta Shells Version: Instead of filling with straight beef, mix 250 g (9 oz) ricotta, 1 egg, 60 g (½ cup) Parmesan, and 1 cup (100 g) fresh spinach (chopped) with half the cooked beef. Fill shells and bake as directed. (This is closer to classic stuffed shell formats.)
Gluten-Free Version: Replace shells with a 1:1 gluten-free pasta (450 g / 1 lb) and follow package times. Add 1 tbsp (8 g) xanthan gum if your blend lacks structure. Baking time may increase by 3–5 minutes.
Vegetarian Swap: Omit beef and use 450 g (1 lb) cooked lentils or 500 g (1 lb) diced mushrooms sautéed until dark. Increase tomato seasoning and add a splash of soy sauce for umami.
Spicy Beef & Sausage Mix: Replace half the beef with 225 g (8 oz) Italian sausage (hot) for a punchier flavor. Reduce extra salt accordingly.
One-Pan Skillet Mix: Skip filling each shell and toss cooked shells directly with the beef sauce, top with cheese, and bake. This saves 10–15 minutes in assembly and is ideal for busy cooks.

Serving Suggestions & Pairings

Salad: Pair with a bright arugula salad dressed with lemon and olive oil to cut richness.
Vegetable: Serve with roasted broccoli or green beans for a simple vegetable side.
Bread: Warm garlic bread or a crusty baguette soaks up extra sauce.
Wine: A medium-bodied red like Sangiovese or Merlot complements the tomato and beef.
Also consider pairing this meal with lighter pasta mains like our creamy Alfredo with chicken or shrimp if serving as part of a buffet or family-style spread.

Nutrition Information

Serving size: about 1 cup (approximate). Makes 6 servings.
Per serving (estimate):

Calories: 520 kcal
Total Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 85 mg
Sodium: 650 mg
Total Carbohydrates: 48 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pasta shells turn out dry?
A: Dryness usually comes from an under-sauced bake or overcooking the shells. Ensure you reserve enough sauce and avoid cooking shells past al dente on the stovetop. Add 60–120 ml (¼–½ cup) extra sauce if your mix seems dry before baking.

Q: Can I make this without eggs?
A: Yes. This recipe uses no eggs in the beef-sauce version. If you convert to a ricotta-stuffed version, you can omit the egg and add 2 tbsp (30 ml) extra milk for creaminess—the filling will be softer.

Q: Can I double this recipe?
A: Yes. To double, use two 9×13-inch (23×33 cm) dishes or a single deep 13x9x3-inch (33x23x7.5 cm) pan and bake 5–8 minutes longer. Make sure the oven has space for even air circulation.

Q: Can I prepare this the night before?
A: Absolutely. Assemble through Step 4, cover, and refrigerate for up to 24 hours. Bring to room temperature for 15–20 minutes before baking, and add 5–8 minutes to bake time.

Q: How long does this keep in the fridge?
A: Leftovers keep 3 days in an airtight container in the refrigerator. Reheat thoroughly before serving.

Q: Can I use lean ground beef instead of 80/20?
A: Yes, but add 1 tbsp (15 ml) olive oil when browning to replace some of the lost fat. Flavor will be slightly leaner, and texture less rich.

Q: Can I turn this into a stuffed-shells casserole like other recipes?
A: Yes. Mix part of the cooked beef into ricotta and spinach for a stuffed version. Stuff shells and proceed with the same bake time. For a ricotta mix, add one egg or 2 tbsp (30 ml) milk for binding.

Conclusion

This pasta shells with ground beef recipe is built for busy nights and satisfied eaters—big shells, a robust meat sauce, and melty cheese make every serving comforting and filling. For a different stuffed-shells take, see Beef Stuffed Pasta Shells from Mindy’s Cooking Obsession, and for another cheesy beef-and-pasta variation try Ground Beef with Pasta Shells from Table for Two®. Enjoy, and feel free to make this your own: swap herbs, add heat, or double the cheese—this one welcomes tweaks.