Cheesy Beef Stuffed Shells

close-up of a beef stuffed shell being lifted out the baking dish

5 from 3 votes

These easy cheesy beef stuffed shells use everyday ingredients and make a comforting family-friendly recipe. Beef and cream cheese stuffed shells are topped with cheddar and then baked in marinara sauce for an easy dinner.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: beef and cheese stuffed shells, beef stuffed shells, stuffed pasta shells with ground beef

Servings:

Author: Natasha Bull

Ingredients

2 dozen jumbo shells
1 tablespoon olive oil
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 pound lean ground beef
2 cups marinara sauce
8 ounces cream cheese (I used a block of Philly) softened
Salt & pepper to taste
1.5 cups grated cheddar cheese
Garnish (optional): fresh basil and/or chopped parsley

Instructions

Take the cream cheese out of the fridge at least 30 minutes prior to using or microwave it for 20-30 seconds to soften it up. Boil a large, salted pot of water for the shells. Cook them for 1 minute less than package directions indicate.
Add the olive oil and onion to a skillet over medium-high heat. Sauté for 5 minutes.
Meanwhile, Preheat the oven to 375F and move the rack to the top third of the oven. Spread the marinara sauce in an even layer on the bottom of a greased 9x13 baking dish.
Stir in the garlic, Italian seasoning, and ground beef to the skillet. Cook until the beef is browned and cooked through, breaking up the beef with your spoon as you go along (about 8 minutes). You shouldn't have to drain the fat if using lean ground beef, but if there is some, spoon out most of the excess fat.
Once the beef is cooked, reduce the heat to low and stir in the cream cheese until it's incorporated. Give it a taste and season with salt & pepper as needed.
Drain the shells and let them cool for a few minutes. Once they're cool enough to handle, use a small spoon (I used a teaspoon) to stuff the shells with the beef mixture. Add them to the baking dish as you go along.
Once all the shells are stuffed, evenly sprinkle the cheddar over them. Bake uncovered for about 15-20 minutes or until they're hot and the cheese has melted. I then broil for a few minutes to brown the cheese. Note: you can cover the baking dish with foil prior to baking if you wish. I like to have some crispy bits, but if you want it all to be softer, do that (take the foil off to broil, though).

Notes

Serves 4-6 depending on how much people eat/what else you serve it with.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition