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–+ servings
A close up shot of baked shells with fresh basil.
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5 from 10 votes

Easy Stuffed Shells with Meat

By: Min Kwon | MJ and Hungryman
These stuffed shells with ground beef and vegetables are a hearty make ahead dinner or freezer meal for the whole family to enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10
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Ingredients 

  • 23 large shells, , cook extra to account for breakage.
  • 1 lb. lean ground beef
  • 1 medium medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 cup frozen chopped broccoli florets, thawed
  • 2 garlic cloves, minced
  • 1 Tbs tomato paste
  • 1 tsp oregano
  • 1/4 tsp salt and pepper, (can leave out)
  • 15 ounce whole milk ricotta cheese
  • 1/2 cup fresh basil, roughly chopped
  • 2 cups favorite marinara sauce, or no salt added tomato sauce
  • 1 cup mozzarella cheese, , can add more or less

Instructions 

  • Preheat oven to 375°F.
  • Cook pasta in a large pot of boiling water for a couple of minutes less than the package instructions. Allow for them to cool. Drain, rinse under cold water and either drizzle with olive oil or lay them out on a baking sheet to prevent sticking.
  • Heat a large pan. Add ground beef and cook, breaking up chunks, for about 2-3 min. Add onion, garlic, bell pepper, broccoli and saute until softened, about 5 min. or so. Add tomato paste and oregano and stir to combine. Turn off the heat. Stir in ricotta and basil.
  • Spread 3/4 cup of sauce on the bottom of a baking dish. Using a spoon, fill each cooked shell with the ground beef and vegetable mixture. Arrange the stuffed pasta shells in a single layer on top of the sauce.
  • Pour remaining sauce over top, sprinkle with cheese.
  • Cover and bake for 20-25 min. Remove foil and bake for additional 10 minutes. Garnish with fresh basil or parsley and enjoy!

Notes

  • Be sure to cook the pasta a couple of minutes under package instructions. You want them to be firm enough to stuff
  • Make ahead tips: Fully assemble, cover the whole dish and refrigerate for up 1-2 days in advance. When ready to enjoy, add 5-10 minutes to the suggested baking time.
  • Cooked pasta will last for 3-5 days in the refrigerator.
  • Refer to the post for directions on how to freeze.

Nutrition

Calories: 260kcal | Protein: 21g | Sodium: 125mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin C: 19mg | Calcium: 208mg | Iron: 3mg
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