This Pasta Shells with Ground Beef recipe is pure weeknight comfort food at its finest. Tender pasta shells coated in a rich, beefy tomato sauce and smothered in melted mozzarella cheese — this one is going to be a huge hit with the whole family. I make this one on repeat and the leftovers the next day are just as good, if not better!
What I love most about this dish is how simple it is to pull together. You don’t need any fancy ingredients or special kitchen equipment. Just some ground beef, a good pasta sauce, a handful of pantry staples, and about 30 minutes of your time. Serve it up with some garlic bread and a simple side salad and dinner is completely done!
A DELICIOUSLY EASY PASTA SHELLS RECIPE
This is the kind of recipe that earns a permanent spot in your weekly dinner rotation. It’s budget friendly, family friendly, and even picky eaters are going to clean their plates. I love that it comes together in one skillet and one baking dish — which means less cleanup, and that is always a win in my book!
I’ve brought this to potlucks, made it for neighbors, and assembled it ahead on busy weeks. It is one of those recipes that just works every single time. Once you make it, you’re going to be asked for the recipe — I promise you that!
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
Absolutely! Medium-sized shells work great here because they scoop up and hold onto all that beefy sauce. But penne, rigatoni, or even rotini will all work just fine. Just use a similar amount and cook according to your package directions.
Can I use ground turkey instead of ground beef?
Yes, of course! Ground turkey or ground chicken are both great lean options here. You could also use ground Italian sausage for a little extra kick and flavor — that combination is seriously delicious.
What pasta sauce should I use?
Use a sauce that you enjoy and that is within your budget. I really love Rao’s pasta sauce when I can find it on sale — it is so good! You could also make your own homemade marinara sauce if you have a little extra time.
Can I make this ahead of time?
Yes! Like most pasta baked dishes, you can assemble everything the night before, cover tightly with foil, and store it in the refrigerator. Then bake it the next day. Just keep in mind you will probably need to add a few extra minutes to the baking time since you are starting from a cold state.
Can this be frozen?
Yes! This freezes really well. Cover it properly to protect against freezer burn and it will keep for up to 3 months. I always try to keep one in the freezer for those busy nights when I just don’t feel like cooking.
How do I store leftover Pasta Shells with Ground Beef?
Allow it to cool fully, then transfer it to a covered container and store it in the refrigerator where it will keep for up to 3 days. It reheats beautifully in the microwave!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- medium pasta shells — the shape of these is perfect for catching all that saucy, beefy goodness. Penne or rigatoni work great as a substitute.
- ground beef — I usually go with 85/15 because the fat adds a ton of flavor. If you want to skip draining grease, use a leaner 90/10. Ground turkey also works great here.
- onion — adds a wonderful savory base to the meat sauce. If you also like bell pepper, throw that in at the same time!
- garlic — freshly minced or jarred garlic both work perfectly here, use whichever is easiest for you.
- spaghetti sauce — use your favorite store-bought marinara or pasta sauce. Rao’s is my go-to when it is on sale. Or make your own homemade marinara!
- Italian seasoning, salt and pepper — keep tasting as you go and season the way you like it.
- cream cheese — this is the secret ingredient! It makes the pasta layer incredibly creamy and rich without being overpowering.
- shredded mozzarella cheese — shred your own from a block for the best melt, or use store-bought pre-shredded to save time. Both work!
- Parmesan cheese — just a little sprinkle on top adds a wonderful salty, nutty finish.
- fresh parsley — totally optional but a little fresh parsley on top makes the whole dish look really pretty!
HOW TO MAKE PASTA SHELLS WITH GROUND BEEF
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook pasta shells according to package directions until just al dente — you don’t want to overcook them since they will continue to cook in the oven. Drain well and set aside.
In a large skillet over medium-high heat, brown ground beef with the diced onion, breaking the beef into crumbles as it cooks. Once the beef is thoroughly cooked, drain the excess grease and put the pan back on the stove. Add garlic and cook for about 1 minute until fragrant.
Pour in the pasta sauce along with Italian seasoning, salt and pepper. Stir everything together and let it simmer on low for about 5 minutes. Keep tasting and seasoning until it is just right.
While the meat sauce is simmering, add the drained pasta shells back to the large pot you cooked them in (with the heat off). Add the softened cream cheese and stir until it melts into the pasta and everything is evenly coated. That creamy coating on the pasta is going to be so good!
Spread the creamy pasta shells evenly into the bottom of your prepared 9×13-inch baking dish. Pour the meat sauce over the top and spread it out evenly. Sprinkle generously with shredded mozzarella and a little Parmesan cheese. Cover tightly with aluminum foil — I like to spray the inside of my foil with a little nonstick spray so the cheese doesn’t stick to it!
Bake covered for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is completely melted, golden, and bubbly. Let it rest for about 5 minutes before serving. Sprinkle with fresh parsley if you like and dig in!
PRO TIPS FOR PASTA SHELLS WITH GROUND BEEF
- Don’t overcook your pasta. Pull it out of the water just before it reaches al dente. It is going to finish cooking in the oven and you don’t want mushy shells in the final dish!
- Let your cream cheese soften first. Take it out of the refrigerator about 30 minutes before you start cooking. It will melt into the hot pasta so much more easily and coat every single shell perfectly.
- Use the best sauce you can find. Since the pasta sauce is such a key ingredient in this dish, a good quality jar really does make a difference. I always stock up on Rao’s when it goes on sale!
- Spray your foil. This is a small step but it makes a huge difference. Spray the inside of the aluminum foil with nonstick spray before covering the dish so all that beautiful melted cheese stays on top of the pasta where it belongs and not stuck to the foil.
- Let it rest. I know it is hard to wait, but letting the dish rest for about 5 minutes after pulling it out of the oven really does help everything set up so you get clean, beautiful servings.
WHAT TO SERVE WITH PASTA SHELLS WITH GROUND BEEF
This dish is hearty and filling all on its own but I love rounding out the meal with some warm, buttery garlic bread to soak up all that extra sauce. A simple green salad on the side keeps things fresh and balances out the richness of the pasta perfectly. Steamed broccoli or roasted vegetables are also fantastic alongside this — just an easy, wholesome way to round out the plate!
Pasta Shells with Ground Beef
Ingredients
Method
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta shells in a large pot of salted boiling water according to package directions, cooking just until al dente. Drain well and return the shells to the large pot with the heat off.
- While the pasta cooks, heat a large skillet over medium-high heat. Add ground beef and diced onion. Brown and crumble the beef until thoroughly cooked, about 7-8 minutes. Drain excess grease and return the skillet to medium heat.
- Add minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the pasta sauce. Add Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine and let the meat sauce simmer on low for 5 minutes. Taste and adjust seasoning as needed.
- Add the softened cream cheese cubes to the pot of drained pasta shells. Stir until the cream cheese is fully melted and every shell is evenly coated. Stir in 1 cup of the shredded mozzarella cheese.
- Spread the creamy pasta shell mixture evenly into the prepared baking dish. Pour the meat sauce over the top and spread it out in an even layer.
- Sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese evenly over the top. Cover the dish tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent sticking.)
- Bake covered for 20 minutes. Remove foil and bake for another 10-15 minutes, until the cheese is fully melted, golden, and bubbly.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve warm.
