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Tender jumbo pasta shells filled with a savory blend of ground beef, mushrooms, creamy ricotta, and aromatic herbs, topped with rich tomato sauce and gooey mozzarella. This is hearty, comforting, and perfect for a family dinner.

Why You Will Love This Recipe

• Rich and hearty flavor: Beef, mushrooms, and cheese create an irresistible combination.
• Perfect for gatherings: Feeds a crowd and looks impressive.
• Make-ahead option: Assemble ahead and bake when ready.
• Freezer-friendly: Great for meal prep.
• Comfort food favorite: Warm, cheesy, and satisfying.

Cheesy Beef & Mushroom Stuffed Shells – Comfort Food at Its Best

Stuffed shells are a timeless comfort food, beloved for their perfect pairing of tender pasta, flavorful filling, and plenty of melty cheese. This variation combines savory ground beef with earthy mushrooms, creamy ricotta, and fragrant herbs for a dish that is both hearty and deeply satisfying.

The pasta shells cradle the rich filling like little edible cups, ensuring every bite is packed with flavor. Using mushrooms alongside beef not only stretches the filling but also adds a depth of umami that makes the dish more complex and delicious. The ricotta brings a creamy balance that keeps the texture moist and luscious.

Garlic and oregano are the backbone of the seasoning, giving the filling a warm, inviting aroma that instantly feels like home. Cooking the beef and mushrooms together allows the flavors to blend, creating a unified, savory base that is perfectly complemented by the bright tang of tomato sauce.

The sauce plays a crucial role in this recipe. Spread beneath and over the shells, it infuses the pasta with moisture and adds a fresh, slightly acidic contrast to the richness of the filling. Then comes the mozzarella—a blanket of gooey, stretchy cheese that turns golden and irresistible in the oven.

One of the best things about this dish is how flexible it is for busy schedules. You can assemble it ahead of time and pop it in the oven right before serving, or even freeze it for later. This makes it an ideal recipe for meal prep or for those nights when you want comfort food without the effort.

When baked, the shells absorb some of the sauce, making each bite more flavorful. The cheese bubbles and browns on top, forming that signature cheesy crust that everyone fights over at the dinner table. It’s the kind of meal that draws people in, encouraging second helpings.

The 9×13 dish size is perfect for feeding a family, but you can easily double the recipe for larger gatherings. It pairs wonderfully with garlic bread and a crisp salad for a complete, well-rounded meal. The combination of creamy filling, hearty pasta, and cheesy topping is pure comfort.

As you master the technique, you’ll find endless ways to customize the filling—adding spinach for more greens, swapping in different cheeses, or even trying ground turkey instead of beef for a lighter version. The method remains the same, and the results are always satisfying.

In the end, this is more than just a recipe—it’s the kind of dish that makes dinner feel special. Whether you’re cooking for family, friends, or just yourself, these beef and mushroom stuffed shells are a warm, cheesy hug in a baking dish.

Servings

Serves 6

Time

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Ingredients

• 1/2 (16-ounce) package jumbo pasta shells
• 1/2 pound ground beef
• 8 ounces button mushrooms, finely minced
• 1 cup ricotta cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper, to taste
• 15 ounces tomato sauce
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook pasta shells in a large pot of salted boiling water until al dente, about 10 minutes. Drain and set aside.
3. In a large skillet over medium-high heat, cook ground beef until browned, about 5-7 minutes.
4. Add mushrooms to the skillet and cook until softened and liquid has evaporated, about 5 minutes.
5. Drain any excess fat and let the meat mixture cool slightly.
6. In a mixing bowl, combine ricotta, egg, garlic, and oregano.
7. Stir in the cooled beef and mushroom mixture.
8. Season with salt and pepper.
9. Spread half of the tomato sauce in the bottom of a 9×13 baking dish.
10. Stuff each shell with the beef and mushroom mixture and place filling-side-up in the baking dish.
11. Pour remaining sauce over the shells.
12. Sprinkle mozzarella evenly over the top.
13. Cover loosely with foil and bake for 20 minutes.
14. Remove foil and bake for another 5 minutes until cheese is melted and lightly browned.
15. Serve hot.

Tips

• For extra flavor, use a mix of mozzarella and Parmesan on top.
• Finely chop the mushrooms so they blend seamlessly with the beef.
• Don’t overcook the shells; they’ll continue cooking in the oven.
• Use fresh herbs if available for a brighter flavor.
• Freeze before baking for a make-ahead meal.