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Cheesy Beef & Mushroom Stuffed Shells

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.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6

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
 

  • Preheat oven to 350°F (175°C).
  • Cook pasta shells in a large pot of salted boiling water until al dente, about 10 minutes. Drain and set aside.
  • In a large skillet over medium-high heat, cook ground beef until browned, about 5-7 minutes.
  • Add mushrooms to the skillet and cook until softened and liquid has evaporated, about 5 minutes.
  • Drain any excess fat and let the meat mixture cool slightly.
  • In a mixing bowl, combine ricotta, egg, garlic, and oregano.
  • Stir in the cooled beef and mushroom mixture.
  • Season with salt and pepper.
  • Spread half of the tomato sauce in the bottom of a 9x13 baking dish.
  • Stuff each shell with the beef and mushroom mixture and place filling-side-up in the baking dish.
  • Pour remaining sauce over the shells.
  • Sprinkle mozzarella evenly over the top.
  • Cover loosely with foil and bake for 20 minutes.
  • Remove foil and bake for another 5 minutes until cheese is melted and lightly browned.
  • Serve hot.

Notes

  • 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.