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Jumbo shells hold ground beef, peppers, onion and two cheeses beneath a ready-made cheese sauce. This main method uses the listed ground-beef option. Cook the filling before stuffing and reserve half the shredded cheeses for the top.
Use ground beef for the crumbled filling described here and cook it to 160°F. Thin steak is an alternative ingredient, but needs separate searing and a 145°F endpoint with a three-minute rest before chopping; it does not follow the crumble step.
Ingredient amounts and preparation
- Set out: 20 jumbo pasta shells
- Set out: 1 lb ground beef or thinly sliced beef steak
- Set out: 1 small green bell pepper, finely chopped; 1 small onion, finely chopped
- Set out: 1 tablespoon olive oil
- Set out: 1 teaspoon garlic powder
- Set out: 1/2 teaspoon salt; 1/2 teaspoon black pepper
- Set out: 1 cup shredded provolone cheese or mozzarella
- Set out: 1 cup shredded cheddar cheese; 1 jar (15 oz) cheese sauce
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F. Cook twenty jumbo shells to al dente according to the package.
- Stage 2
- Drain gently and let cool enough to handle. Heat olive oil in a skillet and soften the chopped onion and pepper.
- Stage 3
- Add ground beef, garlic powder, salt and pepper. Break into crumbles and cook to 160°F, then drain excess fat.
- Stage 4
- Remove from heat and stir in half a cup each of provolone and cheddar. Spread half the jar of cheese sauce across a nine-by-thirteen-inch dish.
- Stage 5
- Fill the shells and arrange over the sauce. Add the remaining sauce and shredded cheeses.
- Stage 6
- Cover and bake about twenty minutes, then uncover and bake about ten minutes more, continuing until a central filled shell reaches 165°F. Rest briefly before serving.
Half a cup of provolone and half a cup of cheddar go into the beef. The remaining halves go over the filled shells. Mozzarella can replace the listed provolone option without changing the total quantity.
How are shells kept manageable?
Cook twenty jumbo shells according to the package just to al dente. Drain gently and separate while cooling enough to handle. Do not force filling into torn shells; arrange damaged ones underneath a spoonful of filling if needed. Spread half the fifteen-ounce jar over the pan base and the other half over the shells. This helps protect exposed pasta during baking. Use the measured jar size rather than assuming every package is equivalent.
When is the casserole ready?
Bake covered first, then uncover for the cheese topping. Check 165°F in a central filled shell. Bubbling at the dish edge alone does not measure the middle.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Ground Beef Noodles with Ginger and Soy Sauce or Cheeseburger French Fry Casserole. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 160°F for ground beef. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Which beef does this method use?
Use ground beef for the crumbled filling described here and cook it to 160°F. Thin steak is an alternative ingredient, but needs separate searing and a 145°F endpoint with a three-minute rest before chopping; it does not follow the crumble step.
- How are the cheeses divided?
Half a cup of provolone and half a cup of cheddar go into the beef. The remaining halves go over the filled shells.
- How are shells kept manageable?
Cook twenty jumbo shells according to the package just to al dente. Drain gently and separate while cooling enough to handle.
- Where does the jar sauce go?
Spread half the fifteen-ounce jar over the pan base and the other half over the shells. This helps protect exposed pasta during baking.
- When is the casserole ready?
Bake covered first, then uncover for the cheese topping. Check 165°F in a central filled shell.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.