Conchitas with Beef takes tender, jumbo pasta shells (conchitas) and fills them with a savory, spiced ground beef mixture, then nests them in a bath of homemade tomato-cheese sauce before baking until bubbly and golden. This dish strikes the perfect balance between comforting Italian flavors and hearty, family-friendly appeal. From the first forkful—where you savor seasoned beef, soft pasta, and melting cheese—you’ll understand why this recipe quickly becomes a weeknight staple.
The magic begins by sautéing onions and garlic until fragrant, then browning lean ground beef with garlic powder, oregano, smoked paprika, and a hint of crushed red pepper for warmth. Once the meat is cooked through, it’s folded into ricotta and Parmesan cheeses, binding the mixture into a creamy, flavorful filling. Meanwhile, jumbo conchitas are boiled al dente, so they hold their shape and absorb just enough sauce. The filling slips easily into each shell, creating uniform, bite-sized pockets of goodness.
Our tomato-cheese sauce is just as simple: canned crushed tomatoes, tomato paste, dried Italian herbs, and a splash of red wine (optional) simmer on the stove until slightly thickened. A handful of mozzarella and more Parmesan stirred into the sauce add richness and help everything meld beautifully. As the assembled conchitas bake, the sauce bubbles up around the edges, and a final layer of cheese on top melts into a golden crust, sealing in moisture and flavor.
Whether you’re feeding a crowd or craving an easy comfort dinner that feels gourmet, Conchitas with Beef delivers. In under an hour, you’ll have a dish that manages to taste indulgent without demanding all afternoon in the kitchen. Let’s explore why this recipe shines and walk through each step to ensure perfect results every time.
Why You’ll Love This Recipe
- Family-Friendly Comfort: Kids adore the cheesy, beef-stuffed shells, and adults appreciate the depth of flavor from savory seasonings and homemade sauce.
- One-Dish Wonder: Though it involves a few components—filling, sauce, pasta—the final meal bakes in a single casserole dish for easier cleanup.
- Customizable & Versatile: Swap ground turkey or Italian sausage for beef, or add chopped spinach, mushrooms, or olives to the filling for extra nutrition and color.
- Make-Ahead Friendly: Prepare the meat filling and sauce a day in advance; assemble and bake when ready. Leftovers reheat beautifully for lunch the next day.
- Restaurant-Quality Flavors: A hint of red wine in the sauce (even just ¼ cup) elevates the taste profile without requiring fine bottles—any dry red will do.
Ingredients
For the Beef Filling
- 1 lb (450 g) lean ground beef (85% lean, 15% fat)
- 1 small yellow onion, finely chopped (about ½ cup)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp onion powder
- ¼–½ tsp crushed red pepper flakes (optional, for heat)
- Salt & freshly ground black pepper, to taste
- 1 cup (240 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
For the Tomato-Cheese Sauce
- 1 (28 oz/800 g) can crushed tomatoes
- 2 Tbsp (30 g) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ cup (120 ml) water or low-sodium chicken broth
- ¼ cup (60 ml) dry red wine (optional, but recommended)
- 1 cup (100 g) shredded mozzarella cheese, divided
- Salt & pepper, to taste
For the Pasta & Assembly
- 20–24 jumbo conchitas pasta shells (about 12 oz/340 g)
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley (for garnish)
Step-by-Step Instructions
1. Prepare the Beef Filling
- Sauté Aromatics & Brown the Beef
- Heat 2 Tbsp olive oil in a large skillet over medium heat.
- Add chopped onion and sauté 3–4 minutes until softened and translucent.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add 1 lb ground beef, breaking it apart with a wooden spoon. Season with 1 tsp oregano, 1 tsp smoked paprika, ½ tsp onion powder, ¼–½ tsp red pepper flakes, and salt & pepper.
- Cook 6–8 minutes, stirring occasionally, until beef is no longer pink and begins to brown. Transfer skillet contents to a large mixing bowl and let cool slightly.
- Mix in Cheeses & Egg
- Add 1 cup ricotta and ½ cup grated Parmesan to the beef mixture.
- Crack in 1 large egg and stir until the filling is evenly combined. The egg helps bind the mixture so it stays inside the shells during baking. Taste and adjust seasoning with salt and pepper if needed. Set aside.
2. Make the Tomato-Cheese Sauce
- Combine & Simmer
- In the same skillet (no need to clean), pour in 1 (28 oz) can crushed tomatoes, 2 Tbsp tomato paste, and ½ cup water or chicken broth. For extra depth, stir in ¼ cup red wine now.
- Add 1 tsp dried basil, 1 tsp dried oregano, ½ tsp garlic powder, ¼ tsp smoked paprika, and a pinch of salt and pepper. Stir to combine.
- Bring to a gentle simmer over medium-low heat. Let cook 8–10 minutes until slightly thickened.
- Add Mozzarella & Adjust
- Stir in ½ cup shredded mozzarella (reserve remaining for topping). Continue to simmer 2–3 minutes until cheese melts into the sauce. Taste and adjust salt or pepper.
- Remove from heat.
3. Cook the Pasta Shells
- Meanwhile, fill a large pot with salted water and bring to a rolling boil.
- Add 20–24 jumbo conchitas and cook for 8–10 minutes until al dente (shells should still have slight bite—they’ll finish cooking in the oven).
- Drain shells in a colander and let cool just enough to handle.
4. Assemble the Conchitas
- Preheat Oven & Prepare Baking Dish
- Preheat oven to 375 °F (190 °C).
- Lightly grease a 9×13-inch (or similar) baking dish with nonstick spray or a thin layer of olive oil.
- Stuff the Shells
- Carefully spoon about 2 Tbsp of beef-and-cheese filling into each jumbo shell. Place the stuffed shells upright (open side up) in a single layer along one side of the baking dish.
- Reserve approximately 4–6 shells to form a second row if space allows. You can also arrange shells in diagonal rows—just ensure they sit snugly to prevent shifting.
- Pour the Sauce
- Gently ladle the warm tomato-cheese sauce over the stuffed shells, filling any gaps so the shells are mostly submerged—this helps them absorb flavor and stay moist during baking.
- Top with Cheese
- Sprinkle the remaining ½ cup shredded mozzarella over the entire dish. For extra cheesiness, add another tablespoon of Parmesan on top.
5. Bake Until Bubbly
- Cover the baking dish loosely with aluminum foil and bake 20 minutes.
- Remove foil and bake 10 more minutes (total 30 minutes) until cheese is melted, bubbly, and slightly golden around the edges. If you like a deeper golden crust, broil for 1–2 minutes on high—watch closely to prevent burning.
6. Garnish & Serve
- Remove from oven and allow the dish to rest 5 minutes—this helps the sauce set and makes serving cleaner.
- Sprinkle 2 Tbsp chopped fresh parsley over the top for color and a fresh herbal note. Serve each portion with a spatula, ensuring you scoop up sauce, cheese, and a cluster of shells.
Serving Suggestions
- Garlic Breadsticks: Crisp breadsticks brushed with garlic butter are perfect for mopping up extra sauce.
- Caesar Salad: Crisp romaine lettuce, shaved Parmesan, and crunchy croutons with a tangy Caesar dressing provide a refreshing contrast.
- Roasted Broccoli or Green Beans: Lightly seasoned with olive oil, salt, and pepper, roasted vegetables add texture and a healthy green element.
- Red Wine Pairing: A medium-bodied Merlot or Sangiovese complements the beef and tomato sauce beautifully.
- Lemon-Garlic Spinach: Quickly sauté spinach with lemon juice and garlic for a bright, nutrient-rich side.
FAQs
- Can I use ground turkey or Italian sausage instead of beef?
Yes—ground turkey makes a lighter version, while mild or sweet Italian sausage adds extra depth of flavor. Adjust seasonings accordingly, since sausage is already seasoned. - How do I prevent the shells from falling apart?
Cook pasta just until al dente (8–10 minutes). Overcooked shells can become too soft and tear when you stuff them. Let them drain and cool slightly before filling. - Can I assemble ahead and refrigerate?
Absolutely. Stuff the shells and pour sauce over them up to 24 hours before baking. Keep covered in the refrigerator, then bake as directed, adding 5–10 extra minutes if baking straight from cold. - Is this recipe freezer-friendly?
Yes—after baking, let the dish cool completely and freeze in an airtight container for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake at 350 °F (175 °C) for 20–25 minutes until warmed through and bubbly. - How do I make the sauce vegetarian?
Substitute a can of lentils or chopped mushrooms for beef. Omit the red wine or replace with an additional ½ cup of vegetable broth.
Nutrition Facts (per serving, serves 6)
- Calories: 520 kcal
- Protein: 28 g
- Carbohydrates: 44 g
- Fat: 24 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 780 mg
Recipe Tips
- Even Shell Placement: Arrange stuffed shells snugly so they support each other and don’t tip over during baking.
- Layer Flavor: For extra depth, add 2 Tbsp chopped fresh basil or parsley to the filling mixture.
- Sauce Consistency: If your sauce seems too thin, simmer it 2–3 minutes longer before assembling. A slightly thickened sauce prevents shells from sliding around.
- Cheese Variation: Stir ½ cup shredded provolone into the beef filling for creaminess, or top with crumbled feta for a tangy twist.
- Spice Level: Increase crushed red pepper flakes to 1 tsp in the filling if you prefer a spicier kick.
Conclusion
Conchitas with Beef brings together savory spiced beef, tender pasta shells, and a luscious tomato-cheese sauce for a crowd-pleasing, comforting casserole. With just enough hands-on prep and a reliable 30-minute bake, you’ll have a dish that feels special yet remains perfectly suited for busy weeknights or casual gatherings.
For more stuffed-shell inspiration, explore Allrecipes’ collection of baked pasta dishes and EatingWell’s healthy twists on classic casseroles. Enjoy your hearty, cheesy Conchitas with Beef—buon appetito!