Best Cheeseburger Stuffed Shells Recipe (Freezable)

5 / 5 (1 review) 2 Comments

Cheeseburger stuffed shells recipe

Easy & Delicious Cheeseburger Stuffed Shells

These cheeseburger stuffed shells really do taste like a good cheeseburger! I was skeptical at first, but once I took a bite, I knew this recipe was a keeper. In fact, my most picky child says he loves it and wants me to make them again very soon. That is a big win for me!

Best of all, this recipe is freezer meal friendly! You can easily cook up multiple batches to freeze for later.

cheeseburger stuffed shells browning hamburger

Browning the Beef

In the photos, I halved the recipe to make enough to fill an 8- or 9-inch baking dish. I usually make the full recipe and split it between two 8- or 9-inch baking dishes, bake one for dinner and freeze the other for another day.

cheeseburger stuffed shells filling

Making the Cheeseburger Filling

The cheeseburger filling is simple but really works. Not too much ketchup or mustard, just a nice combination of cheeseburger ingredients and flavors! If you are a fan of relish, you can try adding about 1/4 cup sweet relish to the filling.

how to make homemade cheeseburger stuffed shells

Assembling & Baking Your Cheeseburger Stuffed Shells

I didn’t think the tomato sauce/ketchup sauce would cut it for me, but it actually works quite well with this dish. The flavor is great and it allows the cheeseburger filling to shine through.

Once your baking dish is ready and your cheeseburger filling is prepared, it’s time to assemble your cheeseburger stuffed shells. Simply fill your pasta shell with about 1/4 cup of filling and place them in the baking dish filling side up.

Top with fresh diced tomato, green onion, and/or cooked bacon pieces! Yum!

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I use these mixing bowls all the time! The large 4-quart bowl comes in handy for this recipe and more.

Pyrex #1086053 Smart Essentials 8-Piece Mixing Bowl Set With Colored Lids

Pyrex Smart Essentials 8-Piece Mixing Bowl Set with Lids

  • Includes 1-quart, 1 1/2-quart, 2 1/2-quart, and 4-quart bowls with lids.
  • Glass won’t stain or absorb odors and it is safe in the microwave, freezer, and dishwasher.

I actually use them so often that I am glad to have two sets.

Cheeseburger shells recipe

Best Cheeseburger Stuffed Shells Recipe (Freezable)

5 / 5 (1 review)
Prep Time: 15 mins | Cook Time: 40 mins
Yield: 1 9x13 pan | Serves: 8-10 servings


  • 1 12-ounce box jumbo pasta shells
  • 2-2 1/2 pounds ground beef
  • 1/2 cup diced onion
  • 1 1/2 cups ketchup, divided
  • 1/4 cup yellow mustard
  • 1 tablespoon Worcestershire
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 15-ounce can tomato sauce


  1. Cook the pasta shells in salted water in a large 6- to 8-quart pot to al dente according to the package directions. Drain water and place shells on a clean dish towel or paper towel to cool.
  2. Meanwhile, cook the ground beef and onion in a large skillet until meat is cooked through.
  3. In a large bowl, mix together the ground beef, 1/2 cup ketchup, mustard, Worcestershire, pepper, and 1 cup shredded sharp cheddar cheese.
  4. In a separate bowl, whisk together the remaining 1 cup ketchup and tomato sauce. Ladle enough of the tomato sauce mixture to lightly cover the bottom of the baking dish (one 9x13 or two 8- or 9-inch baking dishes).
  5. Fill each pasta shell with about 1/4 cup of the ground beef mixture and place filling-side-up in the baking dish.
  6. Drizzle the remaining sauce over the shells and sprinkle the remaining 2 cups of shredded cheese evenly on top. Cover the dish or dishes tightly with foil and refrigerate for up to 18 hours or bake right away at 400 degrees, covered for 30 minutes, then uncovered for about 10 minutes more, until cheese and sauce are bubbling.
  7. Preparing For the Freezer:

  8. Before baking, cover with a layer of plastic wrap, then foil.
  9. Label and freeze for up to 1 month.
  10. Prepare after Freezing:

  11. Let thaw in refrigerator.
  12. Remove plastic wrap and cover with the foil.
  13. Bake covered at 400 degrees, then uncovered for about 10 minutes more, until cheese and sauce are bubbling.

Recipe Adapted From:

Ingredients: Beef, Cheese, Ketchup, Mustard, Pasta, Pepper, Tomato, Worcestershire
Meal Type: Main Dish, Egg Free
Categories: Meat and Poultry, Pasta, Make Ahead/Freezer Meal, Oven

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