introduction

This dish uses big pasta shells and soft cheeses. You cook the shells, mix the cheeses, fill the shells, and bake. Serve warm with a green salad or bread. You can also try a baked chicken side like oven baked chicken bites for a full meal.

why make this recipe

This dish feels like a warm hug. It fills the kitchen with a rich cheese and tomato smell. You can make it ahead and bake when guests come. If you like beef and pasta, try a similar meal like creamy beef and shells for a quick weeknight dinner.

how to make Baked Stuffed Shells

Work in simple steps. Cook the shells to just firm. Brown the beef with garlic and season. Mix the cheeses well. Fill each shell with the cheese mix and stand them in a baking dish. Pour sauce over the shells and add mozzarella on top. Cover and bake, then uncover and bake until the top turns light brown. Let rest a few minutes before you serve.

Ingredients :

jumbo pasta shells
ricotta cheese
mozzarella cheese
parmesan cheese
ground beef
marinara sauce
olive oil
garlic
salt
pepper
Italian seasoning

Directions :

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and add minced garlic. Cook for 1 minute.
Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, and parmesan cheese.
Stuff each pasta shell with the cheese mixture and place them upright in a baking dish.
Pour marinara sauce over the stuffed shells and top with remaining mozzarella cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden.
Let it cool for a few minutes before serving.

how to serve Baked Stuffed Shells

Place the shells on warm plates. Spoon extra sauce on top. Add a green salad or roasted veg. For a full plate, serve with a stuffed squash like stuffed acorn squash or a slice of garlic bread.

how to store Baked Stuffed Shells

Cool the dish to room temp. Cover the dish with foil or move to an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot. You can freeze the shells for up to 2 months. Thaw in the fridge before you bake.

tips to make Baked Stuffed Shells

Do not overcook the shells; they should stay firm.
Drain cooked meat well so the shells do not get soggy.
Use fresh grated parmesan for the best taste.
Let the dish rest a few minutes after baking so the cheese sets.
For a different meat mix, see this stuffed meat loaf idea: stuffed Italian meatloaf.

variation (if any)

Make it meatless: skip the beef and add cooked spinach or mushrooms.
Use turkey or sausage instead of beef.
Swap some ricotta with cottage cheese for a lighter mix.
Add red pepper flakes for heat.

FAQs

Q: Can I make this ahead of time?
A: Yes. Assemble the shells, cover, and keep in the fridge. Bake when you are ready.

Q: Can I use frozen shells?
A: Most stores do not sell frozen jumbo shells. Use dry shells and cook them as the package says.

Q: How do I know when it is done?
A: The cheese should melt and the top should turn light brown. The sauce should bubble at the edge.

Q: Can I use a different cheese?
A: Yes. You can mix in provolone or fontina for a new taste.

Q: Is this dish good for a crowd?
A: Yes. You can double the recipe and use a large pan to feed more people.

Conclusion

For another clear step-by-step guide, see Baked Stuffed Shells Recipe | 365 Days of Baking and More.

Baked Stuffed Shells