introduction
This dish makes a warm, full meal. It feels like home. You can change it fast to feed a family. If you like pasta and meat, try a similar dish like creamy beef and shells for another idea.
why make this recipe
This dish fills a table with hot food. You can make it ahead and bake it later. It fits a week night or a small party. It stays good in the fridge for days. You can pair it with a simple salad or bread, or try a side like stuffed acorn squash for a change.
how to make Baked Stuffed Shells
Make the pasta. Cook the beef. Mix the cheese and egg. Fill each shell with the mix. Put sauce below and above the shells. Cover the dish and bake. Then bake more to brown the top.
Ingredients :
- 12-16 jumbo pasta shells
- 1 pound ground beef
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
You can also serve this with simple sides like baked ranch chicken.
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- In a mixing bowl, combine the cooked ground beef, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well until combined.
- Fill each cooked shell with the beef and cheese mixture.
- Pour half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley if desired. Serve warm.
how to serve Baked Stuffed Shells
Serve the shells hot. Use a wide spoon to lift each shell. Add a green salad on the side. You can also serve with garlic bread or a simple roast like oven baked chicken bites. Let guests add extra cheese or parsley.
how to store Baked Stuffed Shells
Cool the dish to near room temp. Cover it with tight wrap or a lid. Put it in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot. You can freeze the baked shells for up to 2 months. Thaw in the fridge then warm in the oven.
tips to make Baked Stuffed Shells
Use large shells so you can fill them by hand. Drain the beef well so the filling is not wet. Do not overcook the shells at boil time; they will cook more in the oven. Use fresh cheese for best taste. If you want less meat, swap half the beef for cooked spinach. For more ideas, see a meat loaf twist like stuffed Italian meatloaf.
variation (if any)
- Make it with ground turkey or chicken instead of beef.
- Use spinach or mushrooms in the mix for more veg.
- Swap ricotta for cottage cheese for a lighter filling.
- Add red pepper flakes for heat.
FAQs
Q: Can I make this ahead of time?
A: Yes. Fill the shells and cover the dish. Keep in the fridge for up to 24 hours. Bake when you are ready.
Q: Can I skip the egg?
A: Yes. The egg helps hold the mix. You can skip it, but the filling may be softer.
Q: How do I reheat single servings?
A: Use the oven or microwave. In the oven, heat at 350°F (175°C) until warm. In the microwave, cover and heat in short bursts.
Q: Can I use store bought frozen shells?
A: Yes, if they fit the dish. Follow package cook times and adjust bake time as needed.
Q: Is this dish good for kids?
A: Yes. Kids often like the cheesy mix and pasta shape.
Conclusion
Try this easy idea or see more steps and photos in this full Baked Stuffed Shells Recipe | 365 Days of Baking and More.
Print
Baked Stuffed Shells
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Meat
Description
A warm and comforting dish of jumbo pasta shells filled with a savory beef and cheese mixture, topped with marinara sauce and mozzarella.
Ingredients
- 12-16 jumbo pasta shells
- 1 pound ground beef
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- In a mixing bowl, combine the cooked ground beef, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well until combined.
- Fill each cooked shell with the beef and cheese mixture.
- Pour half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley if desired. Serve warm.
Notes
You can make this dish ahead of time and refrigerate it for up to 24 hours before baking. Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
