introduction

This is a warm, home made dish. You fill big pasta shells with beef and cheese. You bake them in red sauce. You can make this for a week night or a small feast. Try a slow cook idea like crockpot garlic parmesan chicken pasta for another easy meal.

why make this recipe

You make this dish for taste and ease. You can cook most parts ahead. Kids and grown ups like the cheese and meat mix. The dish feeds many with one pan. If you like bold spice, look at a marry me chicken pasta for a new idea.

how to make Stuffed Pasta Shells

You cook shells, make a meat and cheese mix, fill each shell, and bake in sauce. Work on a clean counter. Heat the oven and use a safe pan. For a spicy twist, you can use a sausage mix like in this cajun sausage pasta.

Ingredients :

jumbo pasta shells, 1 lb
ground beef, 15 oz
ricotta cheese, 1 cup
shredded mozzarella cheese, 1 cup
marinara sauce, 1 cup
grated Parmesan cheese, 1/2 cup
1 egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
fresh parsley for garnish

Directions :

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions; drain and set aside.
In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
In a bowl, mix cooked beef, ricotta, mozzarella, egg, garlic, oregano, salt, and pepper.
Stuff each pasta shell with the beef and cheese mixture.
Spread 1/2 cup of marinara sauce on the bottom of a baking dish.
Place the stuffed shells in the dish, seam side up, and cover with the remaining marinara sauce.
Sprinkle with Parmesan cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake an additional 10 minutes until cheese is bubbly.
Garnish with parsley before serving.

how to serve Stuffed Pasta Shells

Serve hot from the oven. Use a big spoon to lift shells to a plate. Add a green salad and a slice of bread. For a cozy plate, pair with a side like classic chicken pot pie pasta for a fun mix.

how to store Stuffed Pasta Shells

Let the dish cool to room warm. Cover the pan tight with foil or put in an air tight box. Keep in the fridge up to 3 days. To freeze, put in a safe box and seal. Freeze up to 2 months. Thaw in the fridge before you reheat.

tips to make Stuffed Pasta Shells

Do not over fill the shells. This keeps them neat.
Use room temp cheese for easy mix.
Save some sauce to warm the plate.
You can cook the shells a bit less so they do not break in the bake.
Try a meat and cheese mix like a creamy beef and shells style for a change.

variation (if any)

Use ground turkey or chicken instead of beef.
Add chopped spinach or mushrooms to the mix.
Swap ricotta for cottage cheese or a soft cheese.
Make a white sauce top instead of marinara for a new taste.

FAQs

Q: Can I make this ahead of time?
A: Yes. Stuff the shells and cover the dish. Keep in the fridge for a day. Bake when you are ready.

Q: Can I skip the egg?
A: Yes. The egg helps the mix hold. You can use a small spoon more to pack the mix if you skip it.

Q: How do I reheat a single plate?
A: Put shells in a small oven dish. Cover and heat at 350°F (175°C) for 10–15 minutes. Or use a microwave for 2–3 minutes.

Q: Can I use shredded pre-made cheese mix?
A: Yes. It saves time. Use the same amount.

Q: Do the shells need to be cooked all the way?
A: Cook to al dente. They finish cooking in the oven and hold their shape.

Conclusion

For another take on stuffed shells, see this Stuffed Shells Recipe – Love and Lemons.

Stuffed Pasta Shells