introduction

This dish feels warm and home made. You cook big pasta shells, fill them with beef and soft cheese, add sauce, and bake. You can make it for a week night or for guests. See a side idea like this https://cookerylearn.com/gourmet-baked-mac-and-cheese/ to pair with the shells.

why make this recipe

This meal feeds many people. It uses simple foods you can find in any store. Kids and adults like the mix of meat, cheese, and sauce. You can make parts ahead and bake when you need. For a quick bite on the side try this https://cookerylearn.com/oven-baked-chicken-bites/.

how to make Baked Stuffed Shells

You will cook the shells, brown the meat, mix the cheeses and egg, fill the shells, add sauce, and bake. Work in this order:

Cook shells first so they cool while you make the filling.
Brown the beef and drain the fat.
Mix the beef with the cheeses and egg until smooth.
Fill each shell and set it in a baking dish.
Cover with sauce and cheese, then bake until hot and bubbly.
You can read a similar beef and shells idea here: https://cookerylearn.com/creamy-beef-and-shells/.

Ingredients :

12 large pasta shells
1 pound ground beef
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Directions :

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
In a bowl, combine cooked beef, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well.
Stuff each cooked shell with the beef and cheese mixture and place them in a baking dish.
Pour marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

how to serve Baked Stuffed Shells

Serve hot from the oven. Use a large spoon to lift the shells to each plate. Add a green salad or garlic bread on the side. For a hearty meal with meat on the side see https://cookerylearn.com/baked-ranch-chicken/.

how to store Baked Stuffed Shells

Let the dish cool to room temp. Cover the dish with foil or put portions in airtight boxes. Keep in the fridge for up to 3 days. To freeze, wrap well and store up to 2 months. Thaw in the fridge before you reheat.

tips to make Baked Stuffed Shells

Do not overcook the shells. They must be firm to hold the filling.
Drain the beef well so the mix does not get watery.
Use fresh Parmesan for best taste.
You can make the filling one day before and keep it in the fridge.
See a note on mixing beef and cheese in this related recipe: https://cookerylearn.com/creamy-beef-and-shells/.

variation (if any)

Use ground turkey or Italian sausage instead of beef.
Add chopped spinach to the cheese mix for greens.
Use cottage cheese if you do not have ricotta.
Stir in red pepper flakes for heat.

FAQs

Q: Can I make this without meat?
A: Yes. Skip the beef and add mushrooms or cooked spinach to the cheese mix.

Q: Can I use frozen shells?
A: You can use them if the package says to do so. Follow the package notes and do not overcook.

Q: How do I reheat leftovers?
A: Heat in a 350°F oven for 15-20 minutes until hot. You can also microwave single plates for 2-3 minutes.

Q: Can I make this gluten free?
A: Yes. Use gluten free pasta shells and check that the sauce has no gluten.

Conclusion

Try the full version of this baked stuffed shells recipe at Baked Stuffed Shells Recipe | 365 Days of Baking and More (https://www.365daysofbakingandmore.com/baked-stuffed-shells/).