Baked Stuffed Shells

About this recipe

This dish fills big pasta shells with cheese and meat. You bake them in a warm oven. The meal looks nice on a table. Try a side like baked ranch chicken for a full meal.

why make this recipe

This dish tastes warm and rich. You can make it ahead and reheat. Kids and adults both like it. It uses simple food you may have on hand. For other pasta ideas, see oven baked chicken bites.

how to make Baked Stuffed Shells

You cook the shells. You cook the beef and mix it with sauce. You fill shells with cheese. You bake until the top looks golden. If you want a meat and cheese mix like this style, you may like creamy beef and shells for more tips.

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound ground beef
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (for topping)

See a dish with a different cheese mix at baked mac and cheese.

Directions

1. Preheat the oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
4. Stir in the marinara sauce and Italian seasoning; let simmer for a few minutes.
5. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, salt, and pepper.
6. Fill each pasta shell with the cheese mixture and place in a baking dish.
7. Pour the meat sauce over the filled shells, and sprinkle remaining mozzarella cheese on top.
8. Cover with aluminum foil and bake for 25 minutes.
9. Uncover and bake for an additional 10-15 minutes until cheese is golden and bubbly.
10. Let cool for a few minutes before serving.

how to serve Baked Stuffed Shells

Place the shells on a warm plate. Spoon extra sauce on top if you like. Serve with a green salad or bread. A small sprinkle of extra Parmesan looks nice.

how to store Baked Stuffed Shells

Let the shells cool to room temperature. Cover the dish with foil or put in an airtight box. Keep in the fridge for up to 3 days. You can freeze them for up to 2 months. Thaw in the fridge before you bake again.

tips to make Baked Stuffed Shells

Warm the sauce before you pour it. Use a small spoon to fill shells cleanly. Do not overstuff the shells. Let the shells sit five minutes after baking so the cheese firms up. For more cooking tips on a meat and shell dish, see creamy beef and shells.

variation (if any)

• Use ground turkey or sausage instead of beef.
• Leave out meat and add spinach for a veg version.
• Add red pepper flakes for heat.
• Swap some ricotta for cottage cheese for a lighter filling.

FAQs

Q: Can I make this ahead?
A: Yes. Fill the shells and keep covered in the fridge. Bake when you are ready.

Q: Can I use frozen shells?
A: No. Use dry jumbo shells and cook them like the box says.

Q: How do I reheat leftovers?
A: Cover with foil and bake at 350°F (175°C) until hot. You can also microwave a single plate.

Q: Can I make this gluten free?
A: Yes. Use gluten free jumbo shells and check the sauce label.

Conclusion

Find one full guide and photos at Baked Stuffed Shells Recipe | 365 Days of Baking and More.

Baked Stuffed Shells

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• Author: olivia
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Meat Lover

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Description

Delicious jumbo pasta shells filled with a savory meat and cheese mixture, topped with marinara sauce and baked until golden and bubbly.

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Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound ground beef
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (for topping)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
4. Stir in the marinara sauce and Italian seasoning; let simmer for a few minutes.
5. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, salt, and pepper.
6. Fill each pasta shell with the cheese mixture and place in a baking dish.
7. Pour the meat sauce over the filled shells, and sprinkle remaining mozzarella cheese on top.
8. Cover with aluminum foil and bake for 25 minutes.
9. Uncover and bake for an additional 10-15 minutes until cheese is golden and bubbly.
10. Let cool for a few minutes before serving.

Notes

Warm the sauce before pouring it over the shells. Let the shells sit for five minutes after baking so the cheese firms up.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg