Stuffed Shells

introduction

This dish fills your home with warm smells. It makes a full, kind meal for the week. You can learn more from a beef and shells recipe that uses the same idea.

why make this recipe

You make this dish for taste and ease. It has meat, cheese, and sauce in big pasta shells. Kids and grown-ups like it. It also feeds a group without much work. See a simple beef and shells page for more ideas.

how to make Stuffed Shells

You cook shells, make the meat mix, fill the shells, set them in sauce, and bake. You can do the steps in one hour. Read a short step by step beef and shells guide for tips on timing.

Ingredients :

Large pasta shells, Ground beef, Ricotta cheese, Marinara sauce, Shredded mozzarella cheese, Parmesan cheese, Garlic, Onion, Italian seasoning, Salt, Pepper

Directions :

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente; drain and set aside.
3. In a skillet, sauté chopped onions and minced garlic until translucent.
4. Add ground beef, cook until browned, then drain excess fat.
5. In a bowl, combine ricotta cheese, cooked beef mixture, Italian seasoning, salt, and pepper.
6. Stuff each pasta shell with the beef and ricotta mixture.
7. Spread a layer of marinara sauce on the bottom of a baking dish.
8. Arrange the stuffed shells in the dish.
9. Top with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese over the top.
10. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly.
    
    

how to serve Stuffed Shells

Let the dish sit for five minutes after you take it from the oven. Serve one or two shells per person with a small salad. You can add bread on the side. For a plate plan, see this serve guide.

how to store Stuffed Shells

Cool the shells to room temp. Put them in a tight box or pan. Store in the fridge for up to 4 days. To freeze, wrap the dish tight and freeze up to 3 months. Thaw in the fridge and heat in the oven.

tips to make Stuffed Shells

Use large shells so you can fill them by hand. Do not overcook the pasta. Mix the meat and cheese well so each shell has flavor. If you like more herb, add fresh basil after bake. Find extra tips at more tips.

variation (if any)

• Use ground turkey or chicken instead of beef.
• Add spinach to the ricotta mix for more greens.
• Use a meatless filling with mushrooms and lentils for a veg option.

FAQs

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

Q: Can I use frozen shells?
A: You can, but cook time may change. Thaw first if the shells stick.

Q: How do I reheat leftovers?
A: Heat in the oven at 350°F (175°C) until warm, about 15–20 minutes.

Q: Can I make it low fat?
A: Use low fat ricotta and lean meat. Use less cheese on top.

Conclusion

For another baked stuffed shells idea and extra photos, see this Baked Stuffed Shells Recipe | 365 Days of Baking and More.

Stuffed Shells

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Delicious large pasta shells filled with meat, cheese, and sauce, baked to perfection.

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Ingredients

Scale 1x2x3x

• 12 large pasta shells
• 1 lb ground beef
• 15 oz ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente; drain and set aside.
3. In a skillet, sauté chopped onions and minced garlic until translucent.
4. Add ground beef, cook until browned, then drain excess fat.
5. In a bowl, combine ricotta cheese, cooked beef mixture, Italian seasoning, salt, and pepper.
6. Stuff each pasta shell with the beef and ricotta mixture.
7. Spread a layer of marinara sauce on the bottom of a baking dish.
8. Arrange the stuffed shells in the dish.
9. Top with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese over the top.
10. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly.

Notes

Let the dish sit for five minutes after baking. For serving, dish out one or two shells per person accompanied with a small salad or bread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg