Stuffed Shells Recipe
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My Stuffed Shells Recipe is one of those meals that always tastes like it takes a lot longer than it really does. The filling comes together in one bowl, the sauce simmers while the pasta cooks, and then it's just a matter of stuffing and baking.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Stuffed Shells
- Recipe FAQ
- More Pasta Recipes
I have been so excited to share this recipe with you all! Pasta recipes are one of my favorites, and this one is SO good! If you don't want to make a homemade meat sauce, my suggestion is to pick up a jar of Rao's. It is the best jarred marinara, by a long shot, and works well to sub in for homemade.
Here's Why You'll Love This Recipe
- It's a complete, satisfying meal. Meat sauce and three cheeses mean you don't need much else on the table.
- It's great for make-ahead dinners. Assemble it earlier in the day and bake it when you're ready.
- The filling is rich and flavorful. Ricotta, mozzarella, and Parmigiano Reggiano come together for a creamy, cheesy bite in every shell.
- It's a crowd-pleaser. This is the kind of dish that works for a family dinner or a potluck.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Extra-virgin olive oil: For browning the beef and building the base of the sauce.
- Ground beef: I prefer using 85/15, but other types will work too. Make sure to drain off any excess fat.
- Kosher salt, garlic powder, Italian seasoning, and black pepper: Seasons both the meat sauce and the cheese filling.
- Tomato sauce: Homemade works beautifully here, though a good store-bought jarred sauce works too.
- Jumbo pasta shells: Don't overcook! The shells will break apart when stuffed and turn out mushy after baking if you don't pay attention to making al dente pasta.
- Ricotta cheese: The base of the filling. Whole milk ricotta gives the creamiest result, though part-skim works too.
- Shredded mozzarella cheese: Divided between the filling and the top, for that classic melty, cheesy finish.
- Grated Parmigiano Reggiano cheese: Adds sharp, salty depth to the filling, plus extra for garnish.
- Egg: Helps bind the cheese filling together.
- Fresh parsley: Adds a pop of color and fresh flavor to the filling.
In Photos: How To Make Stuffed Shells
Step 1: Cook Pasta & Make Sauce
Put a large pot of well-salted water on the stove over high heat to boil.
Heat the olive oil in a large skillet over medium heat.
When the oil is shimmering, add the ground beef, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of Italian seasoning, and ⅛ teaspoon of pepper. Cook, stirring, until the meat is no longer pink.
Stir in the tomato sauce and bring the mixture up to a simmer.
While the sauce simmers, cook the jumbo pasta shells according to the package directions.
Step 2: Make The Filling
In a large mixing bowl, combine the ricotta, half the mozzarella, the Parmigiano, egg, the remaining salt, garlic powder, and pepper, and the parsley.
Fold together until blended.
Step 3: Assemble
Coat the bottom of a 2-quart baking dish with about two-thirds of the meat sauce.
Fill each pasta shell with about 2 to 3 tablespoons of the cheese filling, then nestle the stuffed shells into the baking dish over the sauce.
Top with the remaining meat sauce
Next add the mozzarella cheese.
Step 4: Cover & Bake
Cover with foil and bake in a preheated 375°F oven until bubbling, about 30 minutes. Uncover and bake for another 10 minutes, until the cheese browns.
Top with extra Parmigiano Reggiano and fresh basil leaves, if desired.
Helpful Tips and Tricks
- Don't overcook the pasta. Slightly underdone shells hold their shape better and won't turn mushy after baking.
- Fill the shells generously but not overstuffed. About 2 to 3 tablespoons per shell is the sweet spot for even cooking.
- Make it ahead. Assemble the dish up to a day in advance, cover, and refrigerate, then bake when you're ready, adding a few extra minutes to the covered bake time since it'll be starting cold.
- Storage: Store leftovers covered in the fridge for up to 4 days, or freeze for up to 3 months. Reheat covered in the oven until warmed through.
Recipe FAQ
Absolutely! Put the dish together up to a day ahead, cover, and refrigerate. Add a little time to the baking time since you'll be starting cold with this method.
Yup! A good jarred sauce works well and saves time without sacrificing much flavor.
Yes, but with some caveats. You can assemble the dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking, or bake from frozen with extra covered time. The pasta will be softer using this method.
More Pasta Recipes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground beef
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon garlic powder, divided
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper, divided
- 3 cups tomato sauce, (I prefer homemade tomato sauce but store-bought, jarred sauce will work too)
- 10 ounces jumbo pasta shells
- 15 ounces ricotta cheese, (I like whole milk ricotta but part-skim will work too)
- 8 ounces shredded mozzarella cheese, divided (I like whole milk mozzarella but part-skim will work too)
- ¼ cup grated Parmigiano Reggiano cheese, plus extra for garnish
- 1 egg, large
- 2 tablespoons flat-leaf Italian parsley, finely minced
Instructions
- Heat the olive oil in a large skillet over medium heat.
- When the oil is shimmering, add the ground beef, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of Italian seasoning, and ⅛ teaspoon of pepper.
- Cook, stirring, until the meat is no longer pink.
- Stir in the tomato sauce and bring the mixture up to a simmer.
- Cook the pasta shells according to the directions on the package.
- In a large mixing bowl, combine the ricotta, half the mozzarella, the Parmigiano, egg, the remaining ½ teaspoon of salt, the remaining ½ teaspoon of garlic powder, the remaining ⅛ teaspoon of pepper, and the parsley, folding together until blended.
- Coat the bottom of a 2-quart baking dish with about ⅔ of the meat sauce.
- Fill each pasta shell with about 2 to 3 tablespoons of the filling, then nestle the stuffed shells over the sauce and into the baking dish.
- Top with the remaining meat sauce and mozzarella cheese.
- Cover with foil and bake in a preheated 375 degree F oven until bubbling (approx. 30 minutes), then uncover and allow the cheese to brown (about 10 minutes more).
- Garnish with Parmigiana, if desired.
