Stuffed pasta shells are a comforting and delicious dish that brings the flavors of Italy right to your kitchen. These large pasta shells are filled with a mix of meat, cheese, and herbs, then baked in a rich marinara sauce. Perfect for family dinners or gatherings, this recipe is sure to impress both friends and relatives alike.
Why Make This Recipe
Making stuffed pasta shells is simple and rewarding. Not only do you get to indulge in a cheesy, hearty meal, but it’s also a great way to use your favorite ingredients. This recipe can easily be adjusted to suit various tastes, and it’s a fantastic option for meal prep or a cozy night in. Plus, kids love them!
How to Make Stuffed Pasta Shells
Making stuffed pasta shells is a fun and straightforward process. Follow these easy steps to create a dish your family will request again and again.
Ingredients:
- 24 uncooked jumbo pasta shells
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 pound lean ground beef
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper (or to taste)
- 1 jar (24 ounces) Marinara sauce (divided, you can also use your favorite tomato-based pasta sauce)
- 1 tub (15 ounces) reduced fat ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
- 2 eggs (lightly beaten)
- 1½ teaspoons dried oregano (or any other favorite dried herb)
- Chopped fresh parsley (for garnish)
Directions:
- Prep: Preheat the oven to 375°F. Add 1 cup of marinara sauce to the bottom of a 9×13 baking dish and set aside.
- Boil the pasta: Prepare the pasta shells according to the package directions. Drain and put the shells back into the pot, filling it with cold water to set aside.
- Sauté the aromatics: Heat the olive oil in a large 12-inch skillet over medium heat. Add onions and cook for 2 minutes. Stir in garlic and cook for another 15 seconds.
- Cook the beef: Stir in the ground beef, seasoning with Italian seasoning, salt, and pepper. Cook until browned, breaking up the meat with a wooden spoon. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
- Make the cheese filling: In a mixing bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan cheese, eggs, and oregano; mix until combined.
- Combine: Add the meat mixture to the ricotta mixture and stir to incorporate.
- Stuff the pasta shells: Drain the shells. Spoon about 2 tablespoons of filling into each shell.
- Bake: Arrange the stuffed shells in the baking dish. Top with the remaining mozzarella and marinara sauce. Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 4 to 5 minutes until the top is slightly browned.
- Rest and serve: Remove the pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.
How to Serve Stuffed Pasta Shells
Serve stuffed pasta shells hot, directly from the oven. You can top them with extra marinara sauce or sprinkle with freshly grated cheese and herbs for added flavor. Pair them with a simple salad or garlic bread to complete the meal.
How to Store Stuffed Pasta Shells
If you have leftovers, let the stuffed pasta shells cool down. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F until warmed through.
Tips to Make Stuffed Pasta Shells
- Make sure not to overcook the pasta shells; al dente is best for stuffing.
- Feel free to add your favorite vegetables, like spinach or mushrooms, to the meat mixture for extra nutrition.
- For a spicier kick, add some crushed red pepper flakes to the beef mixture.
Variation
You can easily modify this recipe by using different proteins, like ground turkey or chicken. For a vegetarian option, swap the ground beef for sautéed veggies or a meat substitute. Additionally, try different cheese combinations for added flavor.
FAQs
1. Can I prepare stuffed pasta shells ahead of time?
Yes! You can assemble the shells a day in advance and store them in the fridge. Just bake them when you’re ready to eat.
2. Can I freeze stuffed pasta shells?
Absolutely! You can freeze the uncooked stuffed shells in a single layer. Once they are frozen, transfer them to a freezer bag. They can last for up to 3 months. Bake them directly from frozen, just add a few extra minutes to the cooking time.
3. What can I use instead of ricotta cheese?
If you don’t have ricotta, you can use cottage cheese or a dairy-free alternative to suit your dietary needs.
Enjoy making and sharing these delicious stuffed pasta shells!
Stuffed Pasta Shells
Ingredients
Pasta and Sauce
- 24 pieces uncooked jumbo pasta shells
- 1 jar Marinara sauce (24 ounces, divided) You can also use your favorite tomato-based pasta sauce
Filling
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper or to taste
- 1½ teaspoons dried oregano or any other favorite dried herb
- 2 eggs lightly beaten
- 1 tub reduced fat ricotta cheese (15 ounces)
- 2 cups shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
Garnish
- 1 bunch Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Add 1 cup of marinara sauce to the bottom of a 9×13 baking dish and set aside.
- Prepare the pasta shells according to package directions. Drain and set aside with cold water to prevent sticking.
Cooking the Filling
- Heat olive oil in a large skillet over medium heat. Sauté onions for 2 minutes, then add garlic and cook for an additional 15 seconds.
- Add the ground beef, seasoning with Italian seasoning, salt, and pepper. Cook until browned, breaking up the meat as it cooks. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
Preparing the Cheese Filling
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan cheese, eggs, and oregano. Mix until well combined.
Assembling the Dish
- Add the meat mixture to the ricotta mixture and stir to incorporate.
- Drain the pasta shells. Spoon about 2 tablespoons of filling into each shell.
- Arrange the stuffed shells in the baking dish. Top with the remaining mozzarella and marinara sauce. Cover with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 4 to 5 minutes until the top is slightly browned.
Finishing Touches
- Remove the pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.
