Baked stuffed shells are one of those meals everyone gets excited about.
When they come out of the oven bubbling and golden, you know something delicious is about to happen.
Your family will love digging into the rich meat sauce and creamy cheese filling,
and you’ll love how simple it is to put together this comforting, crowd-pleasing dinner.
For the Stuffed Shells
- Jumbo Pasta Shells – You’ll need 20 large shells; they hold the filling well once cooked.
- Olive Oil – Used to sauté the onion and garlic and build flavor for the sauce.
- Onion – A small chopped onion adds sweetness and depth to the meat sauce.
- Garlic – Three cloves, minced, give the sauce its aromatic base.
- Ground Beef – A half-pound of beef turns the sauce into a hearty, satisfying topping.
- Pasta Sauce – A 24-ounce jar (or homemade meat sauce) brings everything together.
For the Cheese Filling
- Ricotta Cheese – The creamy base of the filling; it gives the shells their rich texture.
- Mozzarella Cheese – You’ll use 2 cups total; half goes into the filling, half melts on top.
- Parmesan Cheese – Adds a salty, nutty flavor that balances the creamy ricotta.
- Egg – Helps bind the cheese mixture so it stays inside the shells while baking.
- Dried Parsley – Gives the filling a touch of color and mild herbal flavor.
Cheesy Baked Stuffed Shells
Hearty, cheesy, and wonderfully comforting, these baked stuffed shells make a satisfying meal any night of the week.
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Servings: 6
Notes
Ingredients
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20 jumbo pasta shells (6 ounces)
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2 tablespoons olive oil
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1 small onion, chopped
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3 cloves garlic, minced
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½ pound ground beef
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24 ounces pasta sauce (or homemade meat sauce)
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15 ounces ricotta cheese
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2 cups shredded mozzarella, divided
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½ cup grated Parmesan cheese
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1 egg
- 2 tablespoons dried parsley
Instructions
- Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.
- Cook the shells following the package instructions.
- Warm the olive oil in a large skillet over medium heat.
- Sauté the onion and garlic for about 3 minutes, until they become fragrant.
- Add the ground beef and cook until thoroughly browned.
- Stir in the pasta sauce and let it gently simmer on low heat.
- In a separate mixing bowl, beat the egg. Add the ricotta, 1 cup of the mozzarella, the Parmesan, and the parsley; combine until smooth.
- Spread one-third of the meat sauce across the bottom of the prepared baking dish.
- Fill each cooked shell with the cheese mixture and arrange them in the dish.
- Spoon the remaining meat sauce evenly over the stuffed shells. Cover the dish with foil.
- Bake for 30 minutes.
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Remove the foil, sprinkle the remaining 1 cup of mozzarella over the top, and return the dish to the oven for another 5–10 minutes, or until the cheese has melted.
- For a lighter version with extra protein, you can substitute low-fat cottage cheese for the ricotta in equal amounts. Use it as-is for more texture or blend it first for a smoother filling.
- Do I need to cook the pasta shells all the way before filling them?
Yes, you’ll want to cook the shells until they’re just al dente. This keeps them sturdy enough to fill without tearing, and they’ll finish softening in the oven while baking in the sauce. - Why do my stuffed shells sometimes fall apart?
This usually happens when the shells are overcooked and get too soft. Make sure to boil them just until tender, and rinse them with cool water to stop the cooking process before filling. - Can I make this recipe ahead of time?
Absolutely. The dish can be assembled completely, covered tightly, and refrigerated for up to 24 hours. When you’re ready, just bake as directed—adding a few extra minutes if it’s going into the oven cold. - Do I need to cover the baking dish with foil?
Yes, for the first part of baking. Covering the dish helps keep the shells moist and prevents the cheese from browning too early. You’ll remove the foil for the last 5–10 minutes to melt and lightly brown the mozzarella on top. - Can stuffed shells be frozen?
Definitely! Stuffed shells freeze really well. Assemble them as instructed, then wrap the dish tightly and freeze before baking. They’ll keep in the freezer for 2–3 months. When you’re ready to use them, thaw in the fridge overnight and bake as usual.
