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Classic Stuffed Shells

A close-up of baked stuffed shells covered in marinara sauce and melted mozzarella cheese, sprinkled with parsley.
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A comforting Italian-American dish featuring large pasta shells filled with a creamy ricotta mixture, baked in a rich tomato sauce, and topped with melted cheese.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb ground beef or Italian sausage (optional)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (15 oz) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp nutmeg
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  2. Preheat oven to 375°F (190°C).
  3. If using meat, heat olive oil in a large skillet over medium heat. Add ground beef or sausage and cook until browned. Drain off excess fat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, and nutmeg. Mix well.
  6. Spread about 1 cup of the tomato sauce mixture in the bottom of a 9×13 inch baking dish.
  7. Stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in the baking dish over the sauce.
  8. Pour the remaining tomato sauce over the stuffed shells.
  9. Sprinkle the mozzarella cheese evenly over the top.
  10. Cover the baking dish with foil and bake for 20 minutes.
  11. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Let stand for 5-10 minutes before serving.

Notes

  • For a vegetarian version, omit the meat. You can add sautéed spinach to the ricotta mixture for a Florentine style.
  • Ensure your shells are cooked al dente so they do not tear when stuffing.
  • You can prepare this dish ahead of time and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://www.unfoldrecipes.com/stuffed-shells-recipe/