Simply Amazing Stuffed Shells
These stuffed shells are a comforting and satisfying pasta dish, perfect for a family dinner or potluck. Jumbo pasta shells are filled with a creamy ricotta mixture, topped with a savory meat sauce and melted cheese, creating an irresistible combination of flavors and textures.
Equipment
- Large pot
- Colander
- Baking Sheet
- Parchment paper
- Large skillet
- Spoon
- Large bowl
- 9x13 inch baking dish
- Aluminum foil
- Oven
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound ground beef or Italian sausage
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4-5 cups pasta sauce, divided
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese, plus more for topping
- ¼ cup chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package directions for al dente. Drain and rinse with cold water.
- Lay the cooked shells out on a baking sheet lined with parchment paper to cool completely.
- Brown ground meat in a large skillet over medium-high heat. Drain excess fat.
- Add minced garlic and Italian seasoning to the skillet and cook for 1 minute, until fragrant.
- Stir in 2 cups of pasta sauce. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- In a large bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, parsley, salt, and pepper. Mix well until smooth and creamy.
- Spread 1 1/2-2 cups of pasta sauce in the bottom of a 9x13 inch baking dish.
- Stuff each cooked pasta shell generously with the ricotta mixture and arrange in the baking dish.
- Spoon the remaining meat sauce evenly over the stuffed shells.
- Sprinkle generously with remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh parsley and extra Parmesan cheese, if desired.
Notes
To prevent the pasta shells from tearing, ensure they are cooked al dente and completely cooled before stuffing. Avoid overfilling the shells to prevent bursting during baking. For a richer flavor, use whole milk ricotta cheese. Stuffed shells can be assembled ahead of time and refrigerated for up to 24 hours before baking. Alternatively, they can be frozen for up to 3 months; thaw completely before baking. If baking from cold, add about 10-15 minutes to the baking time.