Italian Stuff Shells

Italian Stuffed Shells is a classic comfort dish that brings together rich flavors and creamy textures in every bite.

Tender jumbo pasta shells are generously filled with a savory mixture of seasoned ground beef, ricotta, mozzarella, and parmesan, then baked in a delicious marinara sauce until perfectly melted and bubbly.

This hearty and satisfying dish is perfect for family dinners, special gatherings, or whenever you’re craving a taste of homemade Italian goodness.

Why You’ll Love This Recipe:

People will love this Italian Stuffed Shells recipe because it’s the perfect combination of comfort and indulgence.

The tender pasta shells hold a rich, cheesy, and flavorful filling, while the savory marinara sauce adds a delicious depth of flavor.

The blend of ricotta, mozzarella, and parmesan creates a creamy, gooey texture that pairs beautifully with the seasoned ground beef.

Plus, it’s an easy-to-make, crowd-pleasing dish that feels like a homemade Italian feast, perfect for family dinners, gatherings, or meal prep.

Key Ingredients:

Jumbo Pasta Shells – The perfect vessel to hold the rich and cheesy filling.

Ground Beef – Adds a hearty, savory element to the dish.

Ricotta Cheese – Creates a creamy and luscious filling (can be substituted with cottage cheese).

Mozzarella & Parmesan Cheese – Brings a gooey, melty texture and adds a sharp, salty depth.

Spaghetti Sauce – A rich tomato base that enhances the flavors and keeps the dish moist.

Italian Herbs & Garlic – Infuses the filling with classic Italian seasoning and aroma.

Egg – Helps bind the filling together for a perfect consistency.

Italian Stuff Shells

Ingredients

½ pound jumbo pasta shells

2 tablespoon olive oil

1 onion – finely chopped

use very generously salt and pepper

3 cloves garlic – minced

1 pound ground beef

2 tablespoon italian herbs

2 cups spaghetti sauce

2 cups ricotta – or cottage cheese

1 cup mozzarella – shredded plus more for topping

½ cup parmesan cheese – grated plus more for topping

1 egg – beaten

Instructions

Preheat oven to 350 F (175 C).

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.

Zuppa di Pesce Recipe

Homemade Mortadella

Red Enchiladas (Enchiladas Rojas)

In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

Notes:

Use a piping bag or a zip lock bag to fill the jumbo shells. It is possible to spoon the mixture into the pasta shells without difficulty, but if you have more than 40 shells to fill, I recommend pouring the mixture into a zip lock bag, cut off the end, and stuff the pasta shells to save time.

Add a tablespoon of olive oil to the pasta water to stop them from sticking together, and stir the pot every minute so that the pasta shells don’t stick to the bottom of the pot.

The jumbo shells only need partially boiling due to them cooking longer in the oven, so make sure you don’t overcook them. The pasta should be crunchy and not cooked after the boiling process.

Depending on the size of your baking dish, you may end up with leftover pasta sauce. If you have remaining sauce, save it for other dinner recipes like spaghetti Bolognese or other pasta dishes.

Nutrition Information:

Frequently Asked Questions:

Can I prepare the stuffed shells in advance and bake them later?

Absolutely! Prepare the stuffed shells and refrigerate them.

When ready to bake, simply place them in the preheated oven, adding a few extra minutes to ensure thorough heating.

Is it necessary to use jumbo pasta shells, or can I use regular-sized ones?

Jumbo shells work best for this recipe as they hold more filling.

If using regular-sized shells, adjust the filling quantity and baking time accordingly.

Can I use pre-made marinara sauce instead of homemade spaghetti sauce?

Yes, using store-bought marinara sauce is convenient and works well.

Choose a quality sauce for enhanced flavor.

What can I substitute for ground beef to make a vegetarian version?

Replace the ground beef with cooked and seasoned lentils, mushrooms, or a meat substitute for a tasty vegetarian alternative.

Can I freeze the stuffed shells before baking?

Yes, assemble the stuffed shells and freeze them before baking.

Thaw in the refrigerator before baking as directed in the recipe.

Can I use a different type of cheese for the filling?

Certainly! Feel free to experiment with different cheeses.

Goat cheese, fontina, or a blend of Italian cheeses can add unique flavors.

How do I know when the stuffed shells are fully cooked?

The shells are done when the filling is hot, and the cheese is melted and bubbly.

Insert a fork into a shell to ensure it’s heated through.

What side dishes pair well with stuffed shells?

Serve with a crisp green salad, garlic bread, or roasted vegetables for a well-rounded meal.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can be used as a substitute for ricotta.

Blend it for a smoother texture similar to ricotta.

What’s the purpose of adding an egg to the cheese mixture?

The egg acts as a binder, helping the cheese mixture hold together and set during baking, providing a creamy and cohesive filling.