Stuffed Pasta Shells
Stuffed pasta shells combine tender jumbo shells filled with creamy ricotta, mozzarella, and Parmesan, then baked in a rich meat sauce. This classic Italian-American dish is ideal for meal prep and feeds a crowd.
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Stuffed pasta shells combine tender jumbo shells filled with creamy ricotta, mozzarella, and Parmesan, then baked in a rich meat sauce. This classic Italian-American dish is ideal for meal prep and feeds a crowd.
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Cook the jumbo pasta shells according to package directions. Drain and set aside.
In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, mozzarella cheese, and chopped parsley.
Season the cheese mixture with salt and pepper, and mix until well combined.
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet. Break it apart with a spoon and cook until browned.
Stir in the marinara sauce, red wine, and any remaining chopped parsley. Season with salt to taste and bring to a simmer.
Preheat your oven to 375°F (190°C). Spread a layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Carefully stuff each cooked pasta shell with the ricotta cheese filling and arrange them in the baking dish.
Top the stuffed shells with the remaining meat sauce and any extra mozzarella or Parmesan cheese if desired.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Garnish with fresh parsley before serving.
Refrigerate covered up to 4 days; reheat covered at 350°F for 20–25 minutes. Freezes well assembled and unbaked for up to 3 months.
9×13-inch baking dish · large pot for boiling shells
Yes. Assemble the dish completely, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
Use jumbo shells (12 oz box), as smaller shells are difficult to fill. Jumbo shells hold the cheese filling without breaking.
Standard boiled shells work best for this recipe. No-boil shells may not soften enough in the meat sauce alone.
Spoon filling gently into cooled shells and arrange seam-side up in the baking dish. Avoid overfilling, which causes spillage.
Yes. Freeze unbaked assembled shells in a covered dish up to 3 months. Bake from frozen, adding 20–30 minutes to bake time.
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