Baked Stuffed Shells – pasta shells stuffed with a combination of ricotta, parmesan and mozzarella cheeses, topped with a meat sauce and more mozzarella.
Stuffed pasta shells will never get old.
I baked this today, but can’t finish the post tonight because I can’t keep my eyes open. Will finish it up tomorrow.
Ok, maybe I wouldn’t eat them everyday because there really isn’t much I’d eat every day.
Except maybe ice cream.
I don’t even know if I could eat that.
Every.
Single.
Day.
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Baked Stuffed Shells
Ingredients
- 20 jumbo pasta shells 6 ounces
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- ½ lb. ground beef
- 1 24 ounce jar pasta sauce
- 1 15 ounce container ricotta cheese
- 2 cups shredded mozzarella divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons dried parsley
Instructions
- Preheat oven to 350 degrees F.
- Cook pasta shells according to package directions.
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- Pour the olive oil into a skillet and warm over medium heat.
- Sautée the garlic and onion until fragrant, about 3 minutes.
- Add the ground beef to the skillet and cook until brown.
- Pour in the pasta sauce and simmer on low until ready to use.
- In a large mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese and parsley. Mix well.
- Place 1/3 of the meat sauce into the bottom of the prepared baking dish.
- Fill each shell with the filling and place into the baking dish.
- Pour remaining meat sauce over the shells and cover the pan with tin foil.
- Bake for 30 minutes.
- Remove tin foil and sprinkle the remaining 1 cup of mozzarella over the shells. Return to oven to bake for another 5 - 10 minutes or until cheese is melted.
I rate everything I bake on a scale of 1-4 with 4 being the best and these Baked Stuffed Pasta Shells earned 4 rolling pins!
They are SO yummy, easy to make and can be made in under an hour for a delicious dinner.
I don’t know why I don’t make these more often.
It’d be a great meatless dinner, too if you omit the ground beef and just top them with a plain pasta sauce.
Thanks for joining us during this 365 Days of Baking!!
Keep checking in EVERY DAY because there will be a new recipe and post!!
I give you BIG baking hugs and muffins!!
Comments & Reviews
Love your recipes… Have you published a cookbook ?
Glenda, thanks for asking. I have not, but most certainly hope to! Be on the lookout as any news I have to share will most certainly be posted on our FB page and here on the blog. Thanks so much for your support!
can you freeze these before you put the sauce on. i used to make these when the kids were still home but would use cottage cheese also it make the ricotta go farther for less money. great recipes
I like that idea about the cottage cheese, Dianna!
I haven’t frozen them, but I suppose you could. I’ve frozen my lasagna in the past and haven’t had an issue. If you do, please let me know how they turned out!
I want to make this receipe but I need step by step instructions. What temperature do I preheat oven to?
Aahhhh, Joyce, I’m SO sorry!! We were fixing the format of the recipe and instead of pasting the instructions where they should go, we pasted the ingredients again. I’ll be sure to get that fixed. In the meantime, preheat the oven to 350 degrees F. Place enough amount of the sauce in the bottom of the baking dish to cover it.
Mix the 1 15 ounce container ricotta cheese, 1 cup of the shredded mozzarella, parmesan cheese, the egg and parsley in a bowl and then evenly divide into the shells, cooked according to the package directions. Cover with remaining meat sauce.
Place tin foil over the baking dish and cook for 25 – 30 minutes.
Remove tinfoil and sprinkle with remaining cup of shredded mozzarella. Bake for another 7 – 10 minutes, uncovered until cheese melts. Hope that works for you!
Thanks so much for bringing this to my attention!
Thank you so much for the steps. I made this for dinner and my husband loved it. Thanks again!
Making for the family on Sunday family night. Looks good and a definite crowd pleaser.
I’m so happy to hear that, Traci! Thanks so much. Enjoy it!