Anastasia Rice December 29, 2025

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Stuffed Pasta Shells

Name: Stuffed Pasta Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 20 large pasta shells (conchiglioni); 400 g ground beef; 250 g ricotta cheese; 100 g shredded mozzarella cheese; 50 g grated parmesan cheese; 1 egg; 2 cloves minced garlic; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups basil tomato sauce; Fresh parsley, chopped, for garnish

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There is something utterly comforting about a tray of Stuffed Pasta Shells coming out of the oven, steam rising and the scent of tomatoes, melted cheese, and garlic filling the kitchen. This is a dish that wraps cozy textures and bright flavors into each shell, perfect for a chilly night, a family dinner, or a potluck where everyone will reach for seconds. If you love pasta that feels like a warm hug, and you enjoy hands-on cooking that rewards you with bubbling cheese and golden edges, this recipe is right up your alley — it also pairs beautifully with other comforting pasta recipes like cozy pasta dishes when you want to vary your weeknight rotation.

What Makes This Special

Stuffed Pasta Shells work because they combine contrasting textures and clean, familiar flavors in a single bite. Tender, slightly al dente pasta shells cradle a creamy, savory filling, while a bright basil tomato sauce ties everything together and keeps each mouthful lively. The dish feels special enough for guests, yet approachable enough for a relaxed family meal.

The mix of ricotta and melted cheeses gives a silky mouthfeel, and the browned ground beef adds hearty depth without overwhelming the delicate tomato notes. Bake time creates just enough caramelization around the edges, and when you remove the foil for the final bake, you get that irresistible bubbling and lightly golden top.

Makes the meal feel comforting and homey
Offers easy portioning and attractive presentation
Simple to adapt for different diets or tastes

Ingredients and Key Notes

These ingredients balance creaminess, savory meat, and bright tomato flavor. Feel free to use fresh herbs when you have them, and choose a good quality basil tomato sauce for the clearest flavor. If you prefer a lighter meat, ground turkey or chicken will work well in place of ground beef.

20 large pasta shells (conchiglioni)
400 g ground beef
250 g ricotta cheese
100 g shredded mozzarella cheese
50 g grated parmesan cheese
1 egg
2 cloves minced garlic
1 teaspoon dried oregano
Salt and pepper to taste
2 cups basil tomato sauce
Fresh parsley, chopped, for garnish

Notes, briefly, the egg helps bind the filling so shells hold their shape, ricotta provides the creamy foundation, and parmesan adds a nutty, savory boost. If you like smoky notes, you can swap in turkey bacon for a lighter, leaner touch as a topping or folded into the filling.

How to Cook Stuffed Pasta Shells

Preheat the oven to 180°C, 350°F. This ensures the dish starts in a hot environment so the sauce and cheese begin to sizzle immediately.
Cook the pasta shells according to package instructions, then drain and set aside. Aim for al dente, the shells should be tender but still hold their shape so they can be stuffed.
In a skillet, cook the ground beef over medium heat until browned. Break the meat into small pieces as it cooks and listen for a steady sizzle, the aroma will turn rich and savory.
Drain excess fat from the skillet after browning, then let the meat cool briefly before combining with dairy. This keeps the filling from becoming watery.
In a mixing bowl, combine the cooked beef, ricotta, mozzarella, parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined, the mixture should be creamy with flecks of herbs and pepper.
Stuff each pasta shell with the beef and cheese mixture. Use a spoon to mound the filling so each shell looks generous and slightly domed, the filling should feel lush and creamy.
Spread a layer of basil tomato sauce at the bottom of a baking dish. The sauce base keeps shells from sticking and creates a flavorful moat that steams the pasta.
Place the stuffed shells on top of the sauce and pour remaining sauce over them. The shells should be snug but not overcrowded, with sauce seeping into every crevice.
Cover with foil and bake for 25 minutes. During this time the cheese melds and the sauce warms through, you will smell garlic and tomatoes coming together.
Remove the foil and bake for an additional 10 minutes until bubbly. The top should show bubbling cheese and lightly bronzed edges, a visual cue the dish is done, then garnish with chopped parsley before serving.

Prep ~ 20 minutes, Cook ~ 35 minutes, Total ~ 55 minutes, Servings ~ 6, Kcal ~ 520 per serving (estimate).

Make-Ahead and Prep Tips

Stuffed Pasta Shells are wonderfully forgiving for make-ahead cooking. You can cook the shells and prepare the filling up to a day in advance, storing each component separately in airtight containers in the refrigerator. If assembling ahead, layer the sauce and shells in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you are ready to bake, remove the plastic, add the extra sauce on top if you have not already done so, cover with foil, and bake for a few minutes longer than the recipe calls for to account for chilled ingredients. For longer prep, assemble and freeze the unbaked dish after wrapping it well, then bake from frozen adding about 15 to 25 minutes to the covered bake time, removing the foil towards the end for browning.

Storing and Reheating

Refrigerate leftover Stuffed Pasta Shells in an airtight container for up to 3 to 4 days. To freeze, place cooled shells in a single layer on a tray until solid, then transfer to freezer-safe containers or bags for up to 2 months. Thaw frozen shells overnight in the refrigerator before reheating for the best texture. For gentle reheating, warm individual portions in the oven at 160°C, 325°F covered with foil, until heated through, about 15 to 20 minutes, or microwave on medium power in 1 minute bursts, stirring between bursts. A freshness cue is the sauce color and aroma, if the tomato sauce smells muted or noticeably sour, discard the leftovers. Reheated shells should be steaming hot in the center and the cheese should be soft and melty again.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut through the richness.
Garlic bread or a simple herb focaccia for sopping up sauce.
Steamed or roasted green vegetables like broccolini or green beans for balance.
A bright marinated tomato and cucumber salad for contrast.
For a bolder side, try a spiced shrimp dish such as Cajun shrimp pasta for a flavorful surf and turf evening.

Variations and Swaps

Swap the ground beef for ground chicken or turkey, the flavor will be lighter but still hearty, and the filling pairs beautifully with the same cheese blend.
Make it vegetarian by replacing the meat with a sauté of chopped mushrooms, spinach, and diced roasted peppers, season well and proceed with the same cheese mixture for a satisfying, meat-free version.
Add roasted garlic to the ricotta for a sweeter, more mellow garlicky hit. Roast whole heads of garlic until soft, then squeeze the cloves into the filling.
Fold in chopped turkey bacon for a smoky note, cooked crisp and crumbled, this gives a subtle smokiness without using pork bacon.
For a herb-forward option, increase the fresh parsley and add chopped basil to the filling for a bright, garden-fresh taste.
Try a creamy tomato-bechamel sauce in place of the basil tomato sauce for a richer, more indulgent casserole feel.
Use different cheeses such as fontina or provolone for a smoother melt, or swap half the ricotta for cottage cheese for a slightly looser texture.

Pro Tips for Best Results

Cook pasta to al dente, it will finish cooking in the oven and remain tender without becoming mushy.
Leave a little space between shells in the baking dish so sauce can circulate and heat evenly.
Let the filled dish rest 5 to 10 minutes after baking, it will settle and be easier to plate.
Taste and season the filling before stuffing, a little extra salt or black pepper can brighten the whole dish.
If using lean ground meats, add a splash of olive oil when browning to keep the filling moist.
Use a thermometer if unsure, the internal temperature of the center should reach 74°C, 165°F for a safe, hot dish.

Frequently Asked Questions

• Can I make Stuffed Pasta Shells dairy free?

Yes, you can substitute dairy-free ricotta and shredded cheese alternatives to make this dairy free. Choose a sturdy plant-based ricotta or blended tofu seasoned well, and be sure to use a dairy-free grated topping that melts, the texture will be slightly different but still delicious.

• How many shells should I plan per person?

Plan for 3 to 4 large shells per adult depending on appetite, sides, and whether you serve a salad or vegetables. For a heartier crowd or without many sides, 4 shells is a safe portion.

• Can I freeze the assembled dish before baking?

Yes, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, covered, adding an extra 15 to 25 minutes, then remove the foil to brown the top.

• What can I do if the filling is too wet?

If the filling seems runny, add a small amount more parmesan or a tablespoon of breadcrumbs to absorb excess moisture. Also be sure to drain any extra fat from the cooked meat to keep the mixture from thinning.

• Are there shortcuts to make this faster?

Use store-bought cooked frozen shells or prepare the filling ahead and assemble right before baking to save time. Using a high-quality jarred basil tomato sauce also speeds things up while still yielding great flavor.

• My cheese did not brown, how can I fix that?

Remove the foil for the last 10 minutes of baking and place the dish on a higher oven rack for a few minutes to encourage browning, watching carefully so the top does not burn.

Final Thoughts

Stuffed Pasta Shells bring together comfort, ease, and satisfying flavor in a dish that is both elegant and homey. Whether you make them for a busy weeknight or a relaxed weekend gathering, the combination of creamy ricotta, melty cheese, and savory meat tucked into tender shells always feels like a small celebration. Gather the ingredients, enjoy the hands-on assembly, and know that this recipe is forgiving and adaptable, ready to become a favorite in your recipe rotation. Give it a try soon, and savor the warm, saucy bites with people you love.

Stuffed Pasta Shells

Author: anastasia-rice
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

Comforting stuffed pasta shells filled with a savory mixture of cheese and ground beef, baked in a rich basil tomato sauce.

Instructions

Preheat the oven to 180°C (350°F).
Cook the pasta shells according to package instructions, then drain and set aside.
In a skillet, cook the ground beef over medium heat until browned. Drain excess fat and let cool briefly.
In a mixing bowl, combine the cooked beef, ricotta, mozzarella, parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
Stuff each pasta shell with the beef and cheese mixture.
Spread a layer of basil tomato sauce at the bottom of a baking dish.
Place the stuffed shells on top of the sauce and pour remaining sauce over them.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes until bubbly.
Garnish with chopped parsley before serving.

Notes

The egg helps bind the filling, ensuring the shells hold their shape. For a lighter meal, consider swapping ground beef with ground turkey or chicken.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian