Why You’ll Love This Recipe
Let me tell you, friends, these Cheesy Baked Stuffed Shells are pure magic. This dish quickly becomes a family favorite. You get rich, savory flavors, a delightful texture, and that undeniable comfort food feeling.
First, itโs incredibly satisfying. Imagine tender pasta shells brimming with a luscious, creamy cheese filling. Then, a robust tomato sauce coats everything beautifully, and a blanket of melted mozzarella creates a golden, bubbly top.
Furthermore, these baked stuffed shells offer fantastic versatility. You can easily adapt them to suit any taste or dietary preference. Add your favorite vegetables, switch up the proteins, or experiment with different cheeses.
Plus, this recipe is perfect for making ahead. Assemble everything the day before, then just pop it into the oven when youโre ready to serve. This makes entertaining a breeze, or provides a stress-free weeknight meal.
Finally, who doesn’t adore a classic Italian-American dish? It reminds everyone of gathering around the table, sharing good food and laughter. This recipe brings people together.
Everyone at your table will reach for a second helping of these irresistible cheesy pasta shells. Itโs comfort, convenience, and deliciousness all rolled into one perfect dish. You absolutely must try these incredible Cheesy Baked Stuffed Shells soon.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating these amazing Cheesy Baked Stuffed Shells. High-quality components really elevate the final dish. Hereโs exactly what youโll need:
* 1 (12-ounce) box jumbo pasta shells
* 1 tablespoon olive oil
* 1 medium yellow onion, finely diced
* 3 cloves garlic, minced
* 1 pound lean ground beef (or ground chicken/turkey)
* 1 teaspoon Italian seasoning
* ยฝ teaspoon salt, plus more to taste
* ยผ teaspoon black pepper, plus more to taste
* 2 (24-ounce) jars good quality marinara sauce
* 1 (15-ounce) container whole milk ricotta cheese
* 2 cups shredded mozzarella cheese, divided
* ยฝ cup grated Parmesan cheese, plus more for serving
* 1 large egg
* ยผ cup fresh parsley, chopped, plus more for garnish
* 2 tablespoons fresh basil, chopped, plus more for garnish
One of the best things about these Cheesy Baked Stuffed Shells is how adaptable they are. Don’t be afraid to get creative! You can easily tailor this recipe to your family’s preferences or whatever you have on hand, just like the delightful Strawberry Shortcake Layer Cake that makes a perfect dessert.
Step-by-Step Instructions
Creating these magnificent Cheesy Baked Stuffed Shells is a straightforward process. Just follow these steps, and youโll have a comforting, delicious meal ready in no time.
1. Prep the Pasta: First, bring a large pot of salted water to a rolling boil. Add your jumbo pasta shells and cook them according to package directions until they are al dente.
This means they should be firm to the bite, but still pliable. You do not want to overcook them, as they will bake further in the oven. Drain the shells thoroughly and rinse them with cold water to prevent sticking.
Lay them out in a single layer on a baking sheet or clean towel to cool slightly while you prepare the filling. This prevents them from sticking together.
2. Sautรฉ the Aromatics and Meat: Next, in a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Push the onions and garlic to one side of the skillet. Add the ground beef (or your chosen meat) to the other side. Break it up with a spoon and cook until it is completely browned.
Drain any excess fat from the skillet. Stir the cooked meat with the onions and garlic. Season with Italian seasoning, ยฝ teaspoon of salt, and ยผ teaspoon of black pepper.
Mix everything well.
3. Prepare the Sauce: Now, pour both jars of marinara sauce into the skillet with the meat and aromatics.
Stir thoroughly to combine all the flavors. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered while you prepare the cheese filling.
This allows the flavors to meld beautifully for your Cheesy Baked Stuffed Shells.
4. Make the Cheese Filling: In a large mixing bowl, combine the whole milk ricotta cheese, 1 cup of the shredded mozzarella cheese, ยฝ cup of grated Parmesan cheese, the large egg, ยผ cup of chopped fresh parsley, and 2 tablespoons of chopped fresh basil.
Season the mixture with a pinch of salt and pepper. Use a spoon or spatula to mix all the ingredients thoroughly until they are well combined. This is the heart of your cheese-filled pasta shells.
5. Stuff the Shells: Preheat your oven to 375ยฐF (190ยฐC). Lightly grease a 9×13-inch baking dish.
Take each cooked pasta shell and carefully spoon about 1-2 tablespoons of the ricotta mixture into it. Don’t overstuff them, as the filling will expand slightly during baking. Neatly arrange the stuffed shells in a single layer in your prepared baking dish.
6. Assemble and Bake: Ladle about half of the meat sauce evenly over the bottom of the prepared baking dish before adding the stuffed shells. (Alternatively, you can spread a thin layer of sauce on the bottom first, then arrange the shells, and pour the remaining sauce over the top.) Pour the remaining meat sauce evenly over the stuffed shells, ensuring most of them are covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the sauce.
7. Bake to Perfection: Cover the baking dish tightly with aluminum foil.
Bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. For an even more golden crust, you can briefly place the dish under the broiler for 1-2 minutes, but watch it very carefully to prevent burning.
8. Rest and Serve: Once baked, remove the Cheesy Baked Stuffed Shells from the oven. Let them rest for 5-10 minutes before serving.
This allows the cheese to set and makes serving much easier. Garnish with additional fresh parsley and basil, and offer extra grated Parmesan cheese at the table. Enjoy your delicious baked stuffed shells!
Pro Tips for Success
Making perfect Cheesy Baked Stuffed Shells is totally achievable with a few insider tricks. Here are my favorite pro tips to ensure your dish turns out absolutely amazing every single time:
* Don’t Overcook the Pasta: This is crucial! Cook your jumbo shells to a firm al dente stage. They will continue to cook and soften in the oven.
If you overcook them initially, they will become mushy and fall apart during stuffing and baking. Rinse them with cold water after draining to stop the cooking process and prevent sticking.
* Drain Your Ricotta: Ricotta cheese can hold a lot of excess moisture.
If your ricotta is too wet, it can make your filling watery and cause your shells to be soggy. For the best results, place the ricotta in a fine-mesh sieve lined with cheesecloth (or even a coffee filter) for about 15-30 minutes before mixing. Gently press out any extra liquid.
This creates a firmer, creamier filling for your cheese-filled pasta shells.
* Season Generously: Don’t be shy with seasoning! Italian food thrives on flavor.
Taste your meat sauce and your cheese filling before assembly. Adjust salt, pepper, and Italian seasoning as needed. A pinch of red pepper flakes can also add a nice subtle warmth to the sauce.
* Use Good Quality Sauce: The marinara sauce forms the base of your flavor. Invest in a good quality jarred sauce, or better yet, use your favorite homemade marinara. A rich, flavorful sauce makes all the difference in these Cheesy Baked Stuffed Shells.
* Don’t Overstuff: While tempting, overfilling the shells can cause them to burst during baking. Aim for about 1-2 tablespoons of filling per shell. This ensures a good cheese-to-pasta ratio and keeps the shells intact.
* Cover for Initial Baking: Covering the baking dish with foil during the first part of baking helps the shells cook evenly and prevents the cheese on top from browning too quickly. It also locks in moisture, ensuring tender pasta and a creamy filling. Uncover for the last 15-20 minutes to get that beautiful golden, bubbly top on your baked stuffed shells.
* Let It Rest: This tip applies to so many baked dishes, and especially to casseroles like these Cheesy Baked Stuffed Shells. Allowing the dish to rest for 5-10 minutes after coming out of the oven lets the cheeses set and the sauce thicken slightly. This makes serving much cleaner and easier, preventing a watery mess.
* Make Ahead Magic: These Cheesy Baked Stuffed Shells are fantastic for making ahead. Assemble the entire dish (without baking), cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time, or allow it to come closer to room temperature before baking. This convenience is a huge win!
Follow these tips, and you will consistently create stunning, delicious Cheesy Baked Stuffed Shells that impress everyone.
Making perfect Cheesy Baked Stuffed Shells is totally achievable with a few insider tricks. Here are my favorite pro tips to ensure your dish turns out absolutely amazing every single time, much like how you would master the art of mixing flavors in a Frozen Strawberry Margarita Recipe.
What to Serve With This Recipe
These Cheesy Baked Stuffed Shells are hearty and satisfying all on their own. However, pairing them with the right accompaniments elevates the entire meal. I love to offer a balance of textures and flavors to complement the richness of the pasta.
* Garlic Bread or Crusty Bread: This is practically a non-negotiable! Warm, crusty garlic bread is perfect for soaking up every last bit of that delicious marinara sauce. A simple loaf of Italian or French bread, served with good olive oil for dipping, also works beautifully.
* Simple Green Salad: A crisp, light salad provides a wonderful contrast to the rich pasta. Think mixed greens with a tangy vinaigrette, or a classic Caesar salad. The acidity from the dressing cuts through the richness of the cheese and meat, refreshing the palate between bites of your Cheesy Baked Stuffed Shells.
* Roasted Vegetables: Roasted asparagus, broccoli, or green beans tossed with olive oil, garlic, salt, and pepper make a fantastic side. Roasting brings out their natural sweetness and gives them a slight char that pairs wonderfully with the baked shells.
* Sautรฉed Spinach or Broccoli Rabe: If you prefer a cooked green, quickly sautรฉed spinach with garlic or slightly bitter broccoli rabe blanched and then sautรฉed with garlic and red pepper flakes adds a robust, earthy component.
* Caprese Skewers: For a lighter, fresher option, especially in warmer weather, small Caprese skewers (cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with balsamic glaze) are delightful.
* Soup: A light, clear broth-based soup, like a minestrone or a simple tomato basil soup, can be a lovely starter, especially in cooler months, before diving into your warm baked stuffed shells.
* Wine Pairing: For adults, a medium-bodied red wine like a Chianti, Sangiovese, or a Merlot would beautifully complement the rich tomato sauce and savory meat in your Cheesy Baked Stuffed Shells.
Remember, the goal is to enhance, not overpower, the star of the show: your amazing Cheesy Baked Stuffed Shells.
These Cheesy Baked Stuffed Shells are hearty and satisfying all on their own. However, pairing them with the right accompaniments elevates the entire meal, similar to how Strawberry Lemon Cream Scones perfectly complement a delightful tea time spread.
FAQs
Here are some common questions I hear about making Cheesy Baked Stuffed Shells. Hopefully, these answers help you feel even more confident in the kitchen!
Can I make Cheesy Baked Stuffed Shells ahead of time?
Absolutely, yes! These Cheesy Baked Stuffed Shells are a fantastic make-ahead meal. Assemble the entire dish, including the sauce and cheese topping, but do not bake it.
Cover the baking dish tightly with plastic wrap and then aluminum foil. Refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge about 30 minutes beforehand to come closer to room temperature, then bake as directed. You might need to add an extra 10-15 minutes to the covered baking time.
Can I freeze Cheesy Baked Stuffed Shells?
Yes, Cheesy Baked Stuffed Shells freeze very well, both baked and unbaked.
* Baked: Let the baked shells cool completely. You can freeze the entire casserole or individual portions in airtight, freezer-safe containers.
Wrap well to prevent freezer burn. They last for 2-3 months. Reheat covered in the oven at 350ยฐF (175ยฐC) until warmed through.
* Unbaked: Assemble the shells in a freezer-safe baking dish, cover tightly, and freeze for up to a month. Thaw overnight in the refrigerator before baking. Baking from frozen is possible but requires a longer cooking time (around 1 hour to 1 hour 30 minutes, covered, then uncovered).
What kind of shells should I use for stuffed shells?
You definitely need “jumbo pasta shells” or “conchiglioni.” These are specifically designed to be stuffed. Regular-sized pasta shells are too small for this recipe. You will find them in the pasta aisle.
Why are my Cheesy Baked Stuffed Shells tough or mushy?
Tough shells usually mean undercooking the pasta initially. Mushy shells indicate overcooking. Cook the shells to al dente, firm but pliable.
They will soften more during the baking process. Rinsing them in cold water after draining also stops the cooking.
How do I prevent my shells from breaking when stuffing them?
Several things help prevent breakage. First, cook the shells just to al dente; don’t overcook them. Rinse them with cold water immediately after draining to stop cooking and make them less sticky.
Handle them gently! Lay them out in a single layer on a baking sheet or clean towel to cool. Use a spoon or a small piping bag to fill them, rather than trying to force the filling in.
Can I make this Cheesy Baked Stuffed Shells recipe vegetarian?
Absolutely! To make vegetarian Cheesy Baked Stuffed Shells, simply omit the ground beef. You can replace it with sautรฉed mushrooms, cooked lentils, or thoroughly squeezed cooked spinach mixed into the sauce. Alternatively, increase the amount of vegetables like finely diced bell peppers or zucchini in the sauce or cheese filling.
How long do leftovers of Cheesy Baked Stuffed Shells last?
When stored properly in an airtight container in the refrigerator, leftover Cheesy Baked Stuffed Shells remain delicious for 3-4 days. Always ensure they cool completely before refrigerating.
Cheesy Baked Stuffed Shells are a popular Italian-American dish featuring large pasta shells filled with a rich mixture of cheeses and sometimes meat or vegetables. They are typically baked in a marinara sauce and covered with cheese, making them a favorite comfort food choice for many families. For more information, check out this article on Pasta.
Nutrition Information (per serving)
This nutrition information is an estimate based on the ingredients listed and serves as a general guideline. Actual values may vary depending on specific brands, portion sizes, and any substitutions made. This recipe typically yields 8 servings.
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Cholesterol | 90 mg |
| Carbohydrates | 45 g |
| Fiber | 4 g |
| Sugars | 8 g |
| Sodium | 850 mg |
Cheesy Baked Stuffed Shells
- Total Time: 60 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Cheesy Baked Stuffed Shells are tender pasta shells filled with a creamy cheese filling, topped with a rich marinara sauce and melted mozzarella, making it a comforting and family-favorite dish.
Ingredients
1 (12-ounce) box jumbo pasta shells
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound lean ground beef (or ground chicken/turkey)
1 teaspoon Italian seasoning
ยฝ teaspoon salt, plus more to taste
ยผ teaspoon black pepper, plus more to taste
2 (24-ounce) jars good quality marinara sauce
1 (15-ounce) container whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
ยฝ cup grated Parmesan cheese, plus more for serving
1 large egg
ยผ cup fresh parsley, chopped, plus more for garnish
2 tablespoons fresh basil, chopped, plus more for garnish
Instructions
- Prep the Pasta: Cook the jumbo pasta shells according to package directions until al dente, then drain and cool
- Sautรฉ the Aromatics and Meat: In a skillet, heat olive oil over medium heat, add onion and cook until translucent, then add garlic and ground beef, cooking until browned
- Prepare the Sauce: Stir in marinara sauce with the meat mixture and let it simmer
- Make the Cheese Filling: Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and basil in a bowl, seasoning with salt and pepper
- Stuff the Shells: Preheat oven to 375ยฐF (190ยฐC) and lightly grease a baking dish. Fill each shell with cheese mixture
- Assemble and Bake: Spread half the sauce in the baking dish, place shells, cover with remaining sauce, and top with mozzarella
- Bake to Perfection: Cover with foil and bake for 25 minutes, then uncover and bake for another 15-20 minutes until golden brow
- Rest and Serve: Let the dish rest for 5-10 minutes before serving and garnish with parsley and basil
Notes
For vegetarian options, replace meat with sautรฉed spinach or mushrooms.
This dish can be made ahead and refrigerated or frozen for later use.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 shell
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg