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Best Italian Stuffed Shells

Comforting jumbo pasta shells filled with creamy cheese and hearty beef, topped with tomato sauce and melted mozzarella.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12-16 pieces Jumbo pasta shells Cook until al dente
  • 15 oz Ricotta cheese Creamy binder
  • 2 cups Mozzarella cheese Shredded, for melting
  • 0.5 cup Parmesan cheese Grated, for sharpness
  • 1 lb Ground beef Browned for hearty flavor
Sauce and Seasoning
  • 24 oz Tomato sauce Use your favorite jarred or homemade
  • 3 cloves Garlic Minced (Fresh garlic = bigger flavor)
  • 1 medium Onion Finely chopped (White or yellow works)
  • 1 tablespoon Italian seasoning Earthy and warm
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Heat the oven to 375°F (190°C). Grease a baking dish lightly.
  2. Boil the jumbo shells in salted water until al dente. Drain and set on a towel so they don’t stick.
  3. Brown the ground beef in a skillet with chopped onion and minced garlic until the meat is nicely browned; drain excess fat.
  4. Stir in the tomato sauce and Italian seasoning. Simmer for about 5 minutes until the sauce thickens slightly.
  5. In a bowl, mix ricotta, half the mozzarella, parmesan, salt, and pepper until the filling is creamy and well seasoned.
Assembly
  1. Stuff each shell with a generous spoonful of the cheese mixture and place them open-side up in the baking dish over a thin layer of meat sauce.
  2. Pour the remaining beef and tomato sauce over the shells, and sprinkle the rest of the mozzarella across the top. Cover with foil.
Baking
  1. Bake covered for 25 minutes. Then remove the foil and bake another 10 minutes until the cheese is bubbly and golden.
  2. Let rest for a few minutes before serving.

Notes

Time-saver: Brown meat ahead and freeze in portions to cut prep time. Don’t overcook shells; undercooked shells will get gummy—pull them al dente. Stir chopped spinach or basil into the ricotta for a fresh herbal lift.