Stuffed Shells

Ingredients

• 24jumbo pasta shells
• 454 g (1 pound)ground beef
• 250 g (1 cup)ricotta cheese
• 200 g (2 cups), dividedmozzarella cheese, shredded
• 100 g (1 cup), dividedParmesan cheese, grated
• 1 largeegg, beaten
• 2 tablespoonsfresh parsley, chopped
• 2 clovesgarlic, minced
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 680 g (24 ounces)marinara sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Cook the shells

   Cook the jumbo pasta shells according to the packet instructions until al dente. Drain them and set aside.

3. 3

   Brown the beef

   Cook the ground beef in a large frying pan over medium-high heat until browned and cooked through. Drain off any excess fat.

4. 4

   Mix the filling

   In a medium bowl, combine the ricotta, 1 cup of the shredded mozzarella, ½ cup of the grated Parmesan, beaten egg, chopped parsley, minced garlic, salt and black pepper. Mix well.

5. 5

   Add the beef

   Stir the cooked ground beef into the cheese mixture until combined.

6. 6

   Sauce the dish

   Spread a thin layer of marinara sauce over the bottom of a 23 × 33 cm (9 × 13 inch) baking dish.

7. 7

   Fill the shells

   Spoon the beef and cheese mixture into each cooked shell, then arrange the filled shells in the baking dish.

8. 8

   Top with sauce

   Pour the remaining marinara sauce over the shells, covering them. Sprinkle over the remaining 1 cup of mozzarella and ½ cup of Parmesan.

9. 9

   Bake covered

   Cover the baking dish with foil and bake for 25 minutes.

10. 10

    Finish baking

    Remove the foil and bake for a further 10–15 minutes, until the cheese is melted and bubbling.

11. 11

    Rest and serve

    Leave the shells to cool for a few minutes, then sprinkle with extra chopped parsley and serve.

What are stuffed shells?

Stuffed shells are a baked pasta dish associated with Italian-American cooking: large pasta shells are filled, covered with sauce and baked until tender. Their shape holds a generous filling, so each portion brings pasta, cheese and sauce together.

This version combines ground beef with ricotta, mozzarella and Parmesan for a savoury, creamy centre. Baking the shells in marinara keeps the pasta sauced while the cheese topping turns soft and bubbly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 601 calories, 39g protein, 33g carbs, 35g fat.

The pasta shells and marinara provide most of the carbohydrates, while the beef and cheeses contribute much of the protein and fat. Pair a serving with a green salad or vegetables to add freshness and balance the rich bake.

Build a cohesive filling

Cheese mixture: Stir the ricotta, egg, herbs, garlic and seasonings together before adding the cooked beef. The egg helps bind the filling as it bakes.

Cheese portions: Keep to the specified divisions, using some mozzarella and Parmesan in the filling and saving the rest for the top. This gives the shells cheese throughout as well as a browned, melted finish.

Cook the shells carefully

Al dente pasta: Follow the packet timing and drain the shells once they are just tender. They will continue to soften in the oven, so avoid cooking them until very soft.

Handle gently: Jumbo shells can tear after boiling. Drain them carefully and leave them until cool enough to fill without breaking.

Fill without overpacking

Even portions: Spoon filling into each shell, distributing it evenly so the shells bake at a similar rate. A small spoon makes it easier to reach into the pasta without splitting it.

Room to arrange: Set the filled shells snugly in the baking dish, but avoid crushing them. A thin layer of sauce underneath helps keep the bottoms from sticking.

Check the baked texture

Covered stage: The 25-minute covered bake warms the filling and lets the sauce heat through without drying out the pasta.

Uncovered finish: Bake for another 10–15 minutes until the cheese has melted and is bubbling. If the topping needs more colour, use the visual cues in the recipe rather than leaving it in unattended.

Serve with something fresh

The shells make a substantial main course. Serve them with a crisp green salad or lightly dressed vegetables for freshness alongside the rich cheese and beef.

Allow a few minutes of resting time before serving. This gives the filling a moment to settle and makes the shells easier to lift from the dish.

Recipe notes & tips

• Cook a few extra shells in case any split during boiling.
• Drain the browned beef well so excess fat does not make the filling greasy.
• Use a thin layer of sauce on the bottom of the dish to help prevent sticking.
• Cover the shells fully with marinara so exposed pasta does not dry out.
• Let the dish rest for a few minutes before lifting out portions.

Variations

• Add spinach: Fold chopped cooked spinach into the cheese mixture.
• Use Italian sausage: Replace the ground beef with cooked, crumbled Italian sausage.
• Make it meat-free: Leave out the beef and fill the shells with the cheese mixture.
• Add chilli: Stir chilli flakes into the filling or marinara for a little heat.
• Change the herbs: Use chopped basil in place of some of the parsley.

Common mistakes to avoid

• Overcooking the pasta: Cook only until al dente because the shells bake again in the oven.
• Skipping the fat drain: Drain excess fat after browning the beef to keep the filling from becoming oily.
• Tearing the shells: Drain and handle them gently, and keep spare shells ready in case some split.
• Leaving shells uncovered: Spread sauce over all the shells before baking to help stop them drying out.
• Cutting in immediately: Rest the dish for a few minutes so the filling settles before serving.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot; add a little marinara if the pasta seems dry.

Frequently asked questions