Cheesy Stuffed Shells Italian

These cheesy stuffed shells are my favorite answer to that last minute panic when you need to serve something impressive. Creamy ricotta, savory meat sauce, and bubbly mozzarella bake together to give you all the best flavors of Italian food in an easy to serve dish that feels special but is easy enough for any night. The first time I made this was for my mother in law, and once I realized how forgiving and delicious it turned out, it quickly became my signature family comfort recipe.

I first made these shells out of self-preservation when I felt out of my depth hosting family. Honestly, now it is my go-to for feeding a crowd and no one ever believes how easy it is.

Ingredients

• Jumbo pasta shells: give the best texture for stuffing and do not tear as easily as smaller styles. Hunt for ones labeled Jumbo in the pasta aisle.
• Good quality ricotta cheese: is essential. If you can, check the ingredient list for real milk and cream rather than fillers.
• Ground beef: brings a classic hearty flavor to the sauce. Lean beef is ideal to prevent excess grease.
• Italian seasoning and smoked paprika: add that nostalgic savory depth with minimal effort. Look for paprika that smells sweet and not stale.
• Egg: is the key that sets the ricotta filling so it stays put after baking.
• Fresh Parmesan cheese: melts better and brings a nutty, salty backbone. Buy a wedge and grate right before mixing.
• Fresh garlic and onion: create an aromatic foundation you just can't fake with powders. Look for bulbs with no sprouting or soft spots.
• Shredded mozzarella: on top gives you that classic stretchy topping everyone expects.

Step-by-Step Instructions

Pasta preparation foundation:

Cook the shells until al dente in a big pot of salted water. Carefully drain and run under cool water to prevent sticking. Set aside till cool enough to handle or you will have trouble stuffing.

Building flavorful meat sauce:

Brown ground beef and onion in a skillet over medium high heat. Once the beef is deep brown and onion is soft, season with salt, pepper, Italian seasoning, and paprika. Drain any grease so your sauce is rich and not oily.

Creating sauce richness:

Stir in minced garlic and cook just until you smell the aroma, about thirty seconds. Add a jar of marinara sauce directly to the skillet and let it simmer on low so flavors blend.

Mixing perfect ricotta filling:

In a clean bowl, combine the ricotta cheese, egg, Parmesan, a pinch of garlic powder, and dried parsley. Stir until completely smooth and creamy. The texture should be easy to spoon and slightly spreadable.

Careful stuffing technique:

Spoon a generous amount of ricotta filling into each cooled shell. A heaping tablespoon usually works. Arrange stuffed shells seam side up so the filling does not leak out.

Assembly in cooking vessel:

Nestle the filled shells in your skillet or baking dish right on top of the sauce. Make sure they are slightly pressed into the sauce for even heating.

Final cheese topping:

Blanket the stuffed shells with shredded mozzarella and a little extra Parmesan if you like. This is what gives that gooey golden crust people love.

Baking to perfection:

Bake uncovered at 400 degrees fahrenheit until cheese is browned and sauce bubbles around the edges, about twenty five minutes. Let rest at least five minutes so the cheese does not slide off when you serve.

Save Pin

My favorite part of this recipe is testing different ricotta brands and sneaking in extras like mushrooms or spinach. One year we had the whole extended family over and all the kids wanted to help stuff the shells which turned it into a memory instead of a chore.

Storage Tips

Store leftovers in an airtight glass container in the fridge for up to four days. Reheat covered in a 350 degree oven so the cheese stays soft and the sauce bubbles up again. If freezing, wrap tightly in foil and plastic wrap before baking, then thaw overnight in the fridge before baking as usual.

Ingredient Substitutions

You can swap ground turkey or sausage for beef. Cottage cheese works in a pinch if you drain it well, or use a blend of Neufchâtel and mozzarella if you want it creamier. Feel free to try roasted garlic for a milder flavor, or spinach for added greens in the filling.

Serving Suggestions

Serve hot directly from the skillet for that homey presentation. I love a crisp Caesar salad and buttery garlic bread on the side. Garnish with basil leaves and fresh cracked black pepper for extra flair.

Save Pin

Cultural Context

Stuffed pasta shells are a beloved Italian-American classic. They borrow from the tradition of making filled pastas like manicotti or cannelloni but are easier for home cooks since jumbo shells are widely available and filling them is fun even for beginners. The dish feels celebratory and comforting which is why it is so popular for gatherings and holidays.

Commonly Asked Questions

→ How can I keep pasta shells from breaking?

Boil shells only until al dente, allowing them to finish cooking in the oven. Handle gently during stuffing as well.

→ Is this dish suitable for making ahead?

Yes, it can be fully assembled up to a day in advance and refrigerated. Bake, adding extra time if starting cold.

→ Can I use a ricotta substitute?

Drained cottage cheese or a blend of cream cheese and mozzarella can be used for a different texture.

→ Should I cover the dish while baking?

Bake uncovered for crisp golden cheese, or use foil if you desire softer pasta and cheese texture.

→ Is it possible to freeze before baking?

Yes, freeze unbaked assembled shells for up to three months. Thaw overnight and bake with added time.

→ What can I serve on the side?

Fresh salad and garlic bread complement the cheesy, saucy shells perfectly for a complete meal.