Stuffed Shells Recipe

This Stuffed Shells recipe is a family favorite recipe! Large pasta shells are stuffed with a flavorful meat mixture and baked with a rich tomato sauce. 

Looking for more delicious Italian-style dinner ideas? I think you’ll love my Lasagna, Spaghetti Sauce, Baked Ziti, and also my Pasta Fagioli. Yum!

This easy Stuffed Shells recipe makes the perfect savory and satisfying meal! These large pasta shells are stuffed full of a delicious meaty and cheesy mixture that has the most incredible flavor! I love to have them assembled ahead of time so I can pop them into the oven for an easy supper.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

These are the key ingredients you’ll use to make these delicious stuffed shells.

• Shell pasta – I prefer to use large shell pasta in this recipe. I have found that they are easier to stuff with the filling than medium or smaller shells. I also like them to easily portion servings based on the meal.
• Ground beef – Makes for a hearty meal. I have also included alternatives under substitutions and additions below that you may enjoy.
• Tomatoes – I use a mixture of crushed tomatoes and tomato paste to make the sauce for this recipe. Together with the seasonings, the sauce is rich and flavorful.
• Seasonings: basil and oregano
• Cheeses – three different kinds of cheese go into the filling of these shells: cream cheese, Parmesan, and mozzarella.

Substitutions and Additions

• Meat – Substitute with ground turkey, ground chicken, or ground venison based on your preference, or simply omit the meat completely if you prefer. You can also add sliced mushrooms or use them as a substitute for the meat in this recipe.
• Seasonings – Use Italian Seasoning in place of the oregano and basil. Chopped fresh parsley is also delicious sprinkled on top of the dish when serving.
• Cheeses – You can use ricotta or cottage cheese instead of cream cheese.
• Yogurt – Use sour cream in place of the yogurt.
• Tomato Sauce – You can also use my delicious marinara sauce recipe or if you need a quick and easy substitute for homemade sauce, use your favorite store-bought marinara sauce.
• Spinach – Add spinach to the filling mixture.

How to Make Stuffed Shells Recipe

Cook pasta shells to al dente according to the package instructions. Drain and set aside.

Cook vegetables and meat. Cook the onion and garlic until tender, about 3 minutes. Add and brown ground beef. Drain away any drippings.

Make the filling. Stir the cheeses and yogurt into the beef mixture.

Make the sauce. Meanwhile, add the crushed tomatoes, tomato paste, and seasonings to a saucepan and cook until heated throughout.

Assemble. Spread 1 cup of the tomato sauce on the bottom of the baking dish. Spoon the filling mixture into each of the cooked pasta shells. Arrange in the baking dish.

Add sauce and bake. Top each of the shells with the remaining tomato sauce. Cover the baking dish with foil and bake for 20 minutes; remove the foil and bake for 10 more minutes.

Serve. Stuffed shells are ready to serve or cool and store for serving later if making ahead. We love to serve this with our favorite house salad. It is so delicious!

Storage Tips

To make ahead (unbaked). Assemble the stuffed shells without baking. Cover tightly and store in the refrigerator overnight for up to 2 days. When ready to serve, remove from the refrigerator as the oven preheats. Bake as directed; you may need to add about 10 minutes to the baking time since the stuffed shells will be baking from cold rather than warm.

To make ahead (baked). Cool and cover tightly. Store in the refrigerator for up to 4 days. Remove from the refrigerator and reheat in the oven or in the microwave until warm throughout.

To freeze (unbaked). Assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as you would for the make-ahead unbaked directions.

To freeze (baked). Bake in a freezer-safe baking dish. Allow to cool and then wrap tightly with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and then reheat in the oven or microwave until heated throughout.

I think you’ll love these simple stuffed shells, too!

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Stuffed Shells Recipe

Robyn Stone

5 from 2 votes

Stuffed shells makes a simple, delicious, and comforting recipe. Large pasta shells are stuffed with a flavorful meat mixture and then baked with a rich tomato sauce.

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Equipment

• Skillet
• Sauce Pan
• Baking Dish (9×13)

Ingredients

• ▢ 12 large shell pasta
• ▢ 1 teaspoon kosher salt
• ▢ 2 teaspoons olive oil
• ▢ 1 medium onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 pound ground beef, or ground turkey, ground chicken, or ground venison
• ▢ 2 teaspoons dried basil
• ▢ 2 teaspoons dried oregano
• ▢ 1 (28-ounce) can crushed tomatoes
• ▢ 2 (6-ounce) cans tomato paste
• ▢ 1 cup Greek yogurt, or sour cream
• ▢ 1 (8-ounce) package cream cheese, or Ricotta cheese or cottage cheese
• ▢ 1 1/2 cups shredded Parmesan cheese
• ▢ 1 cup grated mozzarella cheese

Instructions 

• Prep. Preheat oven to 350º F. Spread 1 teaspoon of olive oil on 9×13 baking dish. Set aside.
• Cook pasta shells to al dente according to the package instructions. Drain and set aside.
• Cook vegetables and meat. Cook the onion and garlic until tender, about 3 minutes. Add and brown ground beef. Drain away any drippings.
• Make the filling. Stir the cheeses and yogurt into the beef mixture.
• Make the sauce. Meanwhile, add the crushed tomatoes, tomato paste, and seasonings to a saucepan and cook until heated throughout.
• Assemble. Spread 1 cup of the tomato sauce on the bottom of the baking dish. Spoon the filling mixture into each of the cooked pasta shells. Arrange in the baking dish.
• Add sauce and bake. Top each of the shells with the remaining tomato sauce. Cover the baking dish with foil and bake for 20 minutes; remove the foil and bake for 10 more minutes.
• Serve. Stuffed shells are ready to serve or cool and store for serving later if making ahead.

Notes

Make ahead and Freezer Instructions:

To make ahead (unbaked). Assemble the stuffed shells without baking. Cover tightly and store in the refrigerator overnight for up to 2 days. When ready to serve, remove from the refrigerator as the oven preheats. Bake as directed; you may need to add about 10 minutes to the baking time since the stuffed shells will be baking from cold rather than warm.

To make ahead (baked). Cool and cover tightly. Store in the refrigerator for up to 4 days. Remove from the refrigerator and reheat in the oven or in the microwave until warm throughout.

To freeze (unbaked). Assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as you would for the make-ahead unbaked directions.

To freeze (baked). Bake in a freezer-safe baking dish. Allow to cool and then wrap tightly with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and then reheat in the oven or microwave until heated throughout.

Nutrition

Calories: 410kcal | Carbohydrates: 12g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 820mg | Potassium: 737mg | Fiber: 3g | Sugar: 8g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo