stuffed pasta shells

These giant pasta shells stuffed with flavourful tomato pesto beef sauce are a one pot winner! No one will be able to resist this cozy pasta dish topped with melted mozzarella!

Stuffed Pasta Shells with Tomato and Pesto Meat Sauce

olive oil

onion (chopped)

lbs ground beef (extra-lean)

oregano

500 grams/2cups tomato passata/crushed tomatoes

tsp salt

tbsp basil pesto

lbs giant pasta shells

100 grams/1 cup mozzarella (grated)

Heat the oven to 400F/200C. Cook chopped onion in olive oil over low heat for 5-7 minutes until soft but not coloured. Add ground beef and cook, stirring it the whole until no longer pink.

Add dried oregano, salt, tomato passata/crushed tomatoes and basil pesto. Bring to a boil and then turn the heat down and simmer for 20 minutes, stir one in a while to avoid burning. Take it off the heat and cool slightly.

While the sauce is simmering, cook the shells in a large pot according to package instructions. It&#039;s important to cook pasta 1-2 minutes less than package directions advise as it will be further cooked in the oven.

Drain pasta and rinse it with cold water, this will prevent pasta shells sticking to each other. Cool until room temperature.

To a 9X13 inch rectangular dish add 1 cup of the sauce, so it will cover the bottom of the pan. Then arrange the shells in rows in a single layer. Then fill the shells with the beef sauce, approximately two teaspoons per shell. (I was able to fit 25 shells in my pan). If there is any sauce leftover, spoon it over the pasta. Then sprinkle with grated mozzarella cheese, cover with tin foil and bake in the preheated oven for 10 minutes. Then uncover and cook for 15 minutes longer until the cheese is golden and pasta is hot and bubbly.

Warm up with this hearty spinach & ricotta cannelloni.

Spinach & ricotta cannelloni with tomato sauce

dried porcini mushrooms (see Notes)

Spanish onion, finely chopped

baby spinach leaves

tbsp chopped fresh thyme

garlic cloves, crushed

unsalted butter

button mushrooms, chopped

fresh ricotta

parmesan, grated

cannelloni

can diced tomatoes

jar tomato passata (see Notes)

This is a little bit of a where-have-you-been-all-my-life recipe.

Spinach and Cheese Stuffed Shells

kosher salt (to taste)

baby spinach

(16 ounces) ricotta cheese (preferably fresh)

(4 ounces) Swedish-style Fontina

milk

black pepper (to taste)

garlic

half-and half

(4 ounces) gouda

red pepper flakes (or

basil (very thinly sliced (julienned) – about 1/4 cup)

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil.  Cook the jumbo shells according to package directions (there should be a set of instructions for cooking them for a shorter time, if they will be baked later.  If not, cook them for 3 minutes less than the full cooking time).   Drain the shells and rinse them with cold water in a colander or strainer.  Set aside.

Beat the egg in a large bowl.  Add the spinach, ricotta, fontina, 1/4 cup whole milk, and oregano, season with salt and pepper, and stir to combine well.

Melt the butter in a medium heavy saucepan over medium heat.  Add the garlic and sauté for 1 minute, until golden.  Add the half-and-half and the remaining 1/2 cup milk, and stir often until the mixture just starts to come to a simmer.  Turn the head to low, and add the gouda a handful at a time, stirring just until each batch is melted.  Stir in the red pepper flakes, season with salt and pepper, and remove from the heat.

Spoon a thin layer of the gouda cheese sauce into the bottom of a shallow 3-quart baking dish (a 9x13-inch pan works well).  Use a spoon or your fingers to stuff the cooked shells with the spinach-ricotta mixture, dividing it evenly between the shells.  Line them up neatly in the prepared pan, following the shape of the pan.  Give the gouda cheese sauce another good stir, then pour it slowly and evenly over the stuffed shells.

Cover the pan with foil and bake for 30 minutes.  Uncover the pan, turn the heat up to 475°F and continue to bake for about another 10 minutes, until the top turns golden brown and everything is lovely and bubbling.  Let sit for 5 to 10 minutes before serving.  Sprinkle with the basil, if desired, before serving.

Stuffed Shells filled with ricotta, parmesan, and melty mozzarella cheese. Stuffed Pasta Shells always disappear fast and reheat well.

Stuffed Shells Recipe

pasta shells (cooked to package instructions)

onion

salt (divided)

tsp black pepper (divided)

marinara sauce

ricotta cheese

parmesan cheese

mozzarella cheese (divided)

parsley (plus more to garnish)

Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to pacakge instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.

Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.

Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.

Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.

Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.

https://www.youtube.com/watch?v=wDMCZ6BA_C0

Ricotta cheese Stuffed Shells are the perfect dinner and it's a family favorite. See how easy it is to make stuffed pasta shells. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

STUFFED PASTA SHELLS INGREDIENTS:
►20 jumbo pasta shells, cooked to package instructions
►1/2 medium onion, chopped
►3 garlic cloves, minced
►1 tsp salt, divided
►1/2 tsp freshly ground black pepper, divided
►1/4 tsp dried oregano
►3 cups marinara sauce
►15 oz ricotta cheese
►1 large egg
►1/3 cup parmesan cheese
►3 cups shredded mozzarella cheese, divided (8 oz by weight)
►1/4 cup parsley, plus more to garnish

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/stuffed-shells-recipe/
JUMBO PASTA SHELLS: https://amzn.to/3c2Qjxj (affiliate)

⏱️TIMESTAMPS⏱️
0:00 Intro
0:41 How to cook pasta shells
1:31 How to make tomato sauce
3:08 How to make the cheese filling
4:04 How to stuff shells
4:36 How to bake pasta shells
5:42 Taste test

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Extra Cheesy STUFFED SHELLS RECIPE

The best stuffed pasta shells are full of ground beef, three different types of cheese, and a secret ingredient that adds tons of flavor!

The Best Stuffed Pasta Shells Recipe

(12 ounce) box Jumbo pasta shells

beef ((you can substitute with ground turkey, ground Italian sausage,

(15 ounce) container ricotta cheese

Parmesan cheese

pesto

(24 ounce) jar marinara sauce

parsley

Preheat oven to 350°F.

Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.

Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.

Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.

Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.

Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.

Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.

Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

https://www.youtube.com/watch?v=f0Ngserjkzo

This easy dinner recipe for Stuffed Shells with beef and ricotta cheese is definitely a family favorite! The 5-star recipe has been featured in Taste of Home magazine, and you're about to see why!

Get the full recipe here: https://www.theseasonedmom.com/favorite-stuffed-shells/

The Best Stuffed Shells Recipe

Saucy and cheesy, this Stuffed Shells recipe is the perfect weeknight dinner! Perfect for making ahead or freezing for later, this pasta recipe is sure to be a hit!

Stuffed Shells

pasta shells

milk ricotta cheese ((425 grams/15-ounce))

mozzarella cheese (divided (340 grams))

Parmesan cheese (divided (90 grams))

¼ cup chopped fresh flat-leaf parsley (divided)

Italian seasoning

salt

black pepper

marinara sauce (divided (720 milliliters))

Preheat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Generously season with salt and add the pasta shells. Return to a boil. Boil, uncovered until tender, about 12 minutes. Drain well.

While the pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 tablespoons parsley, Italian seasoning, salt, pepper, and egg. Stir until well blended.

Spread 2 cups of marinara in the bottom of the prepared baking dish. Fill the shells with the ricotta mixture and place on top of the marinara in the baking dish. Spoon the remaining 1 cup marinara sauce over the shells. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Loosely cover with foil.

Bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until the begins to brown. Garnish with the remaining 2 tablespoons of parsley before serving.

If you need the perfect weeknight dinner, these Stuffed Shells are for you. Filled with three types of cheeses and baked with marinara sauce and more cheese until golden brown, these stuffed pasta shells are always a crowd-pleasing meal. Saucy, cheesy, and filling, this recipe is the definition of comfort food!

RECIPE: https://preppykitchen.com/stuffed-shells/

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How to Make Stuffed Shells

Pizza Stuffed Shells with tender noodles filled&nbsp;with a "pizza supreme" mixture and layered with sauce, pepperoni and cheese.&nbsp;

Pizza Stuffed Shells

box Jumbo pasta shells

beef

pork sausage

bell pepper (any color, chopped)

onion (, chopped)

oregano leaves

garlic (, minced)

olives

salt and black pepper

jars marinara pasta sauce

pepperoni (chopped)

mozzarella cheese

Cook jumbo shells according to package instructions, until al-dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Meanwhile, brown ground beef and sausage in a large skillet over medium heat. Remove&nbsp;grease.&nbsp;

Add cooked meat to a large mixing bowl. Add chopped bell pepper, onion, parmesan cheese, oregano, garlic, olives, and 1/2 cup of marinara sauce. Season with salt and pepper, to taste.

Preheat oven to 350 degrees F.

Spread a thin layer of sauce over the bottom of a 9x13'' or similar size pan.

Add a heaping spoonful of meat&nbsp;mixture into each jumbo shell, filling them very full, and line them up along the bottom of a 9x13'' or similar size pan.&nbsp;

Spoon remaining sauce evenly over the noodles. Top with chopped pepperoni's and mozzarella cheese.&nbsp;

Bake in preheated oven for 25-30 minutes or until cheese is melted and bubbly. 

You might also like Chicken and Broccoli Alfredo Stuffed Shells!

A classic stuffed shells recipe made with 3 types of cheese covered in Marinara sauce and baked to perfection. A single serving comfort food classic!

Stuffed Shells For One

jumbo pasta shells

garlic powder

mozzarella cheese (, divided)

marinara sauce (, divided)

basil

Heat the oven to 350°F (177°).

Cook the shells in water according to package instructions, stirring occasionally to keep the pasta from sticking to the pot, then drain and set aside.

Mix together the ricotta, Italian seasoning, garlic powder, salt, and pepper in a medium-sized bowl.

Stir in ¼ cup of mozzarella and the parmesan cheese.

Spread ¼ cup of marinara sauce in the bottom of a 5x5-inch baking dish. Fill each shell with the ricotta mixture and place in the baking dish.

Spoon the remaining ¼ cup of marinara sauce over the shells, then sprinkle the remaining ¼ cup of mozzarella cheese over the tops.

Cover the baking dish with foil and bake for 20 minutes.

Uncover the dish, then bake for an additional 10 minutes or until the cheese has melted.

Sprinkle with fresh basil or parsley if desired and enjoy hot.

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