Italian Stuffed Shells

Baked Italian pasta shells on a white dinner plate dusted with cheese.

Baked Italian Stuffed Shells are the ultimate comfort food. Giant pasta shells hold a meat & cheese stuffing, smothered in tomato sauce. Such a crowd pleaser!

Course Main Course

Cuisine Italian

Prep Time 1 15

Cook Time 35

Servings servings

Calories 329kcal

Author Maria Vannelli RD

Ingredients

Tomato Sauce:

½ Tomato Sauce recipe 3-3½ cups

Large Pasta Shells:

24 large pasta shells
2 tablespoons salt

Meat Mixture:

2 tablespoons olive oil extra virgin
1 large onion chopped
2-3 cloves garlic fresh, chopped
pinch red pepper flakes optional
1 pound ground meat 454 grams, chicken, veal or beef
2 tablespoons white wine to deglaze pan

Cheese Filling:

2 cups ricotta about 15 ounces or 450 grams
2 eggs slightly beaten, room temperature
½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated, plus more to garnish
1½ cups mozzarella cheese freshly grated
2 tablespoons Italian flat-leaf parsley fresh, chopped

Topping:

reserved tomato sauce heated
Italian flat-leaf parsley to garnish, fresh, chopped
Pecorino Romano cheese to garnish

Instructions

Prepare the Tomato Sauce. If more convenient can use a commercial product.

Boil the Large Pasta Shells:

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta shells.
Cook according to the package instructions minus a few minutes since the pasta continues to bake in the oven.
Place a clean kitchen towel on the countertop.
When ready, drain the shells and place them upside down on a clean tea towel to remove excess water and to cool down.

Make the Meat Mixture:

While waiting for the pasta, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).
Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes stirring frequently.
Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.
Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.
Drain the fat from the meat and set it aside to cool down.

Make the Cheese Mixture:

In a large bowl combine all the ingredients to make the cheese mixture. That is 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.

To Assemble:

Preheat the oven to 400°F (200°C). Place the oven grate in the center.
Combine the room temperature meat mixture with the cheese mixture to make the filling.
Using two spoons or a pastry bag with the bottom cut off, fill each cavity with about 1½-2 tablespoons of the filling.
Place about a ½-1 cup of tomato sauce at the base of your baking dish. To bake all of the 24 shells, you will need a 13 x 9″ baking dish.
Tilt the dish so that the sauce coats the bottom evenly.
Place all of the filled pasta shells in the prepared dish facing up.
Top with the remaining tomato sauce, reserving about 1 cup.
Place a piece of parchment paper over the top. Then cover tightly with a piece of aluminum foil.
Bake in a preheated oven and bake for approximately 30 minutes.
Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.
Remove from the oven.
Garnish with reserved tomato sauce (heated), chopped fresh parsley and extra grated cheese.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS STUFFED PASTA SHELLS RECIPE!

Video

Notes

One portion size is calculated as 2 pasta shells.
Use a large pot of water to boil the pasta to prevent them from sticking together and breaking.
Boil a few extra pasta shells just in case a few of them break while boiling them.
Under-cook the pasta when boiling it as it continues to bake in the oven.
Make sure the meat is no longer hot when combining it with the cheese mixture.
How to Stuff: Using two spoons or a pastry bag with the bottom cut off, fill each pasta shell with about 2-3 tablespoons of the meat and cheese filling.
Can you Freeze the STUFFED PASTA SHELLS? Yes. Place them individually on a cookie sheet that fits your freezer. Freeze for a couple of hours. Then, remove and place in a freezable container. When ready to bake, simply place them in a casserole with the tomato sauce and bake covered for 50-60 minutes.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition