There are a few baked Italian pasta dishes that everyone should have a superb recipe for – namely Stuffed Shells – check! And these other favorites: Lasagna, White Chicken Lasagna, Baked Ziti, Baked Penne, Manicotti, Tortellini Al Forno and Baked Macaroni and Cheese.
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HOW TO MAKE stuffed shells recipe VIDEO
INGREDIENTS for stuffed pasta shells
These immensely comforting Stuffed Pasta Shells are made with easy to find, everyday ingredients that combine into 5-star restaurant spectacular! Best of all, almost all the ingredients are pantry friendly or freezer friendly so you can make this recipe any time. Let’s take a closer look at what you’ll need (measurements in the recipe card at the bottom of the post): It has meat – no mouthfuls of plain ricotta! I find Ricotta Stuffed Shells too one note creamy (I never thought that was a thing before!) without any textural interest – they just taste like eating a mouthful of mush with a tagline of a thin shell. Not this recipe! Meat is added to both the ricotta and the sauce for juicy textural interest in every bite. The recipe reminds me of lasagna in that way, but quicker because you don’t have to make Bolognese from scratch! The ricotta is delightfully creamy – no grainy ricotta! Instead of using all ricotta in the filling, which sometimes turns gritty or grainy when baked, we combine the ricotta with sour cream and heaps of mozzarella cheese for the creamiest, silkiest, smooth ricotta you ever did taste. It has plenty of sauce – no dry shells here! The trouble with many Stuffed Shell recipes is they become dry when baked because the sauce doesn’t coat the shells. Additionally, I find myself rationing the sauce because there is never enough. This Stuffed Shell recipe is generous with the sauce so the pasta shells are always tender and you can enjoy as much crave-worthy sauce as you like in every bite. It’s easy to make – easier than lasagna! This recipe takes advantage of store-bought marinara and infuses it with Italian sausage, for yummy, saucy cheesiness that tastes like you spent hours making it. You’ll also love my easy hack for filling the shells in minutes. It’s always a crowd pleaser – because CARBS, CHEESE, MEAT and SAUCE. Not everyone likes Ricotta stuffed Shells (see above), but everyone loves hot, cheesy, meaty, saucy, gooey goodness. These Meat Stuffed Shells is the kind of meal that even the pickiest eater loves so you can serve it with confidence to any audience. This recipe also happens to be hearty yet elegant, so it’s a winner for any occasion. It’s hearty enough for a crowd – not just a small skillet. This Stuffed Shells recipe make a hearty casserole so everyone can enjoy seconds or you can serve it up for dinner parties, company or leftovers. Many recipes don’t use the full box of shells simply so they can look beautiful spiraling in a skillet. But I find shortchanging this recipe a shame because it’s SO GOOD and you’re already putting the work in – plus, it makes fabulous leftovers. It can be assembled ahead of time – no last-minute dinner stress. I love assembling these Stuffed Pasta Shells the night before or morning of and refrigerating until dinner time. Not only do the flavors intensify, but dinnertime is a breeze with just the push of the bake button. It’s freezer friendly – for leftovers or an extra batch. These Stuffed Shells with Meat freezes well so you can freeze it for busy days ahead, to help out a new mom, sick family or someone recovering from surgery. You can also double the batch and eat one casserole for dinner and freeze one for later. This Stuffed Shells recipe can be made with any type of filling! You can swap the meat for any protein, eliminate it altogether and add whatever veggies you like. You can even swap the marinara sauce for Alfredo if you’d like. All variations included!
HOW TO MAKE stuffed shells
Learn how to make Stuffed Shells with these step-by-step photos and/or you can watch the recipe video at the top of the post or in the notes of the recipe card. You’re going to love how quickly this recipe comes together (full recipe measurements in the recipe card at the bottom of the post):
Step 1: Cook shells: Boil shells in salted water for 2 minutes shy of al dente then immediately strain and rinse with cool water so they don’t continue to cook.Step 2: Cook sausage: Brown sausage and onion, then add the garlic and cook for another 30 seconds. Pat off excess grease if you’d like.
Step 3: Add sauce to the bottom of the dish. Remove 1 ½ cups sausage/onions (half) to use in the filling and add the rest to a 9×13 baking dish. Pour half of the marinara sauce over the sausage and stir it all together.
Step 4: Make ricotta sausage filling. Add egg to a large bowl and whisk, then stir in the ricotta, sour cream, mozzarella, Parmesan, basil, parsley, oregano, pepper and nutmeg. Finally, stir in the remaining sausage.
Step 5: Stuff the shells. Stuff the shells with filling using a pastry bag, snipped freezer bag, spoon or cookie scoop. Arrange the shells as tightly as possible in the pan. I was able to fit about 28 shells, 7 rows of 4. Step 6: Add remaining sauce. Pour remaining marinara sauce over the shells, making sure they are covered so they don’t dry out. Top with remaining marinara, mozzarella and Parmesan cheese.
Step 7: Bake. Cover and bake at 350 degrees F for 20 minutes. Remove foil and bake an additional 10 more minutes or until the cheese is completely melted. Dig in!
What is the best way to stuff shells?
Making Stuffed Shells doesn’t have to be messy or time consuming. For hassle free stuffing: 1) use firm noodles (cook the shells just shy of al dente) and, 2) use a piping bag.
To easily make a piping bag: Place the meat ricotta filling in a large freezer bag and snip a corner large enough so the meat can pipe through (about 3/4-inch cut).To easily fill the shells: Hold one shell with one hand and with your dominant hand, gather the top of the bag, place the tip into the top of the shell and squeeze the filling into the shell as you work your way down. The shells should be moderately full but not overflowing.
TIPS FOR THE BEST stuffed shells recipe
These expert tips and tricks will make your Meat Stuffed Shells recipe easier to make and more delicious!
Strain the ricotta. Ricotta can be very wet, which in turn can make your stuffed shells watery. To strain, place a fine mesh strainer over a bowl. Line the strainer with cheesecloth, coffee filter or paper towels. Add the ricotta to the cheese cloth and firmly press out excess moisture. Set aside to continue to drain while you prep the rest of your ingredients. Allow for shell breakage. Each 12-ounce jumbo pasta shell box comes with about 33-35 shells, but you’ll only stuff 28 of those shells (all that fit in a 9×13 dish). However, I still recommend cooking the entire box because you’ll always have some shells that break while cooking.Cook pasta in salted the water. Always salt your pasta water – it is the one chance you have to flavor the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water.Don’t overcook the shells! I recommend testing your shells about 2 or 3 minutes before the box recommends. The shells should be 1 minute shy of al dente– meaning they should still be a little firm/ have a “bite” because they will continue to cook in the oven. Also, if the shells are cooked al dente or over cooked, they will be flimsy and hard to stuff and can easily break when stuffing.Stop shells from continuing to cook. Strain and rinse your jumbo shells with cold water until they are cold to prevent them from continuing to cook, because again, flimsy shells easily break when stuffing.Shred cheeses yourself. Always avoid pre-shredded or grated bagged cheeses because the cheese is coated in anti-clumping chemicals used to prevent the strands from clumping together in the bag. These same chemicals inhibit the cheese from melting beautifully. Please also don’t use the green lid powdered Parmesan.
stuffed shell recipe VARIATIONS
The possibilities are endless when it comes to Stuffed Shells – stuff them with anything you’d like! The Italian sausage in this recipe equals about 3 cups, 1 ½ cups (half) of which is added to the filling. You can equally swap the sausage with a different protein and use it in the sauce and the filling, or swap the sausage for 1 ½ cup of anything added just to the filling. Here are a few ideas:
For lighter, less cheesy shells: Use half as much mozzarella or omit it completely. Use ground chicken or turkey instead Italian sausage or skip the protein altogether and add spinach (see how to below).Ricotta Stuffed Shells: Omit the sausage and increase the ricotta to 3 cups and the sour cream to 1 cup. Cottage Cheese Stuffed Shells: I love the added texture of cottage cheese if I am skipping the meat; also delicious with spinach. Omit the sausage, keep the sour cream and ricotta measurements the same and add 1 ½ cups cottage cheese to the filling.Spinach Stuffed Shells: Omit the sausage and use one 10 oz. package frozen, thawed, well drained spinach to the filling. You can also sauté 4 cups fresh spinach in some butter or olive oil until wilted.Spinach and Mushroom Stuffed Shells: Omit the sausage and use 8 oz. chopped baby bella mushrooms and 3 cups fresh baby spinach in the filling. Melt 1 ½ tablespoons butter with 1 ½ tablespoons olive oil in a Dutch oven or large pot. Add onions and cook 2 minutes. Add mushrooms and sauté 4-6 minutes or until golden. Add garlic and cook 30 seconds. Add spinach and cook on low for 1-2 minutes or until wilted.Vegetable Stuffed Shells: Use any variety of vegetables from spinach, mushrooms, bell peppers, zucchini, carrots, etc. to equal 1 ½ cups once cooked. Chop vegetables and sauté them until tender-crisp, drain of any excess moisture and add to the filling.Ground Beef Stuffed Shells: Swap the Italian sausage with lean ground beef and season with ½ teaspoon dried fennel and additional red pepper flakes and Italian seasonings as needed.Ground Turkey or Chicken Stuffed Shells: Season as above with ½ teaspoon dried fennel and red pepper flakes and Italian seasonings to taste. I also like to add an additional 1 teaspoon beef bouillon for extra beefy flavor. Chicken Stuffed Shells: Substitute the sausage with 1 ½ cups shredded cooked chicken added directly to the filling. You can stick with the marinara sauce or replace it with béchamel/Alfredo sauce. Steamed broccoli or spinach would also be a tasty addition to the filling (if using, reduce the chicken to accommodate).Seafood Stuffed Shells: Replace the sausage with one-pound lump crab meat or a combination of crab meat and cooked, chopped shrimp. Replace Marinara Sauce with Bechamel/Alfredo Sauce.
HOW LONG are stuffed shells good for?
Stuffed Pasta Shells should be covered tightly with foil or transferred to an airtight container and stored in the refrigerator. When stores properly, they are good for 4-5 days.
HOW DO I REHEAT stuffed shells?
Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30 second intervals until warmed through.Oven: Cover with foil and bake at 325 degrees F for 20-25 minutes or until heated through.
CAN I make stuffed shells AHEAD OF TIME?
Yes! Stuffed Pasta Shells are the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze. I actually think the casserole tastes better prepped ahead because the flavors have more time to meld and intensify. To make ahead, assemble the entire Stuffed Shells casserole a day in advance, cover and refrigerate (without baking). Add an extra 10 minutes to the baking time.
CAN I FREEZE stuffed shells?
Yes! Freezing this Stuffed Shells recipe is a great way to enjoy a bake-and-eat dinner any night of the week without any prep! For best results, I recommend freezing unbaked Stuffed Shells; freezing baked shells should be reserved for leftovers and not meal prep.
HOW TO FREEZE stuffed shells
Assemble the Stuffed Shells in a freezer safe dish but do not bake.Wrap the dish tightly all around with 2 layers of plastic wrap followed by two layers of foilLabel and freeze for up to 3 months.Bake from frozen by removing the plastic wrap and re-covering with foil. Bake at 350 degrees F for 1 hour 30 minutes. Remove foil and bake an additional 15-30 more minutes or until the cheese is completely melted and the shells are warmed through. Broil if desired for a minute or two.
HOW TO FREEZE INDIVIDUAL SERVINGS of stuffed shells
Bake and cool: Bake Stuffed Pasta Shells according to directions. Let cool completely before portioning individual servings into freezer safe plastic bags or separate airtight containers.To reheat in oven: Transfer serving(s) to a baking sheet. Bake from frozen at 350 degrees F for 30-35 minutes.To reheat in microwave: Transfer serving to a microwave safe plate. Microwave on high for 3 minutes then continue to microwave at 30 second intervals until heated through.
WHAT geos with stuffed pasta shells?
This Stuffed Shell recipe is fabulous with warm, crusty bread to mop up the sauce or with a big green salad. If you want to get a little more ambitious, it is also delicious with any of the following:
Green salad: You can’t beat the freshness of salad with the saucy cheesiness of Meat Stuffed Shells! Some of our favorite salads include Caesar Salad, Apple Salad, Strawberry Spinach Salad, Green Bean Salad and Strawberry Avocado Broccoli Salad.Vegetables: Skip the salad for tender veggies – or serve both! Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Asparagus with Balsamic Brown Butter, and Sautéed Brussels Sprouts with Garlic, are all superb.Bread: Mopping up leftover sauce soft bread is a must! We love Soft and Fluffy Dinner Rolls, Garlic Parmesan Butter Breadsticks or homemade Garlic Bread for this purpose – and the purpose of stuffing our face.Fruit: Bright, fresh fruit is a welcome side in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.
stuffed shells RECIPE FAqs
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