Cheesy Stuffed Shells fill jumbo pasta with creamy ricotta, egg, Parmesan, parsley, and garlic powder, then nestle each shell into a seasoned beef-and-marinara sauce. Mozzarella melts over the top while the uncovered edges turn lightly golden.
The recipe yields 21 stuffed shells, enough for 6 servings. Preparation takes 15 minutes and baking takes 25 minutes for a listed total of 40 minutes. An oven-safe 12-inch skillet keeps the process in one pan, while a 9×13 baking dish works equally well.
Cheesy Stuffed Shells Ingredients
Use one 12-ounce box jumbo pasta shells. For the meat sauce, gather 1 pound ground beef, 1 medium chopped onion, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 tablespoon minced garlic, and one 24-ounce jar marinara sauce.
The filling needs 20 ounces ricotta, 1 large egg, ½ cup grated Parmesan, 1 teaspoon dried parsley, and 1 teaspoon garlic powder. Top with 1 cup shredded mozzarella and garnish with dried parsley.
If you enjoy this recipe, you may also like Homemade Lasagna Hamburger Helper.
How to Make Cheesy Stuffed Shells
- Boil salted water and cook the jumbo shells according to package directions until al dente. Drain and cool briefly.
- Brown 1 pound beef with the chopped onion in a large oven-safe skillet. Season with salt, pepper, paprika, and Italian seasoning.
- Drain excess grease, add 1 tablespoon minced garlic, and cook for 30 seconds. Add the 24-ounce marinara and simmer on low.
- Mix ricotta, the egg, Parmesan, dried parsley, and garlic powder until smooth.
- Fill each shell with 1½–2 spoonfuls ricotta mixture. Arrange about 21 shells in the sauce.
- Top with 1 cup mozzarella and bake uncovered at 400°F for 25 minutes.
- Garnish with dried parsley and rest 5 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Jumbo Shells Only Until Al Dente
Drain and Cool the Pasta Carefully
Brown Beef With the Chopped Onion
Use the Four Measured Meat Seasonings
Cook Fresh Garlic for Thirty Seconds
Simmer the Marinara on Low
Mix the Ricotta Filling Until Smooth
Fill Twenty-One Shells Evenly
Arrange the Shells in the Meat Sauce
Top With One Cup Mozzarella
Bake Uncovered at 400°F
Rest Five Minutes Before Serving
Make Ahead Without Overcooking
Avoid Common Stuffed-Shell Problems
Conclusion
Cook a 12-ounce box jumbo shells al dente and drain. Brown 1 pound beef with 1 chopped onion, season, drain, cook 1 tablespoon garlic for 30 seconds, and add 24 ounces marinara. Mix 20 ounces ricotta with 1 egg, ½ cup Parmesan, parsley, and garlic powder. Fill about 21 shells, arrange in sauce, top with 1 cup mozzarella, and bake uncovered at 400°F for 25 minutes. Garnish and rest 5 minutes.
Frequently Asked Questions
- → How many stuffed shells does the recipe make?
It makes about 21 stuffed shells, listed as 6 servings.
- → Should the jumbo shells be fully cooked before filling?
No. Cook them only until al dente because they continue cooking during the 25-minute bake.
- → What temperature and time should I use?
Bake the assembled shells uncovered at 400°F for 25 minutes, then rest them for 5 minutes.
- → Can I use a baking dish instead of an oven-safe skillet?
Yes. Transfer the meat sauce to a 9×13 baking dish, arrange and top the shells there, and keep the same baking instructions.