Cheesy Stuffed Shells fill jumbo pasta with a smooth ricotta, egg, Parmesan, garlic, and parsley mixture, then nestle 21 shells into a seasoned beef marinara sauce. Mozzarella melts across the top while uncovered baking gives the edges a lightly crisp finish.
The recipe serves 6, yields about 21 stuffed shells, and takes 40 minutes: 15 minutes of preparation and 25 minutes of cooking. Cook the shells only to al dente and cool them briefly so they remain firm enough to fill.
Cheesy Stuffed Shells Ingredients
For the pasta and sauce, use one 12-ounce box jumbo shells, 1 pound ground beef, 1 medium onion chopped, 1 tablespoon minced garlic, and one 24-ounce jar marinara sauce.
For the filling, use 20 ounces ricotta, 1 large egg, ½ cup grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon dried parsley. Also measure 1 cup shredded mozzarella, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and extra dried parsley for garnish.
If you enjoy this recipe, you may also like Lazy Lasagna Skillet.
How to Make Cheesy Stuffed Shells
- Cook jumbo shells in salted boiling water according to the package until al dente. Drain and cool briefly.
- Brown beef and onion in a large oven-safe skillet. Add salt, pepper, paprika, and Italian seasoning. Drain, add garlic for 30 seconds, then stir in marinara and simmer on low.
- Mix ricotta, egg, Parmesan, garlic powder, and dried parsley until smooth.
- Fill about 21 cooled shells with 1½ to 2 spoonfuls each.
- Heat oven to 400°F. Press shells gently into the meat sauce, or transfer to a greased 9×13-inch dish. Top with mozzarella.
- Bake uncovered 25 minutes. Rest 5 minutes and garnish with dried parsley.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook the Jumbo Shells to Al Dente
Build the Seasoned Beef Marinara
Mix the Ricotta Filling Smoothly
Fill About Twenty-One Shells
Nestle the Shells Into Sauce
Bake Uncovered for Twenty-Five Minutes
Rest Five Minutes and Serve Six
Storage and Reheating
Prevent Tears and Watery Filling
Conclusion
Cook jumbo shells al dente. Brown seasoned beef and onion, drain, cook garlic 30 seconds, and add marinara. Mix ricotta, egg, Parmesan, garlic powder, and parsley; fill about 21 shells. Nestle in sauce, top with mozzarella, bake uncovered at 400°F for 25 minutes, and rest 5.
Frequently Asked Questions
- → How many shells does this recipe fill?
The filling is designed for about 21 jumbo shells.
- → Can I use a regular skillet?
Yes, but transfer the sauce and stuffed shells to a greased 9×13-inch dish before baking.
- → Should the shells be covered in the oven?
Bake uncovered for crisp edges, or cover with foil if you prefer softer pasta and cheese.
- → How many people does the recipe serve?
It serves 6 and takes about 40 minutes total.