Cheesy Stuffed Shells

These cheesy stuffed shells became my go-to when I needed something that looked impressive but didn't require standing over the stove all evening. My kids love anything with lots of cheese, and I was tired of making the same old spaghetti every week. The combination of a creamy ricotta filling and rich meat sauce creates one of those dinners that makes everyone happy without being too complicated for a weeknight.

My mother-in-law was visiting when I made these last month, and she kept going on about how restaurant-quality they looked. When I told her it was just ricotta, ground beef, and marinara sauce, she seemed shocked that something so simple could taste so good. Now she asks me to make them every time she comes over.

What You'll Need

• Jumbo pasta shells: Get the biggest ones you can find so there's room for plenty of filling.
• Ground beef: Regular 80/20 works perfectly and adds richness to the sauce.
• Ricotta cheese: The creamy base that makes the filling so satisfying.
• Marinara sauce: Use whatever brand your family likes best.
• Mozzarella and Parmesan: For that classic Italian cheese combination.
• Basic seasonings: Italian seasoning, paprika, garlic powder, and parsley.
• One egg: Helps bind the ricotta filling so it doesn't fall apart.

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How to Make Them

Cook the pasta first:

Boil the jumbo shells according to package directions, but don't overcook them since they'll bake later. Let them cool so you can handle them.

Make the meat sauce:

Brown ground beef with chopped onion and seasonings in a large oven-safe skillet. Drain grease, add garlic, then stir in marinara and let it simmer.

Mix the filling:

Combine ricotta cheese, egg, Parmesan, garlic powder, and parsley until smooth and well mixed.

Stuff the shells:

Use a spoon to fill each cooled shell with the ricotta mixture—about one and a half to two spoonfuls per shell.

Arrange and bake:

Place the stuffed shells in the meat sauce, pressing them down slightly. Top with mozzarella and bake uncovered at 400 degrees for 25 minutes.

I learned the pasta lesson when I overcooked the shells the first time and they fell apart when I tried to stuff them. Now I cook them just until tender and let them cool completely, which makes filling them so much easier.

Serving Ideas and Creative Variations

This pairs beautifully with a simple green salad and some garlic bread for soaking up any extra sauce. For a change, try adding spinach to the ricotta mixture for extra vegetables, or use Italian sausage instead of ground beef for more flavor. You could also mix different cheeses into the filling, like provolone or Romano.

Storage and Make-Ahead Tips

You can stuff the shells and assemble everything earlier in the day, then just pop it in the oven when you're ready for dinner. Leftovers keep well in the fridge for several days and reheat nicely in the oven. This also freezes well either before or after baking.

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This recipe has become one of those reliable crowd-pleasers that works for everything from casual family dinners to having company over. There's something really satisfying about how simple ingredients transform into something that looks and tastes much more complicated than the actual effort involved. Every time I make these, someone asks for the recipe, which is always the best compliment any cook can get.

Frequently Asked Questions

→ How do I prevent the shells from breaking while stuffing?

Cook them just until al dente and let them cool slightly before handling. Use a spoon to gently fill them, and don't overstuff. Having a few extras helps in case some break.

→ Can I make this dish ahead of time?

Yes! Assemble everything except the final mozzarella topping up to a day ahead. Cover and refrigerate, then add cheese and bake, adding 5-10 extra minutes if cold.

→ What can I substitute for ricotta cheese?

Cottage cheese works well as a substitute. You can also use a mix of cream cheese and mozzarella, though the texture will be slightly different but still delicious.

→ Can I freeze stuffed shells?

Absolutely! Freeze before or after baking. If freezing before, thaw overnight and bake as directed. If freezing after, reheat covered at 350°F until heated through.

→ How do I know when they're done baking?

The cheese should be melted and bubbly, and the edges should be lightly golden. The internal temperature should reach 165°F if you want to check with a thermometer.

→ Can I use ground turkey instead of beef?

Yes! Ground turkey, chicken, or even Italian sausage work great. Just season well since turkey and chicken are leaner and may need extra flavor.