Cheesy Baked Stuffed Shells

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Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hour 5 mins
Servings: 6–8

Ingredients for Cheesy Baked Stuffed Shells

For the Shells:

  • 1 box (12 oz) jumbo pasta shells (about 20–25 shells)

  • 1 tbsp olive oil (to prevent sticking)

For the Filling:

  • 1 lb ground beef or Italian sausage (or half of each)

  • 1 small onion, finely diced

  • 3 cloves garlic, minced

  • 15 oz ricotta cheese

  • 1 egg

  • 1 cup shredded mozzarella

  • 1 cup shredded cheddar (optional, for extra cheesiness)

  • 1/2 cup grated Parmesan

  • 1 tsp Italian seasoning

  • Salt and pepper to taste

For the Sauce:

  • 3 cups marinara or pasta sauce (store-bought or homemade)

  • Optional: 1/4 tsp red pepper flakes (for a little heat)

For the Topping:

  • 1 cup shredded mozzarella

  • 1/2 cup shredded cheddar

  • 1/4 cup grated Parmesan

Instructions:

  1. Cook the Shells:

    • Bring a large pot of salted water to a boil. Add shells and cook until al dente (about 8 minutes). Drain and rinse with cold water. Drizzle with olive oil to prevent sticking.

  2. Make the Meat Filling:

    • In a skillet over medium heat, cook ground beef/sausage until browned. Add onions and garlic and sauté until soft. Season with salt, pepper, and Italian seasoning. Let it cool slightly.

  3. Mix Cheese Filling:

    • In a large bowl, combine ricotta, egg, mozzarella, cheddar, Parmesan, and cooled meat mixture. Mix well.

  4. Prepare Baking Dish:

    • Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a large baking dish (like the one in the photo).

  5. Stuff the Shells:

    • Fill each shell generously with the cheese and meat mixture. Place them side by side in the baking dish.

  6. Top with Sauce & Cheese:

    • Pour remaining marinara sauce over the shells. Sprinkle with the mozzarella, cheddar, and Parmesan.

  7. Bake:

    • Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until bubbly and golden brown on top.

  8. Serve:

    • Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes & Tips:

  • Make Ahead: Assemble the dish up to 1 day in advance and refrigerate. Bake when ready to serve.

  • Vegetarian Option: Skip the meat or replace it with sautéed spinach, mushrooms, or lentils.

  • Extra Creamy: Add a few tablespoons of cream cheese to the filling.

  • Storage: Leftovers keep well in the fridge for 3–4 days or can be frozen up to 3 months.

Nutritional Info (Per Serving, est. for 8 servings):

  • Calories: ~480

  • Protein: 25g

  • Carbs: 32g

  • Fat: 26g

  • Fiber: 3g

  • Sodium: ~750mg

Benefits:

  • High in Protein – Great for energy and satiety.

  • Comfort Food Classic – Satisfying and crowd-pleasing.

  • Meal Prep Friendly – Stores and reheats beautifully.

Q&A:

Q: Can I use manicotti instead of shells?
A: Yes! Simply stuff the filling into manicotti tubes using a piping bag or spoon.

Q: Can I freeze it before baking?
A: Absolutely. Assemble, cover tightly, and freeze. Bake directly from frozen at 375°F for 50–60 mins.

Q: How do I reheat leftovers?
A: Microwave individual servings or bake covered at 350°F for 20 minutes.

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