Comfort food doesn’t get more satisfying than stuffed pasta shells oozing with cheesy goodness and bathed in a rich tomato sauce. Easy Stuffed Shells Pasta is the kind of meal that looks like you spent hours preparing it, but comes together with minimal effort and a whole lot of flavor.

These jumbo shells are generously filled with a savory ricotta mixture, layered with ground meat and topped with melted mozzarella. Whether you’re feeding a hungry family or prepping for a dinner party, this dish delivers the comfort and wow factor every time.

Preparation Phase & Tools to Use

To get started on Easy Stuffed Shells Pasta, having the right tools makes prep seamless and stress-free:

Large Pot: You’ll need this to boil the pasta shells. A deep, wide pot prevents overcrowding and keeps the shells intact.
Large Skillet or Sauté Pan: For browning ground meat and simmering it with sauce. Even heat distribution here helps avoid burning.
Mixing Bowl: A medium to large bowl is ideal for combining the ricotta, egg, and seasonings.

Baking Dish: A 9×13-inch dish is the standard size and fits about 20-24 stuffed shells snugly.
Spoon or Piping Bag: A spoon works fine, but a piping bag makes filling the shells easier and tidier.
Aluminum Foil: Essential for covering the dish to prevent overbrowning while baking.

These simple kitchen tools are likely already in your cabinets, but they each play a crucial role in getting this dish just right.

Ingredients for the Easy Stuffed Shells Pasta

Each ingredient in this recipe is chosen to balance flavor, texture, and heartiness:

Jumbo Pasta Shells: These large shells are perfect for stuffing. Their shape cradles the filling and holds up well during baking.

Ricotta Cheese: The creamy base of the filling, it adds a mild, milky richness.
Shredded Mozzarella: Melts beautifully on top and throughout the shells for that irresistible cheesy pull.
Grated Parmesan: Adds sharpness and depth to the ricotta filling.

Egg: Binds the cheese mixture and gives structure to the filling.
Garlic Powder & Italian Seasoning: Essential flavor boosters that bring out the best in the cheese and meat.
Ground Beef or Italian Sausage: Adds savory protein and bulk to the dish.

Marinara Sauce: Brings acidity and moisture, tying everything together.
Fresh Parsley: Adds a pop of color and a touch of freshness right before serving.

How To Make the Easy Stuffed Shells Pasta

Step 1: Cook the Pasta Shells

Boil the jumbo shells in salted water until al dente. Drain and rinse with cold water to prevent sticking.

Step 2: Prepare the Meat Sauce

In a large skillet, cook the ground beef or sausage until browned. Drain excess fat, add marinara sauce, and let it simmer for 5-10 minutes.

Step 3: Mix the Cheese Filling

In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, and seasonings. Stir until well blended.

Step 4: Fill the Shells

Using a spoon or piping bag, fill each cooked shell with the ricotta mixture. Nestle them into a baking dish spread with a layer of meat sauce.

Step 5: Layer and Bake

Top the filled shells with remaining meat sauce and sprinkle with the rest of the mozzarella. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

How to Serve and Store Easy Stuffed Shells Pasta

This dish is best served warm, straight out of the oven. Pair it with a crisp green salad, garlic bread, or roasted vegetables for a full meal. A sprinkle of extra Parmesan and chopped parsley just before serving takes the presentation up a notch.

To store leftovers, let the dish cool completely, then cover tightly or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze in portions and reheat in the oven or microwave until hot throughout.

Frequently Asked Questions

How many shells should I serve per person?

Generally, 3-4 shells per adult is a good serving size, depending on the appetite and sides.

Can I make these stuffed shells ahead of time?

Absolutely! You can assemble them a day in advance and refrigerate. Just bake a few minutes longer if baking straight from the fridge.

What kind of meat works best?

Ground beef and Italian sausage both work well. You can also do a 50/50 mix for added flavor.

Can I freeze the stuffed shells?

Yes! Prepare and stuff the shells, then freeze them (uncooked) in the baking dish. When ready to eat, bake from frozen at 375°F for about 45-50 minutes covered, then uncover for 10 more.

Is it possible to make this vegetarian?

Easily. Just skip the meat and use a hearty marinara or add sautéed spinach or mushrooms to the cheese mix.

What cheese alternatives can I use?

If you’re not a fan of ricotta, try cottage cheese or mascarpone for a different texture and flavor.

Want More Pasta Ideas with a Twist?

If you love this Easy Stuffed Shells Pasta, here are more comforting, creative pasta dishes to check out:

Cheesy Spinach Stuffed Shells for a vegetarian twist loaded with greens.
Million Dollar Ravioli Casserole that’s rich, creamy, and family-approved.

Creamy Garlic Butter Chicken Rotini when you’re craving something creamy and indulgent.
Sweet & Spicy Garlic Honey BBQ Chicken Pasta if you’re ready to turn up the flavor.
Sticky Honey Garlic Steak and Rotini for a satisfying sweet-savory combo.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how your version turned out! Did you go with sausage or ground beef? Maybe added spinach or extra cheese?

I always love seeing your takes on these recipes. Got a question? Don’t be shy—drop it below so we can all learn and cook better together.

Easy Stuffed Shells Pasta

Author: Olivia McKenney
Total Time: 55 minutes
Yield: 5–6 servings

Print Recipe

Description

These Easy Stuffed Shells Pasta are packed with creamy ricotta, seasoned meat, and gooey mozzarella—all nestled in a bath of rich marinara. Perfect for a cozy family dinner or freezer-friendly prep.

Instructions

1. Preheat your oven to 375°F (190°C).

2. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente. Drain and rinse with cold water to prevent sticking.

3. In a large skillet, cook the ground beef or sausage over medium heat until browned. Drain excess grease. Stir in 2 cups of marinara sauce and simmer for 5–10 minutes.

4. In a mixing bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, garlic powder, and Italian seasoning. Mix well.

5. Spread 1 cup of the meat sauce over the bottom of a 9×13-inch baking dish.

6. Fill each cooked shell with the ricotta mixture using a spoon or piping bag. Place the stuffed shells in the baking dish.

7. Spoon remaining meat sauce over the shells. Sprinkle the remaining 1 cup mozzarella on top.

8. Cover the dish with aluminum foil and bake for 25 minutes.

9. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.

10. Garnish with fresh parsley and serve hot.

Notes

Don’t overcook the pasta shells—they should be just al dente to avoid tearing while stuffing.

A piping bag makes filling the shells faster and less messy than using a spoon.

To boost flavor, add chopped spinach or sautéed mushrooms to the cheese filling.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Pasta Dinner

Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 4 shells

Calories: 480
Sugar: 5g
Sodium: 820mg

Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g

Protein: 30g
Cholesterol: 75mg

Keywords: stuffed shells, pasta bake, easy dinner, ricotta shells