Baked Stuffed Shells Recipe - A classic Italian dinner recipe made with jumbo shells stuffed with a delicious ricotta cheese filling and topped with meat sauce and cheese. The stuffed shells are baked to golden cheesy perfection.
Serve my Classic Italian Stuffed Shells as an easy family friendly dinner with your favorite pasta side dishes like garlic bread and a dinner salad. You are going to love how easy this dish comes together.
The flavors are mouthwatering delicious and will be sure to be a major crowd pleaser. This pasta bake will make about 18 stuffed shells feeding about 4-6 people.
If you are cooking for a large crowd, simply double the recipe and bake in two casserole dishes.
Ingredients You Need To Make Italian Stuffed Shells:
Jumbo Shells - You'll need about 6 ounce of jumbo shells, which is equivalent to about 18 shells. We used half of the 12 ounce pasta box.
Ground Sausage - Use your favorite ground sausage in this recipe. Ground beef, chicken or turkey would make a great alternative.
Yellow Onion - You can use yellow, white or red onion in the meat sauce.
Garlic Cloves - You need 2-3 large garlic cloves. You can also use garlic powder if you are in a pinch.
Tomato Sauce - We use one 15 ounce and one 8 ounce can of tomato sauce. This is the equivalent to about 3 cups of tomato sauce.
Brown Sugar - Adds a light sweetness to the pasta sauce. Granulated sugar can be used as a substitute.
Balsamic Vinegar - Red wine vinegar can also be used as a substitute for balsamic vinegar. This ingredient can be skipped but I do like the additional depth of flavor it gives the pasta sauce.
Butter - Salted or unsalted butter will work fine. We use butter to cook the onions in.
Olive Oil - We use oil and butter to cook the onions in.
Seasonings - Dried Parsley, Dried Basil, Dried Oregano, Garlic Powder, Salt and Black Pepper.
Ricotta Cheese - We use whole milk ricotta cheese. You'll need one 15 ounce tub.
Egg - One large egg goes into the ricotta filling.
Spinach - Two cups of fresh chopped spinach. You can also use kale as a substitute for the spinach.
Cheese - Mozzarella and Parmesan cheese are used in the pasta sauce, ricotta filling and to top the pasta bake.
How To Make Baked Stuffed Shells:
Preheat oven to 350 degrees.
Bring a large pot of water to a boil and cook jumbo shells 2 minutes less than the box calls for "al dente". When done, drain and allow noodles to cool before stuffing.
In a large skillet over medium heat, melt butter and oil. Sprinkle in onions and cook until tender. Add ground sausage and cook until browned. Add remaining ingredients for the meat sauce and stir to combine. Cook over a low simmer for about 10 minutes.
In the bottom of a 9x13 baking dish or 4 quart braiser, spread one third of the meat sauce.
Combine all of the ingredients to make the ricotta filling and stuff shells. Transfer shells to the baking dish. Top with remaining meat sauce. Sprinkle top evenly with mozzarella and parmesan cheese.
Cover baking dish with foil and transfer to the oven. Bake for 30-35 minutes. When done, remove stuffed shells from the oven and allow to cool before serving. Enjoy!
Tools You Need To Make Pasta Bake:
- Braiser or 9x13 Baking Dish - To make the meat sauce, use an enameled cast iron braiser to go from your stovetop to oven easily. You can bake the stuffed shells in the braised or a 9x13 baking dish.
- Cheese Grater - I love this cheese grater to easily grate any cheese.
- Measuring Cups and Spoons - Here are my favorite stainless steel measuring cups and spoons.
- Cutting Board and Chef Knife - I love this chef knife and have used it for years.
Side Dishes To Serve With Pasta:
Easy Homemade Garlic Bread - Classic garlic bread recipe with one secret ingredient that places this garlic bread above the rest.
Simple Caesar Salad - My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese.
Italian Zucchini Recipe - Simple and delicious zucchini side dish recipe made with Italian seasonings, olive oil, balsamic vinegar and butter pan-fried to golden perfection.
Rustic French Bread - Dutch oven bread recipe you can easily make in the comfort of your home!
More Pasta Recipes You'll Enjoy:
Tortellini Lasagna Bake - Cheese tortellini cooked in a robust pasta sauce with ground meat and cottage cheese topped with mozzarella and parmesan cheese baked to golden perfection.
White Chicken Lasagna Rolls - Super delicious lasagna roll recipe made with shredded chicken, three cheeses and spinach in a creamy parmesan sauce.
Spicy Sausage Rigatoni - Amazing pasta recipe made with rigatoni tossed in a homemade tomato cream sauce with spicy sausage, parmesan cheese and fresh parsley.
Chicken Fettuccine Alfredo - Fettuccine tossed in a quick and easy homemade Alfredo sauce topped with golden seared chicken breast.
Baked Stuffed Shells
Ingredients
- 6 oz Jumbo Shells about 18
- ¾ cup Mozzarella Cheese topping
- ¼ cup Parmesan Cheese topping
Meat Sauce:
- ½ tablespoon Butter
- 1 teaspoon Olive Oil
- ½ Yellow Onion chopped
- ½ lb Ground Sausage
- 2 Garlic Cloves minced
- 15 oz Can Tomato Sauce see notes
- 8 oz Can Tomato Sauce see notes
- ½ teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- ¼ teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ tablespoon Balsamic Vinegar
- 1 tablespoon Brown Sugar
- ¼ cup Parmesan Cheese
Ricotta Filling:
- 15 oz Ricotta Cheese
- 2 cups Chopped Spinach
- 1 Egg
- ¼ cup Parmesan Cheese
- ½ cup Mozzarella Cheese
- ½ Garlic Powder
- ⅛ teaspoon Black Pepper
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil and cook jumbo shells 2 minutes less than the box calls for "al dente". When done, drain and allow noodles to cool before stuffing.
- In a large skillet over medium heat, melt butter and oil. Sprinkle in onions and cook until tender. Add ground sausage and cook until browned. Add remaining ingredients for the meat sauce and stir to combine. Cook over a low simmer for about 10 minutes.
- In the bottom of a 9x13 baking dish or 4 quart braiser, spread one third of the meat sauce.
- Combine all of the ingredients to make the ricotta filling and stuff shells. Transfer shells to the baking dish. Top with remaining meat sauce. Sprinkle top evenly with mozzarella and parmesan cheese.
- Cover baking dish with foil and transfer to the oven. Bake for 30-35 minutes. When done, remove stuffed shells from the oven and allow to cool before serving. Enjoy!
Notes
Nutrition
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