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Italian Stuffed Shells Recipe
Ben Carraoli

Italian Stuffed Shells Recipe

I recently made these big, cheesy pasta shells and wow—what a satisfying dinner it turned out to be. From boiling the shells to stuffing them with a rich meat-and-cheese filling and baking them until bubbly, I was hooked from start to finish. The aroma filled the kitchen, and my family was already gathered around the oven before I even plated the dish.
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Total Time 1 hour 50 minutes
Ingredients Method Notes

Ingredients
  

  • ½ batch of tomato sauce about 3–3½ cups – Homemade sauce gives a deeper, richer flavor than jarred versions.
  • 24 large pasta shells – Look for conchiglioni the jumbo kind perfect for stuffing.
  • 2 tablespoons salt for pasta water – Salting your water helps the pasta absorb seasoning as it cooks.
  • 2 tablespoons extra-virgin olive oil – Use good-quality oil for sautéing; it enhances every bite.
  • 1 large onion chopped – Adds sweetness and depth to the filling.
  • 2 –3 cloves fresh garlic chopped – Fresh garlic provides the perfect aromatic base.
  • A pinch of red pepper flakes optional – For just a touch of heat, if you like.
  • 1 pound ≈ 454 g lean ground meat (chicken, veal, or beef) – Leaner meat keeps the dish flavorful but not greasy.
  • 2 tablespoons white wine – Deglazing with wine brings out subtle savory notes.
  • 2 cups ricotta ≈ 15 oz or 450 g – Creamy and slightly sweet, this forms the heart of the filling.
  • 2 eggs slightly beaten, room-temp – Bind the filling together so it stays intact while baking.
  • ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano – Freshly grated cheese melts beautifully and tastes stronger.
  • 1 1/2 cups freshly grated mozzarella – Skip pre-shredded cheese; it contains additives that affect melting.
  • 2 tablespoons fresh flat-leaf parsley chopped – Adds brightness to the rich filling.
  • extra tomato sauce fresh parsley, and a sprinkle of grated cheese – The finishing touch for presentation and flavor.

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions—just until al dente. Drain carefully and place the shells upside down on a clean towel so they don’t stick together or retain excess moisture. Slightly under-cooked shells work best since they’ll continue cooking in the oven.
  2. While the shells cook, heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and golden. Stir in garlic and red pepper flakes and sauté another minute. Add ground meat and cook, breaking it apart until fully browned. Deglaze the pan with white wine and let it simmer briefly to absorb flavor. Drain off excess fat and let the mixture cool.
  3. In a large bowl, combine ricotta, eggs, grated Parmesan, mozzarella, and chopped parsley. Stir until smooth. Once the meat mixture has cooled slightly, fold it into the cheese mixture. The filling should be thick, creamy, and easy to spoon into the shells.
  4. Preheat the oven to 400°F (200°C). Spread a thin layer of tomato sauce over the bottom of your baking dish. Fill each cooked shell generously with the meat-cheese mixture and place them open-side-up in the sauce. Spoon more tomato sauce over the top, leaving a little filling visible for presentation. Cover the dish with parchment paper, then tightly with foil. Bake for about 25–30 minutes. Remove the foil and bake an additional 5 minutes until the cheese is slightly golden and bubbly.

Notes

  • I always undercook the shells by a minute—they hold up beautifully in the oven and stay al dente.
  • Let the meat mixture cool completely before mixing it into the cheese so it doesn’t make the filling watery.
  • Use freshly grated cheese—trust me, it melts better and tastes much richer.
  • Keep a few extra cooked shells aside; a couple often tear during filling.
  • Let the baked shells rest for 5 minutes before serving so the sauce thickens and the filling sets perfectly.