5.0 from 6 votes
Stuffed Shells Recipe
Stuffed shells makes a simple, delicious, and comforting recipe. Large pasta shells are stuffed with a flavorful meat mixture and then baked with a rich tomato sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 410 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 large shell pasta
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef or ground turkey, ground chicken, or ground venison
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 (28-ounce) can crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 1 cup Greek yogurt or sour cream
- 1 (8-ounce) package cream cheese or Ricotta cheese or cottage cheese
- 1 1/2 /2 cups shredded Parmesan cheese
- 1 cup grated Mozzarella cheese
Instructions
- Prep. Preheat oven to 350º F. Spread 1 teaspoon of olive oil on 9x13 baking dish. Set aside.
- Cook pasta shells to al dente according to the package instructions. Drain and set aside.
- Cook vegetables and meat. Cook the onion and garlic until tender, about 3 minutes. Add and brown ground beef. Drain away any drippings.
- Make the filling. Stir the cheeses and yogurt into the beef mixture.
- Make the sauce. Meanwhile, add the crushed tomatoes, tomato paste, and seasonings to a saucepan and cook until heated throughout.
- Assemble. Spread 1 cup of the tomato sauce on the bottom of the baking dish. Spoon the filling mixture into each of the cooked pasta shells. Arrange in the baking dish.
- Add sauce and bake. Top each of the shells with the remaining tomato sauce. Cover the baking dish with foil and bake for 20 minutes; remove the foil and bake for 10 more minutes.
- Serve. Stuffed shells are ready to serve or cool and store for serving later if making ahead.
Cup of Yum
Notes
- Make ahead and Freezer Instructions:
- To make ahead (unbaked). Assemble the stuffed shells without baking. Cover tightly and store in the refrigerator overnight for up to 2 days. When ready to serve, remove from the refrigerator as the oven preheats. Bake as directed; you may need to add about 10 minutes to the baking time since the stuffed shells will be baking from cold rather than warm.
- To make ahead (baked). Cool and cover tightly. Store in the refrigerator for up to 4 days. Remove from the refrigerator and reheat in the oven or in the microwave until warm throughout.
- To freeze (unbaked). Assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as you would for the make-ahead unbaked directions.
- To freeze (baked). Bake in a freezer-safe baking dish. Allow to cool and then wrap tightly with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and then reheat in the oven or microwave until heated throughout.
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
820mg
(34%)
Potassium
737mg
(21%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
349mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 820mg | 34% |
| Potassium | 737mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 349mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.