Italian Shells Casserole
Indulge in the comforting flavors of this Italian Shells Casserole, a baked pasta dish that brings together tender jumbo shells stuffed with a creamy ricotta, mozzarella, and Parmesan cheese filling, all nestled in a hearty meat sauce. Perfect for family dinners or special gatherings, this casserole is layered with savory ground beef, fragrant garlic, and rich marinara sauce for an authentic Italian-inspired experience. The dish is topped with bubbly, golden mozzarella cheese for the ultimate baked pasta perfection. With just 20 minutes of prep time, this recipe delivers a satisfying and restaurant-worthy meal that serves six. Pair it with a crisp green salad or garlic bread, and enjoy a crowd-pleasing dinner that’s as impressive as it is easy to make.
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cool water to prevent sticking. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Drain any excess fat.
Stir in 2 cups of marinara sauce, 1 teaspoon of Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, then remove from heat.
In a medium mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, remaining Italian seasoning, and 1 tablespoon of chopped parsley. Mix well to create the cheese filling.
Using a spoon or your hands, stuff each cooked pasta shell with the cheese filling.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Arrange the stuffed shells in a single layer in the prepared baking dish. Spoon the meat sauce over the shells, ensuring they are evenly coated.
Sprinkle the remaining 0.5 cups of shredded mozzarella over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.1 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2881 mg | 222% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
