These Italian Stuffed Shells are like something you might order at your favorite Italian restaurant and no one has to know they took less than 30 minutes to put together!
I’ve been meaning to post this recipe since I teased it on Instagram two weeks ago, but you see, then we found out the gender of the baby and I’ve been in full planning mode ever since. I pretty much have the nursery finished (design anyway, not actual completion) and I’ve started hoarding cute little onesies and tiny hats. Gender reveal post and nursery design plans coming this week! For now, (finally) enjoy these delicious Italian Stuffed Shells!
Before you turn your nose up at the ricotta cheese, just give it a try! I’m not a huge fan of it either- I don’t use it in my favorite lasagna recipe– but it is perfect in this dish! The secret is to make sure it is well seasoned- use a good quality Parmesan and a healthy heaping of Italian seasoning. Be sure to salt the water you use to boil the noodles as well.
I love easy meals that look like they took a lot more time and effort to put together than they really did. Like most pasta dishes, this recipe reheats well. We serve it for dinner with a simple salad and french bread or bread sticks. And then we fight for the leftovers the next day like any good loving family would do.
Italian Stuffed Shells
- 1 lb hamburger meat
- 15 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 20 large shells
- 15 oz ricotta cheese
- 1 egg
- 4 oz shredded Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups mozzarella cheese
- Cook ground beef in a large skillet until fully cooked. Drain.
- Season with onion and garlic powder.
- Add in cans of tomato sauce and crushed tomatoes, continue to simmer while noodles finish cooking.
- Cook noodles as directed on the box. Drain gently, and set aside.
- In a large bowl, mix together ricotta, egg, Parmesan, Italian seasoning, salt and pepper.
- Add a layer of meat sauce to a large casserole dish, set aside.
- Use a spoon to fill each noodle with cheese mixture. Continue until all of the shells are filled.
- Top the noodles with the remaining meat sauce.
- Top with shredded mozzarella cheese.
- Bake at 350 degrees for 25-30 minutes, or until cheese is melted and bubbly.