Stuffed Shell Pasta Bake

Lynn Socko


I gathered a few things from the pantry and fridge for an easy pasta meal, and what it turned out to be was a delicious meal that tasted like I had spent hours preparing.

★★★★★ 2 votes
30 Min
55 Min


1 lb
each: ground beef, lean ground pork
1 tsp
each of dry basil, Italian seasoning and fennel seeds
1/2 tsp
each of granulated onion and black pepper
2 tsp
granulated garlic
12 bunch
giant shell noodles
16 oz
mozzarella cheese, grated
6 oz
Parmesan cheese, grated
4 oz
can Italian tomato sauce
2 jar(s)
16 oz each of Pomodori Bruschetta Spread or 32 oz chunky marinara sauce
**red pepper flakes and salt to taste


1Place sausage, ground beef and all dry seasoning except red pepper flakes in a skillet and cook until meat is done. Salt to taste.
2Spray sides and bottom of a 9x13 baking pan with non-stick spray oil. Add just enough of the 4 oz can of tomato sauce to cover the bottom, about half the can.
3After meat has cooled, spoon into large bowl and add ¾ of the mozzarella cheese and all of the Parmesan cheese and the ½ can of tomato sauce, mix together well.
Par boil your pasta to super al dente. Drain and cool.
4Stuff meat and cheese mixture into pasta and place in baking dish, if you have any leftover meat mixture just sprinkle on top. Some of my pasta fell apart during boiling, but I didn’t need all of it anyway, so I just discarded it.
Pour bruschetta spread or marinara sauce on top of pasta, slide baking dish back and forth a little to allow some sauce to get down in between shells. Sprinkle on remaining Mozzarella.
5Bake 400° for about 50 min. My baking dish was a thick ceramic type dish so it took a little longer than a glass Pyrex baking dish probably would. Check after about 40 min. Bake until bubbly and cheese on top is melted.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy