Italian Shells

Genn T


This recipe will make 2 of the 11 3/4 x 9 inch pans. It's around 15 shells in each. I usually cook one and freeze the other. Just reheat at 300 - 350 for an hour or so.


☆☆☆☆☆ 0 votes

4 - 6
30 Min
45 Min


  • 1 box
    jumbo shells
  • 1 16 oz
    ricotta cheese
  • 1
  • 1 tsp
    parsley, italian
  • 8 oz
    shredded mozzarella cheese
  • 2
    handfuls of parm
  • ·
    marinara sauce
  • 1 lb
    ground beef

How to Make Italian Shells


  1. Cook shells according to package directions. I usually cook to under al dente since they continue to cook in the sauce.

    With slotted spoon (or spider) remove the shells and set aside on cookie sheet to cool.
  2. In large bowl, combine ricotta cheese, egg, herbs, half of mozzarella & Parm.

    Cook beef and add salt and pepper to taste. Set to side or add to marinara.
  3. In a baking dish, I used a deep dish pie plate on this one. (I usually buy the aluminum disposable pans from party city - holds about 12 or so shells).
    Spoon some marinara sauce on bottom of pan. Stuff shells with cheese mixture and line up in the pan.
    Add desired amount of beef around and in top. You can also simply add it to the marinara sauce .Add more sauce to tops of shells - about 1/2 cup.
  4. Add additional shredded mozzarella and parm to top of shells. Cover and cook at 350 for 45 minutes. The last 10 or 15 minutes or so, remove the foil to brown the cheese.

Printable Recipe Card

About Italian Shells

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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