Baked Stuffed Shells
Prep time 30mins
Cook time 35mins
Serves or Makes: 4

Recipe Card

For the meat sauce


  • 1 pound ground beef
  • 5 garlic cloves, minced
  • 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes
  • 1 14.5 ounce can Tuttorosso Diced Tomatoes
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh basil
  • 1 whole carrot, 1-2 teaspoons sugar to balance out the acidity
  • 2/3 cup mozzarella cheese, for topping
  • fresh basil, for topping

For the filling


  • 6 ounces jumbo pasta shells, cooked according to the packaging instructions
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1/2 tablespoon fresh basil
  • Kosher salt and freshly ground black pepper, to taste


  • Step 1

    Brown ground beef in a large pot or dutch oven on the stove over medium high heat.

  • Step 2

    Add the minced garlic and sauté for a couple of minutes until fragrant.

  • Step 3

    Then add in the Tuttorosso San Marzano Style Hand Crushed Tomatoes, Diced Tomatoes, Italian seasoning, and salt. Add in the carrot. Combine and simmer on low for 15-20 minutes until your desired thickness is reached. Add the fresh basil in for the last 5 minutes.

  • Step 4

    In a large bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese, egg, fresh basil, salt, and pepper. Set aside in the fridge.

  • Step 5

    Preheat oven to 400°F degrees.

  • Step 6

    Add ~1 cup of meat sauce to the bottom of a large baking dish. Spread evenly.

  • Step 7

    Stuff each pasta shell with a large spoonful of the ricotta cheese mixture. Then place the stuffed shells in the baking dish.

  • Step 8

    Cover the stuffed shells with the remaining meat sauce. Spread the 2/3 cup of mozzarella cheese on top.

  • Step 9

    Cover and bake for 20 minutes. Then bake uncovered for another 15 minutes.

  • Step 10

    Remove from the oven, let cool slightly before serving.