Rich, creamy, and bursting with Mediterranean flavors, these stuffed pasta shells are the ultimate comfort food that’s as easy to make as it is impressive to serve!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 servings
These stuffed pasta shells are one of my favorite pasta dishes to cook for the whole family to enjoy—kids and adults alike! Tender pasta shells are filled with creamy ricotta and spiced meat mixture and then baked in a rich tomato sauce until bubbly and golden.
The creamy cheese, hearty spiced meat, and flavorful tomato sauce create a perfect harmony in every bite. It’s simple to prepare, yet elegant enough to impress guests when you’re entertaining. The best part? It can easily be made ahead and is freezer-friendly, making it a stress-free meal for any occasion.
Ingredients for Stuffed Pasta Shells
- Large Pasta Shells: These jumbo pasta shells are the perfect vessel for holding the rich, creamy filling. They create individual portions that are both satisfying and visually appealing.
- Ground Beef or Lamb (or a mix): The foundation of the filling, the ground meat adds a hearty, savory element to the dish. Lamb gives it a Mediterranean flair, while beef keeps it approachable and classic.
- Onion and Garlic: This flavorful duo forms the aromatic base for both the filling and the sauce. Finely chopped onion adds natural sweetness and depth, while minced garlic enhances the dish with its warm, savory notes. Together, they balance the bold spices and bring richness to every bite.
- Spices (Cumin, Paprika, Ground Cinnamon, Dried Oregano, Salt, and Pepper): This spice blend infuses the filling with bold Mediterranean flavors. The paprika and cumin add warmth, the cinnamon gives a subtle sweetness, and the oregano provides an earthy balance.
- Dried basil or Oregano: A touch of dried herbs enhances the sauce with an earthy, aromatic flavor, tying it back to the Mediterranean inspiration.
- Ricotta, Feta, and Parmesan Cheese: Ricotta adds creaminess, feta brings a tangy bite, and parmesan tops it all off with a salty, cheesy finish when baked.
- Egg: A lightly beaten egg binds the filling ingredients together, ensuring a cohesive texture when baked.
- Fresh Parsley: Chopped parsley adds a fresh, herbal note to the filling, brightening the overall flavor.
- Pine Nuts (Optional): Toasted pine nuts bring a crunchy texture and nutty flavor that pairs beautifully with the spiced filling.
- Olive Oil: High-quality olive oil is the base for the tomato sauce, adding depth and richness to the dish.
- Crushed Tomatoes: These form the base of the sauce, providing a tangy, slightly sweet contrast to the rich filling. Use canned or fresh, depending on what you have on hand.
Variations for Stuffed Pasta Shells
If you want to switch things up, here are some delicious variations for the stuffing:
- Vegetarian Option: Skip the meat and replace it with sautéed spinach, mushrooms, or roasted vegetables. Combine them with ricotta, feta, and the same spice blend for a hearty and flavorful vegetarian filling.
- Seafood Twist: Swap the ground meat for cooked shrimp, crab, or even flaked salmon. Mix the seafood with ricotta, parsley, and a touch of lemon zest for a refreshing twist.
- Spicy Kick: Add heat to the filling by incorporating chili flakes, diced jalapeños, or even a drizzle of harissa paste. Perfect for spice lovers!
- Cheese Lovers: For an extra cheesy filling, mix in shredded mozzarella or gouda with the ricotta and feta. Top the shells with even more cheese for a gooey, decadent finish.
- Classic Spinach and Ricotta: Keep it traditional by mixing sautéed spinach with ricotta, parmesan, and a hint of nutmeg. This classic combination is always a hit.
What to Serve with Stuffed Pasta Shells
These stuffed pasta shells pair beautifully with fresh and vibrant sides to balance their rich flavors. A classic Greek salad with crisp vegetables, olives, and feta tossed in a zesty vinaigrette is always a great choice. For a Middle Eastern twist, a Fattoush salad with crunchy pita chips, fresh herbs, and a citrusy dressing adds brightness to the table. Grilled vegetables like zucchini, eggplant, and bell peppers bring smoky, charred flavors that complement the pasta perfectly.
If you’re hosting a company, consider adding a roasted chicken as a hearty main dish alongside the stuffed shells. It’s an impressive combination that’s sure to please a crowd. Don’t forget to include some fresh bread, like warm pita or crusty sourdough, to soak up all that delicious tomato sauce. Together, these sides create a well-rounded, satisfying Mediterranean-inspired meal.
How to Store and Reheat
- Leftover stuffed pasta shells are just as delicious the next day, and they store beautifully! To store, let the shells cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days. If you want to store them longer, place the shells in a freezer-safe dish, cover them tightly with plastic wrap and foil, and freeze for up to 2 months.
- Reheating is easy! For refrigerated shells, place them in an oven-safe dish, cover with foil, and bake at 350°F until heated through (about 20-25 minutes). If frozen, thaw the shells in the refrigerator overnight before reheating using the same method. Alternatively, you can microwave individual portions—just cover the plate with a damp paper towel to keep the shells moist.
Preparation
Cook the Pasta Shells:
Make the Meat Filling:
Prepare the Cheese Mixture
Make the Tomato Sauce:
Fill the Shells:
Bake:
Mediterranean-style stuffed pasta shells filled with spiced meat, creamy ricotta, and baked in a rich tomato sauce. A comforting and flavorful dish perfect for family dinners or entertaining!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 servings
Ingredients:
| 20-22 large pasta shells | |
| 1 lb ground beef or lamb (or a mix of both) | |
| 1 small onion (finely chopped) | |
| 3 cloves garlic (minced) | |
| 1 teaspoon cumin | |
| 1 teaspoon sweet paprika | |
| 1/2 teaspoon ground cinnamon | |
| 1 teaspoon dried oregano | |
| salt and pepper to taste | |
| 1 cup ricotta cheese | |
| 1/2 cup feta cheese (crumbled) | |
| 1 large egg | |
| 1 tablespoon pine nuts (optional, toasted) | |
| 2 tablespoons parsley (chopped) |
For the Sauce:
| 2 tablespoons olive oil | |
| 4 cloves garlic sliced thin | |
| 3 cups crushed tomatoes (canned or fresh) | |
| 1 teaspoon dried basil or oregano | |
| salt and pepper to taste |
For Garnish:
| 1/4 cup parmesan cheese (grated) | |
| Fresh basil or parsley (chopped) |
Preparation
Start by bringing a large pot of salted water to a boil. Cook the pasta shells until al dente, following the package instructions. Once cooked, drain the shells and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside while you prepare the filling and sauce.
In a large skillet, heat olive oil over medium heat and sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute before stirring in the ground meat. Cook until the meat is browned, then mix in the cumin, paprika, cinnamon, oregano, salt, and pepper. Let the spices cook for 2-3 minutes until fragrant, then remove the skillet from the heat and allow the mixture to cool slightly.
In a medium bowl, combine the ricotta, feta, beaten egg, parsley, and pine nuts. Gently fold in the cooled meat mixture and stir until everything is well combined, creating a flavorful filling for the pasta shells.
In a saucepan, heat olive oil over medium heat. Add the crushed tomatoes, dried basil, sugar, salt, and pepper, and stir to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce evenly across the bottom of a baking dish. Stuff each pasta shell with the prepared meat and cheese filling, then carefully arrange the stuffed shells in the dish, seam-side up.
Pour the remaining tomato sauce over the stuffed shells and sprinkle with parmesan cheese. Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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Did you try these stuffed pasta shells? I’d love to hear how they turned out for you! Leave a comment below with your feedback, any tweaks you made, or how you served them. Your thoughts make my day!