Unstuffed Shells Pasta Bake – The Ultimate Cheesy Italian-Inspired
Unstuffed Shells Pasta Bake transforms the classic stuffed shells recipe into an easy one-pan casserole that requires far less effort. Jumbo pasta shells are tossed with seasoned meat, creamy ricotta, marinara sauce, Parmesan, herbs, and mozzarella before being baked until golden and bubbly. The result is a rich, cheesy, satisfying dinner that's ideal for busy weeknights yet elegant enough for entertaining. It reheats beautifully, freezes well, and can easily be customized with vegetables, different cheeses, or meat-free alternatives. Every bite offers classic Italian comfort without the hassle of stuffing individual pasta shells.
Ingredients
Pasta
- 12 ounces jumbo pasta shells
- Water for boiling
- 1 tablespoon salt
Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Fresh basil
- Extra Parmesan cheese
- Crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the jumbo shells until just al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet. Cook the onion until softened.
- Add garlic and cook for 30 seconds.
- Add the ground beef or sausage and cook until browned. Drain excess grease.
- Stir in marinara sauce, Italian seasoning, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- In another bowl, mix ricotta, egg, Parmesan, parsley, and 1 cup mozzarella.
- Combine the cooked pasta shells with the meat sauce.
- Gently fold the ricotta mixture into the pasta.
- Transfer everything to the prepared baking dish.
- Top with the remaining mozzarella cheese.
- Bake uncovered for 25–30 minutes until the cheese is melted and bubbly.
- Broil for 2–3 minutes if desired for a golden-brown cheese topping.
- Let rest for 10 minutes before serving.
Notes
- Cook the pasta slightly underdone since it continues baking.
- Whole milk ricotta creates the creamiest filling.
- Fresh mozzarella melts beautifully.
- Fresh herbs brighten the finished casserole.
- Add spinach for extra nutrition.
- Use spicy sausage for more flavor.
- Let the casserole rest before slicing.
- Leftovers taste even better the next day.