Alright, I have to admit: the name “Shotgun Shells” always makes me smile. It takes me back to family dinners where my mom would pile these cheesy, saucy pasta shells on our plates, and the whole kitchen smelled like pure comfort. These jumbo pasta shells are stuffed to the brim with a rich mix of ricotta, spinach, and seasoned ground beef, then baked under a bubbly layer of marinara and melted cheese. If you’ve never made stuffed shells before, you’re in for a treat—it’s one of those dishes that feels fancy but is seriously approachable. Plus, your house will smell incredible while these bake. Get ready to dive into some cozy, cheesy goodness that’s as satisfying as a big, warm hug.
Quick Facts
Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 box (12 oz) jumbo pasta shells
1 pound ground beef
2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
2 cloves garlic, minced
1 egg
2 cups marinara sauce
1 tbsp olive oil
1 tsp dried Italian seasoning
Salt and black pepper, to taste
How I Make It
Step 1:
Bring a large pot of salted water to a boil, then cook the jumbo pasta shells according to package directions—usually about 9-11 minutes—until al dente. Drain and rinse with cool water to stop them from sticking while you prepare the filling.
Step 2:
Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground beef and minced garlic. Cook until browned and no longer pink, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. Remove from heat and let it cool slightly.
Step 3:
In a mixing bowl, combine ricotta cheese, half of the mozzarella, half the Parmesan, the egg, and the chopped spinach. Stir in the cooked beef and garlic mixture, seasoning with a little extra salt and pepper if needed. This filling should be creamy and well seasoned.
Step 4:
Preheat your oven to 375°F. Spread about half the marinara sauce in the bottom of a 9×13-inch baking dish to prevent sticking and provide a tasty base.
Step 5:
Carefully stuff each pasta shell with the filling using a spoon, then place the stuffed shells seam side up in the baking dish. Pour the remaining marinara sauce evenly over the top.
Step 6:
Sprinkle the rest of the mozzarella and Parmesan cheese over the shells. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is bubbly and golden. Let it sit for 5 minutes before serving—trust me, it’s worth the wait!
Variations & Tips
Swap ground beef for Italian sausage for a spicier, more robust filling.
Add sautéed mushrooms or bell peppers to the filling for extra veggies and flavor.
Try using cottage cheese instead of ricotta for a lighter texture.
If you want a smoother sauce, blend marinara with a splash of cream before adding it over the shells.
Make ahead: assemble the dish the night before and bake it the next day—just add a few extra minutes to the baking time if it’s cold from the fridge.
How I Like to Serve It
This dish shines on a cozy weeknight table paired with a crisp green salad and some crusty garlic bread to soak up that delicious sauce. It’s also great for a casual dinner party—just set it out and let your guests help themselves. For a seasonal twist, throw together a simple arugula salad with lemon vinaigrette to keep things fresh and bright alongside these rich shells.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, cover with foil and warm at 350°F for 15-20 minutes to keep the moisture locked in.
Closing: This Oven Baked Shotgun Shells recipe always feels like a little celebration of home-cooked comfort and cheesy joy—give it a try, and I promise it won’t disappoint!
