Best 5 Italian Shells Casserole Recipes

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Are you looking for a hearty and delicious dish that you can easily make at home? Then look no further than Italian shells casserole. This classic dish is made with large pasta shells, ricotta cheese, spinach, and a creamy sauce, all topped with mozzarella cheese and baked until golden brown. It's a perfect meal for any occasion, whether you're hosting a dinner party or just want a comforting dish to enjoy with your family.

Let's cook with our recipes!

ITALIAN STUFFED SHELLS



Italian Stuffed Shells image

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 cups hot water
1 can (12 ounces) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 large egg, lightly beaten
2 cups 4% cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
24 jumbo pasta shells, cooked and drained

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.

ITALIAN UNSTUFFED SHELLS



Italian Unstuffed Shells image

Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
One 12-ounce box medium pasta shells
One 28-ounce can peeled San Marzano tomatoes
2 tablespoons olive oil
1 pound bulk Italian sausage (spicy or sweet)
One 20-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup full-fat ricotta cheese
1 cup grated Parmesan
1 cup shredded mozzarella
1 large egg
1 clove garlic, minced
Dash nutmeg
8 ounces sliced fresh mozzarella
4 to 5 fresh basil leaves, torn

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
  • Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
  • In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
  • In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
  • Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.

ITALIAN PASTA BAKE



Italian Pasta Bake image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.-Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.

ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  • Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  • Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  • Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g

ITALIAN SHELLS CASSEROLE



Italian Shells Casserole image

This is another recipe I ran across early in our marriage 30 short yrs ago. (I bought a little blank, hardbound book to write special recipes in). DH loves it. Falls into the comfort food category. Cheesy and mmm, mmm good. Add a salad, and dinner is complete!

Provided by kstrating

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb pasta shells, medium size
1/2 teaspoon salt
1 cup sour cream
8 ounces provolone cheese, shredded
1 lb ground beef
2 cups marinara sauce
1/4 teaspoon pepper
8 ounces mozzarella cheese, shredded

Steps:

  • Cook shells and drain (while waiting, go on to next steps).
  • Brown ground beef and drain. Add salt, pepper, and marinara sauce. Simmer 20 minutes.
  • In deep pan, line bottom with 1/2 of the shells. Cover with half of the meat sauce. Spread half of the sour cream lightly over and then sprinkle with half of both the cheeses. Repeat.
  • Cover and bake at 350°F for 40 minutes.
  • Uncover and bake 20 minutes more.

Tips:

  • Use a variety of cheeses. This will give your casserole a more complex flavor. Some good options include Parmesan, mozzarella, cheddar, and ricotta.
  • Don't overcook the pasta. Al dente pasta is best for this dish. If you overcook it, it will become mushy and the casserole will be less enjoyable.
  • Use a large skillet to cook the meat and vegetables. This will help to prevent overcrowding and ensure that everything cooks evenly.
  • Season the meat and vegetables well. This will add flavor to the casserole and make it more enjoyable.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make Italian shells casserole, so feel free to add your own personal touch.

Conclusion:

Italian shells casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pasta and vegetables, and it is also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying casserole that the whole family will love.

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