Best 8 No Hassle Stuffed Shells Pasta Bake Recipes

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Tired of spending hours in the kitchen preparing a delicious meal? Look no further! We've got you covered with our guide to making a mouthwatering "No Hassle Stuffed Shells Pasta Bake." This recipe is the perfect blend of convenience and flavor, using simple ingredients that can be easily found at your local grocery store. Say goodbye to complicated dishes and hello to a satisfying pasta bake that will have your taste buds dancing with joy. Get ready to indulge in a culinary experience that's not only delicious but also effortless.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

GIANT STUFFED PASTA SHELLS



Giant Stuffed Pasta Shells image

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Provided by jndeans

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

24 lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
  • Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g

CHEESY MEATLESS STUFFED SHELLS



Cheesy Meatless Stuffed Shells image

Jumbo shells are stuffed with a flavorful mixture of Impossible™ burger plant-based ground protein, onion, garlic, diced tomatoes, and ricotta cheese then topped with marinara and lots of cheese and baked up until golden and bubbly!

Provided by Pink Owl Kitchen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Main Dishes     Pasta

Time 1h5m

Yield 6

Number Of Ingredients 15

18 piece (blank)s jumbo pasta shells
2 tablespoons olive oil
1 (12 ounce) package meatless ground beef substitute (such as Impossible(TM) Foods)
1 (15 ounce) can fire-roasted diced tomatoes
½ medium onion, diced
2 teaspoons minced garlic
1 tablespoon Italian seasoning
salt and ground black pepper to taste
3 cups loosely packed fresh spinach
1 (15 ounce) container ricotta cheese
1 large egg, beaten
1 (24 ounce) jar marinara sauce
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
  • Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
  • Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
  • Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 66.9 g, Cholesterol 75.6 mg, Fat 25.2 g, Fiber 7 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 1379.3 mg, Sugar 13.7 g

STUFFED PASTA SHELLS CASSEROLE



Stuffed Pasta Shells Casserole image

Enjoy a hearty plate of Stuffed Pasta Shells Casserole using this recipe from My Food and Family. Serve up a plate of this three-cheese goodness for dinner.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

24 jumbo pasta shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 large carrots, shredded (about 1 cup)
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 egg white
1 tsp. dried basil leaves

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
  • Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

BAKED STUFFED PASTA SHELLS



Baked Stuffed Pasta Shells image

These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!

Provided by Little Bee

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
2 large eggs, lightly beaten and 2 egg yolks
1 pinch nutmeg
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish

Steps:

  • In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
  • Drain and cool immediately with cold water.
  • Drain and place open side down on paper towels.
  • In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
  • Reserve the 1/4 cup of Mozzarella.
  • Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
  • Preheat oven to 375 degrees Fahrenheit.
  • Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
  • Pour the rest of sauce over the stuffed shells.
  • Loosely cover with foil and bake for 40 minutes.
  • During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
  • Bake 5 more minutes.
  • Garnish with fresh chopped basil.

Nutrition Facts : Calories 397.5, Fat 19.6, SaturatedFat 11.6, Cholesterol 103.7, Sodium 384.7, Carbohydrate 31.2, Fiber 1.6, Sugar 2.5, Protein 23.2

STUFFED PASTA BAKE BOLOGNESE



Stuffed pasta bake bolognese image

Combine two favourites - bolognese and stuffed pasta shells - to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 2h30m

Number Of Ingredients 18

250g large pasta shells or conchiglioni
200g mascarpone
2 x 125g balls mozzarella , drained and finely chopped
large bunch basil , roughly chopped, plus a few whole leaves to serve
3 garlic cloves , crushed
parmesan , to serve
1 tbsp olive oil
1 onion , finely diced
1 celery stick , finely diced
1 carrot , finely diced
400g beef mince
2 garlic cloves , crushed
250ml red wine
1 tbsp tomato purée
3 bay leaves
2 x 400g cans chopped tomatoes
pinch of sugar
1-2 tsp balsamic vinegar

Steps:

  • To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
  • Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
  • Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
  • The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.

Nutrition Facts : Calories 630 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

SIMPLE STUFFED SHELLS (WITH NO MEAT OPTION)



Simple Stuffed Shells (With No Meat Option) image

For nights when you are too tired to fuss much. Adapted from Woman's Day. The cook time includes 20 minutes for cooking the pasta shells - this goes even faster if you already have your shells cooked,& drained in advance. NOTE: You might not need all of the shells in the box - before cooking, lay out the dry shells in your pan first to see how many you will need and only cook that many.

Provided by HeatherFeather

Categories     Pasta Shells

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (12 ounce) box jumbo pasta shells, cooked and drained
1 -2 cup light ricotta cheese (use full amount if not using meat or for extra cheesey)
1 1/2 cups cooked sausage, crumbled (optional)
1 cup part-skim mozzarella cheese, shredded, divided
1/2 cup fresh parsley leaves, packed, very finely chopped
1/4 cup fresh romano cheese or 1/4 cup parmesan cheese, grated
1 large egg
1 tablespoon finely minced garlic (optional) or 2 teaspoons garlic powder (optional)
1/4 teaspoon nutmeg, grated
1/8 teaspoon black pepper, to taste
1 (26 ounce) jar marinara sauce or 1 (26 ounce) jar homemade pasta sauce

Steps:

  • Preheat oven to 375 F and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
  • Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper.
  • Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
  • Evenly portion out the crumbled sausage, if using, in the bottom of each shell.
  • Spoon filling to a large ziptop plastic bag and snip off one corner.
  • Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
  • Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
  • Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
  • Serve extra sauce from the pan on the side.

SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE



Spicy Unstuffed Pasta Shells With Roasted Garlic and Chèvre image

Meet the easy weeknight version of stuffed shells: Garlicky unstuffed shells with goat cheese. This hearty, easy baked pasta is so good with so little effort.

Provided by Holly Erickson

Time 35m

Yield Serves 4

Number Of Ingredients 7

2 tsp. kosher salt
12 oz. large pasta shells
1 (24-oz.) jar marinara sauce
¼ cup roasted garlic, drained and roughly chopped
4 oz. fresh chèvre
½ tsp. red pepper flakes, plus more for serving
Roughly chopped fresh flat-leaf parsley leaves, for serving

Steps:

  • Preheat the oven to 375°F.
  • Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
  • Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
  • Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
  • Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
  • Top with the parsley and more red pepper flakes. Serve warm.

Tips:

  • Use a large pot to cook the pasta shells. This will prevent them from sticking together and ensure that they cook evenly.
  • Don't overcook the pasta shells. They should be al dente, or slightly firm to the bite.
  • Rinse the pasta shells with cold water after cooking. This will stop the cooking process and prevent them from becoming too soft.
  • Use a variety of cheeses in the filling. This will add flavor and richness to the dish.
  • Don't be afraid to experiment with different fillings. You can use anything from ground beef and sausage to vegetables and seafood.
  • Bake the stuffed shells until they are golden brown and bubbly. This will ensure that they are cooked through and heated evenly.
  • Serve the stuffed shells with your favorite sauce. Marinara sauce, Alfredo sauce, or pesto are all popular choices.

Conclusion:

No-hassle stuffed shells pasta bake is the perfect dish for a busy weeknight meal. It's easy to make, and it's always a hit with family and friends. With a variety of fillings and sauces to choose from, there's a stuffed shells pasta bake recipe to suit everyone's taste. So next time you're looking for a quick and easy meal, give this recipe a try.

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