Pioneer Woman Stuffed Shells

Pioneer Woman Stuffed Shells recipe is the ultimate cheesy comfort food. It takes giant pasta shells and stuffs them to the brim with a rich three-cheese blend of ricotta, mozzarella, and Parmesan, all nestled in a savory meat sauce. It is essentially a deconstructed lasagna that is easier to serve and arguably even more fun to eat. Ree Drummond knows how to feed a crowd, and this casserole is hearty, bubbling, and perfect for freezing, making it a go-to for busy weeknights or potlucks.

Try more Recipes:

• Pioneer Woman Zucchini Lasagna
• Pioneer Woman Taco Mac and Cheese Recipe
• Pioneer Woman Taco Pie Recipe

❤️ Why You Will Love This Stuffed Shells Recipe:

• Cheese Lover’s Dream: Loaded with three different types of cheese for the perfect melt and flavor.
• Freezer Friendly: This meal freezes beautifully, so you can make two trays—one for now, one for later.
• Crowd Pleaser: It is pasta, sauce, and cheese—kids love it, adults crave it.
• Easier than Lasagna: No fussy layering required; just stuff and bake!
• Hearty: The meat sauce makes it satisfying enough to be a standalone meal.

🧀Pioneer Woman Stuffed Shells Ingredients

The Pasta & Cheese Filling

• 1 box (12 oz) jumbo pasta shells
• 1 tub (15 oz) whole milk ricotta cheese
• 2 cups mozzarella cheese, shredded (divided)
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten (to bind the cheese)
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• Salt and black pepper to taste

The Meat Sauce

• 1 lb ground beef (or Italian sausage)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce (or homemade)
• 1/2 tsp Italian seasoning
• Red pepper flakes (optional, for a kick)

🥘How To Make Pioneer Woman Stuffed Shells

1. Prep: Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish.
2. Boil Shells: Cook the pasta shells in salted boiling water for 2 minutes less than the package directions (they should be firm/al dente). Drain and rinse with cool water to stop them sticking.
3. Make Sauce: In a large skillet, brown the ground beef and onion over medium-high heat until cooked through. Drain excess fat. Add the garlic and cook for 1 minute. Stir in the marinara sauce and seasonings. Simmer for 5 minutes.
4. Mix Cheese: In a medium bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, beaten egg, parsley, salt, and pepper. Mix well.
5. Assemble: Spread about 1 cup of the meat sauce on the bottom of the baking dish.
6. Stuff: Spoon the cheese mixture generously into each cooked shell. Place the shells open-side up in the baking dish, packing them close together.
7. Top: Ladle the remaining meat sauce over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
8. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly browned.
9. Serve: Let it rest for 5 minutes before serving. Garnish with fresh parsley.

💡 Recipe Tips

• Don’t Overcook Pasta: The shells will continue to cook in the oven. If you boil them fully, they will fall apart when you try to stuff them.
• Piping Bag Hack: Put the cheese mixture into a large Ziploc bag and snip the corner. Squeeze the filling into the shells—it is much faster and cleaner than using a spoon!
• Sauce Coverage: Make sure every shell has a little sauce on it so the pasta doesn’t dry out and become crunchy.
• Add Veggies: You can hide spinach or finely chopped zucchini in the cheese mixture for extra nutrition.

🥗 What To Serve With Stuffed Shells Recipe?

Because this Stuffed Shells is rich cheesy and satisfying, it pairs best with sides that offer texture and freshness. A crisp Caesar Salad or a simple garden salad with Italian dressing provides a necessary acidic contrast to the heavy dairy. To add more nutrients to the meal, serve it alongside Roasted Broccoli or Sautéed Green Beans. Finally, no pasta night is complete without a basket of warm Garlic Bread or Breadsticks to soak up the delicious marinara sauce remaining on the plate.

🧊 How To Store Leftovers Stuffed Shells?

• Refrigerate: Store leftovers stuffed shells in an airtight container for up to 3 days.
• Freeze: Assemble the dish but don’t bake it. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen (add 20-30 minutes to cook time).

🔥 How To Reheat Leftovers Stuffed Shells?

• Oven: Cover with foil leftovers stuffed shells and heat at 350°F for 20 minutes until hot in the center.
• Microwave: Heat individual portions of leftovers stuffed shells for 1-2 minutes, covering to prevent splatter.

❓FAQs

Try more Recipes:

• Pioneer Woman Spicy Mac and Cheese Recipe
• Pioneer Woman Rump Roast
• Pioneer Woman White Vegetable Lasagna

📊Stuffed Shells Nutrition Facts

Serving Size: 2-3 shells

• Calories: 580 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 32g

Pioneer Woman Stuffed Shells

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: Italien, AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

580

kcal

Pioneer Woman Stuffed Shells is a hearty, crowd-pleasing casserole that combines the best parts of lasagna without the layering work. Jumbo pasta shells are stuffed to the brim with a creamy ricotta and mozzarella blend, then baked in a savory ground beef marinara sauce until golden and bubbling. It is the ultimate make-ahead comfort meal!

Ingredients

• The Pasta & Cheese Filling:

• 1 box (12 oz) jumbo pasta shells

• 1 tub (15 oz) whole milk ricotta cheese

• 2 cups mozzarella cheese, shredded (divided)

• 1/2 cup Parmesan cheese, grated

• 1 egg, beaten (to bind the cheese)

• 1 tbsp fresh parsley, chopped (plus extra for garnish)

• Salt and black pepper to taste

• The Meat Sauce:

• 1 lb ground beef (or Italian sausage)

• 1 onion, diced

• 2 cloves garlic, minced

• 1 jar (24 oz) marinara sauce (or homemade)

• 1/2 tsp Italian seasoning

• Red pepper flakes (optional, for a kick)

Directions

• Prep: Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish.
• Boil Shells: Cook the pasta shells in salted boiling water for 2 minutes less than the package directions (they should be firm/al dente). Drain and rinse with cool water to stop them sticking.
• Make Sauce: In a large skillet, brown the ground beef and onion over medium-high heat until cooked through. Drain excess fat. Add the garlic and cook for 1 minute. Stir in the marinara sauce and seasonings. Simmer for 5 minutes.
• Mix Cheese: In a medium bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, beaten egg, parsley, salt, and pepper. Mix well.
• Assemble: Spread about 1 cup of the meat sauce on the bottom of the baking dish.
• Stuff: Spoon the cheese mixture generously into each cooked shell. Place the shells open-side up in the baking dish, packing them close together.
• Top: Ladle the remaining meat sauce over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
• Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly browned.
• Serve: Let it rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

• Don’t Overcook Pasta: The shells will continue to cook in the oven. If you boil them fully, they will fall apart when you try to stuff them.
  Piping Bag Hack: Put the cheese mixture into a large Ziploc bag and snip the corner. Squeeze the filling into the shells—it is much faster and cleaner than using a spoon!
  Sauce Coverage: Make sure every shell has a little sauce on it so the pasta doesn’t dry out and become crunchy.
  Add Veggies: You can hide spinach or finely chopped zucchini in the cheese mixture for extra nutrition.