Unstuffed Shells Pasta Bake Recipe

Unstuffed Shells Pasta Bake is everything you love about classic stuffed shells, made simpler. Tender pasta shells are coated in a creamy blend of ricotta, cream cheese, and Parmesan, layered with a savory marinara and ground beef sauce, and topped with golden, bubbling mozzarella what's not to love? This dish skips the fuss of stuffing shells but still delivers all the rich, comforting flavors in an easy, casserole-style bake. Perfect for a cozy family dinner or a crowd-pleasing potluck, its a hearty, feel-good meal that's ready to impress with minimal effort.

"This dish is delicious yet simple," our Test Kitchen shared. "All of the flavors and textures of stuffed shells, minus all the work."

Ingredients

• 12 ounces medium pasta shells
• Cooking spray
• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 1 1/4 teaspoons kosher salt, divided, plus more for cooking pasta
• 1 teaspoon dried Italian seasoning, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 yellow onion, chopped
• 1 1/2 tablespoons minced garlic, divided
• 1 (24 ounce) jar marinara sauce (such as Raos)
• 1 cup whole-milk ricotta cheese
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped, plus more for garnish
• 1 large egg, lightly beaten
• 1 cup shredded low-moisture part-skim mozzarella cheese

Directions

Step 1: Gather all ingredients.

Step 2: 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. Drain well and set pasta aside.

Step 3: Preheat the oven to 350F (180C). Lightly grease a 13- x 9-inch oven-safe baking dish with cooking spray; set aside.

Step 4: Heat oil in a large nonstick skillet over medium-high. Add ground sirloin, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper and cook, stirring occasionally, until beef is lightly browned but not fully cooked through, about 5 minutes.

Step 5: Add onion and 1 tablespoon garlic. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Step 6: Reduce heat to medium. Stir in marinara sauce and cook, stirring occasionally, until the sauce begins to simmer, about 3 minutes. Remove from heat.

Step 7: While the beef mixture cooks, stir together ricotta, cream cheese, Parmesan cheese, basil, egg, remaining 1 1/2 teaspoons garlic, 3/4 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper in a large mixing bowl until evenly combined. Gently fold in the cooked pasta until evenly coated.

Step 8: Transfer half of the beef mixture (about 2 cups) into the prepared baking dish, spreading it into an even layer.

Step 9: Top the beef layer evenly with the pasta mixture.

Step 10: Spread the remaining beef mixture over the pasta layer and sprinkle evenly with mozzarella cheese.

Step 11: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for about 25 minutes, or until the edges are bubbling and the cheese is just beginning to melt.

Step 12: Uncover the dish and continue to bake for about 10 minutes more, or until the cheese is fully melted and the pasta is heated through.

Step 13: Remove from the oven and serve, garnished with basil.

Nutrition Facts (per serving)

Nutrition information is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.