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High Protein

Baked Pasta without Stuffed Shells: A Simple and Flavorful Comfort Dish

Gourmet Chef•
Baked Pasta without Stuffed Shells: A Simple and Flavorful Comfort Dish

If you love the rich and comforting flavors of stuffed shell pasta but want an easier, less time-consuming version, this Baked Pasta without Stuffed Shells is the perfect recipe for you! This dish features tender pasta shells coated in a creamy mixture of ricotta, cream cheese, and Parmesan cheese, topped with a savory tomato sauce and ground beef, then baked with bubbly mozzarella cheese on top. The best part? You skip the stuffing process, saving time while still delivering a rich, comforting meal your whole family will enjoy.

Perfect for a cozy family dinner or a potluck gathering, this baked pasta dish offers all the flavors of stuffed shells but requires less effort. With a few simple ingredients and an easy-to-follow baking method, you’ll have a crowd-pleasing meal in no time!

Ingredients:

  • 12 oz medium-sized pasta shells
  • Cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1 lb ground sirloin beef
  • 1 1/4 teaspoon kosher salt (separate)
  • 1 teaspoon dried Italian seasoning (separate)
  • 1/2 teaspoon freshly ground black pepper (separate)
  • 1 yellow onion, finely chopped
  • 1 1/2 tablespoons minced garlic (separate)
  • 1 (24 oz) can tomato sauce (e.g., Rao’s)
  • 1 cup whole milk ricotta cheese
  • 1 (8 oz) 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

Instructions:

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook for about 9 minutes, or until tender yet firm to the bite. Drain and set the pasta aside.
  2. Preheat the Oven: Preheat your oven to 350°F (180°C). Lightly grease a 13x9-inch baking dish with cooking spray and set it aside.
  3. Cook the Ground Beef: In a large non-stick skillet, heat olive oil over medium-high heat. Add the ground beef, 1/2 teaspoon of salt, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the beef is browned but not fully cooked, about 5 minutes. Add the chopped onion and 1 tablespoon of minced garlic, and cook until the onion softens, about 5 minutes.
  4. Make the Tomato Sauce: Reduce the heat to medium and add the tomato sauce to the beef mixture. Stir to combine, bringing it to a simmer. Continue to cook for about 3 minutes, then remove from the heat.
  5. Prepare the Cheese Mixture: While the beef sauce is simmering, combine the ricotta cheese, cream cheese, Parmesan cheese, basil, egg, the remaining 1 1/2 teaspoons of garlic, 3/4 teaspoon of salt, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of black pepper in a large mixing bowl. Stir until well combined. Gently fold in the cooked pasta shells, ensuring each shell is evenly coated with the cheesy mixture.
  6. Assemble the Dish: Pour about half of the beef mixture (approximately 2 cups) into the prepared baking dish, spreading it evenly. Layer the cheesy pasta mixture on top of the beef mixture. Then, pour the remaining beef mixture over the pasta and evenly spread it out. Top the entire dish with shredded mozzarella cheese.
  7. Bake the Pasta: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for about 25 minutes, until the edges begin to bubble and the cheese starts to melt. Remove the foil and continue baking for another 10 minutes, or until the mozzarella is fully melted and the pasta is heated through.
  8. Serve and Garnish: Once baked, remove from the oven and garnish with fresh basil leaves. Serve hot and enjoy!