Unstuffed Shells Recipe – Easy Italian Pasta Casserole Dinner
Unstuffed shells are the ultimate shortcut to classic Italian comfort food! All the flavors of stuffed shells—pasta, ricotta, mozzarella, and marinara—come together in one easy casserole dish. Perfect for busy weeknights, family dinners, or when you want a hearty Italian-inspired meal without the fuss.
Equipment
- Large pot (for pasta)
- Skillet (for meat sauce)
- Mixing bowls
- 9x13-inch casserole dish
- Whisk & spatula
- Aluminum foil
Ingredients
- 1 lb medium pasta shells
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook Pasta: Boil shells in salted water until al dente. Drain and set aside.
- Prepare Meat Sauce: Brown ground beef/sausage with onion and garlic in skillet. Drain fat. Stir in marinara sauce and simmer 10 minutes.
- Make Cheese Mixture: In a bowl, combine ricotta, cream cheese, Parmesan, egg, and Italian seasoning. Mix until smooth.
- Assemble Casserole: In greased 9x13 dish, layer half the meat sauce, pasta mixed with cheese blend, then remaining sauce. Top with mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake 10–15 minutes more until golden and bubbly.
- Rest & Serve: Let casserole rest 10 minutes before serving.
Notes
- Cook pasta just until al dente to avoid mushiness.
- Taste sauce before layering to adjust seasoning.
- Cover with foil during first half of baking to retain moisture.
- Add spinach for a vegetarian twist or spicy sausage for bold flavor.
- Freeze baked casserole for up to 2 months; reheat covered with foil.