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, it’s 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
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12 ounces medium pasta shells
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cooking spray
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1 tablespoon extra-virgin olive oil
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1 pound ground sirloin
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1 1/4 teaspoons kosher salt, divided, plus more for cooking pasta
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1 teaspoon dried Italian seasoning, divided
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1/2 teaspoon freshly ground black pepper, divided
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1 yellow onion, chopped
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1 1/2 tablespoons minced garlic, divided
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1 (24 ounce) jar marinara sauce (such as Rao’s)
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1 cup whole-milk ricotta cheese
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1 (8 ounce) package cream cheese, softened
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1/2 cup freshly grated Parmesan cheese
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1/4 cup fresh basil leaves, chopped, plus more for garnish
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1 large egg, lightly beaten
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1 cup shredded low-moisture part-skim mozzarella cheese
Directions
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Gather all ingredients.
![Unstuffed Shells Pasta Bake ingredients on a marble counter]()
Dotdash Meredith Food Studios
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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.
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Meanwhile, preheat the oven to 350 degrees F (180 degrees F). Lightly grease a 13- x 9-inch oven-safe baking dish with cooking spray; set aside.
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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. Add onion and 1 tablespoon garlic; cook, stirring occasionally, until onion is softened, about 5 minutes.
![Cooked ground beef in a pan with a red spatula]()
Dotdash Meredith Food Studios
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Reduce heat to medium; stir in marinara sauce, and cook, stirring occasionally, just until beginning to simmer, about 3 minutes. Remove from heat.
![Tomato sauce with beef in a pan with a red spatula]()
Dotdash Meredith Food Studios
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While 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 cooked pasta until evenly coated.
![Pasta shells and ricotta mixture in a glass bowl with a spatula]()
Dotdash Meredith Food Studios
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Transfer 1/2 of the beef mixture (about 2 cups) into the prepared baking dish, spreading into an even layer. Top evenly with pasta mixture.
![Pasta shells and ricotta mixture on top of the tomato sauce in a baking dish]()
Dotdash Meredith Food Studios
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Spread remaining beef mixture over pasta layer, and sprinkle evenly with mozzarella cheese.
![Unbaked Unstuffed Shells Pasta Bake topped with shredded cheese in a baking dish]()
Dotdash Meredith Food Studios
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Cover baking dish loosely with aluminum foil. Bake in the preheated oven until bubbling around the edges and cheese is just beginning to melt, about 25 minutes. Uncover and continue to bake until cheese is fully melted and pasta is heated through, about 10 minutes more.
![Unstuffed Shells Pasta Bake garnished with fresh basil in a baking dish on a marble counter]()
Dotdash Meredith Food Studios
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Remove from oven and serve, garnished with basil.
![Unstuffed Shells Pasta Bake garnished with fresh basil in a baking dish with a wooden spoon, next to a plate and a glass]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 508 | Calories |
| 30g | Fat |
| 28g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 508 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 14g | 71% |
| Cholesterol 135mg | 45% |
| Sodium 1011mg | 44% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 3g | 11% |
| Total Sugars 8g | |
| Protein 32g | 63% |
| Vitamin C 4mg | 5% |
| Calcium 298mg | 23% |
| Iron 4mg | 20% |
| Potassium 756mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
