Crispy Oven Baked Shotgun Shells Recipe: A Delightful Pasta Twist

Tucking savory fillings into these oven baked shotgun shells creates a mouthwatering pasta adventure that’ll make dinner feel like a culinary celebration.

Pasta tubes become golden vessels packed with rich ingredients and bold flavors.

Cheese melts into every delicious crevice, promising a comforting meal that satisfies deep hunger.

Italian-inspired comfort emerges from a simple baking dish, turning ordinary ingredients into something extraordinary.

Meat and herbs mingle inside each shell, creating layers of incredible taste.

Minimal effort delivers maximum deliciousness, making this recipe perfect for busy cooks seeking something special.

You’ll want to dive right into this delectable dish that transforms basic ingredients into a feast.

What Goes Well With Oven Baked Shotgun Shells

• Elevate Flavor Pairing: Robust Red Wine
• Complement the rich, meaty stuffed shells with a full-bodied red wine like Chianti or Cabernet Sauvignon, which cuts through the creamy cheese and enhances the beef's savory notes.
• Crisp Side Salad Companion: Fresh Greens
• Balance the hearty pasta dish with a light, tangy mixed green salad dressed in a zesty vinaigrette, providing a refreshing contrast to the heavy shell filling.
• Herbal Bread Sidekick: Garlic Focaccia
• Serve warm, crusty garlic focaccia alongside the shells to soak up extra marinara sauce and add a complementary herbal dimension to the meal.

How To Store Oven Baked Shotgun Shells Properly

• Transfer cooled stuffed shells to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Wrap individual portions or the entire dish in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Label with the date for easy tracking.
• Place a single serving on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Preheat oven to 350°F. Remove frozen shells from freezer, thaw overnight in refrigerator.

Top Questions About Oven Baked Shotgun Shells

• Is this recipe good for meal prep?

Yes, you can prepare these stuffed shells ahead of time. Assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if cooking directly from the refrigerator.

• Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a lean alternative that works perfectly in this recipe. Just ensure the turkey is fully cooked and seasoned well to maintain great flavor.

• How do I prevent shells from tearing while stuffing?

Cook pasta shells just until al dente and handle them gently. Use a small spoon or piping bag to fill shells carefully, which helps prevent tearing and makes stuffing easier.

Why Oven Baked Shotgun Shells Are So Satisfying

• Crowd-Pleasing Comfort: A hearty dish that satisfies hungry families with its rich, meaty filling and cheesy goodness.
• Minimal Prep Magic: Simple ingredients and straightforward steps make this recipe accessible for cooks of all skill levels, from beginners to seasoned chefs.
• Versatile Meal Solution: Perfect for weeknight dinners, potlucks, or feeding a hungry crowd with its generous portion sizes and crowd-pleasing flavors.
• Make-Ahead Marvel: Prepare the shells in advance and refrigerate, then bake when ready to serve, making meal planning a breeze for busy households.

Everything You’ll Need For Oven Baked Shotgun Shells

• Jumbo Pasta Shells: Large pasta shells perfect for holding the rich beef and cheese filling.

• Ground Beef: Lean protein that creates a hearty and flavorful base for the stuffed shells.
• Onions, Garlic: Aromatic vegetables that provide depth and savory notes to the beef mixture.

• Ricotta Cheese: Creamy cheese that adds richness and helps bind the beef filling.
• Mozzarella Cheese, Parmesan Cheese: Melty cheeses that create a golden, bubbling topping.
• Italian Seasoning: Blend of herbs that enhances the overall flavor of the dish.
• Salt, Black Pepper: Essential seasonings that balance and elevate the taste.

• Marinara Sauce: Classic tomato sauce that adds moisture and traditional Italian flavor.
• Fresh Parsley: Bright herb that provides a fresh, green garnish and subtle flavor.

• Olive Oil: Used for lightly coating the baking dish to prevent sticking.
• Aluminum Foil: Helps cover and protect the dish during initial baking.

Steps To Make Oven Baked Shotgun Shells

Step 1: Fire Up the Oven

Crank the oven to a toasty 375°F and grab a large baking dish. Give it a quick olive oil massage to prevent sticking.

Step 2: Cook Pasta Shells

Boil jumbo pasta shells in salted water until they reach that perfect al dente texture. Drain and let them chill out for a moment.

Step 3: Sizzle Onions and Garlic

• Chopped onions
• Minced garlic

Sauté until they’re fragrant and looking see-through.

Step 4: Brown the Beef

Dump ground beef into the skillet. Break it into tiny pieces and cook until it’s completely brown with zero pink remaining.

Step 5: Create Cheesy Beef Mixture

• Ricotta cheese
• Italian seasoning
• Salt
• Black pepper

Stir until everything plays nice together.

Step 6: Stuff Those Shells

Carefully fill each pasta shell with the beef and cheese mixture. Don’t be shy – pack them generously!

Step 7: Arrange in Baking Dish

Nestle the stuffed shells close together in the prepared baking dish.

Step 8: Sauce It Up

Pour marinara sauce all over the shells, making sure they’re completely covered.

Step 9: Cheese Topping

• Mozzarella cheese
• Parmesan cheese

over the shells and sauce.

Step 10: Initial Baking

Cover the dish with aluminum foil and bake for 25 minutes.

Step 11: Final Bake

Remove the foil and continue baking for 10-15 minutes until the cheese is melted and bubbling with excitement.

Step 12: Rest and Settle

Pull the dish out of the oven and let it rest for 5 minutes – patience is key!

Step 13: Garnish and Serve

Sprinkle some freshly chopped parsley on top. Serve piping hot and watch everyone’s eyes light up!

Tips That Help With Oven Baked Shotgun Shells

• Perfectly Cook Pasta Shells: Boil shells just until al dente to prevent overcooking and maintain ideal texture for stuffing.
• Boost Flavor Depth: Add a splash of red wine to the ground beef while cooking to enhance the meat's richness and complexity.
• Cheese Mixing Magic: Blend ricotta with a touch of fresh herbs like basil or oregano to elevate the filling's aromatic profile.
• Prevent Dry Shells: Cover with foil during initial baking to lock in moisture and ensure tender, juicy stuffed shells.
• Make-Ahead Meal Prep: Assemble shells in advance and refrigerate for up to 24 hours before baking for convenient entertaining.

Tasty Twists For Oven Baked Shotgun Shells

• Vegetarian Stuffed Shells: Replace ground beef with crumbled firm tofu or lentils, sautéed with onions and garlic for a protein-packed meatless version.
• Spicy Mexican-Style Shells: Add diced jalapeños, swap Italian seasoning for taco seasoning, and top with pepper jack cheese for a zesty southwestern kick.
• Gluten-Free Option: Use gluten-free jumbo pasta shells or substitute with zucchini boats, ensuring all other ingredients are certified gluten-free.
• Mediterranean Inspired Shells: Substitute beef with ground lamb, incorporate feta cheese, add chopped spinach, and use oregano instead of Italian seasoning for a Mediterranean flair.

Oven Baked Shotgun Shells Recipe

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4.6 from 19 reviews

• Total Time: 55-60 minutes
• Yield: 6 1x

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Description

Hearty Mexican-inspired oven baked shotgun shells burst with zesty ground beef, melted cheese, and rich spices nestled in perfectly crisp pasta tubes. Robust flavors and cheesy comfort make this crowd-pleasing dish a guaranteed dinner winner you’ll crave again and again.

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Ingredients

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Pasta and Filling:

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese

Sauce and Seasonings:

• 2 cups marinara sauce
• 2 cloves garlic
• 1 tsp italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Garnish and Optional Additions:

• 1/4 cup fresh parsley
• 2 tbsp olive oil
• 1/4 cup chopped onions

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Instructions

1. Preheat the oven to 375°F and prepare a large baking dish by lightly coating with olive oil.
2. Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside to cool slightly.
3. In a skillet, sauté chopped onions and minced garlic until fragrant and translucent.
4. Add ground beef to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
5. Remove beef mixture from heat and mix in ricotta cheese, italian seasoning, salt, and black pepper until well combined.
6. Carefully stuff each pasta shell with the beef and cheese mixture, ensuring they are generously filled.
7. Arrange stuffed shells in the prepared baking dish, nestling them close together.
8. Pour marinara sauce evenly over the shells, covering them completely.
9. Sprinkle mozzarella and parmesan cheese over the top of the shells and sauce.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove foil and continue baking for an additional 10-15 minutes until cheese is melted and bubbly.
12. Remove from oven and let rest for 5 minutes before serving.
13. Garnish with freshly chopped parsley and serve hot.

Notes

• Choose jumbo shells that are uniform in size to ensure even cooking and consistent filling.
• Pat pasta shells dry after draining to prevent excess moisture from making the dish watery.
• For a leaner option, substitute ground beef with ground turkey or plant-based meat alternative.
• Drain beef thoroughly after cooking to reduce excess grease and prevent a soggy texture.
• Experiment with different cheese combinations like adding ricotta with provolone for extra depth of flavor.
• Prep shells in advance and refrigerate for up to 24 hours before baking for convenient meal planning.
• Add red pepper flakes to the beef mixture for a subtle spicy kick if desired.
• Ensure shells are completely covered with marinara sauce to prevent drying out during baking.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 520
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 85 mg