Baked Stuffed Shell Pasta

The Baked Stuffed Shell Pasta is among the first dishes best suited to a Sunday lunch or to those situations where you want to impress your guests.

An excellent idea, therefore, to whet your guests’ appetite or to serve a dish that is effective as well as delicious. To fill this particular size of pasta is a Bolognese sauce enriched with various cheeses.


  • 400 g of pasta (shell)
  • 350 g of pork
  • 1 clove of garlic
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  • nutmeg to taste
  • extra virgin olive oil to taste
  • 1 and ½ cup tomato sauce
  • Parmigiano Reggiano to taste
  • 250 g of cheese
  • basil to taste

Baked Stuffed Shell Pasta


Start with the Bolognese sauce. Fry a clove of garlic, which you have previously peeled and left whole, in extra virgin olive oil for about a minute. At this point, add the minced pork.

Cook for a minute and add salt, pepper and nutmeg to taste. Add a bay leaf and brown for a few more minutes. When the meat is almost cooked, add the tomato sauce and continue cooking until your sauce is ready. Cut the cheese into small flakes using a grater.

Boil the pasta in plenty of salted water for about 7 minutes. Leave the cook far behind because it will end during passage in the oven. Overcooking the pasta at this stage would mean having an overcooked pasta.

Take a baking dish and dirty the bottom with Bolognese sauce. Take your shells, drain and sprinkle them with extra virgin olive oil to do not stick with each other, and stuff them with the sauce. Place them inside the pan and add the cheese in flakes and sprinkle with grated cheese.

Continue until to stuff all the shell pasta. Put them in a preheated oven at 350°F for about 15 minutes.

The passage in the oven will complete the cooking of the past. Serve with chopped fresh basil.


Store the Baked Stuffed Shell Pasta for a maximum of a couple of days in the refrigerator or in an airtight container.

Before serving again to your guests, it is necessary to reheat them in the oven for a few minutes so that they return as hot and streamlined as when you prepared them. You can enrich the sauce, for example, with sausage.

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