Shotgun Shells Baked to Perfection in the Oven: A Crispy, Cheesy, and Irresistible Comfort Food 🍝🧀🔥
1. Introduction
If you’re craving a hearty, flavorful dish that’s both easy to make and guaranteed to impress, these baked shotgun shells are your answer! This mouthwatering recipe transforms simple manicotti pasta into golden, cheesy masterpieces stuffed with savory ground beef and smothered in rich marinara sauce. Perfect for family dinners, potlucks, or game-day gatherings, these baked shotgun shells deliver comfort food at its finest. The combination of crispy pasta shells, melty cheese, and robust meat filling creates an explosion of flavors that will have everyone coming back for seconds.
2. Ingredients
1 box (8 oz) manicotti pasta shells (or cannelloni if unavailable)
1 lb ground beef (or substitute with ground chicken for a lighter option)
1 cup creamy ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
2 cups high-quality marinara sauce (homemade or store-bought)
Fresh parsley or basil for garnish (adds color and freshness)
3. Step-by-Step Instructions
Step 1: Prepare the Manicotti Shells
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook the manicotti shells according to package instructions until al dente (usually 8-10 minutes). Be careful not to overcook – the shells should be firm enough to hold their shape when stuffed. Drain carefully and rinse with cool water to stop the cooking process. Lay them out on a clean kitchen towel to dry slightly while you prepare the filling.
Step 2: Make the Filling
In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Drain any excess fat once fully cooked (about 5-7 minutes). Transfer the beef to a large mixing bowl and let it cool slightly. Add the ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and a generous pinch of salt and pepper. Mix thoroughly until all ingredients are well combined. The mixture should be cohesive but not overly wet.
Step 3: Stuff and Arrange the Shells
Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. There are two easy methods to fill the shells: 1) Use a small spoon to carefully stuff each shell, or 2) Transfer the filling to a piping bag or plastic bag with the corner snipped off and pipe the mixture into the shells. Arrange the filled shells in a single layer in the prepared dish. Pour the marinara sauce evenly over the top, making sure to cover all the shells. For extra cheesiness, sprinkle additional mozzarella over the sauce.
Step 4: Bake to Perfection
Cover the baking dish tightly with aluminum foil (this helps steam the pasta and prevent drying out). Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly, and the edges are slightly golden. For a beautifully browned top, you can broil for the last 2-3 minutes (watch carefully to prevent burning). Let the dish rest for 5 minutes before serving – this allows the filling to set slightly for easier serving. Garnish with fresh chopped parsley or basil for a pop of color and freshness.
4. Serving Suggestions
These baked shotgun shells make a complete meal on their own, but they pair wonderfully with various sides. For a classic combination, serve with honey butter cornbread or cheesy bread. A crisp green salad with Italian dressing balances the richness perfectly. If you’re serving a crowd, consider adding a hearty soup from our soup collection to round out the meal. For wine pairings, a medium-bodied Chianti or Sangiovese complements the tomato and beef flavors beautifully.
5. Variations
Vegetarian Option: Substitute the ground beef with sautéed mushrooms, spinach, or lentils for a meat-free version that’s just as satisfying.
Spicy Kick: Add 1/2 teaspoon red pepper flakes or diced jalapeños to the filling for those who enjoy heat.
Different Cheese: Experiment with provolone, fontina, or even a smoked gouda for unique flavor profiles.
Breakfast Version: For a morning twist, fill with scrambled eggs, sausage, and cheddar cheese.
Chicken Alfredo: Use ground chicken and substitute marinara with Alfredo sauce for a creamy variation.
6. Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes until heated through. For best results, add a splash of water or extra sauce before reheating to prevent drying out. You can also freeze baked shotgun shells for up to 2 months—wrap individual portions tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.
7. Tips for Success
Pasta Perfection: Cook the manicotti shells just until al dente – they’ll continue cooking in the oven and you don’t want them mushy.
Filling Technique: A piping bag makes filling the shells much easier, but a ziplock bag with the corner snipped off works nearly as well.
Resting Time: Let the dish rest for 5-10 minutes after baking – this allows the filling to set for cleaner serving.
Sauce Options: Feel free to use your favorite jarred marinara or make your own from scratch for ultimate flavor control.
Cheese Matters: Always grate your own cheese if possible – pre-shredded varieties contain anti-caking agents that can affect melting.
8. FAQs
Can I use a different type of pasta?
Absolutely! While manicotti is traditional, you can substitute cannelloni or even jumbo shells if needed. The key is using a pasta shape that can hold the generous filling.
Can I make this ahead of time?
Yes! This is an excellent make-ahead dish. Assemble completely (including the sauce), cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
What’s the best way to prevent the shells from breaking?
Handle the cooked shells gently and don’t overstuff them. If some do break, don’t worry – they’ll still taste delicious! Some cooks find it helpful to slightly undercook the pasta (by 1-2 minutes) to make them more sturdy for filling.
Can I freeze baked shotgun shells?
Definitely! They freeze beautifully. Cool completely, then wrap individual portions or the entire dish tightly in plastic wrap followed by aluminum foil. Thaw in the refrigerator overnight before reheating.
What if I don’t have ricotta cheese?
You can substitute cottage cheese (blended smooth if preferred) or even cream cheese softened with a bit of milk. The texture will vary slightly but still be delicious.
9. Conclusion
These baked shotgun shells are the ultimate comfort food that’s surprisingly simple to prepare yet impressive enough for special occasions. The combination of tender pasta, savory meat filling, gooey cheese, and rich tomato sauce creates a symphony of flavors that will have everyone asking for the recipe. Whether you’re feeding a hungry family or bringing a dish to share, this baked shotgun shells recipe is guaranteed to satisfy. For another delicious baked pasta idea, check out this alternative version from our friends at Deliciously Seasoned. Don’t forget to explore our dessert recipes like these blueberry cheesecake cookies for the perfect sweet ending to your meal!
Baked Shotgun Shells are a crispy, cheesy, and irresistible comfort food made with manicotti pasta stuffed with a savory ground beef and cheese filling, smothered in marinara sauce, and baked to perfection. Perfect for family dinners, potlucks, or game-day snacks!
Ingredients
Scale
1 box (8 oz) manicotti pasta shells
1 lb ground beef (or ground turkey for a lighter option)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Cook manicotti shells al dente, drain, and set aside.
Brown ground beef in a skillet, drain fat, then mix with ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
Fill each manicotti shell with the meat and cheese mixture, arrange in a greased baking dish, and top with marinara sauce.
Cover with foil and bake for 25 minutes. Uncover, add extra cheese if desired, and bake for another 10 minutes until bubbly. Garnish with parsley before serving.
Notes
Don’t overcook the manicotti shells—they should be firm enough to hold their shape when stuffed.
Use a piping bag or a ziplock bag with the corner snipped off for easier filling.
Let the dish rest for 5 minutes after baking for easier serving.
