Stuffed Shells

Imagine biting into tender pasta shells filled with a creamy, herb-infused ricotta mixture, all blanketed in rich tomato sauce and melted cheese. These Stuffed Shells are the ultimate Italian-American comfort food that transforms simple ingredients into something truly magnificent. The contrast between the delicate pasta, fluffy cheese filling, and tangy sauce creates a perfect harmony of flavors and textures in every bite. Whether you’re hosting a dinner party or preparing a special family meal, these Stuffed Shells are guaranteed to impress. You’ll learn how to create restaurant-quality stuffed pasta at home with simple techniques and accessible ingredients that elevate this classic dish to new heights.

Why You’ll Love This Recipe

These Stuffed Shells stand out from ordinary pasta dishes for so many reasons. First, they offer that perfect balance between everyday comfort food and special-occasion indulgence. The jumbo pasta shells create individual pockets of flavor, ensuring every bite delivers the perfect ratio of pasta, cheese, and sauce.

The contrast between the silky, herb-flecked ricotta filling and the slightly al dente pasta creates a textural masterpiece that’s utterly satisfying. Unlike lasagna, which can be time-consuming, or regular pasta that might feel too everyday, these Stuffed Shells hit the sweet spot of impressive yet achievable.

What really sets this recipe apart is its versatility. The base recipe is divine on its own, but it’s also endlessly customizable to suit your taste preferences or what you have on hand. Plus, it’s a make-ahead dream – you can prepare everything in advance and simply bake when ready to serve, making it perfect for busy weeknights or stress-free entertaining.

Ingredients

For the Stuffed Shells, you’ll need:

• 24 jumbo pasta shells (about 8 oz/225g)
• 15 oz (425g) ricotta cheese, preferably whole milk
• 2 cups (8 oz/225g) shredded mozzarella cheese, divided
• ½ cup (2 oz/55g) grated Parmesan cheese, plus more for serving
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 24 oz (680g) marinara sauce (homemade or good quality store-bought)
• Fresh basil leaves, for garnish

The quality of your ricotta makes a significant difference in these cheese-filled pasta shells. Look for whole milk ricotta that’s creamy and fresh for the best flavor and texture in your stuffing mixture.

Pro Tips

Achieving perfect Stuffed Shells comes down to mastering a few critical techniques. First, when cooking the pasta shells, boil them for 2 minutes less than the package directions indicate. This slight undercooking is crucial because the shells will continue to soften during baking. If they’re fully cooked before stuffing, they’ll end up mushy in the final dish and may tear when you’re trying to fill them.

Another game-changing tip is to drain and cool your shells properly. After cooking, drain thoroughly and immediately separate them on a baking sheet lined with parchment paper. This prevents them from sticking together and makes them much easier to handle when filling. A quick drizzle of olive oil while they cool will further prevent sticking.

When it comes to the filling, the secret is removing excess moisture from the ricotta. Place it in a fine-mesh strainer lined with cheesecloth or paper towels for about 30 minutes before mixing with other ingredients. This produces a thicker, more flavorful filling that won’t water down your dish during baking. This simple step dramatically improves both the texture and flavor concentration in your finished Stuffed Shells.

Instructions

Step 1: Prepare Your Workspace
Preheat your oven to 375°F (190°C) and bring a large pot of water to a boil. Add a generous pinch of salt to the boiling water – this is your chance to season the pasta itself. Meanwhile, spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish, creating a bed for your shells to prevent sticking and burning.

Step 2: Cook the Pasta Shells
Add the jumbo pasta shells to the boiling water and cook for about 9 minutes (2 minutes less than package directions) until they’re al dente. Gently stir occasionally to prevent sticking. Drain carefully and spread them out on a parchment-lined baking sheet, drizzling lightly with olive oil to prevent sticking as they cool.

Step 3: Prepare the Cheese Filling
In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan cheese, egg, chopped parsley, basil, garlic powder, oregano, and red pepper flakes if using. Season with salt and pepper, then mix until thoroughly combined but still fluffy. Taste and adjust seasonings if needed – the filling should be well-seasoned since the pasta itself is relatively bland.

Step 4: Fill the Shells
Once the shells are cool enough to handle, transfer your cheese mixture to a piping bag (or use a ziplock bag with the corner snipped off) for easier filling. Alternatively, use a small spoon to fill each shell with about 1½-2 tablespoons of the ricotta mixture. Place each filled shell into the prepared baking dish, arranging them in a single layer with the open side facing up.

Step 5: Add Sauce and Cheese
Pour the remaining marinara sauce over the filled shells, ensuring each one gets some coverage. Sprinkle the remaining cup of mozzarella evenly over the top. This dual layer of sauce and cheese creates that perfect golden, bubbling top while keeping the pasta moist during baking.

Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and starting to brown in spots. Allow the Stuffed Shells to rest for 5-10 minutes before serving – this resting period helps the filling set and makes serving neater.

Variations

These cheesy pasta shells are wonderfully adaptable to different flavor profiles and dietary needs. For a protein-packed variation, add 1 pound of cooked Italian sausage, ground beef, or turkey to the marinara sauce. The savory meat complements the creamy cheese filling beautifully, creating hearty stuffed shells with meat that satisfy even the biggest appetites.

For a vegetable-packed version, mix 10 ounces of thawed and well-drained frozen spinach into the ricotta mixture. You can also add sautéed mushrooms, bell peppers, or zucchini for extra nutrition and flavor. This veggie-loaded variation makes these Stuffed Shells even more colorful and nutritious while maintaining their comfort food status.

For those following special diets, these shells can be adapted to gluten-free by using gluten-free pasta shells and checking that your marinara sauce is gluten-free. While traditional Stuffed Shells are vegetarian, you can make them dairy-free by using plant-based ricotta and mozzarella alternatives that now melt quite convincingly.

Storage and Serving

These Stuffed Shells actually improve with a bit of resting time, making them perfect for meal prep. Leftover shells can be refrigerated in an airtight container for up to 4 days. For best results when reheating, sprinkle a few drops of water over the shells before covering and microwaving to prevent the pasta from drying out. You can also freeze the entire dish (either before or after baking) for up to 3 months – just thaw overnight in the refrigerator before heating.

For serving, pair these sumptuous Stuffed Shells with a crisp Caesar salad and garlic bread for an iconic Italian-American feast. For a lighter option, serve alongside roasted vegetables like asparagus or broccolini. A glass of medium-bodied red wine like Chianti or Montepulciano complements the rich tomato and cheese flavors perfectly.

For an elegant presentation, sprinkle freshly grated Parmesan and torn basil leaves over the shells just before bringing them to the table. The heat from the dish will release the basil’s aromatic oils, adding a beautiful fragrance to your dining experience.

FAQs

Can I make these Stuffed Shells ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking, then bake as directed, adding an extra 10-15 minutes to the covered baking time.

My shells keep tearing when I try to fill them. What am I doing wrong?
The most common cause is overcooking. Try reducing the boiling time by another minute, and be sure to cool the shells completely before handling. Using a piping bag instead of a spoon can also help fill them more gently.

Can I use cottage cheese instead of ricotta?
Yes, but drain it well and pulse in a food processor for a smoother texture similar to ricotta. This substitution creates a slightly lighter filling with higher protein content.

What’s the best way to freeze Stuffed Shells?
Freeze them before baking. Arrange filled shells in a freezer-safe dish without sauce, cover tightly, and freeze. When ready to bake, thaw overnight in the refrigerator, add sauce, and proceed with baking instructions.

How can I tell when the Stuffed Shells are done baking?
The dish is ready when the sauce is bubbling around the edges, the cheese is completely melted with some golden spots, and the internal temperature reaches 165°F (74°C). If in doubt, insert a knife into the center of a shell – it should feel hot throughout.

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