Delve into my quintessential Stuffed Shells Recipe, a delightful dish that brings together tender jumbo pasta shells filled with a rich, creamy cheese mixture and smothered in a vibrant marinara sauce. This recipe is a weeknight hero, offering immense flavor and satisfaction without demanding hours in the kitchen, making it perfect for busy families or anyone craving a taste of homemade goodness.
Key Ingredients for Stuffed Shells Recipe
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz marinara sauce (store-bought or homemade)
- 8 oz shredded mozzarella cheese
How to Make Stuffed Shells Recipe
Prepare for a culinary adventure that’s as easy as it is rewarding! This Stuffed Shells Recipe guarantees a delicious and satisfying meal, boasting a creamy, cheesy filling encased in perfectly cooked pasta, all bathed in a luscious marinara sauce. With a preparation time of just 30 minutes and a cooking time of 25 minutes, you’ll be enjoying this delightful dish in under an hour.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells gently, reserving about 1/2 cup of the pasta cooking water. Rinse the shells under cool water to prevent them from sticking together.
- Prepare the Cheese Filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix until well combined, ensuring all ingredients are evenly distributed. The filling should be creamy and flavorful.
- Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This will help prevent the shells from sticking and add an extra layer of flavor.
Carefully stuff each cooked pasta shell with the ricotta cheese mixture. You can use a small spoon or a piping bag for this step. Aim to fill each shell generously but avoid overstuffing, which can make them difficult to handle.
Arrange the filled shells in a single layer in the prepared baking dish, nestled snugly together over the marinara sauce. - Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
Sprinkle the shredded mozzarella cheese evenly over the top of the sauce. For an extra cheesy finish, you can add a little more grated Parmesan cheese as well. - Bake to Perfection: Cover the baking dish tightly with aluminum foil. This will help create steam and ensure the shells cook through evenly.
Bake for 20 minutes. After 20 minutes, carefully remove the aluminum foil and bake for another 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If the sauce looks a little dry, you can add a tablespoon or two of the reserved pasta water to loosen it up. - Rest and Serve: Once out of the oven, let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese to set slightly and makes them easier to serve. Garnish with fresh parsley or basil, if desired.
Why You’ll Love This Stuffed Shells Recipe
You’ll adore this Stuffed Shells Recipe for its incredibly comforting and satisfying nature, featuring plump pasta shells generously filled with a dreamy, creamy ricotta and Parmesan blend, all nestled in a rich, tangy marinara sauce. What’s more, crafting this beloved Italian-American dish at home is remarkably budget-friendly, offering a delightful restaurant-quality meal without the hefty price tag, and the final burst of flavor from melted mozzarella and savory Parmesan creates an irresistible, cheesy masterpiece. Unlike a simple pasta bake, the individual stuffed shells offer a delightful textural contrast and a delightful surprise in every bite, making it an exceptional choice for family dinners or a special occasion. Don’t just dream about this classic comfort food – bring the joy of homemade Italian deliciousness to your table by trying this easy and rewarding Stuffed Shells Recipe today!
Storing and Reheating Tips
Properly storing and reheating your delicious Stuffed Shells Recipe ensures you can enjoy its amazing flavor long after the initial meal.
- Refrigeration: Allow the baked stuffed shells to cool completely before storing. Transfer any leftovers to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool the stuffed shells completely and then freeze. You have two options:
- Whole Dish: If freezing the entire remaining portion, cover the baking dish tightly with plastic wrap, then with aluminum foil, and freeze.
- Individual Portions: Portion the stuffed shells into individual freezer-safe containers or wrap them tightly in plastic wrap and then foil for easy reheating of single servings. Frozen stuffed shells will keep well for up to 2-3 months.
- Reheating:
- From Refrigerator: Preheat oven to 350°F (175°C). Reheat individual portions or the entire dish, covered with foil, for 15-20 minutes, or until heated through. Remove foil for the last few minutes if you want the cheese to re-melt and lightly crisp.
- From Freezer: Thaw overnight in the refrigerator if possible. Then, reheat as directed for refrigerated leftovers. If reheating directly from frozen, it will take longer; reheat covered with foil for 30-45 minutes (or more, depending on the size of the portion), then remove foil for the final 10-15 minutes until heated through and bubbly.
Final Thoughts
This Stuffed Shells Recipe is a true weeknight warrior, delivering immense flavor and comforting satisfaction with surprising ease. Don’t hesitate to bring this classic Italian-American delight into your kitchen – your taste buds will thank you for the delicious journey!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Stuffed Shells Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells gently, reserving about 1/2 cup of the pasta cooking water. Rinse the shells under cool water to prevent them from sticking together.1 box (12 oz) jumbo pasta shells
- In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix until well combined, ensuring all ingredients are evenly distributed. The filling should be creamy and flavorful.15 oz ricotta cheese, 1 large egg, lightly beaten, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This will help prevent the shells from sticking and add an extra layer of flavor.24 oz marinara sauce
- Carefully stuff each cooked pasta shell with the ricotta cheese mixture. You can use a small spoon or a piping bag for this step. Aim to fill each shell generously but avoid overstuffing, which can make them difficult to handle.1 box (12 oz) jumbo pasta shells, 15 oz ricotta cheese, 1 large egg, lightly beaten, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the filled shells in a single layer in the prepared baking dish, nestled snugly together over the marinara sauce.1 box (12 oz) jumbo pasta shells
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.24 oz marinara sauce, 1 box (12 oz) jumbo pasta shells
- Sprinkle the shredded mozzarella cheese evenly over the top of the sauce. For an extra cheesy finish, you can add a little more grated Parmesan cheese as well.8 oz shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover the baking dish tightly with aluminum foil. This will help create steam and ensure the shells cook through evenly.
- Bake for 20 minutes. After 20 minutes, carefully remove the aluminum foil and bake for another 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If the sauce looks a little dry, you can add a tablespoon or two of the reserved pasta water to loosen it up.
- Once out of the oven, let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese to set slightly and makes them easier to serve. Garnish with fresh parsley or basil, if desired.1/4 cup chopped fresh parsley