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Oh, there’s just nothing quite like a big ol’ pan of cheesy, saucy, absolutely comforting stuffed shells, is there? It’s one of those dishes that just screams ‘home’ to me. You know, like the kind of meal that makes everyone at the table sigh with pure happiness. My grandmother used to make something similar when I was little, and watching her fill those jumbo shells felt like magic. This recipe brings all that cozy Italian-American goodness right to your kitchen, and honestly, it’s way easier than you might think! We’re talking tender pasta cradling a creamy, dreamy filling, all baked until bubbly and golden. Get ready to make some happy food memories! You can learn more about my kitchen philosophy and my personal journey here.
- Why You'll Love This Stuffed Shells Recipe
- Ingredients for Classic Stuffed Shells
- Equipment Needed for Stuffed Shells
- How to Make Perfect Stuffed Shells
- Tips for the Best Stuffed Shells
- Make-Ahead and Storage for Stuffed Shells
- Serving Suggestions for Baked Italian Shells
- Frequently Asked Questions about Stuffed Shells
- Nutritional Information (Estimated)
Why You’ll Love This Stuffed Shells Recipe
Seriously, you’re going to adore this stuffed shells recipe for so many reasons! It’s:
- Super Easy to Make: Even on a busy weeknight, you can get this comforting meal on the table without breaking a sweat.
- Family Favorite: Kids and adults alike go absolutely crazy for these cheesy, saucy shells. It’s a guaranteed crowd-pleaser!
- Pure Comfort Food: That creamy ricotta filling, the rich marinara, the melted mozzarella—it’s like a warm hug in a bowl.
- So Versatile: Want to make it vegetarian? Add some spinach! Crave a meatier dish? Ground beef or sausage is a fantastic addition. You can totally make it your own.
Ingredients for Classic Stuffed Shells
You’ll need just a few simple things to make these amazing stuffed shells!
- 1 box (12 oz) jumbo pasta shells
- 1 container (15 oz) whole milk ricotta cheese, drained if watery
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, finely grated
- 1/4 cup chopped fresh parsley, stems removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) good quality marinara sauce
- 2 cups shredded whole milk mozzarella cheese
Equipment Needed for Stuffed Shells
Before we dive into making these yummy stuffed shells, let’s make sure you have your kitchen tools ready! You’ll need a nice big pot for boiling those jumbo shells, a medium-sized mixing bowl for whipping up that creamy ricotta filling, and of course, a sturdy 9×13 inch baking dish. Don’t forget your essential measuring cups and spoons – they’re key to getting that flavor just right!
How to Make Perfect Stuffed Shells
Alright, let’s get this pasta party started! Making these stuffed shells is super straightforward, kind of like a fun puzzle for your tastebuds. Trust me, once you get the hang of it, you’ll be whipping these up all the time. It’s all about a few simple steps that pile on the flavor and that irresistible, creamy deliciousness. You can find more weeknight dinner ideas right here!
Preparing the Pasta and Filling
First things first, let’s get those jumbo shells ready. Pop them in a big pot of salted boiling water and cook ‘em according to the package directions, but pull them out when they’re just *al dente* – you know, with a little bit of a bite. Overcooked shells turn mushy, and we don’t want that! As soon as they’re done, drain them and give them a quick rinse with cold water. This helps stop the cooking and stops them from sticking together in a big pasta blob. While those cool down, grab a medium bowl. Toss in the ricotta cheese, your beaten egg (this helps bind everything!), that yummy Parmesan, fresh parsley, salt, and pepper. Give it a good stir until it’s all combined. It should look wonderfully creamy and flavorful – that’s our beautiful filling!
Assembling Your Stuffed Shells
Now for the fun part: stuffing! Grab your 9×13 inch baking dish. Spoon about half a cup of your marinara sauce into the bottom. This little layer is important – it stops the shells from sticking and gives the bottom a nice saucy kiss. Then, grab each cooled shell and carefully spoon in a generous amount of that ricotta mixture. Don’t be shy! Once they’re all stuffed, arrange them snugly in the baking dish, open side up. They should fit in a nice, even layer. Pour the rest of that marinara sauce all over the top, making sure to get some in between the shells.
Baking and Finishing Touches
Time to get them in the oven! Preheat your oven to 375°F (190°C) before you even start assembling. Cover that baking dish tightly with foil. This traps the steam and helps things cook through evenly. Pop it into the hot oven for about 20 minutes. Then, carefully remove the foil – watch out for steam! – and sprinkle that shredded mozzarella cheese all over the top. Now, back into the oven for another 10 to 15 minutes, or until the cheese is all melty, bubbly, and maybe even getting a little golden brown in spots. The sauce should be nice and hot, too. Once they’re out, let them sit for just a few minutes before serving. This helps them set up a little, so all that cheesy goodness doesn’t just ooze out everywhere when you grab a scoop. Need more dinner inspiration? Check out my side dishes!
Tips for the Best Stuffed Shells
Okay, so you want your stuffed shells to be truly *next-level* amazing? I’ve picked up a few little tricks over the years that make all the difference! First off, the quality of your ingredients really matters. Use good ricotta – the whole milk kind is usually best! And don’t skimp on the marinara sauce; a flavorful sauce makes a huge impact. When you cook those jumbo shells, make sure they’re *al dente*. Remember that rinse with cold water I mentioned? That’s your secret weapon against mushy pasta later on. And for stuffing, a small spoon or even a piping bag (if you’re feeling fancy!) can make life so much easier. Want to see some other fun appetizer ideas?
Ingredient Swaps and Additions for Stuffed Shells
Don’t be afraid to get creative with these stuffed shells! If you’re not a huge ricotta fan, or maybe just want to do something a little different, you can swap it out for cottage cheese (drain it well!) or even a creamy goat cheese for a tangier bite. Lots of people love adding a cup of cooked, chopped spinach to the ricotta mixture – it’s a great way to sneak in some veggies and makes it feel even heartier. And of course, browned ground beef or Italian sausage is a classic addition if you want to make them meatier. It’s all about making them your own! If you love stuffed things, you’ve *got* to check out my spaghetti squash lasagna boats, stuffed acorn squash, or these adorable stuffed peppers!
Make-Ahead and Storage for Stuffed Shells
The best part about these stuffed shells? You can totally make them ahead! If you want to prep the day before, just assemble the whole dish – sauce, stuffed shells, cheese – cover it tightly, and pop it in the fridge. When you’re ready to bake, let it sit out for about 20 minutes to take the chill off, then bake as usual, but add about 5-10 extra minutes since it’s cold. You can even freeze the unbaked casserole for a future meal! It’s kind of like my make-ahead breakfast burritos – total lifesaver! Cover it well, and bake from frozen (it’ll take longer, maybe 45-55 minutes covered, then uncovered). Leftovers? They’re delicious! Store any remaining cheesy pasta in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. Trust me, they’re still amazing! If you prep stuff ahead often, you might also like my high-protein freezer breakfast burritos!
Serving Suggestions for Baked Italian Shells
Now that you’ve got this masterpiece of stuffed shells ready to go, let’s talk about what to serve alongside it! A simple green salad with a bright vinaigrette is always a winner – it cuts through all that cheesy richness. And who can resist some warm, garlicky bread? My Caprese garlic bread is perfection! Or if you’re feeling like something green, some crispy smashed Brussels sprouts are always a hit, too. Sometimes I’ll even whip up some quick garlic shrimp skewers if I want a little something extra!
Frequently Asked Questions about Stuffed Shells
Got questions about making the perfect stuffed shells? I’ve got answers for you! Over the years, I’ve heard a few things, and honestly, these are the most common ones I get:
Can I use a different type of pasta for this stuffed shells recipe?
While jumbo shells are totally traditional for stuffed shells and wonderful for holding all that creamy filling, you *can* get creative! If you can’t find jumbo shells, manicotti tubes work, or even large, sturdy conchiglie (conch shell pasta). Just be sure they’re big enough to stuff and sturdy enough to hold up in the sauce. Don’t try to stuff tiny shells – that’s just asking for trouble!
How do I prevent my stuffed shells from being watery?
Ah, the dreaded watery situation! This usually comes from the ricotta or the pasta releasing too much moisture. First, make sure your ricotta cheese isn’t too watery. If it seems a bit wet, giving it a gentle strain in a fine-mesh sieve for about 15 minutes can help. Also, cooking your pasta just *al dente* and rinsing it with cold water is key – it stops them from getting overcooked and releasing unnecessary liquid into the sauce.
Can I make these baked Italian shells vegetarian?
Absolutely! This recipe is already super vegetarian-friendly with the classic ricotta and marinara sauce. But if you want to make it even more veggie-packed, stir in about a cup of cooked, finely chopped spinach into the ricotta filling. Make sure you squeeze out as much water as possible from the spinach first! It adds gorgeous color and extra nutrients. Easy peasy!
What if I don’t have marinara sauce?
No marinara? No problem! You can use a good quality basic tomato sauce as a base, but honestly, marinara just adds that little extra depth with herbs and seasoning that really makes these cheesy stuffed pasta dishes sing. If you have plain crushed tomatoes, you can jazz them up with some garlic, onion powder, dried basil, oregano, and a pinch of salt and sugar. It won’t be exactly the same, but it’ll still be delicious!
Nutritional Information (Estimated)
Just a heads-up, this is an estimate, okay? The exact numbers for these delicious stuffed shells can wiggle around a bit depending on the brands of sauce and cheese you use, and how generous you are with your servings! But generally, you’re looking at about:
- Serving Size: 1 serving (about 3 shells)
- Calories: ~450 kcal
- Fat: ~20g
- Saturated Fat: ~10g
- Carbohydrates: ~50g
- Sugar: ~8g
- Sodium: ~850mg
- Protein: ~20g
Classic Stuffed Shells
A comforting and cheesy baked pasta dish featuring large pasta shells filled with a creamy ricotta mixture and baked in marinara sauce.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 1 container (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
- 1 jar (24 oz) marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Spread about 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with foil.
- Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let stand for a few minutes before serving.
Notes
- For a heartier dish, you can add cooked ground beef or Italian sausage to the ricotta mixture.
- If you prefer a vegetarian option, stir in 1 cup of cooked, chopped spinach into the ricotta filling.
- This dish can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving (about 3 shells)
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg