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Stuffed Shells

Stuffed Shells
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Stuffed Shells are a comforting and cheesy Italian-inspired dinner made with large pasta shells filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture, seasoned with fresh herbs and baked in a rich marinara sauce. Perfect for quick weeknight meals, family dinners, or entertaining guests, this versatile dish delivers gooey, melty goodness with minimal prep time.

Ingredients

Scale

Pasta

  • 20 large pasta shells

Cheese Filling

  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh basil or parsley, chopped

Sauce

  • 3 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped

Optional Variations (not included in base recipe)

  • Sautéed spinach, mushrooms, or zucchini for veggies
  • Cooked Italian sausage, ground beef, or shredded chicken for meat options
  • Tofu or dairy-free cheese substitute for dairy-free version
  • Red pepper flakes or diced jalapeños for spicy kick
  • Fresh thyme, oregano, or rosemary as alternate herbs

Instructions

  1. Prepare the pasta shells: Boil salted water and cook the large pasta shells until just tender but still firm to the bite. Drain and lay them out on a towel to dry thoroughly to prevent watery filling and shell breakage.
  2. Mix the filling: In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, and chopped fresh herbs. Blend until smooth and creamy to form the cheese filling.
  3. Stuff the shells: Gently spoon the cheese mixture into each cooked shell, filling them fully but without overstuffing to avoid breakage during baking.
  4. Prepare the sauce and assemble: In a pan, sauté garlic and onion until fragrant. Add marinara sauce and simmer briefly to develop flavors. Spread a layer of sauce in a baking dish, arrange the stuffed shells on top, then cover with remaining sauce and sprinkle the remaining shredded mozzarella cheese over.
  5. Bake to perfection: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes until bubbly and the cheese on top is melted and golden brown.

Notes

  • Cook pasta shells al dente to prevent them from falling apart when filled.
  • Drain pasta shells thoroughly and lay on a towel before stuffing.
  • Use fresh herbs such as basil or parsley for bright, aromatic flavors.
  • Don’t skip the egg in the cheese filling; it acts as a binder for stability.
  • Cover the dish with foil during most of the baking time to retain moisture, then uncover to brown the cheese topping.

Nutrition

Keywords: Stuffed Shells, Italian pasta recipe, baked pasta shells, cheesy stuffed shells, ricotta pasta, easy Italian dinner, comfort food

Find it online: https://ninagourmet.com/stuffed-shells/