There’s nothing quite as comforting as a hearty plate of stuffed shells. Loaded with a creamy ricotta filling, smothered in marinara sauce, and baked to bubbly perfection, these stuffed shells are sure to become a family favorite. Whether you’re planning a weeknight dinner or a cozy gathering, this easy-to-make dish will impress everyone at the table. Let’s dive into the ultimate stuffed shells recipe that’s sure to satisfy!
Ingredients
For the Shells:
- 1 box jumbo pasta shells (about 20-25 shells)
- Salt, for boiling water
For the Cheese Filling:
- 1 container (15 oz) ricotta cheese
- 2 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
How to Make Stuffed Shells
Step 1: Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Add the jumbo shells and cook according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process.
- Set aside on a baking sheet to prevent sticking.
Step 2: Prepare the Cheese Filling
- In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, spinach, garlic, basil, parsley, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
Step 3: Assemble the Stuffed Shells
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Spoon the cheese mixture into each shell and place them in the baking dish, seam side up.
- Top the stuffed shells with the remaining marinara sauce.
Step 4: Add Cheese and Bake
- Sprinkle the remaining 1 cup of mozzarella over the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 5: Serve and Enjoy
- Remove from the oven and let it cool slightly before serving.
- Garnish with fresh parsley and extra Parmesan if desired.
- Serve hot and enjoy the cheesy goodness!
Tips for the Best Stuffed Shells Recipe
- Cook Shells Al Dente: Undercook the pasta slightly as they will continue to cook in the oven.
- Make Ahead: Prepare the stuffed shells and store them in the fridge for up to 24 hours before baking.
- Add Protein: Include cooked Italian sausage or ground beef in the cheese mixture for a heartier dish.
- Sauce Alternatives: Use Alfredo sauce or a blend of marinara and pesto for a unique twist.
- Freezing Instructions: Assemble the shells without baking, cover tightly, and freeze for up to 3 months.
FAQ – Stuffed Shells Recipe
Can I make stuffed shells without ricotta?
Yes, you can use cottage cheese, cream cheese, or a blend of mascarpone and mozzarella.
Can stuffed shells be made ahead of time?
Definitely! Assemble them and refrigerate for up to 24 hours before baking.
What side dishes go well with stuffed shells?
Garlic bread, Caesar salad, or roasted vegetables make excellent sides.
Can I freeze stuffed shells after baking?
Yes, let them cool completely, cover tightly, and freeze for up to 3 months.
How do I reheat stuffed shells?
Bake at 350°F (175°C) for about 20 minutes or until heated through.
What cheeses can I use instead of mozzarella?
Try provolone, fontina, or a blend of Italian cheeses for a different flavor.
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 24g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 3g
- Cholesterol: 80mg
- Sodium: 780mg
Conclusion
This stuffed shells recipe is a comforting classic that never disappoints. With a creamy ricotta filling and layers of rich marinara, every bite is pure cheesy bliss. Make it your own by adding spinach or sausage, and serve it with a crisp salad and garlic bread for the ultimate Italian feast. Enjoy this hearty dish with your loved ones and watch it become a staple in your recipe rotation!
