Classic Stuffed Shells Recipe

Stuffed shells are the epitome of comforting Italian-American cuisine. Jumbo pasta shells are generously filled with a rich and creamy cheese mixture, covered in flavorful marinara sauce, and baked to perfection with melted cheese on top. This classic dish is ideal for family dinners, potlucks, or any occasion when you crave something hearty and delicious.

Why You’ll Love This Recipe

1. Comfort Food Classic: Perfectly cheesy, saucy, and satisfying.
2. Make-Ahead Friendly: Prepare it in advance and bake when ready.
3. Customizable: Add meats or veggies to suit your preferences.
4. Crowd-Pleaser: Loved by kids and adults alike.

Instructions

Step 1: Cook the Pasta

1. Boil Water
   • Bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to prevent sticking.
2. Cook Shells
   • Add jumbo shells and cook according to package instructions, usually 10–12 minutes. For stuffed shells, it’s best to cook them al dente.
3. Drain and Cool
   • Drain the shells and rinse under cold water to stop the cooking process. Set them aside on a baking sheet to cool, ensuring they don’t stick together.

Step 2: Prepare the Filling

1. Mix Cheese Base
   • In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg.
2. Add Seasonings and Vegetables
   • Mix in minced garlic, parsley, nutmeg, salt, and pepper. For added nutrition, stir in chopped spinach.
3. Adjust Seasonings
   • Taste the mixture and adjust salt and pepper as needed. Set the filling aside.

Step 3: Prepare the Sauce

1. Heat Marinara Sauce
   • In a medium saucepan, warm the marinara sauce over medium heat.
2. Add Herbs and Spice
   • Stir in dried basil, oregano, and red pepper flakes. Allow the sauce to simmer for 5–7 minutes to enhance the flavors.
3. Spread in Baking Dish
   • Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.

Step 4: Assemble the Stuffed Shells

1. Fill the Shells
   • Using a spoon or a piping bag, fill each cooled shell with the ricotta mixture. Be generous but careful not to overfill.
2. Arrange in Dish
   • Place the stuffed shells in the baking dish, open side up. Nestle them close together to fit as many as possible.
3. Add Sauce and Cheese
   • Pour the remaining marinara sauce evenly over the shells. Sprinkle with shredded mozzarella and Parmesan cheese.

Step 5: Bake

1. Cover and Bake
   • Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
2. Uncover for the Finish
   • Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
3. Garnish
   • Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.

Variations

1. Meat-Lovers’ Version

• Add cooked Italian sausage, ground beef, or shredded chicken to the ricotta mixture or marinara sauce for extra protein.

2. Vegetarian Delight

• Mix in roasted vegetables such as zucchini, mushrooms, or bell peppers into the filling.

3. Spicy Twist

• Use a spicy marinara sauce and add red pepper flakes for a kick of heat.

4. Creamy Alfredo Option

• Swap the marinara sauce with Alfredo sauce for a rich, creamy alternative.

Tips for Success

1. Cook Shells Al Dente
   • Slightly undercooked shells are easier to stuff and won’t fall apart during baking.
2. Prevent Sticking
   • Lay cooked shells on a baking sheet in a single layer to prevent sticking.
3. Use Fresh Ingredients
   • Fresh parsley and basil elevate the flavors of the dish.
4. Avoid Watery Filling
   • Drain excess moisture from ricotta or spinach to keep the filling creamy, not runny.
5. Double the Recipe
   • Make an extra batch and freeze for a quick meal later.

Serving Suggestions

• Garlic Bread: Perfect for scooping up extra sauce.
• Side Salad: A crisp Caesar or mixed greens salad balances the richness of the dish.
• Steamed Vegetables: Serve with broccoli or green beans for added nutrients.

Storage and Reheating

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

• Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave in 1-minute intervals until heated through.

Freezing

• Freeze assembled but unbaked stuffed shells. Cover tightly with foil and store in the freezer for up to 3 months.

Frequently Asked Questions

Q: Can I use cottage cheese instead of ricotta?

A: Yes, cottage cheese is a great substitute, though it has a slightly different texture. Blend it for a smoother consistency if desired.

Q: How do I make this dish gluten-free?

A: Use gluten-free jumbo pasta shells and ensure your marinara sauce is gluten-free.

Q: Can I add more cheese on top?

A: Absolutely! Feel free to add extra mozzarella or Parmesan for a cheesier finish.

Why This Recipe Works

Stuffed shells bring together the best elements of Italian comfort food: tender pasta, creamy cheese filling, and rich marinara sauce. Baking the dish allows the flavors to meld together, while the melted cheese topping creates an irresistible golden crust. Perfect for gatherings or cozy nights in, this classic recipe is sure to impress.

Enjoy your classic stuffed shells with family and friends, and savor every bite!

Yield: 6

Classic Stuffed Shells Recipe

Print

Stuffed shells are the epitome of comforting Italian-American cuisine. Jumbo pasta shells are generously filled with a rich and creamy cheese mixture, covered in flavorful marinara sauce, and baked to perfection with melted cheese on top. This classic dish is ideal for family dinners, potlucks, or any occasion when you crave something hearty and delicious.

Prep Time 20 minutes

Cook Time 35 minutes

Ingredients

• For the Shells:
• 12 oz jumbo pasta shells
• 1 tbsp olive oil
• For the Cheese Filling:
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• For the Sauce:
• 3 cups marinara sauce (homemade or store-bought)
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Cook the Pasta Shells:
   Preheat your oven to 375°F (190°C).
   Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente according to package instructions. Drain, rinse under cold water, and drizzle with olive oil to prevent sticking.
   
2. Prepare the Cheese Filling:
   In a large bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
   
3. Assemble the Dish:
   Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
   Fill each pasta shell with about 2 tablespoons of the cheese mixture. Place the stuffed shells in the prepared baking dish, open side up.
   Spoon the remaining marinara sauce over the shells, ensuring they are well-covered.
   
4. Add Cheese and Bake:
   Sprinkle the remaining 1 cup of mozzarella cheese over the stuffed shells. Cover the dish with aluminum foil.
   Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
   
5. Serve:
   Let the dish cool for a few minutes before serving. Garnish with additional fresh parsley and serve with garlic bread or a side salad.

Notes

• Make-Ahead: Assemble the dish up to 1 day in advance, cover, and refrigerate. Bake as directed, adding 5-10 extra minutes to the baking time.
• Freezing Option: Freeze the assembled, unbaked shells in an airtight container for up to 2 months. Bake from frozen at 375°F, covered, for about 45 minutes, then uncover and bake for an additional 15 minutes.
• Meat Option: Add cooked ground beef, Italian sausage, or shredded chicken to the marinara sauce for a heartier version.
• Vegetarian Twist: Mix chopped spinach or sautéed mushrooms into the cheese filling for extra veggies.