Recipe for Stuffed Shells: Comfort Food Bliss in Every Bite

Is there anything more comforting than a big plate of pasta, smothered in sauce and filled with creamy, cheesy goodness? Stuffed shells are the epitome of comfort food, and this recipe takes them to the next level. Imagine jumbo pasta shells, each one plump with a ricotta cheese filling that’s bursting with flavor, baked in a rich marinara sauce and topped with a generous layer of melted mozzarella. This isn’t just dinner; it’s an experience. It’s the perfect dish for a cozy night in, a potluck with friends, or a family gathering where everyone’s craving something satisfying and delicious. So, preheat your oven and get ready to create a dish that will have everyone asking for seconds!

Why This Recipe Works

This stuffed shells recipe isn’t just about throwing ingredients together; it’s about crafting a symphony of flavors and textures. Here’s why it’s a guaranteed crowd-pleaser:

• Flavorful Filling: The ricotta cheese filling is the heart of this dish. We’re not just using plain ricotta; we’re adding Parmesan cheese for sharpness, an egg to bind everything together, fresh herbs for brightness, and a touch of garlic for that savory punch.
• Perfect Pasta: Partially cooking the shells is crucial. You want them to be tender enough to stuff but firm enough to hold their shape during baking. We’ll guide you on achieving that perfect al dente texture.
• Rich Marinara Sauce: A good marinara sauce is the foundation of any great pasta dish. You can use your favorite store-bought sauce or, even better, make your own from scratch for an extra layer of flavor.
• Melted Mozzarella Magic: A blanket of melted mozzarella cheese adds that irresistible gooeyness and cheesy pull that everyone loves. Don’t skimp on the cheese!
• Scalability: This recipe is easily scalable. Whether you’re cooking for two or twenty, you can easily adjust the ingredient quantities to suit your needs.

Ingredients

• Jumbo Pasta Shells: 1 box (12-16 oz)
• Ricotta Cheese: 1 (15 oz) container, whole milk or part-skim
• Parmesan Cheese: 1/2 cup, grated
• Egg: 1 large
• Fresh Parsley: 1/4 cup, chopped
• Fresh Basil: 1/4 cup, chopped
• Garlic: 2 cloves, minced
• Salt: 1/2 teaspoon
• Black Pepper: 1/4 teaspoon
• Marinara Sauce: 1 (24-26 oz) jar or homemade
• Mozzarella Cheese: 2 cups, shredded
• Optional: Ground Italian sausage or ground beef (1/2 pound, cooked and drained)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, but reduce the cooking time by 2-3 minutes. You want the shells to be al dente – slightly firm to the bite. Drain the shells and rinse them with cold water to stop the cooking process. Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.
2. Prepare the Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, basil, garlic, salt, and pepper. If using, add the cooked and drained ground Italian sausage or ground beef. Mix well until all ingredients are evenly distributed.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Assemble the Shells: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor.
5. Stuff the Shells: Using a spoon or a piping bag (if you’re feeling fancy), carefully stuff each shell with the ricotta cheese mixture. Don’t overstuff them, but make sure each shell is generously filled.
6. Arrange the Shells: Place the stuffed shells in the baking dish, side by side, on top of the marinara sauce.
7. Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated. Sprinkle the shredded mozzarella cheese generously over the top.
8. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Rest and Serve: Let the stuffed shells rest for 5-10 minutes before serving. This allows the cheese to set slightly and prevents burning your mouth. Garnish with fresh basil or parsley, if desired. Serve hot and enjoy!

Tips for Success

• Don’t Overcook the Pasta: Overcooked pasta will be mushy and difficult to stuff. Aim for al dente.
• Drain Well: Make sure the ricotta cheese is well-drained to prevent a watery filling. You can wrap it in a paper towel and gently squeeze out any excess moisture.
• Customize the Filling: Feel free to add other ingredients to the filling, such as spinach, mushrooms, or sun-dried tomatoes.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better the final dish will taste. Choose fresh herbs, good quality ricotta cheese, and a flavorful marinara sauce.
• Prevent Sticking: Lining the baking sheet with parchment paper after draining the shells will help prevent them from sticking together.
• Even Sauce Coverage: Ensure the shells are adequately covered with sauce before baking to prevent them from drying out.

Storage Instructions

Refrigerating: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave in individual portions. You may want to add a splash of water or sauce before reheating to prevent them from drying out.

Freezing: Stuffed shells can also be frozen for longer storage. Allow the baked shells to cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Transfer the frozen shells to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, bake from frozen at 375°F (190°C) for 30-40 minutes, or until heated through. You may need to add extra sauce and cheese before baking.

FAQ

Can I use frozen spinach in the filling? Yes, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling.

Can I use a different type of cheese? Yes, you can substitute mozzarella with provolone or fontina cheese for a different flavor profile.

Can I make this dish vegetarian? Absolutely! Just omit the ground meat from the filling.

My shells are sticking together after cooking. What did I do wrong? This is likely due to insufficient rinsing or not draining them properly. Make sure to rinse them well with cold water after cooking and spread them out on a baking sheet to prevent sticking.

Can I prepare this dish ahead of time? Yes! You can assemble the stuffed shells and refrigerate them (covered) for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Conclusion

This stuffed shells recipe is a guaranteed winner, offering a delightful combination of flavors and textures that will satisfy even the most discerning palates. With its creamy ricotta filling, rich marinara sauce, and gooey mozzarella topping, it’s the perfect comfort food dish for any occasion. So, gather your ingredients, follow these simple steps, and get ready to enjoy a truly unforgettable meal. Happy cooking!