Stuffed Jumbo Shells Recipe: The Ultimate Comfort Food!

Is there anything more comforting than a big plate of pasta, smothered in sauce and oozing with cheese? I think not! And this recipe for Stuffed Jumbo Shells takes that comfort to a whole new level. Imagine perfectly cooked jumbo pasta shells, overflowing with a creamy, flavorful ricotta cheese mixture, baked to golden perfection in a rich marinara sauce. This isn’t just dinner; it’s an experience. It’s the perfect dish for a family gathering, a potluck, or even just a cozy night in. This recipe is surprisingly easy to make, and the results are guaranteed to impress. So, ditch the takeout menu and get ready to create a restaurant-worthy meal in your own kitchen!

Why This Recipe Works

This Stuffed Jumbo Shells recipe isn’t just delicious; it’s carefully crafted to ensure success every time. Here’s why it works:

• Balanced Flavors: The ricotta filling is seasoned with a blend of Italian herbs, garlic, and Parmesan cheese, creating a savory and aromatic base that complements the sweetness of the marinara sauce.
• Creamy Texture: The addition of egg and a touch of milk to the ricotta mixture ensures a light and creamy filling that doesn’t dry out during baking.
• Perfectly Cooked Shells: Boiling the shells al dente ensures they hold their shape during stuffing and baking, preventing them from becoming mushy.
• Generous Sauce Coverage: Pre-coating the baking dish with marinara sauce prevents the shells from sticking and ensures they are bathed in flavor from top to bottom.
• Cheese Power: The generous topping of mozzarella cheese creates a beautiful golden crust and adds a delightful cheesy pull to every bite.

Ingredients

• Jumbo Pasta Shells: 1 box (12-16 ounces)
• Ricotta Cheese: 1 (15-ounce) container, whole milk or part-skim
• Egg: 1 large, lightly beaten
• Grated Parmesan Cheese: 1/2 cup, plus more for topping
• Dried Italian Herbs: 1 tablespoon
• Garlic Powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Black Pepper: 1/4 teaspoon
• Milk: 2 tablespoons
• Marinara Sauce: 1 (24-ounce) jar, your favorite brand
• Mozzarella Cheese: 2 cups, shredded
• Fresh Parsley: 2 tablespoons, chopped (optional, for garnish)

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 1-2 minutes to ensure they are al dente (slightly firm). Drain the shells and rinse them with cold water to stop the cooking process. Gently set aside.
2. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, Italian herbs, garlic powder, salt, pepper, and milk. Mix well until all ingredients are thoroughly combined and the filling is smooth and creamy.
3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer (about 1 cup) of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
4. Stuff the Shells: Using a spoon or a small ice cream scoop, carefully fill each jumbo shell with the ricotta cheese mixture. Be generous with the filling!
5. Arrange the Shells: Arrange the stuffed shells in the prepared baking dish, placing them side by side in a single layer.
6. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. Rest and Garnish: Let the stuffed shells rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
9. Serve: Serve hot and enjoy!

Tips for Success

Follow these tips for perfectly stuffed and delicious jumbo shells:

• Don’t Overcook the Pasta: Overcooked shells will be difficult to stuff and may fall apart during baking. Aim for al dente.
• Cool the Shells Before Stuffing: Rinsing the cooked shells with cold water not only stops the cooking process but also makes them easier to handle during stuffing.
• Don’t Overfill the Shells: While you want to be generous with the filling, avoid overstuffing the shells to the point where they burst.
• Use High-Quality Ingredients: The flavor of this dish relies heavily on the quality of the ingredients. Use good quality ricotta cheese, Parmesan cheese, and marinara sauce for the best results.
• Adjust Seasoning to Taste: Feel free to adjust the seasoning of the ricotta filling to your liking. Add more or less garlic powder, Italian herbs, or salt and pepper as needed.
• Add Meat (Optional): For a heartier meal, consider adding cooked ground beef, Italian sausage, or shredded chicken to the ricotta filling.
• Use a Piping Bag (Optional): For a neater and faster stuffing process, transfer the ricotta filling to a piping bag fitted with a large round tip and pipe the filling into the shells.

Storage Instructions

Refrigerator: Leftover stuffed jumbo shells can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in individual portions.

Freezer: For longer storage, you can freeze the stuffed shells. To freeze, arrange the baked and cooled shells in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them 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 in a preheated oven at 350°F (175°C) until heated through, adding extra baking time as needed.

FAQ

Can I use different types of cheese?
Absolutely! You can substitute mozzarella with provolone, fontina, or even a blend of cheeses. For the ricotta filling, you can use cottage cheese, but be sure to drain it well to remove excess moisture.

Can I make this vegetarian?
Yes, this recipe is naturally vegetarian!

Can I use fresh herbs instead of dried?
Yes, fresh herbs will add even more flavor! Use about 3 times the amount of fresh herbs as you would dried herbs.

Can I make this ahead of time?
Yes! You can assemble the stuffed shells and store them in the refrigerator, covered, for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time.

My shells are sticking to the bottom of the dish. What can I do?
Make sure you generously coat the bottom of the baking dish with marinara sauce before adding the shells. You can also add a thin layer of olive oil to the bottom of the dish before adding the sauce.

Can I use a different sauce?
Absolutely! While marinara is classic, feel free to experiment with pesto, Alfredo, or even a creamy tomato sauce.

Conclusion

This Stuffed Jumbo Shells recipe is a guaranteed crowd-pleaser that’s perfect for any occasion. It’s easy to make, packed with flavor, and endlessly customizable. From the creamy ricotta filling to the bubbly, cheesy topping, every bite is a symphony of textures and tastes. So, gather your ingredients, preheat your oven, and get ready to enjoy the ultimate comfort food experience. You won’t be disappointed!