Stuffed Shells Recipe

Classic Stuffed Shells Recipe

This recipe makes delicious and cheesy stuffed shells, perfect for a comforting weeknight meal. It’s easy to customize with your favorite cheeses and vegetables.

Ingredients:

• For the Shells:

  • 1 (12 ounce) package jumbo pasta shells
  • Salt

• For the Filling:

  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

• For the Sauce:

  • 2 tablespoons olive oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • ½ teaspoon dried basil
  • Salt and pepper to taste

Cooking Guide:

1. Cook the Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions for 1 minute less than al dente (slightly undercooked). Drain the shells and rinse with cold water to stop the cooking process. Lightly coat the shells with olive oil to prevent sticking.

2. Make the Filling: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix well until everything is well incorporated.

3. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant. Pour in the crushed tomatoes and basil. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld.

4. Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Stuff each cooked pasta shell with the ricotta cheese mixture. Place the stuffed shells seam side down in the baking dish. Pour the remaining sauce over the stuffed shells. Sprinkle with remaining mozzarella cheese.

5. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

6. Serve: Let the stuffed shells cool slightly before serving. Garnish with fresh parsley, if desired.

Tips:

• For a richer flavor, use whole-milk ricotta cheese.
• Don’t overcook the pasta shells. They should be slightly firm to the bite to prevent them from becoming mushy when baked.
• If you don’t have fresh parsley, you can substitute with 1 teaspoon of dried parsley.
• To make this recipe vegetarian, simply omit the meat from the sauce. You can add chopped vegetables, such as mushrooms, spinach, or zucchini, to the filling for extra flavor and nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.