Stuffed Pasta Shells Recipe

Classic Stuffed Pasta Shells

This recipe delivers a delicious and comforting dish, perfect for a weeknight meal or a potluck.

Ingredients:

• For the Shells:

  • 1 (12 ounce) box jumbo pasta shells
  • Olive oil
  • Salt

• For the Cheese Filling:

  • 15 ounces ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

• For the Sauce:

  • 2 cups marinara sauce (your favorite brand or homemade)
  • Additional grated Parmesan cheese for garnish (optional)

Cooking Guide:

1. Cook the Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add a drizzle of olive oil to the water. Cook the pasta shells according to package instructions for al dente (usually around 8-10 minutes). Drain the shells and rinse with cold water to stop the cooking process. Drizzle with a little olive oil to prevent sticking.

2. Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Mix until well combined and creamy.

3. Stuff the Shells: Spoon the ricotta cheese mixture into each pasta shell, filling them generously but not overstuffing.

4. Assemble and Bake: Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells, coating them evenly. Cover the dish with aluminum foil.

5. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If desired, remove the foil for the last 5 minutes of baking to allow the cheese on top to brown further.

6. Serve and Enjoy: Let the dish cool slightly before serving. Garnish with additional grated Parmesan cheese and fresh parsley, if desired.

Tips:

• Don’t overcook the shells: They will continue to cook in the oven, so aim for al dente for the perfect texture.
• Use a spoon or piping bag to stuff the shells: This will help you control the amount of filling and make it easier to fill the shells evenly.
• Make it vegetarian: Use a meatless marinara sauce or omit the cheese in the filling and replace it with cooked vegetables like chopped spinach or mushrooms.
• Leftovers: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• For a richer flavor: Add a splash of red wine or a pinch of red pepper flakes to the marinara sauce.

Enjoy this classic and satisfying stuffed pasta shells recipe!