Easy Stuffed Shells

Easy Weeknight Stuffed Shells

This recipe is perfect for a quick and delicious weeknight meal. It’s simple to follow and can be customized with your favorite ingredients.

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) bag shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, beaten
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 24 ounces your favorite marinara sauce

Cooking Guide:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, until al dente (slightly firm to the bite). Drain the pasta and rinse with cool water to stop the cooking process.
2. Make the Filling: In a large bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well until well combined and smooth.
3. Stuff the Shells: Spoon the cheese mixture into each cooked pasta shell. You can use a spoon or a piping bag for easier filling.
4. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1 cup) in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the baking dish, seam side down.
5. Bake: Pour the remaining marinara sauce over the stuffed shells. Top with the remaining mozzarella cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
6. Serve: Let the dish cool for a few minutes before serving. Enjoy with a side of garlic bread or salad.

Tips:

• Don’t overcook the pasta: The pasta will continue to cook in the oven, so it’s important to cook it to al dente for the perfect texture.
• Use a variety of cheeses: You can experiment with different types of cheeses in the filling, such as feta, goat cheese, or even crumbled sausage.
• Make it vegetarian: For a vegetarian option, use a meatless marinara sauce or add roasted vegetables to the filling.
• Leftovers: Stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freeze for later: You can also freeze unbaked stuffed shells. Place them in a single layer on a baking sheet and freeze for 30 minutes. Then, transfer them to a freezer-safe bag and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 45 minutes, or until heated through.

This recipe is a great base for a delicious and easy weeknight meal. With a few simple tips, you can customize it to your liking and enjoy it again and again.