Classic Stuffed Shells Recipe

Introduction

Classic Stuffed Shells are a comforting Italian-American favorite, filled with creamy ricotta and mozzarella cheeses and baked in a rich marinara sauce. This dish is perfect for family dinners or gatherings, offering a deliciously cheesy and hearty meal.

Ingredients

• 24 jumbo pasta shells (cooked according to package directions)
• 15 ounces ricotta cheese
• 3 cups shredded mozzarella cheese (divided use)
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 1 egg
• 1/2 cup grated parmesan cheese
• 3 cups marinara sauce (divided use)
• 2 tablespoons parsley (chopped)
• Cooking spray

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.
2. Step 2: Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the prepared pan.
3. Step 3: In a bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper, and parmesan cheese. Stir until well mixed.
4. Step 4: Fill each cooked pasta shell with the ricotta mixture and arrange them in the baking dish over the sauce.
5. Step 5: Spoon the remaining marinara sauce over the stuffed shells, then sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly on top.
6. Step 6: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and starting to brown.
7. Step 7: Garnish with chopped parsley before serving.

Tips & Variations

• For extra flavor, add chopped spinach or cooked ground meat to the cheese filling.
• Use fresh basil instead of parsley for a different herbal note.
• If you prefer a smoother sauce, blend the marinara before using.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350 degrees F until warmed through, about 15-20 minutes. You can also microwave individual servings until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the shells a day before baking. Keep covered and refrigerated, then bake as directed when ready to serve.

What can I use instead of jumbo pasta shells?

If jumbo shells are unavailable, you can use large manicotti tubes or small cannelloni tubes as substitutes for stuffing.

Classic Stuffed Shells Recipe

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Classic Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, seasoned with Italian herbs and baked in a rich marinara sauce until bubbly and golden. It’s perfect for a hearty family meal or special occasion.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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Pasta

• 24 jumbo pasta shells (cooked according to package directions)

Cheese Filling

• 15 ounces ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 teaspoons Italian seasoning
• 1 egg
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Sauce and Topping

• 3 cups marinara sauce (divided use)
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons parsley (chopped)
• Cooking spray

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and coat a 9″x13″ baking pan with cooking spray to prevent sticking.
2. Prepare the sauce base: Spread 1 1/2 cups of the marinara sauce evenly on the bottom of the prepared baking dish to create a flavorful base for the stuffed shells.
3. Make the cheese filling: In a mixing bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, Italian seasoning, egg, salt, pepper, and grated parmesan cheese. Stir until all ingredients are well incorporated to form a creamy filling.
4. Stuff the shells: Fill each cooked pasta shell generously with the ricotta and cheese mixture and arrange them neatly in the baking dish on top of the marinara sauce.
5. Add sauce and cheese topping: Spoon the remaining marinara sauce over the stuffed shells, then sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese evenly over the top for a melty, golden crust.
6. Bake covered: Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven to allow the flavors to meld and the filling to heat through.
7. Bake uncovered and finish: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and beginning to brown.
8. Garnish and serve: Sprinkle chopped parsley over the top for a fresh, vibrant finish and serve warm. Enjoy your classic stuffed shells!

Notes

• Be sure to cook the jumbo pasta shells al dente, as they will continue to cook in the oven.
• Use fresh parsley for garnish to add a pop of color and freshness.
• If you prefer, substitute part of the ricotta with cottage cheese for a lighter option.
• Allow the dish to rest for 5 minutes after baking before serving for easier plating.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: stuffed shells, baked pasta, ricotta cheese, Italian recipe, vegetarian pasta dish, comfort food, marinara sauce, cheesy pasta bake