Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor to the filling.

Egg: Beaten egg that helps bind the cheese mixture together.

Marinara sauce: A rich tomato sauce that complements the cheesy filling.

Dried basil: An herb that adds a sweet, aromatic flavor to the filling.

Dried oregano: An herb that adds a slightly bitter, earthy flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the filling.

When filling the pasta shells, use a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to evenly distribute the cheese mixture into each shell without making a mess.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended for a smoother consistency.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a similar mild flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce provides a similar tomato base with a hint of basil flavor.

• dried basil - Substitute with dried thyme: Thyme offers a different but complementary herb flavor.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar flavor profile to oregano but is slightly milder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and an umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• Allow the stuffed shells to cool completely before storing. This prevents condensation from forming, which can make the pasta soggy.
• Transfer the cooled stuffed shells to an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.
• For freezing, arrange the stuffed shells in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the stuffed shells to a freezer-safe container or zip-top bag. Label with the date and contents.
• Freeze for up to 2-3 months. To reheat, bake directly from frozen at 375°F (190°C) for about 45-50 minutes, or until heated through.
• For best results, add a bit of extra marinara sauce before reheating to keep the stuffed shells moist and flavorful.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish. If they are already in a baking dish, you’re good to go.
  3. Add a splash of marinara sauce over the shells to keep them moist.
  4. Cover the dish with aluminum foil to prevent the cheese from drying out.
  5. Bake for about 20-25 minutes, or until the shells are heated through and the cheese is bubbly.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a little marinara sauce over the top to keep them from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Microwave on medium power for 2-3 minutes. Check the temperature and continue heating in 1-minute intervals until thoroughly heated.

• Stovetop Method:

  1. Place a skillet or pan over medium heat.
  2. Add a small amount of marinara sauce to the pan.
  3. Place the stuffed shells in the pan and cover with a lid.
  4. Heat for about 10-15 minutes, turning occasionally, until the shells are heated through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket, ensuring they are not overcrowded.
  3. Add a bit of marinara sauce on top to keep them moist.
  4. Air fry for about 8-10 minutes, checking halfway through to ensure they are heating evenly.

• Slow Cooker Method:

  1. Place the stuffed shells in the slow cooker.
  2. Pour a bit of marinara sauce over the top.
  3. Cover and set the slow cooker to low heat.
  4. Heat for 1-2 hours, or until the shells are thoroughly warmed and the cheese is melted.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Needed to cook the jumbo pasta shells according to package directions.

• Colander: Utilized to drain the cooked pasta shells.

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, egg, basil, oregano, salt, and pepper.

• Spoon: Helpful for mixing the cheese filling and for filling each shell with the mixture.

• Baking dish: The dish where the filled shells are placed and baked.

• Aluminum foil: Used to cover the baking dish for the initial baking period.

• Measuring cups: Essential for accurately measuring the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Necessary for measuring the dried basil, oregano, salt, and pepper.

• Whisk: Used to beat the egg before adding it to the cheese mixture.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, egg, and spices the night before to save time on the day of cooking.

Use store-bought marinara: Opt for a quality marinara sauce to cut down on preparation time.

Cook shells in advance: Boil the pasta shells earlier in the day and store them in the refrigerator until ready to use.

Assemble in batches: Fill and arrange the stuffed shells in the baking dish in batches to streamline the process.

Pre-shredded cheese: Use pre-shredded mozzarella and parmesan to save time on grating.