Indulge in the comforting flavors of stuffed shells, a classic Italian-American dish that brings together creamy cheeses and rich marinara sauce. Perfect for family dinners or gatherings, this recipe is sure to become a favorite in your household.
When preparing this recipe, you might need to pick up a few items from the supermarket. Jumbo pasta shells are not always a pantry staple, so make sure to grab a box. Additionally, ricotta cheese is essential for the creamy filling, and while mozzarella and parmesan are more common, you may need to restock if you don't have them on hand.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- 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.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover stuffed shells in an oven-safe dish. If they are already in a baking dish, you’re good to go.
- Add a splash of marinara sauce over the shells to keep them moist.
- Cover the dish with aluminum foil to prevent the cheese from drying out.
- Bake for about 20-25 minutes, or until the shells are heated through and the cheese is bubbly.
Microwave Method:
- Place the stuffed shells in a microwave-safe dish.
- Add a little marinara sauce over the top to keep them from drying out.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
- Microwave on medium power for 2-3 minutes. Check the temperature and continue heating in 1-minute intervals until thoroughly heated.
Stovetop Method:
- Place a skillet or pan over medium heat.
- Add a small amount of marinara sauce to the pan.
- Place the stuffed shells in the pan and cover with a lid.
- Heat for about 10-15 minutes, turning occasionally, until the shells are heated through and the cheese is melted.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the stuffed shells in the air fryer basket, ensuring they are not overcrowded.
- Add a bit of marinara sauce on top to keep them moist.
- Air fry for about 8-10 minutes, checking halfway through to ensure they are heating evenly.
Slow Cooker Method:
- Place the stuffed shells in the slow cooker.
- Pour a bit of marinara sauce over the top.
- Cover and set the slow cooker to low heat.
- Heat for 1-2 hours, or until the shells are thoroughly warmed and the cheese is melted.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Stuffed Shells Recipe
Ingredients
Main Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- ½ cup Grated Parmesan cheese
- 1 piece Egg beaten
- 2 cups Marinara sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- to taste Salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, oregano, salt, and pepper.
- Fill each shell with the cheese mixture and place in a baking dish.
- Pour marinara sauce over the shells.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
- Let cool for a few minutes before serving.
Nutritional Value
Keywords
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