Stuffed shells are a delicious and comforting dish that everyone loves. This recipe combines jumbo pasta shells filled with creamy cheese and served in a rich marinara sauce. It’s perfect for family dinners or gatherings.
Why Make This Recipe
Making stuffed shells is a great way to enjoy a hearty meal that’s both satisfying and easy to prepare. They are versatile, allowing you to customize the filling or sauce to suit your taste. Plus, they’re a great way to impress your family and friends with your cooking skills!
How to Make Stuffed Shells
Ingredients:
- 20 jumbo pasta shells (cooked to package instructions)
- 1/2 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 1/4 tsp dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese (divided)
- 1/4 cup parsley (plus more to garnish)
Directions:
- Cook Pasta: Preheat your oven to 375˚F. Cook the jumbo pasta shells in salted water according to the package instructions, stirring several times to prevent sticking. Drain the shells and fill the pot with cold water to stop the cooking and keep them from sticking together.
- Make Sauce: In a deep pan over medium-high heat, add 1 tablespoon of olive oil and sauté the chopped onion until it softens and turns golden, about 3-5 minutes. Add the minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of oregano. Sauté for another minute, stirring constantly until the garlic is fragrant. Add 3 cups of marinara sauce, bring it to a boil, then reduce heat and simmer for 2 minutes. Pour the sauce into the bottom of a 9×13 casserole dish.
- Cheese Filling: In a large bowl, combine 15 ounces of ricotta cheese, 2 cups of mozzarella, 1/3 cup of parmesan, 1 large egg, 1/4 cup of parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until everything is well mixed.
- Stuff Shells: Use about 1/2 an ice cream scoop or just enough filling to fill each shell (don’t overstuff). Place the shells in a single layer over the marinara sauce in the casserole dish. Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Bake: Cover the dish with foil and bake for 30 minutes. The sauce should bubble at the edges. Remove the foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley before serving.
How to Serve Stuffed Shells
Serve your stuffed shells hot out of the oven with a sprinkle of fresh parsley on top. You can also pair them with a simple green salad or some garlic bread for a complete meal.
How to Store Stuffed Shells
If you have leftovers, let the stuffed shells cool completely before storing. Place them in an airtight container in the refrigerator. They should be good for about 3-4 days. You can also freeze baked stuffed shells. Make sure to wrap them well and they can last for up to 3 months in the freezer.
Tips to Make Stuffed Shells
- Cook the pasta shells al dente (slightly firm to bite) so they don’t get mushy when baked.
- You can add spicy sausage or vegetables to the cheese filling for extra flavor.
- For a creamier texture, add a little more ricotta cheese to the filling.
Variation
Try using different types of cheese in your filling, like cottage cheese or gouda. You can also mix in some spinach or mushrooms for added nutrition.
FAQs
1. Can I make stuffed shells ahead of time?
Yes! You can assemble the stuffed shells and store them in the refrigerator for a day before baking.
2. Can I freeze stuffed shells?
Absolutely! Just make sure they are well wrapped to prevent freezer burn. You can bake them straight from the freezer, but they may need a few extra minutes in the oven.
3. What other sauces can I use instead of marinara?
You can use alfredo sauce or a homemade cheese sauce for a different flavor. Enjoy experimenting!
Stuffed Shells
Ingredients
Pasta and Sauce Ingredients
- 20 pieces jumbo pasta shells (cooked to package instructions) Cooked according to package instructions.
- 3 cups marinara sauce Store-bought or homemade.
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 1/4 tsp dried oregano
Cheese Filling Ingredients
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese (divided) 2 cups for filling, 1 cup for topping.
- 1/4 cup parsley (plus more to garnish) Freshly chopped.
Instructions
Cook Pasta
- Preheat your oven to 375˚F.
- Cook the jumbo pasta shells in salted water according to the package instructions, stirring several times to prevent sticking.
- Drain the shells and fill the pot with cold water to stop the cooking and keep them from sticking together.
Make Sauce
- In a deep pan over medium-high heat, add 1 tablespoon of olive oil and sauté the chopped onion until it softens and turns golden, about 3-5 minutes.
- Add the minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of oregano. Sauté for another minute, stirring constantly until the garlic is fragrant.
- Add 3 cups of marinara sauce, bring it to a boil, then reduce heat and simmer for 2 minutes.
- Pour the sauce into the bottom of a 9×13 casserole dish.
Cheese Filling
- In a large bowl, combine 15 ounces of ricotta cheese, 2 cups of mozzarella, 1/3 cup of parmesan, 1 large egg, 1/4 cup of parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until everything is well mixed.
Stuff Shells
- Use about 1/2 an ice cream scoop or just enough filling to fill each shell (don’t overstuff).
- Place the shells in a single layer over the marinara sauce in the casserole dish.
- Sprinkle the remaining 1 cup of mozzarella cheese on top.
Bake
- Cover the dish with foil and bake for 30 minutes, until the sauce is bubbling at the edges.
- Remove the foil and broil for 2-4 minutes to lightly brown the cheese.
- Remove from the oven and garnish with parsley before serving.
