Oh, stuffed shells! Just the sound of it makes me feel all warm and cozy inside. It’s one of those ultimate comfort food dishes, right? Like a hug in a baking dish! For me, stuffed shells bring back so many memories of busy weeknights when my mom would whip up a big batch. The house would just smell amazing, and you knew dinner was going to be something special. There’s something so satisfying about biting into those tender shells filled with creamy cheese and smothered in rich marinara. It’s simple, it’s classic, and it’s always a hit.
I’ve tinkered with this recipe over the years, but I always come back to this version for my stuffed shells. It’s incredibly easy, uses really simple ingredients you probably already have, and the result? Pure baked perfection. The filling is super creamy, the shells are perfectly cooked, and that bubbly, cheesy top is just everything. Trust me, this is the stuffed shells recipe you’ll want to keep coming back to!
Why You’ll Love These Stuffed Shells
Okay, so why *this* stuffed shells recipe? Because it’s seriously the best! Like, *really* the best. It’s:
- So Easy: Don’t let them intimidate you! Stuffing shells is way simpler than it looks.
- A Total Crowd-Pleaser: Kids and adults alike devour these. Guaranteed smiles around the table.
- Pure Comfort Food: That warm, cheesy, saucy goodness? It’s the ultimate cozy meal.
- Super Adaptable: Want to add some meat? Veggies? Go for it! These stuffed shells play nice with others.
Seriously, once you make these stuffed shells, they’ll be on repeat in your kitchen!
Stuffed Shells Ingredients You’ll Need
Alright, let’s talk ingredients! The beauty of these stuffed shells is that you don’t need anything fancy. Just simple, good stuff that comes together to make magic. Here’s your shopping list:
- One box (that’s usually 12 ounces) of those big, beautiful jumbo pasta shells.
- A container of ricotta cheese, about 15 ounces. Go for whole milk if you can, it makes the filling extra creamy!
- One large egg.
- A quarter cup of grated Parmesan cheese. The pre-grated stuff is fine here, no need to get fancy unless you want to!
- A quarter cup of *fresh* parsley, chopped up nice and fine.
- A teaspoon of dried Italian seasoning.
- Half a teaspoon of salt.
- A quarter teaspoon of black pepper.
- One big jar (around 24 ounces) of your favorite marinara sauce.
- And finally, a cup of shredded mozzarella cheese for that glorious bubbly top!
See? Nothing scary there! Just the basics for amazing stuffed shells.
Ingredient Notes for Perfect Stuffed Shells
Just a couple of quick thoughts on some of these. For the ricotta in your stuffed shells, like I said, whole milk gives you the richest, creamiest filling, but part-skim works too if that’s what you have. As for the marinara, seriously, use what you love! Store-bought is totally fine for making weeknight stuffed shells easy, but if you have a favorite homemade sauce, this is the perfect place for it. And cheese? Don’t skimp on the mozzarella – that melty, browned top is key!
Equipment for Making Stuffed Shells
You won’t need anything super specialized for these amazing stuffed shells! Just your standard kitchen gear. Grab a big pot for boiling the pasta, a large bowl for mixing up that glorious ricotta filling, and a good ol’ 9×13 inch baking dish. That’s pretty much it! Easy peasy for making delicious stuffed shells.
Step-by-Step Guide to Preparing Stuffed Shells
Okay, let’s get cooking! Making these stuffed shells is really straightforward. Just follow along, and you’ll have a bubbly, cheesy masterpiece in no time.
- First things first, get your oven ready! Preheat it to a nice cozy 375°F (that’s 190°C).
- Now, let’s tackle the pasta. Grab that big pot, fill it with water, add a good pinch of salt (like you mean it!), and bring it to a rolling boil. Cook those jumbo shells according to the package directions. You want them al dente – cooked through but still with a little bite. Don’t overcook them, or they’ll be floppy and hard to stuff! Once they’re done, drain them and give them a quick rinse with cold water. This stops them from cooking further and keeps them from sticking together. Set them aside for a minute while you make the filling.
- Time for the good stuff – the filling! In that large bowl you grabbed, dump in the ricotta cheese, that egg, the grated Parmesan, your chopped fresh parsley, the Italian seasoning, salt, and pepper. Now, grab a spoon or a spatula and mix it all up really well until everything is combined and it looks like a beautiful, creamy mixture.
- This is the fun part! Take each cooked shell and gently spoon the ricotta mixture into it. Don’t overstuff them too much, but get a good amount in there. It’s okay if a little spills out, it all bakes up beautifully anyway.
- Now, grab your 9×13 inch baking dish. Pour about half of your marinara sauce into the bottom and spread it around. This is like a little cozy bed for your stuffed shells!
- Carefully arrange your stuffed shells in a single layer over the sauce. They should fit snugly, but try not to crowd them too much.
- Pour the rest of the marinara sauce right over the top of the shells. Make sure they’re all nicely covered in that delicious red sauce.
- And now for the grand finale before baking – sprinkle that shredded mozzarella cheese all over the top! Get every shell covered for maximum cheese pull later.
- Cover the baking dish tightly with foil. Pop it into the preheated oven and bake for 20 minutes. This lets the shells heat through and the flavors meld.
- After 20 minutes, carefully remove the foil. Now bake for another 10 to 15 minutes. You’re looking for the cheese to be all melted, bubbly, and maybe even a little golden brown around the edges. That’s when you know they’re ready!
- Once they’re out of the oven, let them sit for about 5 minutes before serving. This lets everything settle and makes them easier to serve without falling apart.
Tips for Success with Your Stuffed Shells
Just a couple of quick pointers to make sure your stuffed shells turn out perfect! Don’t skip rinsing the pasta with cold water; it really helps. Also, make sure your ricotta mixture is well combined – you want that creamy texture throughout. And honestly, don’t stress about making them look perfect when you stuff them; the sauce and cheese cover any imperfections! Just enjoy the process of making these delicious stuffed shells.
Stuffed Shells Variations to Try
One of my favorite things about these stuffed shells is how easy they are to change up! Want to add some protein? Brown up some ground beef or Italian sausage and mix it right into the ricotta filling. So good! You could also finely chop up some sauteed spinach or mushrooms and toss those in for extra veggies. Or, if you like a little heat, add a pinch of red pepper flakes to the filling or the sauce. Don’t be afraid to play around and make these stuffed shells your own!
Serving Your Delicious Stuffed Shells
Alright, your stuffed shells are out of the oven, bubbly and smelling incredible! While they rest for a few minutes, think about what you want to serve alongside them. A simple green salad with a light vinaigrette is always a winner to cut through the richness. And honestly? You absolutely *have* to have some crusty bread or, even better, warm, buttery garlic bread for soaking up all that extra sauce. Pure perfection with your stuffed shells!
Storing and Reheating Stuffed Shells
Got leftovers of your amazing stuffed shells? Lucky you! Let them cool completely, then pop them into an airtight container and keep them in the fridge for up to 3 days. To reheat, you can microwave individual servings, or cover the dish with foil and warm it in a 350°F oven until heated through. They reheat beautifully, so you can enjoy these stuffed shells again!
Frequently Asked Questions About Stuffed Shells
Okay, so you might have a few questions about making these stuffed shells, and that’s totally fine! Here are some common ones I get:
Can I freeze stuffed shells? Absolutely! You can assemble the stuffed shells in the baking dish (don’t bake them yet!), cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to bake, thaw them overnight in the fridge and then bake as directed, adding maybe 10-15 minutes to the covered baking time since they’ll be starting cold.
How do I prevent the shells from drying out? Making sure you have a good amount of sauce covering the stuffed shells before baking is key! Also, covering the dish with foil for the first part of the baking helps trap moisture. And don’t overbake them!
Can I make stuffed shells ahead of time? Yes! You can assemble the dish up to a day ahead of time. Just cover it tightly and keep it in the fridge. Let it sit at room temperature for about 30 minutes before baking, and again, you might need to add a little extra time to the covered baking step.
See? Easy peasy! Making delicious stuffed shells is totally doable, even with a little planning or freezing.
Estimated Nutritional Information
Okay, so if you’re keeping track of that kind of thing, here’s a rough idea of the nutritional breakdown for these stuffed shells. Just remember, this is an *estimate*! It can totally change depending on the exact brands of ingredients you use (like the marinara sauce or the cheese), so think of it as a guideline rather than a strict rulebook. But generally, for one serving (which is usually about 3 of these yummy stuffed shells), you’re looking at roughly:
- Calories: Around 450
- Fat: About 15g (with maybe 8g of that being saturated fat)
- Carbohydrates: Roughly 50g
- Protein: About 25g
- Sugar: Around 8g
- Sodium: Can be a bit high, maybe 800mg, depending on your sauce!
Again, this is just a ballpark! But hey, it’s good to have an idea of what you’re enjoying when you dive into these delicious stuffed shells!
Enjoy Your Stuffed Shells!
Seriously, give these stuffed shells a try! They’re so comforting and delicious, and I just know you’re going to love them as much as my family does. Whip up a batch and let me know how your stuffed shells turn out in the comments below!
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Stuffed Shells Easy and Amazing 3 Stuffed Shells Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Large pasta shells filled with a creamy ricotta mixture and baked in marinara sauce.
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix well.
- Spoon the ricotta mixture into each cooked pasta shell.
- Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer over the sauce.
- Pour the remaining marinara sauce over the shells.
- Sprinkle with shredded mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can add cooked ground beef or sausage to the ricotta filling for a meatier dish.
- Feel free to use your favorite homemade or store-bought marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: About 3 shells
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed shells, pasta, ricotta, marinara, baked pasta