Oh, baked pasta! Is there anything more comforting than a dish that’s bubbling with cheesy goodness and swimming in a rich, savory sauce? My absolute go-to for those nights when only pure comfort food will do has to be this classic stuffed shells recipe. Seriously, it’s the kind of dish that makes everyone around the table smile. I remember making a giant batch for my nephew’s birthday bash, and I swear, everyone went back for seconds (and thirds!). The magic is in that creamy ricotta filling nestled inside perfectly cooked jumbo shells, all smothered in a vibrant marinara sauce. It’s just pure magic, trust me!
Why You’ll Love This Stuffed Shells Recipe
Honestly, this stuffed shells recipe is a total winner for so many reasons:
- Super Easy to Make: Even if you’re not a seasoned chef, you can whip this up with confidence. The steps are really straightforward, and you’ll be amazed at how simple it is to create something so impressive.
- Bursting with Flavor: That creamy ricotta filling is just divine, and when it’s paired with a zesty marinara and topped with melty mozzarella? Pure perfection! It’s the kind of taste that makes you close your eyes and savor every bite.
- Perfect for Any Occasion: Whether it’s a weeknight family dinner, a potluck with friends, or even a special holiday meal, this dish always steals the show. It’s that crowd-pleasing recipe everyone asks for again and again.
- Make-Ahead Friendly: Life gets crazy, right? The best part is you can totally assemble this dish ahead of time and pop it in the oven when you’re ready to eat. Talk about a lifesaver!
Ingredients for a Perfect Stuffed Shells Recipe
Alright, let’s talk ingredients! This stuffed shells recipe comes together with stuff you probably already have in your pantry, plus a few fresh bits that make all the difference. Here’s what you’ll need:
- 1 box jumbo pasta shells: You want the big ones, the kind that are perfect for stuffing! Make sure to cook them just right – al ‘dente, so they don’t fall apart when you’re filling them.
- 15 ounces ricotta cheese: Full-fat all the way, my friends! It makes the filling so creamy and dreamy. Don’t skimp here!
- 1 large egg: This is our binder. It helps everything stick together nicely in that yummy ricotta mixture.
- 1/2 cup grated Parmesan cheese: For that salty, nutty flavor that just makes everything better. Use the real stuff, not the pre-grated powder if you can help it!
- 1/4 cup chopped fresh parsley: This adds a lovely burst of freshness and a pretty green color. If you absolutely can’t find fresh, about a tablespoon of dried will do in a pinch.
- 1 teaspoon salt: Just enough to enhance all those flavors.
- 1/2 teaspoon black pepper: Freshly ground is always best if you have it!
- 24 ounces marinara sauce: Grab your favorite jarred sauce, or better yet, use your homemade! You’ll need some for the bottom of the dish and some to go on top.
- 8 ounces shredded mozzarella cheese: For that irresistible, gooey, cheesy blanket on top. Provolone is yummy too if you want to mix it up!
Step-by-Step Guide to Making Stuffed Shells
Alright, let’s get down to business! Making this amazing stuffed shells recipe is easier than you think. It’s all about a few simple steps that come together to create something truly special. So grab your apron and let’s do this!
Preparing the Ricotta Filling for Stuffed Shells
First things first, let’s whip up that glorious filling! In a medium bowl, just toss in your ricotta cheese, the egg, that lovely grated Parmesan, fresh parsley, salt, and pepper. Give it all a really good stir until it’s nice and smooth. You want it all combined perfectly – no one likes a bite that’s just plain ricotta! This is the heart of our stuffed shells recipe, so make sure it’s well mixed.
Stuffing and Assembling Your Stuffed Shells
Now for the fun part – stuffing those shells! Make sure your jumbo shells are cooked just right (al dente, remember!) and rinsed so they don’t stick together. Preheat your oven to 375°F (190°C). Spread about a cup of your marinara sauce all over the bottom of your baking dish. It’s like a tasty little bed for our shells. If you’re feeling fancy, now’s the time to use that amazing homemade tomato sauce! Then, carefully spoon that creamy ricotta mixture into each shell until it’s nicely filled. Nestle them snugly into the dish, right on top of that sauce. Drizzle the rest of your marinara sauce all over everything, making sure to get those shells good and covered. Finish it off by sprinkling that shredded mozzarella cheese evenly over the top. Look at that – your stuffed shells recipe is practically ready to go!
Baking and Resting Your Stuffed Shells
Pop that beautiful dish into your preheated oven. Let it bake happily for about 20-25 minutes. You’ll know it’s ready when that mozzarella cheese is all melted, bubbly, and maybe even a little golden around the edges. The smell is going to be *amazing*! Once it’s out of the oven, here’s a tip: let it sit for about 5 minutes. I know, I know, it’s hard to wait when it looks and smells so good! But this little rest lets everything settle and makes it easier to serve, ensuring you get the best stuffed shells recipe outcome.
Tips for the Best Stuffed Shells Recipe
Okay, so you’ve got the basics down, but let’s elevate this stuffed shells recipe from good to absolutely unforgettable! I’ve learned a few tricks over the years, and trust me, they make all the difference. First, don’t overcook those shells! Nobody wants mushy pasta. Cook them just until they’re pliable but still have a little bite – they’ll finish cooking in the oven. Another tip? Taste as you go! Give that ricotta mixture a little taste before you stuff the shells, and adjust the salt and pepper if needed. It’s all about building those layers of flavor for the perfect stuffed shells. Oh, and if you love that little extra something, a pinch of nutmeg in the ricotta is divine, or a bit of garlic powder if you’re feeling it! My sister swears by adding some cooked, chopped spinach right into the ricotta mix too, almost like a little nod to a spinach ricotta quiche, adding extra flavor and goodness.
Ingredient Notes and Substitutions for Stuffed Shells
Sometimes you might be missing an ingredient, or maybe you just like to switch things up a bit! Don’t worry, this stuffed shells recipe is pretty forgiving and loves a little creativity. If you can’t find fresh parsley, don’t sweat it! Dried parsley works just fine; just use about a tablespoon. As for the cheese, a mix of mozzarella and provolone is fantastic if you want a little extra depth. Some people even like to throw in a bit of sharp cheddar for a different twist! And if you’re feeling adventurous, a tiny pinch of nutmeg in the ricotta mixture really makes the flavors sing. It’s all about making this recipe your own!
Frequently Asked Questions About Stuffed Shells
Got questions about making the perfect stuffed shells? I’ve got you covered! This is a pretty straightforward recipe, but a few little tips can make it even better.
Can I make this stuffed shells recipe ahead of time?
Oh, absolutely! That’s one of the best things about this dish. You can totally assemble the stuffed shells, cover them tightly with plastic wrap, and keep them in the fridge for up to 24 hours. Just pop them in the oven when you’re ready to serve, you might need to add a few extra minutes to the baking time to make sure everything is heated through perfectly.
What kind of marinara sauce is best for stuffed shells?
Honestly, use your favorite! Whether it’s a store-bought brand you love or a cherished homemade recipe, it’ll work wonders. If you’re buying, look for one with good flavor – you know, one that tastes rich and not too watery. A really good marinara sauce is key to adding that deep flavor to your stuffed shells recipe.
How do I prevent the shells from breaking when stuffing them?
The trick is to not overcook them initially! Cook your jumbo shells until they are just al dente – meaning they’re tender but still have a slight bite. You want them to be pliable enough to stuff but firm enough to hold their shape. Rinsing them briefly in cold water after draining also helps them firm up a bit and stop cooking, making them easier to handle for stuffing.
Can I add other ingredients to the ricotta filling?
You bet! Get creative! Many people love to add some cooked, chopped spinach to the ricotta mixture for an extra layer of flavor and some added greenery. A pinch of nutmeg is also lovely, or even some sautéed mushrooms. Just remember that when you add more wet ingredients, you might need to adjust your seasonings slightly. Have fun with it!
Nutritional Information for This Stuffed Shells Recipe
Here’s a little rundown of what you can expect in a serving of these yummy stuffed shells. Keep in mind these are just estimates, as the exact numbers can change depending on the brands you use and how you make them. It’s a hearty dish with about 350 calories per serving, packed with 18g of protein and 15g of fat, so it really satisfies!
Classic Stuffed Shells
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for making delicious stuffed shells with a creamy ricotta filling and savory marinara sauce.
Ingredients
- 1 box jumbo pasta shells
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Preheat your oven to 375°F (190°C).
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture.
- Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the ricotta mixture.
- If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
- You can make this recipe ahead of time and bake it just before serving.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: stuffed shells, pasta, ricotta, marinara, baked pasta, Italian recipe, vegetarian dinner