Stuffed shells are a comforting Italian-inspired dish featuring jumbo pasta shells filled with a rich, creamy ricotta mixture and baked with marinara sauce. Here’s how to make them:
Ingredients:
For the Filling:
- 1 package (12 oz/340 g) jumbo pasta shells
- 1 lb (450 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups (60 g) fresh spinach, chopped (optional)
- 1 cup (250 g) cooked and crumbled Italian sausage (optional)
For the Sauce and Topping:
- 3 cups (700 g) marinara sauce
- 1 cup (100 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions:
1. Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente according to the package instructions.
- Drain, rinse with cold water, and set aside to cool slightly.
2. Prepare the Filling:
- In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Fold in the chopped spinach and/or cooked sausage, if using.
3. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
4. Assemble the Dish:
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each shell with about 2 tablespoons of the ricotta mixture and arrange them in the dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle with mozzarella and Parmesan cheese.
5. Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
6. Serve:
- Garnish with fresh basil, if desired. Serve hot with a side of garlic bread or a fresh salad.
Tips:
- Make Ahead: Assemble the stuffed shells a day in advance and refrigerate until ready to bake.
- Freezing: Stuffed shells freeze beautifully. Assemble them in a freezer-safe dish, cover tightly, and freeze. When ready to bake, cook directly from frozen, adding about 15-20 minutes to the baking time.
- Vegetarian Option: Skip the sausage for a vegetarian version.
Enjoy your creamy, cheesy stuffed shells!