– **Title**: Cheesy Stuffed Shells
– **Ingredients**:
– 12 large pasta shells
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 egg
– 2 cups marinara sauce
– 1 teaspoon dried Italian herbs (oregano, basil, thyme)
– Salt and pepper to taste
– Fresh basil or parsley for garnish (optional)
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, dried Italian herbs, salt, and pepper. Mix until well combined.
4. Spread about 1 cup of marinara sauce evenly in the bottom of a baking dish.
5. Stuff each cooked pasta shell with the cheese mixture and place them in the baking dish on top of the marinara sauce.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired before serving.
Key Ingredients & Substitutions
Jumbo Pasta Shells: These large shells are perfect for stuffing with the cheesy mixture. If you can’t find them, you could use manicotti or even cannelloni, which have a similar shape. Just be mindful to adjust cooking time as necessary.
Ricotta Cheese: This creamy cheese is the star of your filling. If you want a lighter option, cottage cheese can be a good alternative. Simply blend it to make it smoother before using. I personally love the richness of ricotta, though!
Mozzarella Cheese: Using a combination of regular and shredded mozzarella enhances the gooey texture. If you’re in a pinch, you can substitute with provolone or another melty cheese, but mozzarella gives that classic taste.
Parmesan Cheese: This adds a nice salty kick. When searching for substitutes, Grana Padano or Pecorino Romano work well. Each has its flavor profile, so choose what you prefer!
Fresh Parsley: A great herb for refreshing the dish. If you don’t have fresh parsley, dried parsley is fine. Just use about one tablespoon of dried to replace two tablespoons of fresh.
How Do You Get the Perfectly Stuffed Pasta Shells?
Filling those pasta shells can be tricky. Here’s how to make it easier:
- After boiling and cooling, lay the shells on a clean kitchen towel to absorb excess water.
- Use a spoon or a piping bag to fill each shell. If you use a piping bag, it’s much faster and less messy!
- Don’t overfill; just a heaping tablespoon should do. They will expand a bit while cooking.
- When placing them in the baking dish, put them seam side up to hold the filling better.
With these tips, your stuffed shells will be perfectly filled and ready to impress! Enjoy the cheesy goodness!
How to Make Cheesy Stuffed Shells?
Ingredients You’ll Need:
Pasta:
- 20 large jumbo pasta shells
For the Cheese Filling:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 egg
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Sauce:
- 4 cups marinara sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40 minutes to bake, totaling around 55 minutes. You’ll be boiling pasta, preparing a cheesy filling, and baking it all together for a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important as it ensures that your stuffed shells bake evenly and become nice and bubbly.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente (a little firm to the bite). Once done, drain them and let them cool slightly. Be careful, they will be hot!
3. Make the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, ½ cup of the Parmesan cheese, the egg, chopped parsley, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Stir everything together until it’s well mixed and creamy.
4. Prepare the Baking Dish:
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. This will prevent the stuffed shells from sticking and add great flavor.
5. Fill the Pasta Shells:
Take each cooked pasta shell and fill it with a generous spoonful of the cheese mixture. Place the filled shells in the baking dish on top of the marinara sauce, opening side up. Keep going until all the shells are filled!
6. Add More Sauce:
Once all the shells are in the dish, cover them with the remaining marinara sauce. Pour it carefully over the shells to ensure they are well-coated.
7. Top with Cheese:
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the stuffed shells. This will create a deliciously cheesy crust as it bakes!
8. Bake the Dish:
Cover the baking dish with foil and bake it in your preheated oven for 25 minutes. After that, carefully remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
9. Finishing Touches:
Once it’s ready, take the baking dish out of the oven and let it cool for a few minutes. This helps with serving! Before diving in, sprinkle some extra parsley on top for a fresh touch.
10. Serve and Enjoy!
Now your cheesy stuffed shells are ready to enjoy! Serve them warm and watch everyone dig in happily. Bon appétit!
Can I Use Different Types of Cheese?
Absolutely! If you’re not a fan of ricotta, you can replace it with cottage cheese for a similar texture. Feel free to mix in some other cheeses like provolone or even goat cheese for a unique flavor twist!
Can I Prepare These Shells Ahead of Time?
Yes, you can! Assemble the stuffed shells in the baking dish, cover them tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
How Do I Store Leftovers?
Store any leftover cheesy stuffed shells in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish, cover with foil, and heat in a 350°F (175°C) oven until warmed through, about 20-25 minutes.
Can I Freeze Stuffed Shells?
Yes, you can freeze them! After assembling but before baking, cover the dish tightly with plastic wrap and aluminum foil. They can be frozen for up to 3 months. Bake directly from frozen, adding about 10-15 minutes to your baking time.
