Oh, the joy of comfort food—like a warm hug after a long day. These cheesy stuffed shells, bubbling and golden, are a symphony of flavors that dance on your taste buds. Picture this: you dig in, and suddenly, it’s like you’ve been transported to a quaint Italian kitchen, where Nonna’s secrets are whispered among the aroma of basil and marinara.
Steps
- Preheat the oven to 375°F and coat a 9″x13″ baking dish with cooking spray. Pour half of the marinara sauce evenly over the bottom of the dish.
- Cook jumbo pasta shells according to package instructions, but reduce the cooking time by 1-2 minutes. This ensures they remain firm before baking.
- In a large bowl, combine ricotta cheese, half of the mozzarella cheese, parmesan cheese, Italian seasoning, egg, salt, and pepper. Mix until well combined.
- Fill each cooked shell with the cheese mixture using a spoon or piping bag, and arrange them in the prepared baking dish over the marinara sauce.
- Pour the remaining marinara sauce over the filled shells, then sprinkle the rest of the mozzarella cheese on top. Cover the dish with foil.
- Bake the covered shells for 20 minutes, then remove the foil and continue baking for another 10 minutes until the cheese is melted and golden brown.
- Once baked, garnish with chopped parsley and serve the stuffed shells warm. Enjoy this cheesy dish as a comforting meal.
Ingredients
- 24 jumbo pasta shells, cooked
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1 egg
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce, divided
- 2 tablespoons chopped parsley
- Cooking spray
Nutritional Values
Calories: 488kcal | Carbohydrates: 35g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1193mg | Potassium: 630mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 10mg | Calcium: 561mg | Iron: 3mg
FAQ
- Can stuffed shells be frozen?
- Yes, stuffed shells can be frozen for up to three months. Assemble the shells, cover them tightly, and freeze. When ready to cook, bake straight from the freezer, adding an extra 30 minutes to the cooking time. Leftover cooked shells can also be frozen in individual portions and reheated in the microwave in 90-second intervals.
- How long do stuffed shells last in the refrigerator?
- Stuffed shells can be stored in the refrigerator for up to four days, making them an excellent option for meal prep. They can be kept in the baking dish covered with foil or transferred to an airtight container.
- What is the best temperature to bake stuffed shells?
- You should bake stuffed shells at 375 degrees Fahrenheit for optimal results.
- Can I prepare stuffed shells in advance?
- Yes, you can assemble the dish up to 8 hours before baking. Cover it with foil and refrigerate until ready to bake. You might need to add 10 additional minutes to the baking time if starting with a chilled dish.
- What are some variations to the classic stuffed shells recipe?
- You can customize your stuffed shells by adding proteins like cooked ground beef or chicken, vegetables such as spinach or mushrooms, and using different sauces like Alfredo. Experimenting with various cheeses such as provolone or asiago can also add unique flavors.
Tips
- Undercook Pasta Shells: Boil the pasta shells for 1-2 minutes less than the package instructions suggest. This ensures they remain firm enough to handle while filling and will finish cooking to the perfect texture in the oven.
- Use Freshly Grated Cheese: For a smoother melt and better flavor, grate your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents and preservatives.
- Prepare Ahead: You can assemble the stuffed shells up to 8 hours before you plan to bake them. Simply cover with foil and refrigerate. Remember to add about 10 extra minutes to the baking time if the dish is chilled.
- Customize the Filling: Enhance the stuffed shells by adding cooked vegetables like spinach or mushrooms, or mix in some cooked ground meat or sausage for added protein.
Equipment
- 9″x13″ Baking Pan
- Piping Bag (optional, for filling the shells)
- Cheese Grater (if you don’t already have one for grating your own cheese)
