Cheesy Stuffed Shells are the ultimate comfort food, perfect for cozy family dinners or special occasions. Imagine tender jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and parmesan cheeses, baked in a savory marinara sauce until bubbling and golden. This dish delivers rich flavors and a satisfying texture that everyone will love.
This classic Italian-inspired meal is not only delicious but also versatile. You can easily customize the filling with additional ingredients like spinach or sausage, making it a crowd-pleaser fit for any palate or gathering.
- A creamy, cheesy filling that melts perfectly inside tender pasta shells.
- Rich homemade marinara enhances every bite with its robust flavor.
- Simple to prepare and bake, making it a stress-free, satisfying dinner.
- Customizable with veggies or meats to suit your taste and dietary needs.
Ingredients
- Jumbo pasta shells: Large shells that hold the cheese filling nicely, providing the perfect bite-sized portion.
- Ricotta cheese: Creamy and mild, it creates a smooth base for the filling that balances richness and moisture.
- Shredded mozzarella: Adds a stretchy, melty texture and mild flavor to the filling and topping.
- Grated parmesan: Delivers a sharp, nutty taste that enhances the overall depth of the cheese mixture.
- Large egg: Binds the cheese filling together, ensuring a firm, cohesive texture after baking.
- Minced garlic: Provides aromatic, savory notes that infuse the filling with warmth and flavor.
- Italian seasoning: A blend of herbs like oregano and basil that adds classic Italian flavor to the filling.
- Salt: Enhances all the flavors and balances the richness of the cheeses.
- Black pepper: Adds subtle heat and depth, complementing the herbs and garlic.
- Marinara sauce: A rich tomato sauce that keeps the shells moist and adds zesty flavor during baking.
- Fresh parsley or basil: Bright, fresh herbs for garnish that add color and a burst of freshness.
Instructions
- Cook jumbo pasta shells until al dente
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Boil the pasta shells in salted water according to package instructions until they are tender but still firm to the bite. This ensures they hold their shape during stuffing and baking without becoming mushy.
- Prepare the cheesy filling
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In a large mixing bowl, combine ricotta, half of the shredded mozzarella, grated parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly to create a creamy, well-seasoned filling that will stay inside the shells during baking.
- Spread marinara sauce in baking dish
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Layer one cup of marinara sauce evenly on the bottom of your baking dish. This prevents the shells from sticking and infuses the dish with rich tomato flavor from the base up.
- Stuff shells and arrange in dish
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Carefully fill each cooked shell with the cheese mixture using a spoon. Place the stuffed shells snugly in the baking dish on top of the sauce, maximizing the space while allowing even sauce coverage.
- Add remaining sauce and cheese topping
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Pour the remaining marinara sauce evenly over the arranged shells, then sprinkle the remaining mozzarella cheese on top. This creates a deliciously cheesy, golden crust when baked.
- Bake covered and uncovered
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Cover the dish with foil and bake at 375°F (190°C) for 25 minutes to allow the filling to set and flavors to meld. Remove the foil and bake uncovered for another 10 minutes to brown the cheese topping beautifully and achieve a bubbly, golden finish.
- Garnish and serve
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After baking, garnish the shells with freshly chopped parsley or basil for a pop of color and fresh herbal aroma. Serve hot with a crisp salad and warm garlic bread for a complete meal.
- Be careful not to overcook shells before stuffing; al dente ensures they hold shape without becoming mushy.
- Using fresh herbs as garnish enhances both presentation and flavor.
- This dish freezes well before baking, making it perfect for easy meal prep and busy nights.
Storage Tips
Store leftover stuffed shells covered in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) until heated through. You can also freeze before baking; thaw overnight in the fridge before cooking.
Serving Suggestions
Serve Cheesy Stuffed Shells warm with a crisp green salad dressed in vinaigrette and a side of garlic bread or crusty Italian bread. A glass of red wine or sparkling water pairs beautifully for a balanced meal.
- For an extra boost of flavor, sauté garlic in olive oil before adding to the filling mixture.
- Incorporate chopped spinach or kale into the filling for added nutrients and color.
- Use high-quality marinara sauce or make your own to enhance the dish’s richness.
- Let the dish rest 5 minutes after baking to allow the filling to set for easier serving.
FAQs
- Can I make these stuffed shells ahead of time?
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Yes, assemble the shells in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Can I freeze these stuffed shells?
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Absolutely! Freeze the assembled shells before baking. Thaw overnight in the fridge and bake as directed.
- Can I substitute the cheeses?
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You can replace ricotta with cottage cheese for a lighter filling or swap mozzarella with provolone for a different flavor.
- How do I prevent the shells from sticking?
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Spread some sauce in the dish and ensure shells are well coated with sauce before baking to prevent sticking.
- Can I add meat to the filling?
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Yes, cooked ground beef, sausage, or even shredded chicken can be mixed into the cheese filling for a heartier meal.
- What sauce works best?
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A simple marinara sauce works best to complement the cheesy filling without overpowering it.
- How do I store leftovers?
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Store in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.
Cheesy Stuffed Jumbo Shells
Equipment
- 1 large pot for boiling pasta shells
- 1 baking dish to bake stuffed shells
- 1 mixing bowl for cheese filling
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- Fresh parsley or basil chopped for garnish
Instructions
- Boil jumbo pasta shells in salted water until al dente, then drain and let cool slightly.
- In a mixing bowl, combine ricotta, 1 cup of shredded mozzarella, parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper to make the filling.
- Spread 1 cup of marinara sauce evenly in the bottom of a baking dish.
- Stuff each cooked pasta shell with the cheese mixture and arrange them in the baking dish.
- Top the shells with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish with chopped fresh parsley or basil before serving hot.
Notes
- Add fresh spinach to the cheese filling for extra vegetables.
- Include cooked ground beef or Italian sausage for a meaty variation.
- Use cottage cheese to lighten the filling consistency.
- Add crushed red pepper flakes if you prefer a spicy kick.
- Freeze assembled shells before baking for convenient meal prep.
