Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with a variety of fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that adds a sharp, salty flavor to the filling.

Egg: Helps bind the cheese mixture together.

Marinara sauce: A tomato-based sauce that adds moisture and flavor to the dish.

Garlic powder: Adds a subtle garlic flavor to the filling.

Dried basil: Adds a hint of herbal flavor to the filling.

Dried oregano: Adds a slightly bitter, earthy flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the filling.

When filling the pasta shells, use a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to evenly distribute the cheese mixture into each shell without making a mess.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and a slightly saltier flavor.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant and aromatic flavor.

• dried oregano - Substitute with fresh oregano: Fresh oregano has a more potent and aromatic flavor.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• Allow the stuffed shells to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled stuffed shells to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• For freezing, arrange the stuffed shells on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Place the baking sheet in the freezer for 1-2 hours, or until the stuffed shells are firm. This prevents them from sticking together.
• Once frozen, transfer the stuffed shells to a freezer-safe container or a resealable plastic bag. Label with the date and contents.
• Freeze for up to 2-3 months. When ready to use, thaw in the refrigerator overnight.
• To bake from frozen, preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish, arrange the frozen stuffed shells on top, and cover with more marinara sauce.
• Cover with foil and bake for 45-50 minutes. Remove the foil and bake for an additional 10 minutes, or until the stuffed shells are heated through and the cheese is bubbly.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed shells in an oven-safe dish. Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through.

• For a quicker option, use the microwave. Place the stuffed shells on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed shells in the basket, making sure they are not overcrowded. Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly.

• For stovetop reheating, place the stuffed shells in a skillet with a lid. Add a splash of water or marinara sauce to the pan to prevent sticking. Cover and heat on medium-low for about 10 minutes, stirring occasionally to ensure even heating.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Necessary for boiling the jumbo pasta shells.

• Colander: Used to drain the cooked pasta shells.

• Mixing bowl: For combining the ricotta, mozzarella, parmesan, egg, and seasonings.

• Wooden spoon: Useful for mixing the cheese and seasoning mixture.

• Baking dish: To arrange the stuffed shells and bake them in the oven.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Measuring cups: For accurately measuring the cheeses and marinara sauce.

• Measuring spoons: For measuring the garlic powder, basil, oregano, salt, and pepper.

• Ladle: Helpful for spreading the marinara sauce on the bottom of the baking dish.

• Spoon: For filling each pasta shell with the cheese mixture.

• Knife: To beat the egg before adding it to the cheese mixture.

• Cutting board: Used as a surface for any necessary chopping or preparation.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, and spices the night before and store in the fridge.

Use pre-made marinara sauce: Save time by using a quality store-bought marinara sauce instead of making your own.

Cook shells in advance: Boil the pasta shells a day ahead and store them in an airtight container.

Assemble and refrigerate: Assemble the stuffed shells in the baking dish, cover, and refrigerate until ready to bake.

Double the recipe: Make a double batch and freeze half for a quick meal later.