Stuffed shells are pasta filled with a yummy mix of cheese and spinach, all baked in a tasty tomato sauce. They’re like little pillows of goodness!
These shells are perfect for dinner when you want something fun and comforting. I love serving them with garlic bread. It’s a cozy meal that everyone enjoys! 😊
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are essential for holding the delicious filling. If you can’t find jumbo shells, try using manicotti, or even large cannelloni tubes as a substitute.
Ricotta Cheese: This creamy cheese is the star of the filling. If you’re looking for a healthier option, cottage cheese can work as a substitute, just blend it to a smooth consistency first.
Spinach: Fresh spinach adds a nice color and nutrition. You can substitute it with frozen spinach if fresh isn’t available. Just make sure to thaw and drain it well before adding it to the mixture.
Marinara Sauce: Store-bought works perfectly, but if you’re feeling adventurous, homemade marinara is a great option. Adding a pinch of sugar can balance out any acidity!
Basil: Fresh basil is great for flavor, but dried basil is a good alternative in a pinch. Just use about a third of the amount since dried herbs are more concentrated.
How Do I Cook Perfect Jumbo Shells?
Cooking jumbo shells right is key to a successful stuffed shell dish. You want them tender but firm enough to hold the filling. Here’s how to do it:
- Bring a big pot of salted water to a rolling boil, which not only cooks the shells but adds flavor.
- Add the shells gently and stir them to prevent sticking. Cook until al dente, usually about 10 minutes.
- Drain carefully, then rinse under cold water to stop the cooking process and prevent them from sticking together.
This little extra step helps the shells stay intact for easy stuffing, making your end result deliciously perfect every time! Happy cooking! 😊
How to Make Delicious Stuffed Shells
Ingredients You’ll Need:
For the Pasta Shells:
- 20 jumbo pasta shells
For the Cheese Filling:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Salt and pepper to taste
For the Sauce:
- 2 cups marinara sauce
- Olive oil, for greasing the baking dish
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the ingredients, and then another 35 minutes baking. In total, you’ll need around 50 minutes to make these cheesy stuffed shells, with 25 minutes of baking time covered, including a bit of resting time afterward. It’s quick and super satisfying!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While the oven is warming up, lightly grease a 9×13 inch baking dish with a bit of olive oil. This helps prevent the shells from sticking while they bake.
2. Cook the Pasta Shells
In a large pot, bring salted water to a boil. Gently add the jumbo pasta shells and cook them according to the package instructions until they are al dente, which usually takes about 10 minutes. Once cooked, carefully drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
3. Prepare the Filling
In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, grated Parmesan, the egg, minced garlic, chopped spinach (if using), dried Italian seasoning, fresh basil, and a sprinkle of salt and pepper. Mix everything together until it’s well blended and creamy.
4. Assemble the Dish
Now, spread 1 cup of marinara sauce evenly across the bottom of the greased baking dish. Next, gently stuff each cooked pasta shell with the cheese mixture, placing them open-side up in the baking dish as you go.
5. Add Sauce and Cheese
Once all the shells are stuffed and in the dish, pour the remaining marinara sauce over the top. Then, sprinkle the last 1/2 cup of mozzarella cheese evenly over everything.
6. Bake and Enjoy!
Cover the baking dish with aluminum foil and put it in your preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. When it’s ready, take it out and let it sit for a few minutes before serving. Garnish it with extra chopped fresh basil for a lovely touch!
Enjoy your hearty, cheesy baked stuffed shells with a side of garlic bread or a fresh green salad for a complete meal! Happy eating! 😋
Can I Freeze Stuffed Shells Before Baking?
Absolutely! You can assemble the stuffed shells in the baking dish, cover it tightly with plastic wrap or aluminum foil, and freeze it. When you’re ready to bake, just let it thaw in the fridge overnight and then bake as directed, adding a few extra minutes if needed.
What Can I Substitute for Ricotta Cheese?
If you’re not a fan of ricotta, you can use cottage cheese for a similar texture. Just blend it until smooth for the best results. Cream cheese is another option that adds a rich flavor but will alter the taste slightly.
How Do I Store Leftover Stuffed Shells?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, adding a splash of sauce if needed to keep them moist.
Can I Add Meat to the Filling?
Yes! If you’d like to add some protein, cooked ground beef, turkey, or sausage can be mixed into the cheese filling. Just make sure it’s fully cooked and well-drained before mixing it in with the other ingredients.