There’s something incredibly comforting about stuffed shells, especially when the air turns a little cooler. Tender pasta shells, filled to the brim with creamy ricotta, spinach, and a hint of garlic, all tucked under a blanket of bubbling marinara sauce and melty mozzarella—this dish is pure bliss in a baking dish.
Stuffed shells are my go-to when I’m craving something indulgent yet easy to pull together, and they’re always a crowd-pleaser.
The best part? These shells are endlessly versatile. You can mix up the filling with fresh herbs, add a sprinkle of red pepper flakes for a kick, or even throw in some sausage for extra heartiness. I love to serve them with a simple, crisp side like Fresh Green Tomato Salad or a classic Caprese Salad to balance the richness of the dish.
Comfort food doesn’t get much better than this.
Why I Love This Recipe (And You Will Too)
- A Make-Ahead Dream: Perfect for busy days! I prep these shells ahead of time and just pop them in the oven before dinner.
- Customizable Fillings: From veggie-packed to meaty, you can make these shells fit your cravings or whatever ingredients you have on hand.
- Kid-Friendly: These shells have that ooey-gooey, cheesy goodness that’s always a hit with kids (and adults, too!).
- Freezer-Friendly: I love doubling the recipe so I can freeze one pan for those nights when I need a quick, comforting meal.
Stuffed Shells Recipe
These stuffed jumbo pasta shells are filled with a creamy ricotta and cheese mixture, then baked in a savory mushroom pasta sauce. A delightful, comforting dish perfect for any occasion!
Equipment
- Large pot
- Mixing bowls
- 9×13 inch baking dish
- spoon or spatula for mixing
- Measuring cups and spoons
- Colander for draining pasta
- Oven
Ingredients
- 1 12 ounce package jumbo pasta shells
- 1 32 ounce container ricotta cheese
- 1 pound shredded mozzarella cheese divided
- 8 ounces grated Parmesan cheese divided
- 2 large eggs beaten
- 1 tablespoon dried parsley
- 1 teaspoon salt or more to taste
- 1 teaspoon ground black pepper
- 1 28 ounce jar pasta sauce
- 8 ounces sliced fresh mushrooms
Instructions
- Preheat the oven to 350°F (175°C).
- Boil a large pot of lightly salted water, add pasta shells, and cook until tender but firm, about 8-10 minutes. Drain and set aside.
- In a large bowl, mix together ricotta cheese, half of the mozzarella, half of the Parmesan, beaten eggs, dried parsley, salt, and pepper until well combined.
- In a medium bowl, combine pasta sauce and sliced mushrooms. Stir in the remaining mozzarella and Parmesan cheese.
- Stuff each shell with the ricotta mixture and place them in a 9×13-inch baking dish. Pour the pasta sauce mixture over the stuffed shells.
- Bake in the preheated oven until the edges are bubbly and the shells are slightly set, about 35-60 minutes.
- Serve hot and enjoy!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 550 kcal |
| Fat | 25 g |
| Cholesterol | 116 mg |
| Sugar | 9 g |
| Protein | 38 g |
Tips that Are Worth Mentioning!
- Undercook the Shells Slightly: Aim for a texture just shy of al dente when boiling the shells. They’ll continue cooking in the oven, and this way, they won’t fall apart as you stuff them.
- Cheese Blend: Try using a mix of cheeses for extra flavor depth. Consider adding a handful of fontina or provolone to the ricotta mixture for added creaminess and a hint of smokiness.
- Egg Binding: Be sure to beat the eggs well before adding them to the ricotta mixture. This helps evenly distribute them, ensuring your filling sets nicely without any grainy texture.
- Seasoning Layers: Taste the ricotta mixture before stuffing to make sure it’s flavorful enough; remember, pasta and ricotta can be a bit bland on their own. A pinch of nutmeg or crushed red pepper can elevate the flavor subtly.
- Sauce Customization: If you like a heartier sauce, consider sautéing the mushrooms with a bit of garlic and olive oil before mixing them into the pasta sauce. This adds a rich, earthy layer to the final dish.
- Assembly Efficiency: Use a piping bag (or a freezer bag with the corner snipped off) to fill the shells easily. This method is quicker and less messy than using a spoon.
- Cheese on Top: Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauce rather than mixing it all in. This will create a deliciously bubbly and golden crust that’s a joy to break through.
- Make-Ahead Tip: Stuffed shells freeze beautifully! Assemble the dish in the baking pan, cover it tightly, and freeze before baking. When you’re ready to cook, thaw it overnight in the fridge and bake as directed.
- Rest Before Serving: Allow the dish to rest for 5-10 minutes after it’s out of the oven. This helps the filling firm up a bit, making it easier to serve while giving the flavors a chance to settle.
- Herbs for Freshness: Garnish with fresh basil or parsley just before serving. A touch of fresh herbs adds a burst of color and enhances the aroma of the dish, giving it that inviting just-made feel.
