Stuffed Shells
This recipe guides you through creating classic stuffed pasta shells, filled with a rich blend of ricotta, Romano, and Parmesan cheeses, fresh herbs, and baked in a bubbling marinara sauce until golden. It's a comforting and hearty Italian-American main dish, perfect for family meals.
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Large Mixing Bowl For the cheese filling
- 1 9x13 inch Baking Dish Or similar large oven-safe dish
- 1 Spatula or Spoon For mixing and filling
- 1 Box Grater For fresh Parmesan (if not pre-grated)
Ingredients
Main
- Kosher salt
- 8 ounces jumbo pasta shells
- 30 ounces whole-milk ricotta cheese
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh parsley
- 12 leaves fresh basil cut into chiffonade
- 1 large egg
- Freshly ground black pepper
- 8 ounces Parmesan grated
- 2 jars good-quality marinara sauce
- 8 ounces mozzarella cheese grated
- Crusty French bread for serving
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
Notes
1. For perfect shells, boil them just until very al dente—they will continue cooking in the oven. Rinsing immediately with cold water after draining helps prevent them from sticking together and overcooking.
2. "Good-quality" marinara is key here; it's a prominent flavor. Consider a homemade sauce or your favorite premium brand for best results.
3. For an extra layer of flavor in the ricotta mixture, add a pinch of freshly grated nutmeg. It subtly enhances the cheese.
4. Ensure the shells are placed 'face-down' on the sauce; this helps the cheese melt beautifully without drying out and keeps the filling intact during baking.
5. Don't skip the resting time after baking; it allows the sauce and cheese to set, making for cleaner portions.
2. "Good-quality" marinara is key here; it's a prominent flavor. Consider a homemade sauce or your favorite premium brand for best results.
3. For an extra layer of flavor in the ricotta mixture, add a pinch of freshly grated nutmeg. It subtly enhances the cheese.
4. Ensure the shells are placed 'face-down' on the sauce; this helps the cheese melt beautifully without drying out and keeps the filling intact during baking.
5. Don't skip the resting time after baking; it allows the sauce and cheese to set, making for cleaner portions.