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My cheesy filled pasta shells have become the ultimate comfort meal for family events and laid-back dinners at home. Nothing beats that smooth ricotta stuffing inside perfectly cooked pasta shells, all smothered in savory tomato sauce and finished with stretchy, melted mozzarella. It's a crowd-pleasing Italian dish that wins everyone over.
The first time I whipped these stuffed shells up was during our first year of marriage for my hubby's birthday dinner. Just seeing his reaction after that initial taste told me we'd be making this meal for many celebrations to come.
Ingredients
- Jumbo pasta shells: cooked until barely tender so they'll stay firm enough for filling
- Spaghetti sauce: delivers deep tomato taste and cuts down your prep work
- Ricotta cheese: forms the velvety foundation of your stuffing
- Shredded mozzarella: turns into that stretchy, bubbly layer on top
- Fresh grated Parmesan cheese: brings a sharp, salty kick to the mix
- One egg: keeps your filling from falling apart
- Parsley: adds a pop of fresh flavor
- Basil: gives that signature Italian smell and flavor
- Oregano: throws in some rustic flavor to balance the creamy stuffing
- Salt: perks up all the other ingredients
- Fresh cracked black pepper: adds subtle warmth and depth
- Pressed garlic cloves: packs your filling with zingy flavor
Step-by-Step Instructions
- Prepare the shells:
- Cook your jumbo pasta shells following box instructions but take them out a bit early, when they're still somewhat firm. They'll keep cooking in the oven later, and nobody wants mushy pasta. Drain them carefully and spread them out on a baking sheet so they don't stick together.
- Create the filling:
- Mix together 15 oz ricotta cheese, 1/2 cup fresh grated Parmesan, 1 egg, 1 tablespoon parsley, 1 tablespoon basil, 1 teaspoon oregano, salt, fresh cracked black pepper, and 3 pressed garlic cloves in a big bowl. Stir everything until the herbs and seasonings are completely mixed into the cheese.
- Assemble the dish:
- Pour some spaghetti sauce to cover the bottom of your baking dish. This keeps shells from sticking and adds moisture during cooking. Grab an ice cream scoop and fill each shell with the cheese mixture. Using the scoop means every shell gets the same amount without making a huge mess.
- Arrange and top:
- Set your filled shells into the sauce with openings facing up. Pack them close but don't squish them. Pour the rest of your spaghetti sauce over everything, then scatter 8 oz of shredded mozzarella all over the top to create that irresistible melty layer.
- Bake to perfection:
- Cover your dish with foil and bake at 350°F for 25 minutes. This slow heat lets everything blend together nicely while protecting the cheese. Take the foil off and cook another 5 minutes until you see bubbling cheese with light golden spots.
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Using an ice cream scoop totally changed my stuffed shell game. Before trying this trick, I'd make a huge mess with spoons and end up with uneven amounts in each shell. Now I get perfect portions every time with hardly any cleanup.
Storage and Reheating
These filled shells stay good in the fridge for up to 4 days if kept in a sealed container. When it's time to reheat, splash a few water drops over them, cover with microwave-safe wrap, and warm them on medium. This keeps the pasta from getting dry. You can also warm them in a 325°F oven under foil until they're heated through.
Delicious Variations
The basic version tastes fantastic, but you can switch things up lots of ways. Mix cooked ground beef or Italian sausage into your sauce if you want meat. Toss some chopped spinach, mushrooms, or roasted red peppers into the cheese filling for extra flavor and nutrients. For something really special, add a bit of mascarpone to your filling or try topping with smoked mozzarella instead of regular.
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Serving Suggestions
These stuffed shells go great with a simple green salad tossed in olive oil and lemon juice. Don't forget some garlic bread on the side to mop up extra sauce. If you like wine, try a medium Italian red like Chianti or Montepulciano that works well with these rich flavors. Keep dessert light with some fresh berries or a small scoop of lemon sorbet.
Make-Ahead Tips
When life gets crazy, you can prep these shells all the way to the assembly step, cover them tight, and stick them in the fridge for up to 24 hours before baking. Just add about 10 more minutes to the covered baking time when you're ready to cook. You can also freeze the whole assembled dish uncooked for up to 3 months. Let it thaw overnight in your fridge, then bake as usual but add around 15 minutes to the covered cooking time.
Frequently Asked Questions
- → What’s the right way to cook the jumbo shells?
Simmer the jumbo shells in a pot of salted hot water until they’re just tender. Drain and allow cooling before stuffing.
- → How can I fill the shells easily?
Take a big spoon or an ice cream scoop to neatly pack the filling into each shell without mess.
- → Are other cheeses okay for the filling?
Absolutely! You could try mascarpone or cottage cheese, but ricotta keeps the original creamy feel.
- → How do I keep the dish from drying while baking?
Spoon enough sauce underneath the shells and cover the baking dish with foil to lock in the moisture.
- → Is it possible to prepare this meal early?
You’ve got it! Put the dish together a day ahead, stash it in the fridge, and let it warm up first before baking.
- → Which herbs work best for this?
Fresh basil, parsley, or oregano are great. Feel free to tweak the mix to your liking for extra flavor.