Cheesy Comfort: The Heartwarming Baked Stuffed Shells Recipe

Creamy ricotta and spinach baked stuffed shells promise a comforting Italian-inspired meal that melts hearts instantly.

Pasta lovers adore these tender pockets filled with rich cheese and herbs.

Shells nestle perfectly in marinara sauce, creating a delightful canvas for culinary creativity.

Weeknight dinners become special when you craft this simple yet impressive dish.

Fresh ingredients elevate each bite with robust Mediterranean flavors.

Fragrant basil and garlic dance through every mouthwatering shell, making hunger impossible to ignore.

Gather your appetite and let’s make something deliciously memorable together.

Ingredients for Baked Stuffed Shells

• Jumbo Pasta Shells: Large pasta shells perfect for holding creamy cheese filling.
• Ricotta Cheese: A smooth, creamy cheese that creates the base of the filling.
• Mozzarella Cheese: Provides a stretchy, melty texture to the cheese mixture.
• Marinara Sauce: A classic tomato-based sauce that adds moisture and flavor to the dish.

• Parmesan Cheese: Adds a sharp, salty flavor to enhance the cheese filling.
• Egg: Helps bind the cheese mixture together and provides structure.

• Parsley, Salt, Pepper: Fresh herbs and basic seasonings that bring out the flavors of the cheese filling.

How to Bake Stuffed Shells

Step 1: Prepare Pasta Shells

Bring a large pot of salted water to a boil and cook jumbo pasta shells until tender but still firm to the bite. Drain and let them cool slightly for easy handling.

Step 2: Craft Creamy Cheese Filling

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, beaten egg, chopped fresh parsley, salt, and black pepper. Mix until smooth and well blended for a rich, flavorful filling.

Step 3: Stuff the Shells

Carefully fill each pasta shell with the cheese mixture, packing the filling generously without overflowing.

Step 4: Create Sauce Base

Spread a generous layer of marinara sauce on the bottom of a baking dish to create a vibrant foundation for the shells.

Step 5: Arrange Stuffed Shells

Place the cheese-filled shells in the marinara sauce, arranging them close together but not touching.

Step 6: Blanket with Sauce

Pour additional marinara sauce over the shells, ensuring they are well covered and saucy.

Step 7: Bake to Perfection

Bake the dish in a preheated oven at 375°F (190°C) for 25-30 minutes until the sauce bubbles and the top turns golden and slightly crispy.

Step 8: Serve and Enjoy

Remove from the oven and let rest for a few minutes. Garnish with extra chopped parsley if desired, then serve hot for a comforting and impressive meal.

Tips for Perfect Baked Stuffed Shells

• Rinse cooked pasta shells in cold water and separate gently to stop them from clumping together.
• Add a pinch of garlic powder or dried oregano to the cheese mixture for extra depth and aroma.
• Drain ricotta cheese in a cheesecloth for 15 minutes to remove excess liquid and prevent watery filling.
• Cover the baking dish with foil for the first 20 minutes to keep shells moist, then uncover to let the top brown.
• Assemble the dish a day ahead and refrigerate, then bake when ready to serve for enhanced flavor melding.

Variations on Baked Stuffed Shells

• Gluten-Free Shells: Replace traditional pasta shells with gluten-free jumbo shells or use zucchini boats as a low-carb alternative.
• Vegan Cheese Stuffing: Substitute dairy cheeses with cashew ricotta, nutritional yeast, and plant-based mozzarella for a dairy-free version.
• Protein-Packed Shells: Add cooked ground turkey or crumbled plant-based meat to the cheese mixture for extra protein and flavor.
• Vegetable-Enhanced Shells: Mix in sautéed spinach, roasted bell peppers, or chopped mushrooms to boost nutritional value and add depth to the filling.

Serving Suggestions for Baked Stuffed Shells

• Fresh Herbal Garnish: Sprinkle chopped fresh basil or additional parsley over the shells for a vibrant, aromatic touch that brightens the entire dish.
• Mediterranean Side Salad: Pair with a crisp mixed green salad dressed in olive oil, lemon juice, and crumbled feta cheese to balance the rich, cheesy shells.
• Crusty Bread Companion: Serve alongside warm, toasted garlic bread or a rustic Italian ciabatta to soak up the delicious marinara sauce and add textural contrast.
• Wine Pairing Delight: Complement the shells with a medium-bodied red wine like Chianti or Sangiovese, which cuts through the creamy cheese and enhances the tomato flavors.

Storing Baked Stuffed Shells

• Store leftover stuffed shells in an airtight container for up to 3-4 days. Keep the shells whole and avoid breaking them apart to maintain their shape.
• Wrap the baked shells tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Label the container with the date to track freshness.
• Preheat oven to 350F (175C). Place shells in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through. Add a splash of marinara sauce to keep them moist.

FAQs

• Can I make stuffed shells ahead of time?

Yes, you can prepare the shells and assemble the dish a day in advance. Cover and refrigerate, then bake when ready to serve.

• Is it possible to freeze stuffed shells?

Absolutely! You can freeze unbaked stuffed shells for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.

• What can I use if I don't have jumbo shells?

Substitute with large pasta shells, manicotti tubes, or even lasagna noodles rolled into tubes. The key is having a pasta that can hold the cheese filling.

• How can I make this recipe vegetarian?

Simply use your favorite marinara sauce and skip any meat-based additions. The cheese mixture provides plenty of protein and flavor for a delicious vegetarian meal.

Baked Stuffed Shells Overview

• Simplify Meal Prep: Prepare the cheese mixture and stuff shells ahead of time, making dinner a breeze when you're ready to bake.
• Kid-Friendly Comfort: Cheesy, saucy shells appeal to both children and adults, creating a crowd-pleasing meal that brings everyone to the table.
• Versatile Crowd-Pleaser: Perfect for family dinners, potlucks, or casual gatherings, this dish impresses without requiring professional cooking skills.
• Customize with Ease: Swap ingredients like adding spinach, ground meat, or switching up cheese types to match your family's taste preferences.

Baked Stuffed Shells Recipe

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• Total Time: 50 minutes
• Yield: 6 1x

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Description

Cheesy baked stuffed shells bring comfort and nostalgia to dinner tables with their rich Italian-inspired goodness. Creamy ricotta, herbs, and melted mozzarella promise a satisfying meal you’ll savor down to the last delicious bite.

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Ingredients

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Pasta and Cheese:

• 12 jumbo pasta shells
• 15 ounces (425 grams) ricotta cheese
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese

Main Filling Components:

• 1 egg
• 2 tablespoons fresh parsley
• 2 cloves garlic

Seasoning and Sauce:

• 1 cup marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Boil jumbo pasta shells in salted water until tender yet firm, approximately 8-9 minutes, then drain and set aside to cool.
2. Create a creamy filling by whisking together smooth ricotta, shredded mozzarella, grated parmesan, beaten egg, chopped fresh parsley, kosher salt, and cracked black pepper until well combined.
3. Carefully spoon the prepared cheese mixture into each cooled pasta shell, ensuring they are generously filled without overflowing.
4. Prepare a baking dish by spreading a thin, even layer of marinara sauce across the bottom to prevent sticking and add flavor.
5. Arrange the stuffed shells carefully in the prepared baking dish, positioning them closely but not touching each other.
6. Pour additional marinara sauce over the shells, covering them completely and allowing some sauce to pool around the edges.
7. Transfer the baking dish to a preheated oven at 375°F (190°C) and bake for 25-30 minutes until the sauce is bubbling and the cheese appears golden and melted.
8. Remove from the oven and let rest for 5 minutes to allow the filling to set and cool slightly.
9. Garnish with freshly chopped parsley and serve hot, offering an elegant Italian-inspired main course.

Notes

• Ensure shells are cooked just until al dente to prevent them from becoming mushy when baked.
• Drain pasta thoroughly and let cool slightly before stuffing to make handling easier and prevent cheese mixture from melting too quickly.
• For a lighter version, swap full-fat cheeses with part-skim ricotta and low-fat mozzarella to reduce calories without sacrificing flavor.
• Make the dish gluten-free by using gluten-free jumbo pasta shells and checking marinara sauce ingredients for potential gluten contamination.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 80 mg