Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor to the filling.

Egg: Helps to bind the cheese mixture together.

Marinara sauce: A tomato-based sauce that adds flavor and moisture to the dish.

Italian seasoning: A blend of herbs that enhances the overall flavor of the dish.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the filling.

When stuffing the pasta shells, use a piping bag or a zip-top bag with the corner cut off to make the process cleaner and more efficient. This ensures an even distribution of the cheese mixture and helps avoid overfilling, which can cause the shells to tear.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• parmesan cheese - Substitute with asiago cheese: Asiago has a similar sharpness and can be grated to provide a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile, making it a good alternative.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence contains a blend of herbs that can provide a similar aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, though use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• Allow the stuffed shells to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled stuffed shells to an airtight container. If stacking, place a layer of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• For freezing, arrange the stuffed shells in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the stuffed shells to a freezer-safe container or zip-top bag. Label with the date and contents.
• To reheat from frozen, place the stuffed shells in a baking dish, cover with marinara sauce, and cover with foil. Bake at 375°F (190°C) for 45-50 minutes, then uncover and bake for an additional 10-15 minutes.
• For a quicker option, microwave individual stuffed shells on a microwave-safe plate, covered with a damp paper towel, for 3-4 minutes or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed shells in an oven-safe dish. If they seem dry, add a little extra marinara sauce or a splash of water to keep them moist.
  3. Cover the dish with aluminum foil to prevent the shells from drying out.
  4. Bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to let the cheese on top get bubbly and slightly golden.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a little extra marinara sauce or a splash of water to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap (leave a small corner open to vent).
  4. Heat on medium power for 2-3 minutes. Check and stir if necessary, then continue heating in 1-minute increments until thoroughly heated.

• Stovetop Method:

  1. Place the stuffed shells in a large skillet or pan.
  2. Add a little extra marinara sauce or a splash of water to the pan.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Cook for about 10-15 minutes, stirring occasionally, until the shells are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket. If they seem dry, lightly brush them with olive oil or add a bit of marinara sauce.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are not drying out. Adjust time as needed until they are heated through and the cheese is bubbly.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Necessary for boiling the pasta shells according to package instructions.

• Colander: Utilized to drain the cooked pasta shells.

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, egg, Italian seasoning, salt, and pepper.

• Wooden spoon: Helpful for mixing the cheese filling ingredients thoroughly.

• Baking dish: The vessel where the stuffed shells are placed and baked.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Measuring cups: Essential for accurately measuring the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Necessary for measuring the Italian seasoning, salt, and black pepper.

• Ladle: Useful for pouring the marinara sauce over the stuffed shells.

• Tongs: Handy for handling the cooked pasta shells without breaking them.

• Cooling rack: Allows the baked stuffed shells to cool slightly before serving.

Prepare the filling in advance: Mix the ricotta, mozzarella, parmesan, egg, and seasonings the night before and store in the fridge.

Use pre-made marinara sauce: Save time by using a high-quality store-bought marinara sauce instead of making your own.

Cook pasta shells ahead: Boil the pasta shells earlier in the day and keep them in an airtight container until ready to stuff.

Assemble and refrigerate: Assemble the stuffed shells in the baking dish and refrigerate. Just pop them in the oven when ready to bake.

Double the recipe: Make a double batch and freeze half for a quick meal later.