classic stuffed shells simple Recipe

Why I Love This Recipe

These Three-Cheese Stuffed Shells are the epitome of comfort food—cheesy, saucy, and incredibly satisfying. The combination of creamy ricotta, melted mozzarella, and rich parmesan filling creates the ultimate indulgent experience. Topped with marinara sauce and more mozzarella, these stuffed shells bake to golden perfection, making them a surefire hit for any gathering or weeknight dinner. They’re easy to make, perfect for feeding a crowd, and can even be prepared ahead of time for extra convenience. What’s not to love about a dish that’s so comforting and crowd-pleasing?

Three-Cheese Stuffed Shells

Filled with creamy ricotta, gooey mozzarella, and savory parmesan, these jumbo pasta shells are smothered in marinara sauce and baked to perfection. A delicious and easy-to-make dish that’s perfect for any occasion.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 24 jumbo pasta shells (cooked according to package directions)
• 15 ounces ricotta cheese
• 3 cups shredded mozzarella cheese (divided use)
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 1 egg
• ½ cup grated parmesan cheese
• 3 cups marinara sauce (divided use)
• 2 tablespoons chopped parsley (for garnish)
• Cooking spray (for greasing the pan)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9”x13” baking pan with cooking spray to prevent sticking.
2. Prepare the Marinara Base:
   Spread 1 ½ cups of marinara sauce evenly over the bottom of the prepared baking pan.
3. Make the Cheese Filling:
   In a large mixing bowl, combine the following ingredients:
   • Ricotta cheese
   • 1 ½ cups shredded mozzarella cheese
   • Italian seasoning
   • Egg
   • Salt and pepper
   • Parmesan cheese
     Stir everything together until the mixture is well combined and smooth.
4. Stuff the Pasta Shells:
   Carefully stuff each cooked pasta shell with the cheese mixture, making sure to pack the filling tightly. Arrange the stuffed shells in a single layer in the prepared baking pan.
5. Top the Shells with Sauce and Cheese:
   Spoon the remaining 1 ½ cups of marinara sauce over the stuffed shells, ensuring they are well-coated. Then, sprinkle the remaining 1 ½ cups of shredded mozzarella evenly over the top of the sauce.
6. Bake the Stuffed Shells:
   Cover the pan with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and starting to brown on top.
7. Garnish and Serve:
   Once baked, remove the pan from the oven. Sprinkle the stuffed shells with chopped parsley for a fresh burst of flavor. Serve hot and enjoy!

Tips & Tricks

• Cook the Pasta Al Dente: Be sure to cook the pasta shells slightly less than fully cooked before stuffing them. This ensures they don’t become too soft or mushy when baking.
• Make Ahead: You can prepare the stuffed shells ahead of time by assembling them in the pan, covering with foil, and refrigerating for up to 24 hours before baking. You may need to add an extra 10 minutes to the baking time if baking from cold.
• Cheese Variations: Feel free to substitute some of the mozzarella for provolone or fontina for a different flavor. A blend of cheeses adds complexity to the filling.
• Marinara Sauce: Use your favorite store-bought or homemade marinara sauce. Adding a pinch of red pepper flakes or some fresh basil to the sauce can give it a little extra kick.
• Freezer-Friendly: These stuffed shells freeze beautifully. Assemble them in a pan, cover tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, simply thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed.

Notes

• Stuffing the Shells: Jumbo shells can be tricky to stuff, so use a spoon to fill them generously but gently. You can also use a piping bag to make the process quicker and cleaner.
• Cooking the Pasta: Make sure to cook the pasta shells slightly underdone (al dente) since they will cook further in the oven with the sauce and cheese. This prevents them from becoming too soft and mushy.
• Baking Tip: If you want a crispier top, remove the foil for the last 5 minutes of baking to allow the cheese to brown.

Storage & Freezing

• Refrigeration: Leftover stuffed shells can be stored in the fridge in an airtight container for up to 3 to 4 days. Reheat in the microwave or in a covered baking dish in the oven at 350°F (175°C) until heated through.
• Freezing: You can freeze stuffed shells before baking. Assemble them in a pan, cover tightly with foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight, then bake as directed, adding extra time if baking from frozen.

FAQs

1. Can I use regular pasta instead of jumbo shells?
Yes, you can use other pasta shapes like manicotti or large ziti, but the cooking time may vary. Be sure to adjust accordingly.

2. Can I use different cheeses in the filling?
Absolutely! Feel free to swap the mozzarella or ricotta with cheeses like cream cheese, goat cheese, or even a blend of cheddar for a twist on the classic.

3. How do I keep the pasta from sticking together while assembling?
After cooking the pasta shells, drain them and toss them with a little bit of olive oil to prevent them from sticking together.

4. Can I make this dish vegetarian?
Yes, this recipe is vegetarian-friendly. If you want to add more vegetables, consider adding spinach, mushrooms, or zucchini to the cheese filling for added texture and flavor.

These Three-Cheese Stuffed Shells are the ultimate comfort food. They’re rich, cheesy, and absolutely delicious. Whether you’re making them for a weeknight meal or feeding a crowd, this dish is always a winner