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 bind the cheese mixture together.

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

Italian seasoning: A blend of herbs that adds a classic Italian flavor.

Salt: Enhances the overall flavor of the dish.

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

When preparing jumbo pasta shells, ensure they are cooked al dente. This means they should be firm to the bite but not hard. Overcooking the shells can make them too soft and difficult to handle when filling with the cheese mixture. After cooking, rinse the shells under cold water to stop the cooking process and prevent them from sticking together. This makes it easier to fill them without tearing.

• 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 pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile.

• 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.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil flavor.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence provides a similar blend of herbs with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used in the same quantity.

• Allow the stuffed shells to cool completely before storing. This prevents condensation from forming, which can make the pasta soggy.

• For short-term storage, place the stuffed shells in an airtight container. They can be refrigerated for up to 3 days.

• To freeze, arrange the stuffed shells in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the shells are firm. This prevents them from sticking together.

• Once frozen, transfer the stuffed shells to a freezer-safe container or a resealable plastic bag. Label with the date and contents. They can be frozen for up to 3 months.

• When ready to reheat, if the stuffed shells are frozen, thaw them in the refrigerator overnight.

• To reheat, preheat the oven to 350°F (175°C). Place the stuffed shells in a baking dish and cover with marinara sauce. Cover the dish with foil to prevent drying out.

• Bake for 20-25 minutes if thawed, or 45-50 minutes if frozen, until the cheese is melted and bubbly. Remove the foil for the last 10 minutes of baking for a golden top.

• For a quicker option, you can microwave individual portions. Place the stuffed shells in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, checking halfway through.

• Always ensure the stuffed shells are heated through to an internal temperature of 165°F (74°C) for food safety.

• Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Cover with foil to prevent drying out and bake for 20-25 minutes until heated through.
• For a quicker method, use the microwave. Place the stuffed shells on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.
• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed shells in the basket, ensuring they are not touching. Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly.
• For stovetop reheating, place the stuffed shells in a skillet with a bit of marinara sauce or water to prevent sticking. Cover and heat on medium-low for about 10 minutes, stirring occasionally to ensure even heating.

• Oven: Preheat to 375°F (190°C) for baking the stuffed shells.

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

• Colander: Drain the cooked pasta shells after boiling.

• Mixing bowl: Combine ricotta, mozzarella, parmesan, egg, Italian seasoning, salt, and pepper.

• Spoon: Fill each shell with the cheese mixture.

• Baking dish: Spread marinara sauce on the bottom and arrange stuffed shells.

• Aluminum foil: Cover the baking dish before baking.

• Measuring cups: Measure out the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Measure the Italian seasoning, salt, and black pepper.

• Whisk: Beat the egg before adding it to the cheese mixture.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, egg, and seasonings while the pasta shells cook to save time.

Use store-bought sauce: Opt for a quality marinara sauce to cut down on preparation time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-shredded cheese: Use pre-shredded mozzarella and grated parmesan to save prep time.

Assembly line: Set up an assembly line to fill the pasta shells quickly and efficiently.