Stuffed Shells Recipe
Introduction
Pasta shells filled with creamy cheese and enveloped in rich tomato sauce bring comforting joy to any table. The blend of ricotta, mozzarella, and Parmesan creates both creamy texture and sharp flavor. Each bite offers warm cheese pockets cushioned by pasta and sauce. Cooking stuffed shells is accessible and satisfying. The aroma of baking cheese and tomatoes fills the kitchen and draws everyone in. This dish works beautifully for family dinners, easy entertaining, or meal prep for the week. The balance of textures and flavors is guiding and deeply nourishing. Seasoned cheese mixture keeps each shell lively and rich. Layering shells in a casserole with sauce ensures even baking and moist results. You will learn how to prepare shells, mix fillings, assemble the dish, bake it to perfection, and present it with style. This classic stuffed shells recipe feels like a kitchen tradition reinvented with care.
Ingredients Needed
Here is a table listing all ingredients with approximate calorie counts. The recipe serves six to eight people.
| Ingredient | Quantity | Calories |
|---|---|---|
| Jumbo pasta shells | 24 shells (about 1 pound) | 840 |
| Ricotta cheese | 2 cups | 560 |
| Mozzarella cheese (shredded) | 2 cups (8 ounces) | 640 |
| Parmesan cheese (grated) | 1/2 cup | 220 |
| Egg | 1 large | 70 |
| Fresh parsley (chopped) | 2 tablespoons | 2 |
| Garlic powder | 1 teaspoon | 2 |
| Salt | 1 teaspoon | 0 |
| Black pepper | 1/2 teaspoon | 1 |
| Marinara sauce | 4 cups | 300 |
| Olive oil | 1 tablespoon | 120 |
Total estimated calories: 3,775
Calories per serving: Approximately 530 (based on 7 servings)
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Step-by-Step Cooking Instructions
Start by bringing a large pot of salted water to a boil. Add jumbo pasta shells and cook for eight to ten minutes until they are just al dente. They should be tender but still firm enough to hold filling. Drain shells and gently rinse under cold water to stop cooking and make them easier to handle.
While shells cook, prepare the cheese filling. In a large mixing bowl combine ricotta, half of the shredded mozzarella, grated Parmesan, egg, chopped parsley, garlic powder, salt, and pepper. Stir gently until mixture is creamy and well blended.
Preheat your oven to 375°F (190°C). Spread two cups of marinara sauce evenly in a nine by thirteen inch baking dish. Drizzle a little olive oil to prevent sticking.
Working one at a time, spoon cheese filling into each shell. Use two tablespoons of mixture per shell and press gently so filling reaches the edges. Arrange filled shells in a single layer in the baking dish, open side up, until all are filled.
Pour remaining marinara sauce over the shells. Sprinkle the rest of the shredded mozzarella on top. Cover the dish with foil and bake for twenty minutes. Remove foil and bake an additional fifteen minutes. The cheese should melt and the sauce bubble around shells.
Let baked shells rest for five minutes before serving. Resting helps the dish set and makes serving easier.
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Tips for Customizing the Recipe
Use fresh spinach by gently wilting it in a pan before chopping and adding to cheese mixture. Add chopped cooked Italian sausage or crumbled ground beef to the filling for meat lovers. Swap ricotta for cottage cheese or blend half and half for a lighter texture. Stir a pinch of red pepper flakes into the sauce for mild heat. Use whole wheat or gluten friendly pasta shells if needed. Add fresh basil or oregano to the cheese filling for added herb flavor. Top with fresh basil leaves or a drizzle of olive oil after baking for brightness. Try adding artichoke hearts or roasted red peppers in the filling for extra layers. Use a mix of cheeses such as provolone or fontina to vary melt quality and taste.
Nutritional Information
Here is approximate nutritional content per two shells plus sauce:
- Calories 530
- Protein 24 grams
- Fat 30 grams
- Carbohydrates 45 grams
- Fiber 2 grams
- Sugars 8 grams
- Sodium 690 milligrams
Values may vary based on cheese brands, sauce salt level, or amount of olive oil used. To lower fat and calories, use part skim cheeses and reduce oil.
Serving Suggestions
Stuffed shells pair beautifully with crisp green salad tossed in vinaigrette. A side of garlic bread or crusty baguette helps soak up sauce. They work equally well alongside roasted vegetables such as broccoli or zucchini. Serve with steamed greens and a light white wine or iced tea. For casual meals arrange on a platter with fresh basil leaves. Leftover shells reheat well in the oven at 350°F for ten minutes or in individual servings in the microwave. Pack leftovers in meal prep containers with side salad or roasted veggies. Stuffed shells can also serve as a filling for lasagne roll ups or baked pasta cups in muffin tins for appetizers.
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Conclusion
Stuffed shells bring warmth and joy to home cooking without complexity. Creamy cheese filling, hearty pasta, and bubbling tomato sauce come together in a dish that feels both comforting and refined. You can tailor the recipe with meats, vegetables, or herbs to match your taste. Assembly and baking are easy and accessible. Each bite brings cheesy richness and familiar flavors that satisfy all ages. This recipe is ideal for family dinners, special occasions, or meal prep. It proves that delicious food can be simple and homemade. Serve it with care and enjoy the smiles it brings to your table.