If you're a fan of Italian cuisine or simply love hearty, cheesy, comforting meals, then baked stuffed shells are perfect for you! This dish brings together tender pasta shells filled with creamy ricotta cheese, savory marinara sauce, and melty mozzarella. Whether you're making dinner for your family or hosting a special event, this recipe is a crowd-pleaser. Read on to discover how to make the ultimate baked stuffed shells from scratch, including ingredients, step-by-step instructions, and tips to perfect this Italian-American classic.
What Are Baked Stuffed Shells?
Baked stuffed shells are an Italian-American comfort dish where large pasta shells (conchiglioni) are filled with a rich, cheesy mixture, often made from ricotta, mozzarella, and Parmesan, and then baked in a marinara sauce. It’s a delicious fusion of creamy and tangy flavors, with the cheese balancing out the acidity of the tomato sauce. This dish is often served as a main course, and it's the kind of meal that makes everyone come back for seconds.
Ingredients List for Baked Stuffed Shells
Here’s a comprehensive list of ingredients you'll need to create these mouthwatering baked stuffed shells:
- Pasta Shells (Conchiglioni): 12 oz (about 20-25 large shells)
- Ricotta Cheese: 15 oz
- Shredded Mozzarella Cheese: 2 cups
- Grated Parmesan Cheese: ½ cup
- Egg: 1 large egg
- Fresh Parsley (chopped): ¼ cup
- Fresh Basil (chopped): ¼ cup
- Garlic (minced): 2 cloves
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Marinara Sauce: 4 cups (store-bought or homemade)
- Olive Oil (for greasing the baking dish): 1 tablespoon
Substitutions and Variations
One of the beauties of baked stuffed shells is how versatile they are. Whether you're catering to specific dietary needs or simply experimenting with different flavors, here are some ways to switch things up:
- Cheese Substitutes: Swap ricotta for cottage cheese if you prefer a lighter filling, or add a little mascarpone for extra creaminess. Vegan ricotta made from tofu or cashews is also a great option for a dairy-free version.
- Meaty Fillings: Want a heartier dish? Add cooked ground beef, sausage, or turkey to the ricotta mixture. Sautéed spinach, mushrooms, or zucchini also make excellent additions.
- Sauce Variations: While marinara is classic, you can use a béchamel sauce or a creamy Alfredo sauce for a richer, more decadent dish.
- Gluten-Free Option: Use gluten-free pasta shells to make this recipe accessible for those with gluten sensitivities.
Step-by-Step Cooking Instructions
Now, let’s dive into the detailed instructions to ensure your baked stuffed shells come out perfectly every time.
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente (about 8-10 minutes). Drain and set aside, ensuring they do not stick together by drizzling a little olive oil over them.
- Prepare the Cheese Filling: In a large mixing bowl, combine the ricotta, 1½ cups of mozzarella, Parmesan, egg, parsley, basil, garlic, salt, and pepper. Stir until well combined.
- Stuff the Shells: Using a spoon, carefully fill each cooked shell with the cheese mixture. Be generous, but make sure not to overfill the shells, as they may tear.
- Assemble the Dish: In a large baking dish, spread about 1½ cups of marinara sauce on the bottom. Arrange the stuffed shells on top of the sauce, opening side up. Pour the remaining marinara sauce over the shells, making sure they are covered.
- Top with Cheese: Sprinkle the remaining ½ cup of mozzarella on top for extra cheesiness.
- Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let It Rest: Once done, remove from the oven and let the dish rest for 5-10 minutes before serving. This helps the flavors meld and allows the shells to set, making them easier to serve.
How to Cook Baked Stuffed Shells: A Step-by-Step Guide
- Boiling the Pasta: Always cook your pasta shells al dente (firm to the bite), as they will continue cooking in the oven. Overcooked shells may become too soft and fall apart during baking.
- Cheese Mixture Consistency: Make sure your cheese filling is creamy but not too runny. The egg helps bind the cheeses together, while the garlic and herbs add flavor. Taste the filling before stuffing to ensure it’s seasoned to your liking.
- Layering the Sauce: Cover the bottom of your baking dish with sauce to prevent the shells from sticking and drying out. This also ensures every bite is saucy and delicious.
- Final Bake: Baking the shells covered for the first part of the cooking time prevents the cheese from burning and keeps the shells moist. Removing the foil in the final minutes allows the cheese on top to brown beautifully.
Common Mistakes to Avoid
- Overcooking the Pasta: If the pasta shells are too soft before baking, they will become mushy after cooking in the oven. Keep them al dente for best results.
- Not Enough Sauce: Make sure the shells are well covered with marinara sauce. Otherwise, they may dry out in the oven.
- Overstuffing the Shells: Be careful not to overfill the shells, as this can cause them to tear. Stuff them with just enough cheese mixture so they hold their shape.
Serving and Presentation Tips
When it comes to serving baked stuffed shells, presentation can elevate the dish even more. Here’s how to make your dish stand out on the dinner table.
- Serve in Individual Portions: You can plate 3-4 shells per person, garnished with a sprinkle of fresh basil or parsley. Adding a drizzle of olive oil can enhance the look and flavor of the dish.
- Pair with a Side Salad: A fresh garden salad with a light vinaigrette complements the richness of the shells.
- Bread Basket: Serve with warm, crusty garlic bread or soft dinner rolls to soak up the extra sauce.
How to Serve Baked Stuffed Shells
Baked stuffed shells are rich and filling, so they work well as a stand-alone dish. However, you can pair them with:
- Garlic Bread or Breadsticks: Ideal for soaking up any extra marinara sauce.
- Salad: A light side salad with a tangy dressing (such as Caesar salad or an Italian chopped salad) balances the creaminess of the dish.
- Vegetables: Roasted or steamed vegetables, such as broccoli, asparagus, or green beans, provide a healthy complement.
Presentation Ideas for Baked Stuffed Shells
Make your baked stuffed shells look as good as they taste by paying attention to presentation:
- Family-Style Serving: Arrange the shells in a large casserole dish and place it in the center of the table for a communal meal. Garnish with freshly grated Parmesan and chopped parsley or basil before serving.
- Layered in Ramekins: For a more elegant touch, consider baking individual portions in ramekins. This creates a restaurant-style presentation that feels personalized and special.
Baked Stuffed Shells Recipe Tips
- Make-Ahead Tip: You can assemble the stuffed shells a day in advance and refrigerate until ready to bake. Just add an extra 10-15 minutes to the baking time if the dish is coming straight from the fridge.
- Freezing Option: Baked stuffed shells freeze beautifully! Assemble them as instructed but do not bake. Wrap the dish tightly with foil and freeze for up to 3 months. When you’re ready to cook, bake them straight from frozen, adding about 20 minutes to the baking time.
- Extra Creaminess: If you want a richer filling, mix a little cream cheese or mascarpone into the cheese mixture.
Frequently Asked Questions (FAQs)
- Can I use other types of cheese? Yes! You can substitute ricotta with cottage cheese, cream cheese, or mascarpone. You can also add different shredded cheeses like provolone or gouda for more flavor.
- Can I freeze baked stuffed shells? Absolutely! You can freeze the assembled (but unbaked) shells for up to 3 months. Bake directly from frozen, adding 20 minutes to the baking time.
- How long will leftovers last in the fridge? Leftover baked stuffed shells can be stored in an airtight container in the fridge for up to 3 days.
- Can I add meat to the filling? Yes, ground beef, sausage, or turkey make great additions to the ricotta mixture for a meatier version.
Conclusion
Baked stuffed shells are a delicious, comforting dish that’s perfect for family dinners, potlucks, or special occasions. With a creamy, cheesy filling nestled inside tender pasta shells and baked to perfection in a rich marinara sauce, this recipe is sure to become a favorite in your household. Whether you stick to the classic version or experiment with variations, baked stuffed shells are always a hit. Be sure to follow these tips and tricks to get the best results, and enjoy every bite!
PrintBaked Stuffed Shells Recipe
This baked stuffed shells recipe is a comforting Italian dish, featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, and Parmesan, all topped with marinara sauce and baked to perfection. Perfect for a family dinner or special occasion, this classic recipe is sure to be a hit!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Eggs
- Fresh parsley
- Garlic powder
- Salt & pepper
- Marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta shells in salted water until al dente, then drain and let cool.
- In a bowl, mix ricotta, mozzarella, Parmesan, eggs, parsley, garlic powder, salt, and pepper.
- Stuff each shell with the cheese mixture and place them in a baking dish with marinara sauce.
- Cover with more sauce and sprinkle mozzarella on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can prepare the dish ahead of time and refrigerate before baking.
- Add cooked spinach or ground beef to the cheese mixture for variation.
Nutrition
- Serving Size: 2-3 stuffed shells
- Calories: 410
- Sugar: 7g
- Sodium: 810mg
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