Embark on a culinary journey to Italy with our Cheesy Stuffed Shells recipe! This classic Italian dish is a symphony of flavors and textures, featuring jumbo pasta shells generously filled with a decadent mixture of ricotta, mozzarella, and Parmesan. Baked to perfection in a luscious marinara sauce, this dish embodies the essence of comfort food that warms the heart and satisfies the soul.
Exciting Story: In our home, Stuffed Shells have become a labor of love, a dish reserved for special occasions and cozy family gatherings. I recall the first time I attempted this recipe, carefully stuffing each shell with the rich cheese filling. As the aroma filled the kitchen and the shells emerged from the oven bubbling with cheesy goodness, it was an instant hit. Now, it’s not just a recipe; it’s a tradition, a taste of Italy that has found its way into our family’s heart.
Why This Stuffed Shells Recipe Is an Italian Masterpiece
Selling Points:
- Cheese Lover’s Paradise: Revel in the delightful combination of ricotta, mozzarella, and Parmesan cheese in every bite.
- Crowd-Pleasing Elegance: Impress your guests with a dish that looks and tastes like it came from a gourmet Italian kitchen, yet it’s surprisingly simple to make.
- Make-Ahead Convenience: Prepare the shells in advance, pop them in the oven when ready to serve, and relish the convenience without compromising on flavor.
Notes:
- Customize the filling by adding cooked spinach, ground meat, or sautéed mushrooms for extra flavor.
- Don’t overcook the pasta shells initially, as they will continue to cook in the oven.
- Serve with a side of garlic bread or a simple green salad for a complete meal.
FAQ:
Q: Can I freeze Stuffed Shells for later? A: Absolutely! Prepare the shells up to the point of baking, cover tightly, and freeze. When ready to enjoy, bake them from frozen, adding a bit of extra time.
Q: Can I use a different type of cheese? A: Feel free to experiment with different cheeses to suit your taste. Fontina, provolone, or asiago can add unique flavors to the filling.
Stuffed shells Recipes
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
20 20 jumbo pasta shells
cups (480g) ricotta cheese
1/2 cups 1/2 (170g) shredded mozzarella cheese
/2 cup (50g) grated Parmesan cheese
large egg, beaten
tablespoons fresh parsley, chopped
teaspoon dried oregano
Salt and pepper to taste
cups (720ml) marinara sauce
Directions
- Cook the jumbo pasta shells according to package instructions. Drain and set aside to cool.
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ricotta, mozzarella, Parmesan, beaten egg, chopped parsley, dried oregano, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Stuff each cooked shell with the cheese mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, covering them evenly.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, allowing the top to lightly brown.
- Let it cool for a few minutes before serving. Garnish with additional parsley if desired.
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