Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shapes ideal for stuffing with various fillings.

Ricotta cheese: A creamy, mild cheese that adds richness to the filling.

Mozzarella cheese: Shredded cheese that melts beautifully, adding a gooey texture.

Parmesan cheese: Grated cheese that provides a sharp, nutty flavor.

Egg: Helps bind the cheese mixture together.

Marinara sauce: A tomato-based sauce that complements the cheesy filling.

Dried basil: Adds a hint of sweet, aromatic flavor.

Dried oregano: Provides a slightly bitter, earthy taste.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the filling.

When filling the pasta shells, use a piping bag or a resealable plastic bag with the corner snipped off. This method allows for a more even and efficient distribution of the cheese mixture into the shells, ensuring each one is perfectly filled without making a mess.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor profile.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency, making it a good alternative.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor, which can add a nice twist to the dish.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the binding properties of an egg, suitable for a vegan option.

• marinara sauce - Substitute with pesto sauce: Pesto provides a different but delicious flavor profile, offering a fresh and herby alternative.

• dried basil - Substitute with fresh basil: Fresh basil has a more vibrant flavor and can be used in a slightly larger quantity to replace dried basil.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano along with other herbs, providing a well-rounded flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of umami flavor while still providing the necessary saltiness.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and can enhance the overall flavor of the dish.

• Allow the stuffed shells to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.

• For short-term storage, place the stuffed shells in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• If you plan to freeze the stuffed shells, arrange them in a single layer on a baking sheet and freeze until solid. 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.

• To reheat refrigerated stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and bake for about 20-25 minutes or until heated through.

• For frozen stuffed shells, you can either thaw them in the refrigerator overnight or bake them directly from frozen. If baking from frozen, preheat the oven to 375°F (190°C), cover the dish with foil, and bake for 45-50 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and hot.

• To add an extra layer of flavor, sprinkle some additional mozzarella cheese or parmesan cheese on top before reheating.

• Serve the reheated stuffed shells with a side of garlic bread or a fresh green salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of water to keep them moist.
  4. Cover the dish with foil to prevent drying out.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes to allow the cheese to get bubbly and slightly golden.

• Microwave Method:

  1. Place the stuffed shells on a microwave-safe plate.
  2. Add a small amount of marinara sauce or water to keep them from drying out.
  3. Cover the plate with a microwave-safe cover or another plate to trap steam.
  4. Heat on medium power for 2-3 minutes.
  5. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a bit of marinara sauce or water to the pan.
  3. Cover the pan with a lid to create steam.
  4. Heat over medium-low heat for about 10-15 minutes, stirring occasionally to ensure even heating.
  5. Check to make sure the cheese is melted and the shells are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket.
  3. Add a small amount of marinara sauce on top to keep them moist.
  4. Heat for about 5-7 minutes, checking halfway through to ensure they don't dry out.
  5. Remove when the cheese is bubbly and the shells are heated through.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Needed to cook the jumbo pasta shells according to package instructions.

• Colander: Utilized to drain the cooked pasta shells.

• Mixing bowl: Essential for combining the ricotta, mozzarella, parmesan, egg, basil, oregano, salt, and pepper.

• Spoon: Handy for mixing the cheese filling and for filling each pasta shell.

• Baking dish: Used to arrange the stuffed shells and to spread the marinara sauce.

• Aluminum foil: Covers the baking dish to ensure even cooking during the initial baking period.

• Measuring cups: Necessary for accurately measuring the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Used to measure the dried basil, oregano, salt, and pepper.

• Knife: Useful for opening packages and preparing ingredients if needed.

• Cutting board: Provides a surface for any ingredient preparation.

• Oven mitts: Protects your hands when handling the hot baking dish.

• Serving spoon: Used to serve the stuffed shells once they are baked and cooled.

Prepare the filling ahead: Mix the ricotta, mozzarella, and parmesan cheeses with the egg, basil, and oregano a day before.

Use pre-made marinara sauce: Opt for a quality store-bought marinara sauce to save time on preparation.

Cook pasta in advance: Boil the jumbo pasta shells earlier in the day and store them in the fridge.

Assemble and refrigerate: Assemble the stuffed shells in the baking dish, cover, and refrigerate until ready to bake.

Double the recipe: Make a double batch and freeze half for a quick meal later.