Stuffed Shells Recipe

Jumbo pasta shells: Large, shell-shaped pasta perfect for stuffing with various fillings.

Ricotta cheese: A creamy, mild cheese often used in Italian dishes for its smooth texture.

Mozzarella cheese: A soft, stretchy cheese that melts beautifully, adding a gooey texture to the dish.

Parmesan cheese: A hard, aged cheese with a sharp, nutty flavor that enhances the overall taste.

Egg: Acts as a binder to hold the cheese mixture together.

Marinara sauce: A tomato-based sauce that adds rich, savory flavor to the dish.

Dried basil: An herb that adds a sweet, aromatic flavor to the cheese mixture.

Dried oregano: An herb that provides a slightly bitter, earthy flavor to the dish.

Salt: Enhances the overall flavor of the ingredients.

Pepper: Adds a hint of spiciness to balance the flavors.

When preparing the pasta shells, make sure to cook them al dente. This ensures they are firm enough to hold the cheese mixture without falling apart. Additionally, after draining, lay them out on a baking sheet to prevent them from sticking together before stuffing.

• jumbo pasta shells - Substitute with manicotti: Manicotti tubes can be stuffed similarly and provide 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.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a similar mild flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar sharp and salty flavor.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binder similar to egg.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile.

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

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other complementary herbs.

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

• pepper - Substitute with white pepper: White pepper has a similar heat 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 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 place in the freezer for about 1-2 hours, or until they are firm. This prevents them from sticking together.

• Once the stuffed shells are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Label with the date and contents. They can be frozen for up to 2-3 months.

• 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 reheating frozen stuffed shells, preheat the oven to 375°F (190°C). Place the frozen shells in a baking dish, cover with foil, and bake for 40-45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

• If you prefer to reheat in the microwave, place a few stuffed shells on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power for 3-5 minutes, checking halfway through.

• For an extra burst of flavor, sprinkle some additional parmesan cheese or fresh basil on top before serving.

• Always ensure the stuffed shells are heated thoroughly to an internal temperature of 165°F (74°C) to ensure they are safe to eat.

• 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 over the shells to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes to let the cheese on top get bubbly and slightly golden.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a bit of marinara sauce on top to keep them from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes.
  5. Check the temperature and stir the sauce around the shells.
  6. Continue heating in 1-minute intervals until thoroughly warmed.

• Stovetop Method:

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

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket, making sure they are not overcrowded.
  3. Lightly brush the shells with a bit of olive oil to keep them from drying out.
  4. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  5. If needed, add a bit of marinara sauce on top and continue heating until warmed through.

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

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

• Colander: Utilized to drain the cooked pasta shells.

• Mixing bowl: Where you will combine the ricotta, mozzarella, parmesan, egg, basil, oregano, salt, and pepper.

• Spoon: Handy for mixing the cheese filling and for stuffing the shells.

• Baking dish: The vessel in which you will arrange the stuffed shells and bake them.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

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

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

• Whisk: Useful for beating the egg before adding it to the cheese mixture.

• Ladle: Helps in spreading the marinara sauce on the bottom of the baking dish and over the stuffed shells.

• Cooling rack: Allows the baked dish to cool slightly before serving.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, egg, basil, oregano, salt, and pepper while the pasta shells are cooking to save time.

Use pre-made sauce: Opt for a high-quality marinara sauce to cut down on preparation time.

Batch cooking: Double the recipe and freeze half of the stuffed shells for a quick meal later.

Pre-cook pasta: Cook the pasta shells a day ahead and store them in the refrigerator to streamline the process.

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