Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy cheese that forms the base of the stuffing mixture.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the dish.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor to the stuffing.

Egg: Helps bind the cheese mixture together.

Marinara sauce: A rich tomato sauce that complements the cheesy stuffing.

Italian seasoning: A blend of herbs that adds a classic Italian flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the stuffing.

When stuffing the pasta shells, use a piping bag or a resealable plastic bag with the corner cut off to make the process cleaner and more efficient. This ensures an even distribution of the cheese mixture and helps to avoid overfilling or underfilling the shells.

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

• ricotta cheese - Substitute with cottage cheese: Cottage cheese can be blended to achieve a similar creamy texture and is a lower-fat alternative.

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

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

• large egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent that works well in place of an egg.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different flavor profile but can be a delicious alternative for a change of pace.

• italian seasoning - Substitute with herbes de provence: Herbes de Provence includes similar herbs and can provide a slightly different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used to maintain the dish's flavor profile.

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

• Transfer the cooled stuffed shells to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.

• For short-term storage, refrigerate the stuffed shells for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.

• For longer storage, 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 heavy-duty freezer bag. Label with the date to keep track of storage time.

• When ready to enjoy, thaw the stuffed shells in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the stuffed shells in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out, removing it for the last few minutes to let the cheese get bubbly and golden.

• Alternatively, reheat individual portions in the microwave. Place the stuffed shells on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals until warmed through.

• For an extra burst of flavor, sprinkle additional mozzarella cheese or parmesan cheese on top before reheating. This adds a fresh, melty layer of goodness.

• Serve with a side of garlic bread or a fresh green salad to complete the meal. Enjoy the comforting taste of homemade stuffed shells anytime!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for about 20-25 minutes, or until the stuffed shells are heated through and the cheese is bubbly.

• Microwave Method:

  1. Place the stuffed shells on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue microwaving in 30-second intervals until hot.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a splash of marinara sauce or water to the pan to prevent sticking.
  3. Cover the pan with a lid and heat on medium-low for about 10-15 minutes, stirring occasionally, until the stuffed shells are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. If necessary, add a bit of marinara sauce on top to keep them moist.

• Oven: Used to bake the stuffed shells until the cheese is bubbly and golden.

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

• Colander: Used to drain the cooked pasta shells after boiling.

• Mixing bowl: Essential for combining the ricotta cheese, mozzarella cheese, parmesan cheese, egg, Italian seasoning, salt, and pepper.

• Baking dish: Holds the stuffed shells and marinara sauce while baking in the oven.

• Foil: Used to cover the baking dish during the initial baking period to ensure even cooking.

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

• Measuring spoons: Needed to measure the Italian seasoning, salt, and black pepper.

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

• Spatula: Helps to spread the marinara sauce evenly on the bottom of the baking dish.

• Knife: Handy for opening packages and any other small cutting tasks.

• Cutting board: Provides a safe surface for any cutting or preparation tasks.

Prepare the filling ahead: Mix the ricotta cheese, mozzarella cheese, parmesan cheese, egg, and seasonings the night before to save time on the day of cooking.

Use store-bought marinara: Opt for a quality marinara sauce from the store to cut down on preparation time.

Cook shells in advance: Boil and drain the pasta shells earlier in the day, then store them in the fridge until you're ready to stuff them.

Pre-shredded cheese: Use pre-shredded mozzarella cheese to avoid the hassle of shredding it yourself.