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Stuffed Shells
Stuffed Shells
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulge in cheesy stuffed pasta shells for the ultimate comfort food experience. A simple yet delicious recipe you'll crave over and over.
Ingredients:
  • For the sauce
  • 3 garlic cloves, thinly sliced
  • 1 (28-ounce) can whole, peeled tomatoes, crushed in a bowl
  • A few pinches of sugar (optional)
  • For the filling and assembly
  • 2 cups (16 ounces) fresh whole or skim-milk ricotta
  • 2 cups (8 ounces) grated mozzarella, divided
  • 1 cup (4 ounces) finely grated Parmesan, divided
  • Finely grated zest of 1 lemon (about 1 tablespoon)
  • 1/4 cup finely chopped parsley
  • 1/4 teaspoon salt, plus more for the pasta water
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces jumbo shells (save the remaining shells for another use)
  • Torn basil leaves (about 2 sprigs) or 2 tablespoons chopped parsley (for garnish)
Instructions:
  • Heat olive oil in a large skillet over medium heat, add garlic, and cook for 15 to 20 seconds until golden brown. Be careful not to let it brown too much.
  • Prepare the sauce: Combine the tomatoes and salt in a pan and bring to a gentle boil over medium heat. Reduce the heat to a simmer and cook uncovered for 10-15 minutes until the sauce thickens to your preference. If the tomatoes are watery, allow a bit more time. Taste, adjust salt, and add a pinch of sugar if needed to balance acidity. Set aside.
  • Preheat the oven to 375°F and boil salted water for the pasta. Also, prepare a 9 x 13-inch baking dish.
  • Prepare the filling by combining ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, egg, lemon zest, parsley, salt, and pepper in a medium bowl until well mixed.
  • Cook the pasta: Boil the shells for 2 minutes less than the package directions recommend. Save 1/2 cup of pasta cooking water, then drain the shells in a colander and rinse with cool running water.
  • If the tomato sauce is thick, gently incorporate 1/4 to 1/2 cup of pasta cooking water until the desired consistency is reached. The sauce should be easy to spread in the baking dish without being overly runny, as it will further thicken in the oven.
  • Assemble the shells: Start by generously spreading 3/4 cup of sauce on the bottom of the baking dish. Then, fill each shell with a delicious 1-2 tablespoons of the ricotta mixture. Arrange the filled shells in the baking dish one by one. Once all the shells are filled, evenly spread the rest of the sauce on top and sprinkle with the remaining mozzarella and Parmesan for the perfect finish.
  • Bake the shells: Cover the baking dish with foil and bake for 25-30 minutes. Uncover, bake for an additional 15 minutes until cheese is melted and sauce bubbles. Let it rest, sprinkle with basil or parsley, and serve.
  • Once the casserole has cooled to room temperature, cover it with foil and refrigerate for up to 3 days. Reheat in a 350ºF oven for 15 to 20 minutes, or until thoroughly heated. If you enjoyed this recipe, kindly leave us a rating below!

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