Description
Delectable italian stuffed shells showcase creamy ricotta and savory herbs nestled in perfectly cooked pasta. Cheese lovers will savor this classic Italian comfort dish that promises a satisfying meal with minimal kitchen effort.
Ingredients
Scale
- 20 jumbo pasta shells (500 g / about 1.1 lb)
- 15 oz (425 g) ricotta cheese
- 2 cups (226 g) mozzarella cheese, shredded
- 1 large egg
- ¾ cup (75 g) Parmesan cheese, grated
- 3 cups (710 ml / 24 fl oz) marinara sauce, homemade or store-bought
- 2 cups fresh spinach, finely chopped (optional)
- 2 tsps Italian seasoning
- 2 garlic cloves, minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Boiling Shells: Generously salt a spacious pot of water and bring to a vigorous boil, then add jumbo pasta shells, cooking until they reach an al dente texture with a slight resistance when bitten.
- Shell Preparation: Drain shells in a colander, immediately shocking with cold water to cease cooking, then spread onto a kitchen towel, patting dry to create an ideal surface for filling.
- Cheese Mixture Creation: Blend ricotta, mozzarella, parmesan, fresh herbs, egg, salt, and pepper in a mixing bowl until smooth and thoroughly combined, creating a rich and creamy filling.
- Stuffing Process: Delicately spoon the cheese mixture into each shell, ensuring they are generously filled but not overstuffed, maintaining their elegant curved shape.
- Sauce and Baking: Ladle marinara sauce across the bottom of a baking dish, carefully arrange the stuffed shells, then top with additional sauce and a sprinkle of extra cheese, creating layers of flavor.
- Oven Transformation: Preheat the oven to 375°F, cover the dish with foil, and bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
- Serving Finale: Allow the dish to rest for 5-10 minutes after removing from the oven, garnish with fresh basil, and serve hot, letting the flavors meld and intensify.
Notes
- Prevent Shell Breakage: Handle jumbo pasta shells gently during cooking and draining to avoid tearing, using a slotted spoon for careful transfer.
- Master Al Dente Texture: Cook shells just until they’re tender but still firm, typically 8-10 minutes, to prevent mushy pasta that falls apart when stuffed.
- Cooling Technique: Rinse shells immediately with cold water after cooking to stop the cooking process and preserve their structural integrity for stuffing.
- Moisture Management: Pat shells completely dry with a clean kitchen towel to ensure fillings adhere properly and prevent excess water from diluting the dish’s flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg