Italian Stuffed Shells Recipe

If you’re on the hunt for a warm, crowd-pleasing pasta dinner that delivers all the comfort of classic Italian flavors in every bite, look no further than these Italian Stuffed Shells. Imagine tender jumbo shells filled to the brim with zesty herbed ricotta, nestled in vibrant tomato sauce, and blanketed with bubbly mozzarella. They make for a show-stopping weeknight dinner or an impressive addition to any potluck, truly embodying what cozy Italian home cooking is all about.

Ingredients You’ll Need

The magic of Italian Stuffed Shells lies in its simplicity; every ingredient is chosen for its powerful contribution to flavor, texture, and color. This lineup is straightforward, yet each component works double-duty to create beautifully balanced bites you’ll want to savor.

• Extra virgin olive oil or cooking spray: Lightly greases the baking dish so your shells come out golden and intact, not stuck.
• Spaghetti sauce (½ cup for pan, 2½ cups for topping): Envelopes the shells with tangy tomato warmth and ensures everything stays luscious and moist.
• Jumbo pasta shells (6 ounces): Their generous size is perfect for cradling creamy filling and soaking up sauce.
• Ricotta cheese (15 ounces): The creamy, slightly sweet base of the stuffing—opt for whole milk ricotta for best flavor.
• Large egg: Binds the ricotta mixture so your filling stays pillowy but cohesive in every bite.
• Garlic, minced (1 teaspoon): Lends that signature Italian aroma and depth to the filling.
• Parmesan cheese (¼ cup, freshly grated): Adds nutty, salty complexity and enhances overall cheesiness.
• Fresh parsley (1 tablespoon, minced): Brings brightness and a pop of herbal color to the creamy filling.
• Crushed red pepper flakes (⅛ teaspoon, optional): A touch of heat for those who like a little kick.
• Dried oregano (½ teaspoon): Classic Italian herb that rounds out the filling with earthiness.
• Kosher salt (½ teaspoon): Enhances every layer and balances acidity in the sauce.
• Coarse ground black pepper (½ teaspoon): Adds depth and a hint of sharpness to the cheese mixture.
• Shredded mozzarella cheese (1 cup): The finishing crown of gooey, melted gold—perfectly stretchy and satisfying.

How to Make Italian Stuffed Shells

Step 1: Prepare the Oven and Baking Dish

Let’s kick things off by preheating your oven to 375℉ (190℃) and lightly greasing a 2-quart baking dish with olive oil or cooking spray. Swirl ½ cup of your favorite spaghetti sauce over the bottom—this creates a rich, protective blanket for your Italian Stuffed Shells so they bake up tender and never dry.

Step 2: Boil the Pasta Shells

Bring a large pot of water to a rapid boil and don’t be shy with the salt—well-seasoned water is key for flavorful pasta! Drop in your jumbo shells and cook them for about 9 minutes, which is just a hair less than package instructions for the ideal al dente bite. Drain and set aside; no rinsing! Let them cool just enough to handle, since warm shells are easiest to stuff.

Step 3: Mix the Creamy Ricotta Filling

While your pasta is cooling, it’s time to whip up that irresistibly creamy filling that gives Italian Stuffed Shells their signature charm. In a mixing bowl, combine ricotta, egg, minced garlic, grated parmesan, parsley, red pepper flakes (if using), oregano, salt, and black pepper. Stir until smooth and well-mixed. The aroma alone will make your kitchen feel like a cozy trattoria!

Step 4: Stuff the Shells

This is where it gets fun! Gently spoon about ¼ cup of the ricotta mixture into each cooled shell—aim for “just full” rather than overflowing, as you want the pasta to hug the filling without bursting. Arrange each stuffed shell, open side up, in your saucy baking dish like little edible boats waiting to set sail.

Step 5: Top with Sauce and Cheese

Pour the remaining 2½ cups of spaghetti sauce over the arranged shells, making sure every nook is coated for extra moisture and flavor. Sprinkle everything with a generous layer of shredded mozzarella cheese, which will bubble and brown to golden perfection in the oven.

Step 6: Bake the Italian Stuffed Shells

Pop your dish into the oven and bake for 30 minutes. You’ll know they’re ready when the cheese is wonderfully melted and golden brown. Let the pan rest for 5-10 minutes before serving—this not only keeps eager tongues from getting burnt but also helps the filling set up to the perfect consistency.

How to Serve Italian Stuffed Shells

Garnishes

Sprinkle your Italian Stuffed Shells with extra chopped parsley or a dusting of parmesan just before serving. A pinch of freshly cracked black pepper or a dash of red pepper flakes takes things up a notch, and a drizzle of good olive oil adds an elegant, glossy finish.

Side Dishes

Pair these shells with a crisp green salad tossed in a tangy vinaigrette, or serve alongside garlic bread to help scoop up that glorious sauce. Roasted broccoli, asparagus, or sautéed spinach all make wonderful, colorful companions to the creamy, cheesy main dish.

Creative Ways to Present

For a fun twist, arrange Italian Stuffed Shells in individual ramekins for perfectly portioned servings, or line them up family-style in a long baking dish for a dramatic table centerpiece. They also shine as part of a larger spread alongside other classic Italian favorites for a memorable dinner party.

Make Ahead and Storage

Storing Leftovers

Any leftover Italian Stuffed Shells can be covered and refrigerated for up to four days. Store them right in the baking dish (just wrap tightly) or transfer to airtight containers for easy lunches and dinners throughout the week.

Freezing

Italian Stuffed Shells freeze beautifully! Assemble the dish right up to the baking step, cover well with foil, and freeze for up to three months. When you’re ready, thaw overnight in the refrigerator or bake directly from frozen, just adding extra time as needed until they’re hot and bubbly.

Reheating

To refresh leftovers, place shells in an oven-safe dish, cover with foil, and bake at 350℉ until heated through (about 20 minutes). For a quick single serving, microwave on medium power until hot, and add a spoonful of sauce to keep them moist.

FAQs

Can I use cottage cheese instead of ricotta?

Yes, you can substitute cottage cheese for ricotta in Italian Stuffed Shells, though the texture will be a bit looser and less creamy. For best results, drain any excess liquid from cottage cheese before mixing with the other filling ingredients.

Can I assemble Italian Stuffed Shells in advance?

Absolutely! This dish can be assembled up to a day ahead and refrigerated until ready to bake. Simply cover tightly with plastic wrap or foil and add a few extra minutes to the baking time if starting from cold.

What’s the best way to add meat to the filling?

If you’d like to incorporate meat, try mixing cooked, crumbled Italian sausage or ground beef into the ricotta mixture before stuffing the shells. Make sure the meat is well-drained and cooled so the filling stays creamy and not watery.

Are there gluten-free options for this recipe?

Yes! Look for gluten-free jumbo pasta shells at specialty stores or online. Otherwise, the fillings and sauces for Italian Stuffed Shells are naturally gluten-free.

Can I double the recipe for a crowd?

Definitely. Simply double all the ingredients and use a larger baking dish or two standard dishes. Italian Stuffed Shells scale up beautifully and will make everyone around your table very happy.

Final Thoughts

If you’ve been craving something that feels both homey and special, give these Italian Stuffed Shells a try. I promise—between the bubbling cheese, silky ricotta, and hearty sauce, you’ll taste why this classic belongs in every recipe repertoire. Gather your ingredients, invite someone you love, and let this comforting dish bring an Italian feast right to your table!

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