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Stuffed Shells

This delicious family-friendly pasta meal features jumbo stuffed shells that are packed with three different kinds of cheese and topped with a savoury tomato sauce. These stuffed shells are simple to prepare and are usually a hit. When finished, this buttery, comforting dish resembles a deep-dish pizza. I changed the original recipe because I didn’t like cottage cheese and added additional ingredients I felt it needed.

Prep: 15 mins Cook: 50 mins Total: 1 hr 5 mins
Servings: 10 Yield: 1 9×13-inch casserole

Shells packed with cheese are the ideal comfort food for families. They contain a lot of things you presumably already have and are simple to alter when you want something different.

Why are you holding out? You should add this dish to your repertoire since it will quickly become a staple.

How to Make Stuffed Shells

Here is what you can anticipate from this recipe, which takes only 15 minutes to prepare:

Cook the Shells

Cook the pasta shells to al dente, about 8-10 minutes

Make the Filling

Combine ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper in a bowl. Set aside.

Make the Sauce

Combine pasta sauce, mushrooms, mozzarella, and Parmesan in a bowl. Set aside.

Stuff the Shells

Stuff each shell with ricotta mixture and place in a baking dish. Cover the shells with the sauce mixture.

Bake

Bake until golden brown and bubbly.

Ingredients

  • 1 (12 ounce) package jumbo pasta shells
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 2 large eggs, beaten
  • 1 tablespoon dried parsley
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms

Directions

Instructions Checklist

  • Step 1: Preheat the oven to 350 degrees F (175 degrees C).
  • Step 2: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
  • Step 3: Ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, eggs, parsley, salt, and pepper should all be thoroughly blended in a big basin while the pasta is cooking.
  • Step 4: In a medium bowl, combine the pasta sauce and the mushrooms. Continue stirring after adding the remaining mozzarella and Parmesan cheeses.
  • Step 5: Drain shells. Stuff shells with ricotta mixture and place in a 9×13-inch baking dish. Pour pasta sauce mixture over the shells.
  • Step 6: Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.

Nutrition Facts

Per Serving:

550 calories; protein 37.7g; carbohydrates 43.7g; fat 24.5g; cholesterol 115.6mg; sodium 1544.2mg

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