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Stuffed Shells Recipe

Stuffed Shells

Wholesome Cove
Jumbo pasta shells stuffed with a thick ricotta, mozzarella, and Parmesan filling, baked in marinara until bubbling and golden.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 550 kcal

Equipment

Ingredients
  

For the shells

  • 12 ounces jumbo pasta shells - 340 g, one box; cook 28 shells and stuff 24
  • 4 quarts water - 4 liters, for boiling
  • 1 tablespoon kosher salt - for the pasta water
  • 1 tablespoon extra virgin olive oil - 15 ml, for tossing the cooked shells

For the cheese filling

  • 15 ounces whole milk ricotta cheese - 425 g, about 1 3/4 cups; excess liquid drained off
  • 1 1/2 cups low-moisture mozzarella - 170 g, shredded; from a 3-cup (340 g) total, the other half is for the topping
  • 1/2 cup Parmesan cheese - 50 g, freshly grated; from a 3/4-cup (75 g) total, the rest is for the topping
  • 1 large egg
  • 2 garlic cloves - minced
  • 1 tablespoon fresh flat-leaf parsley - finely chopped; from a 2-tablespoon total, the rest is for garnish
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes - optional, stirred into the filling

For assembly

  • 24 ounces marinara sauce - 680 g, about 3 cups; divided into 1 cup for the bottom of the dish and 2 cups for the top
  • 1 1/2 cups shredded mozzarella - 170 g, the remaining half of the total, for the topping
  • 1/4 cup grated Parmesan - 25 g, the remaining amount, for the topping
  • 1 tablespoon chopped fresh parsley - for garnish

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 375°F (190°C). Fill a large stockpot with 4 quarts (4 liters) of water, add 1 tablespoon of kosher salt, and bring to a full rolling boil. Set a colander in the sink.
  • Add 28 jumbo shells to the boiling water and stir gently right away. Cook for 2 minutes less than the package directs, usually about 9 to 10 minutes, stirring once or twice. Pour into the colander, rinse under cool running water, toss with 1 tablespoon olive oil, and spread on a baking sheet in a single layer.
  • Drain any pooled liquid from the ricotta. In a large mixing bowl, combine the drained ricotta, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, egg, minced garlic, 1 tablespoon chopped parsley, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in crushed red pepper flakes if desired. Mix until evenly combined, thick, and slightly stiff; do not overmix.
  • Spread 1 cup (240 ml) of marinara sauce across the bottom of the 9x13-inch baking dish. Tilt the dish to cover the corners so the shells do not stick.
  • Pick out the 24 best-shaped shells and set the four most torn ones aside as spares. Transfer the filling to a piping bag or zip-top bag and snip off a corner about 3/4 inch (2 cm) wide. Pipe about 2 tablespoons of filling into each shell so it mounds slightly above the rim. Set each filled shell in the sauce with the open side facing up, lining them up in a snug single layer.
  • Spoon the remaining 2 cups (480 ml) of marinara sauce over and around the shells. Sprinkle 1 1/2 cups (170 g) shredded mozzarella evenly across the top, then add 1/4 cup (25 g) grated Parmesan over the mozzarella. Cover the dish loosely with foil, tenting it so the foil does not touch the cheese.
  • Slide the dish into the oven and bake covered for 20 minutes. Remove the foil carefully, since hot steam will escape. Return the dish to the oven and bake uncovered for 10 to 15 minutes, until the sauce bubbles at the edges and the cheese has golden spots.
  • Let the dish rest for 5 minutes so the sauce thickens slightly and the shells hold together when lifted. Sprinkle the remaining 1 tablespoon of chopped parsley over the top. Serve 4 shells per person with extra sauce from the pan spooned over each portion.

Notes

  • Pull the shells 2 minutes early so they finish cooking in the sauce instead of turning mushy.
  • Cook 28 shells to have 24 good ones; some shells tear or stick in the pot.
  • Use whole milk ricotta, which holds its shape better and releases less water than part-skim.
  • Drain wet ricotta in a fine mesh strainer for 10 minutes to keep the filling from weeping into the sauce.
  • The egg binds the filling so it holds its shape when the shells are lifted.
  • Pack shells snugly in a single layer with the opening facing up so they support each other.
  • Use all 3 cups of marinara; a thin layer leaves the pasta dry.
  • Grate cheese from blocks for a smoother melt than bagged shreds, which contain anti-caking agents.
  • Tent the foil so it does not touch the cheese, or the topping will pull off when you lift it.
  • Make ahead: assemble, cover, and refrigerate up to 1 day; add 5 to 10 minutes to the covered bake time.
  • Freeze unbaked for up to 3 months; bake from frozen with foil on, adding about 30 minutes.
  • Refrigerate baked leftovers for 3 to 4 days; reheat single portions covered in the microwave for 2 to 3 minutes.

Nutrition

Serving: 1ServingCalories: 550kcalCarbohydrates: 40gProtein: 32gFat: 29gSaturated Fat: 16gCholesterol: 105mgSodium: 1050mgFiber: 3gSugar: 8g
Keyword baked pasta, cheesy pasta bake, jumbo pasta shells, ricotta stuffed shells, stuffed shells
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