Can I assemble stuffed shells ahead?

Yes. Assemble the Stuffed Shells recipe, cover, and refrigerate for up to 24 hours. Add about 5 to 10 minutes when baking it cold.

Why did my shells tear?

They were likely overcooked, stirred roughly, or allowed to stick while cooling. Boil a few extras and remove them while still firm.

Can I make them without ricotta?

Use drained cottage cheese blended mostly smooth, or combine cottage cheese with mozzarella. The filling will be tangier and slightly less rich.

Should stuffed shells be covered while baking?

Cover for the first 25 minutes to hold in moisture and heat the center evenly. Uncover for the last 10 minutes so the cheese can melt and color.

Can I bake them from frozen?

Yes, but the center takes much longer to heat. Thawing overnight gives more even results. When baking from frozen, keep the pan covered until hot, then uncover briefly.

Stuffed Shells recipe: 5 Easy Foolproof Tips -

Description

Tender jumbo pasta shells filled with seasoned ricotta, mozzarella, and Parmesan, then baked in marinara sauce until bubbling and golden.

Ingredients

Scale

30 jumbo pasta shells

15 ounces whole-milk ricotta cheese

2½ cups shredded low-moisture mozzarella, divided

½ cup grated Parmesan cheese

1 large egg

¼ cup finely chopped fresh parsley

1 garlic clove, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 jar marinara sauce, 24 ounces

Nonstick cooking spray or a small amount of oil

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Instructions

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish and spread about 1 cup of marinara sauce across the bottom.

2. Boil the jumbo shells for about 2 minutes less than the package’s al dente cooking time. Drain and separate them on a lightly oiled tray.

3. Combine the ricotta, 2 cups mozzarella, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and black pepper in a large bowl.

4. Fill each intact shell with about 2 tablespoons of the cheese mixture.

5. Arrange 24 filled shells seam-side up in the prepared baking dish.

6. Spoon the remaining marinara sauce over and around the shells. Sprinkle with the remaining ½ cup mozzarella.

7. Cover the baking dish tightly with foil and bake for 25 minutes.

8. Remove the foil and bake for another 10 minutes, until the sauce is bubbling, the cheese is melted, and the filling reaches at least 160°F.

9. Let the stuffed shells rest for 5 to 10 minutes before serving.

Notes

Boil a few additional shells because some may tear during cooking or filling.

Do not fully cook the pasta before filling it. The shells finish cooking in the sauce.

Drain unusually wet ricotta for 10 to 20 minutes before mixing the filling.

Well-drained spinach, cooked mushrooms, or cooked meat may be added as variations.

An assembled casserole refrigerated before baking may need an additional 5 to 10 minutes in the oven.

Refrigerate leftovers within 2 hours and use them within 3 to 4 days.

Reheat leftovers until the center reaches 165°F.

Nutrition

Serving Size: 4 stuffed shells
Calories: 580 kcal
Sugar: 10g
Sodium: 990mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 62g
Fiber: 4g
Protein: 28g
Cholesterol: 110mg