Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy cheese that forms the base of the filling, providing a rich texture.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that brings a savory, nutty flavor to the dish.

Egg: Used to bind the cheese mixture together, ensuring a cohesive filling.

Marinara sauce: A tomato-based sauce that adds a tangy, savory layer to the dish.

Dried basil: An herb that infuses the filling with a hint of sweet, aromatic flavor.

Dried oregano: An herb that adds a slightly peppery, earthy taste to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a subtle heat and depth to the filling.

When preparing jumbo pasta shells, ensure they are cooked al dente. This means they should be firm to the bite, which helps them hold their shape during stuffing and baking. Overcooked shells can become too soft and may tear when filled with the cheese mixture. To prevent sticking after draining, you can lightly toss them with a bit of olive oil or lay them out on a baking sheet. This step ensures that each shell remains intact and ready to be filled with the delicious ricotta and mozzarella blend.

• Jumbo pasta shells - Substitute with manicotti: Manicotti tubes have a similar size and shape, making them a good alternative for stuffing.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, though it may be slightly less smooth.

• Shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and offers a similar mild, creamy taste.

• Grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, though it is slightly sharper.

• Large beaten egg - Substitute with flaxseed meal and water mixture: Mixing one tablespoon of flaxseed meal with three tablespoons of water can mimic the binding properties of an egg.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added herbal notes that complement the dish.

• Dried basil - Substitute with fresh basil: Fresh basil provides a more vibrant flavor; use about three times the amount of dried basil.

• Dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs, offering a similar flavor profile.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will slightly change the dish's taste.

• Pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• Allow the stuffed shells to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the stuffed shells in an airtight container. Layer them carefully, using parchment paper between layers to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, consider freezing. Arrange the stuffed shells on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the stuffed shells to a freezer-safe container or a resealable plastic bag. Be sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long they've been stored.

• When ready to enjoy, thaw the stuffed shells in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the stuffed shells in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out, removing it for the last few minutes to allow the top to crisp up.

• If you're in a hurry, you can reheat directly from frozen. Simply add an additional 10-15 minutes to the reheating time, checking to ensure they're heated through.

• For an extra burst of flavor, sprinkle some additional parmesan cheese or mozzarella cheese on top before reheating. This adds a delightful cheesy crust.

• Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish, cover with foil to prevent drying out, and bake for about 20-25 minutes until heated through. This method ensures the cheese remains gooey and the marinara sauce stays luscious.

• For a quicker option, use the microwave. Place the stuffed shells on a microwave-safe plate, cover with a microwave-safe lid or damp paper towel, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm. This method is speedy but may not retain the same texture as oven reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed shells in the basket, ensuring they are not overcrowded, and heat for about 5-7 minutes. This method can give a slightly crispy edge to the pasta while keeping the inside warm and cheesy.

• On the stovetop, use a skillet over medium-low heat. Add a splash of water or extra marinara sauce to the pan, place the stuffed shells in, and cover with a lid. Heat gently for about 10 minutes, turning occasionally, until warmed through. This method adds a bit of steam to keep the pasta moist.

• For those who enjoy a bit of a crispy top, use the broiler. Place the stuffed shells on a baking sheet, sprinkle a little extra mozzarella cheese on top, and broil on low for 3-5 minutes. Keep a close eye to avoid burning, and enjoy the bubbly, golden top.

• Oven: Used to bake the stuffed shells at a consistent temperature of 375°F (190°C).

• Pot: Utilized to boil water and cook the jumbo pasta shells according to package instructions.

• Colander: Helps in draining the cooked pasta shells after boiling.

• Mixing bowl: Used to combine ricotta, mozzarella, parmesan, egg, basil, oregano, salt, and pepper into a smooth filling.

• Spoon: Assists in stuffing each pasta shell with the cheese mixture.

• Baking dish: Holds the stuffed shells and marinara sauce for baking in the oven.

• Aluminum foil: Covers the baking dish to ensure even cooking and prevent the shells from drying out during the initial baking period.

• Measuring cups: Used to accurately measure the quantities of ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Ensures precise measurement of dried basil, oregano, salt, and pepper.

• Whisk: Used to beat the egg before adding it to the cheese mixture.