SIMPLY AMAZING STUFFED SHELLS – easymealstoprep

I remember the first time I attempted to make stuffed shells. It was a disaster! The shells ripped, the filling oozed everywhere, and honestly, I almost gave up on ever trying again. But the idea of those perfectly cheesy, comforting pasta pockets kept calling to me. Today, I’m sharing all my secrets for the most amazing Stuffed Shells you’ll ever make!

Unlocking the Magic of Stuffed Shells: A Step-by-Step Guide

Stuffed shells are more than just a pasta dish; they’re a hug on a plate. They’re the perfect comfort food for a chilly evening, a crowd-pleasing centerpiece for a potluck, or a delightful way to use up leftover ingredients. While they might seem intimidating at first, trust me, with this guide, you’ll be churning out restaurant-quality stuffed shells in no time! We’re going to break down each element to ensure your success, from the perfect pasta to the most flavorful filling and luscious sauce.

Ingredients You’ll Need

• Jumbo Pasta Shells: One 12-ounce box.
• Ricotta Cheese: 15 ounces, whole milk ricotta is best for flavor and texture.
• Ground Meat: 1 pound, a blend of beef and Italian sausage is my personal favorite, but you can use all beef, all sausage, or even ground turkey or chicken.
• Egg: 1 large, to bind the filling.
• Grated Parmesan Cheese: 1/2 cup, plus more for topping.
• Grated Mozzarella Cheese: 1 cup, shredded, plus more for topping.
• Fresh Parsley: 1/4 cup, chopped, for freshness and flavor.
• Garlic: 2 cloves, minced, because everything is better with garlic!
• Italian Seasoning: 1 teaspoon, for that classic Italian flavor.
• Salt and Pepper: To taste, don’t be shy!
• Your Favorite Pasta Sauce: Approximately 4-5 cups, either store-bought or homemade. If you’re feeling ambitious, a homemade Ragu would be absolutely divine!

Step-by-Step Instructions: From Shell to Shining Star

1. Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions, but aim for *al dente*. You want them slightly firm, not mushy, as they will continue to cook in the oven.
2. Drain and Rinse: Once cooked, drain the shells immediately and rinse them with cold water. This stops the cooking process and prevents them from sticking together. Gently lay them out on a baking sheet lined with parchment paper to cool completely. This is crucial, as warm shells are much more likely to tear when you stuff them.
3. Prepare the Meat Sauce: While the pasta is cooking, brown the ground meat in a large skillet over medium-high heat. Be sure to break it up with a spoon as it cooks.
4. Drain Excess Fat: Once the meat is browned, drain off any excess fat. Nobody wants greasy stuffed shells!
5. Add Garlic and Seasoning: Add the minced garlic and Italian seasoning to the skillet and cook for about a minute, until fragrant. The aroma will fill your kitchen, and you’ll know you’re on the right track!
6. Combine with Pasta Sauce: Pour in about 2 cups of your pasta sauce and stir to combine. Reduce the heat to low, cover, and let it simmer for at least 15 minutes, or longer if you have time. This allows the flavors to meld together beautifully.
7. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, mozzarella cheese, chopped parsley, salt, and pepper.
8. Mix Well: Mix all the ingredients together until well combined. The filling should be smooth and creamy. Taste it and adjust the seasonings if needed. Don’t be afraid to add a little extra Parmesan or a pinch of red pepper flakes for a kick!
9. Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Spread about 1 1/2 – 2 cups of the remaining pasta sauce in the bottom of a 9×13 inch baking dish.
10. Stuff the Shells: Using a spoon or a piping bag (my personal preference for a cleaner result), carefully stuff each cooked pasta shell with the ricotta mixture. Be generous! You want them to be nice and plump.
11. Arrange in Baking Dish: Arrange the stuffed shells in the baking dish, nestling them closely together.
12. Top with Sauce and Cheese: Spoon the remaining meat sauce over the stuffed shells, making sure to cover them evenly. Sprinkle generously with remaining mozzarella and Parmesan cheese.
13. Bake to Perfection: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
14. Rest and Serve: Let the stuffed shells rest for about 10 minutes before serving. This allows the sauce to thicken slightly and the cheese to set. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!

Success Tips for Stuffed Shells That Will Wow

Okay, my friend, we’re almost there! Here are a few golden rules to ensure your stuffed shells are absolutely perfect every single time:

• Don’t Overcook the Pasta: I cannot stress this enough! Overcooked pasta will fall apart when you try to stuff it. Aim for *al dente* – slightly firm to the bite. Remember, they’ll continue to cook in the oven.
• Cool the Shells Completely: Warm shells are fragile and prone to tearing. Make sure they are completely cool before you start stuffing them. This will save you a lot of frustration.
• Don’t Overfill the Shells: While it’s tempting to pack them full, overfilling can cause the shells to burst during baking. Aim for a generous, but not overflowing, amount of filling.
• Use Quality Ingredients: The better the ingredients, the better the final result. Splurge on good quality ricotta cheese and Parmesan. You’ll taste the difference! You can also try adding some Ricotta Meatballs, cut into small pieces, to the sauce for even more flavor!
• Make-Ahead Magic: Stuffed shells are a fantastic make-ahead dish! You can assemble them up to 24 hours in advance, cover them tightly with plastic wrap, and refrigerate them. Add about 10-15 minutes to the baking time if baking from cold. They also freeze beautifully! Let them cool completely, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw completely in the refrigerator before baking.

Variations to Make It Your Own

The beauty of stuffed shells is their versatility! Once you master the basic technique, you can experiment with different fillings and sauces to create your own signature dish. Here are a few ideas to get you started:

Vegetarian Stuffed Shells

Omit the meat and add sautéed vegetables like spinach, mushrooms, zucchini, and bell peppers to the ricotta filling. You can also use a vegetarian sausage alternative. A creamy pesto sauce or a roasted vegetable sauce would be delicious with this variation. Consider adding some sun-dried tomatoes for an extra burst of flavor.

Seafood Stuffed Shells

Replace the meat with cooked shrimp, crabmeat, or lobster. A lemon-butter sauce or a creamy Alfredo sauce would complement the seafood perfectly. A sprinkle of Old Bay seasoning adds a nice touch.

Spicy Stuffed Shells

Add a pinch of red pepper flakes to the ricotta filling or use a spicy Italian sausage. You can also add a drizzle of hot sauce to the sauce before baking. Serve with a dollop of sour cream or Greek yogurt to cool things down.

Cheesy Stuffed Shells

Use a blend of different cheeses in the ricotta filling, such as provolone, asiago, or fontina. You can also add a layer of cheese to the bottom of the baking dish before adding the sauce. A four-cheese sauce would be heavenly with this variation.

Serving Suggestions: Complete the Meal

Stuffed shells are a hearty and satisfying meal on their own, but they’re even better when served with complementary side dishes. Here are a few suggestions:

• Garlic Bread: A classic pairing! Serve with crusty garlic bread for soaking up all that delicious sauce.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful touch.
• Caesar Salad: Another great salad option, especially if you’re serving a crowd.
• If you need a quicker solution, consider making Crockpot Ravioli Lasagna. It’s incredibly easy and satisfying!

Troubleshooting: Common Problems and Solutions

Even the most experienced cooks encounter occasional hiccups in the kitchen. Here are a few common problems you might encounter when making stuffed shells and how to fix them:

• Shells are Tearing: This is usually caused by overcooking the pasta or trying to stuff them while they’re still warm. Make sure the pasta is *al dente* and completely cool before stuffing. Be gentle when handling the shells.
• Filling is Dry: Add a little more ricotta cheese or a tablespoon or two of milk to the filling to moisten it.
• Sauce is Too Thin: Simmer the sauce over low heat for a longer period to allow it to thicken. You can also add a tablespoon of tomato paste to help thicken it.
• Shells are Sticking Together: Make sure to rinse the cooked shells with cold water to remove excess starch. Lay them out on a baking sheet lined with parchment paper to prevent them from sticking together.
• If you are short on time, try making Lasagna Soup for a quick and easy alternative.

The Recipe: Stuffed Shells

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 6-8

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 pound ground beef or Italian sausage
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 4-5 cups pasta sauce, divided
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 cup shredded mozzarella cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions for al dente. Drain and rinse with cold water.
3. Brown ground meat in a large skillet over medium-high heat. Drain excess fat.
4. Add garlic and Italian seasoning to the skillet and cook for 1 minute.
5. Stir in 2 cups of pasta sauce. Reduce heat to low, cover, and simmer for 15 minutes.
6. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix well.
7. Spread 1 1/2-2 cups of pasta sauce in the bottom of a 9×13 inch baking dish.
8. Stuff each cooked pasta shell with the ricotta mixture and arrange in the baking dish.
9. Spoon the remaining meat sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
10. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly.
11. Let rest for 10 minutes before serving.

And that’s it! You’ve conquered the art of making stuffed shells! I promise, the first bite will be a moment of pure bliss. The combination of tender pasta, creamy ricotta filling, savory meat sauce, and melted cheese is simply irresistible. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will impress your family and friends. Happy cooking!

Simply Amazing Stuffed Shells

Amelia

These stuffed shells are a comforting and satisfying pasta dish, perfect for a family dinner or potluck. Jumbo pasta shells are filled with a creamy ricotta mixture, topped with a savory meat sauce and melted cheese, creating an irresistible combination of flavors and textures.

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian

Servings 2025

Calories 600 kcal

• 1 pound ground beef or Italian sausage
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 4-5 cups pasta sauce, divided
• 15 ounces ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese, plus more for topping
• 1 cup shredded mozzarella cheese, plus more for topping
• ¼ cup chopped fresh parsley
• Salt to taste
• Pepper to taste

• Preheat oven to 375°F (190°C).

• Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package directions for al dente. Drain and rinse with cold water.

• Lay the cooked shells out on a baking sheet lined with parchment paper to cool completely.

• Brown ground meat in a large skillet over medium-high heat. Drain excess fat.

• Add minced garlic and Italian seasoning to the skillet and cook for 1 minute, until fragrant.

• Stir in 2 cups of pasta sauce. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

• In a large bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, parsley, salt, and pepper. Mix well until smooth and creamy.

• Spread 1 1/2-2 cups of pasta sauce in the bottom of a 9×13 inch baking dish.

• Stuff each cooked pasta shell generously with the ricotta mixture and arrange in the baking dish.

• Spoon the remaining meat sauce evenly over the stuffed shells.

• Sprinkle generously with remaining mozzarella and Parmesan cheese.

• Cover the baking dish with aluminum foil and bake for 20 minutes.

• Remove foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

• Let rest for 10 minutes before serving. Garnish with fresh parsley and extra Parmesan cheese, if desired.

To prevent the pasta shells from tearing, ensure they are cooked al dente and completely cooled before stuffing. Avoid overfilling the shells to prevent bursting during baking. For a richer flavor, use whole milk ricotta cheese. Stuffed shells can be assembled ahead of time and refrigerated for up to 24 hours before baking. Alternatively, they can be frozen for up to 3 months; thaw completely before baking. If baking from cold, add about 10-15 minutes to the baking time.