Jumbo Stuffed Shells the Cheesy Saucy Italian Comfort Food Classic
Jumbo Stuffed Shells: Cheesy, Saucy Italian Comfort Food!
Fancy some Easy Stuffed Shells tonight? Honestly, who doesn't love a big plate of cheesy pasta? This recipe brings back memories of Sunday dinners at my nan's, though hers were never this easy! We're talking proper comfort food here.
What's the Deal with These Shells?
These Italian Stuffed Shells are total comfort food. Jumbo pasta shells get stuffed with creamy ricotta, covered in marinara, and baked until bubbly.
This Ricotta Stuffed Shells Recipe is easy enough for a weeknight, but special enough for a Sunday roast. Think of it as Nonna's love, but way less effort.
This recipe is super easy, proper simple. Prep takes about 20 minutes, then 35- 40 minutes in the oven. That's it! This Cheesy Stuffed Shells Meal makes about 6 servings.
Perfect for the family, or just you and some leftovers!
Why You'll Absolutely Love 'Em
One of the best things? Ricotta's packed with protein. So, you're getting your comfort food fix, and feeling good about it too.
These shells are perfect for a casual dinner party, or when you just need a bit of cheering up. What makes this recipe special is how simple and tasty it is.
Plus, you can totally customise the filling.
Ready to get started? First, let's gather up the ingredients.
Ingredients & Equipment for Epic Easy Stuffed Shells
Fancy whipping up some cheesy stuffed shells meal ? It's easier than you think! No need to raid a fancy Italian deli, just a quick trip to your local supermarket will do.
Honestly, this Easy Stuffed Shells recipe is all about simple ingredients and happy bellies.
Main Ingredients
Here's what you need to create the Easy Stuffed Shells Ricotta :
- Jumbo Pasta Shells: 1 (12-ounce/340g) package. Get the big ones. We're talking jumbo pasta shells for maximum cheesy goodness. Don’t skimp on this, get the best looking ones!
- Olive Oil: 2 tablespoons . Any will do, just good quality.
- Salt: 1 teaspoon .
Ricotta Filling
- Ricotta Cheese: 1 (15-ounce/425g) container, whole milk. Quality indicator: Go for fresh, creamy ricotta. If it's watery, drain it first. Don't be tempted by the low-fat stuff.
- Egg: 1 large , lightly beaten.
- Parmesan Cheese: ½ cup (50g) , grated. Get the real stuff, not the powdery green can, alright?
- Parsley: ¼ cup (30g) , chopped fresh.
- Garlic Powder: 1 teaspoon .
- Salt: ½ teaspoon .
- Black Pepper: ¼ teaspoon .
Sauce
- Marinara Sauce: 1 (24-ounce/680g) jar. Use your favourite brand. Stuffed Shells Marinara is where it's at.
- Water: ½ cup (120ml) .
- Red Pepper Flakes: Optional, for a cheeky kick. I am telling you, if you can handle a mild kick, you should use it!
Topping
- Mozzarella Cheese: ½ cup (50g) , shredded.
Seasoning Notes
This is what makes the Italian Stuffed Shells sing, baby!
- Essential spices: Garlic powder and black pepper. Don't be shy.
- Flavor Enhancers: Fresh parsley adds a lovely brightness. The combination with the parmesan will get you where you want to go!
- Substitution: If you're out of garlic powder, use 1-2 cloves of minced fresh garlic.
Equipment Needed
- Large Pot: For boiling the pasta.
- Colander: For draining the pasta. Obvious, I know!
- Large Bowl: For mixing the filling.
- 9x13 inch Baking Dish: For baking the Baked Pasta Shells .
- Spoon or Piping Bag: For filling the shells. I prefer a spoon because I'm lazy.
That’s it! This Ricotta Stuffed Shells Recipe is really straightforward. You can definitely nail these Homemade Stuffed Shells . Happy cooking!
Jumbo Stuffed Shells: Cheesy Italian Comfort Food
These jumbo pasta shells are pure comfort food. I'm talking that hug-in-a-bowl kind of feeling. Think creamy, Easy Stuffed Shells Ricotta filling, rich marinara, and bubbly cheese.
Honestly, it's like Nonna herself snuck into your kitchen. And the best part? It's proper easy, even after a long day at work.
Prep Like a Pro: Mise en Place Magic
Before you even think about boiling water, get your station sorted. Mise en place is a fancy way of saying "get your act together.
" First, grab your 12-ounce package of jumbo pasta shells . Then, grate cheese, chop parsley, and measure everything. It saves so much time, honestly! And always remember: a clean workspace is a happy workspace!
step-by-step: From Shell to Cheesy Heaven
Ready to transform those shells? Let's get to it!
- Cook the shells: Boil those bad boys al dente . That's about 8- 10 minutes . Don't overcook them or they'll be mushy.
- Mix the filling: Ricotta, egg, Parmesan, parsley, garlic powder, salt, and pepper go into a bowl. Mix it all until it's smooth. This is your Easy Stuffed Shells Ricotta dream filling.
- Sauce it up: Pour your 24-ounce jar of marinara into the baking dish. Add ½ cup of water and give it a stir.
- Stuff 'em: Fill each shell with the ricotta mixture. A spoon works, but a piping bag is pro level.
- Bake it: Arrange the shells in the sauce, top with mozzarella, and bake at 375° F ( 190° C) for 35- 40 minutes , or until golden and bubbly.
Pro Tips: Level Up Your Shell Game
Want to make your Cheesy Stuffed Shells Meal extra special? Here's a few things I learned the hard way.
- Don't skip the olive oil: Tossing the cooked shells in olive oil keeps them from sticking together. Trust me on this.
- Cool those shells: Let the cooked shells cool a bit before stuffing. Otherwise, you'll burn your fingers.
- make-ahead magic: You can assemble the Italian Stuffed Shells ahead of time and bake them later. Just cover the dish and pop it in the fridge.
So there you have it. Easy Stuffed Shells that are guaranteed to impress! Whether it’s for a chilled night in, or a proper dinner party, these Homemade Stuffed Shells are sure to make everyone happy!
Recipe Notes for Your Easy Stuffed Shells Adventure
So, you're about to embark on the journey of making Easy Stuffed Shells ? Ace! Before you dive in headfirst, let’s chat about a few things.
Honestly, it's like having a quick cuppa before a big day out, just to make sure you're prepped. These Ricotta Stuffed Shells Recipe is easier than pie, but these notes will make you a pro.
Plating Like a Pro & What Goes With It?
Fancy pants plating isn't compulsory, but hey, why not? Picture this: three or four Jumbo Pasta Shells nestled beautifully on a plate. A sprinkle of fresh basil? Italian Stuffed Shells perfection!
For sides, garlic bread is a must. I'm saying, it's the law. A simple green salad balances the richness nicely.
A glass of Chianti? Yes, please! Or a fizzy drink if you prefer, like a good old ginger beer.
Leftovers? No Problem!
Got leftovers? Lucky you! Allow the Cheesy Stuffed Shells Meal to cool completely first. Then, pop them in an airtight container.
They'll happily chill in the fridge for up to 3 days. Freezing? Yep, you can! Wrap them individually in cling film, then freeze for up to 2 months.
Reheat in the oven at 350° F ( 175° C) until heated through. Microwaving works too but the texture won't be as amazing.
Easy Stuffed Shells Your Way
Want to mix things up? Go wild!
- Dietary Tweaks: Need a gluten-free version? Use gluten-free shells. For a lighter Easy Stuffed Shells Ricotta , go with part skim cheese and low-fat mozzarella.
- Seasonal Swaps: In summer, throw some grilled courgette into the ricotta mixture. Autumn calls for butternut squash. Get creative!
A Quick Look at the Goodness
Each serving of these Baked Pasta Shells packs about 420 calories. You also get 25g of protein and 3g of fibre! This recipe of Stuffed Shells Marinara isn't just yummy; it's good for you too! Of course, it is only an estimate.
It's more about enjoying delicious Homemade Stuffed Shells !
So there you have it! All the insider tips for making epic Easy Stuffed Shells With Meat , or without!. Now get in that kitchen and create some magic. You got this!
Frequently Asked Questions
Can I make Easy Stuffed Shells ahead of time? I'm trying to be organised like a proper Blue Peter presenter!
Absolutely! Assembling the shells in the dish and storing them, covered, in the fridge for up to 24 hours before baking is a brilliant idea. This is perfect for prepping dinner in advance just remember to add a few extra minutes to the baking time if baking straight from the fridge to ensure they are heated through.
My shells always seem to split when I boil them. Any tips for keeping them intact for my Easy Stuffed Shells?
Ah, the age-old shell splitting dilemma! A couple of tricks can help. First, don't overcook them; al dente is key they should still have a bit of bite. Second, tossing them with a little olive oil immediately after draining prevents them from sticking together and potentially tearing when you try to separate them.
I'm not a huge fan of ricotta. Can I substitute it with anything else in these Easy Stuffed Shells?
Not a ricotta fan? No worries! Cottage cheese, well drained and blended until smooth, works beautifully as a substitute. You could also try a combination of cream cheese and Parmesan for a richer, creamier filling.
Just make sure whatever you use isn't too watery, or you'll end up with soggy shells, and nobody wants that!
What can I add to my Easy Stuffed Shells to give them more of a 'wow' factor? I'm looking for something a bit more adventurous than just cheese and sauce!
Time to unleash your inner culinary rockstar! Adding cooked and crumbled Italian sausage or ground beef to the ricotta filling can make them very meaty. Alternatively, consider some chopped spinach, mushrooms, or zucchini to the ricotta filling to add some fibre and nutrients to the dish.
Topping with a sprinkle of fresh herbs like basil after baking really elevates the dish too.
How long do Easy Stuffed Shells last in the fridge, and how should I reheat them? I have to know how much leftovers I can expect.
Leftover Easy Stuffed Shells can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, you can either microwave individual portions (covered) for a few minutes until heated through, or bake them in a preheated oven at 350°F (175°C) until warmed.
Adding a splash of water or sauce before reheating can prevent them from drying out.
Jumbo Stuffed Shells The Cheesy Saucy Italian Co
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 calories |
|---|---|
| Fat | 20g |
| Fiber | 3g |
