Classic Stuffed Shells Recipe

Learn how to make the best classic stuffed shells recipe, featuring jumbo pasta shells filled with creamy ricotta and mozzarella cheese, baked in a rich homemade tomato sauce. This easy stuffed shells recipe is perfect for weeknight dinners, family gatherings, or meal prep. Discover tips, variations, and serving suggestions to make this Italian-inspired comfort food even more delightful

Ingredients

For the Sauce:

• 3 tablespoons olive oil
• 1 large onion, finely diced
• 6 cloves garlic, minced
• Pinch of crushed red pepper flakes (about 1/8 teaspoon)
• 1/3 cup red wine (optional)
• 2 (28-ounce) cans crushed tomatoes with basil
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper (adjust to taste)
• 2 teaspoons granulated sugar
• 1/2 cup fresh basil, chopped

For the Cheese Filling:

• 15 ounces ricotta cheese
• 1/3 cup Parmesan cheese, finely grated
• 4 ounces mozzarella cheese, shredded
• 2 large eggs, lightly beaten
• 2 tablespoons parsley, finely chopped
• 2 tablespoons basil, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Shells:

• 1 (12-ounce) box jumbo pasta shells
• 4 ounces mozzarella cheese, shredded
• 4 ounces fontina cheese (or additional mozzarella), cubed
• 2 tablespoons fresh parsley, finely chopped (for garnish)
• 1/2 cup Parmesan cheese (for serving)

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Instructions

Make the Sauce:

1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 6 to 8 minutes, or until softened.
2. Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, until fragrant.
3. Pour in the red wine (if using) and cook for 2 minutes. Add the crushed tomatoes, salt, and pepper, stirring well.
4. Bring the sauce to a boil, then reduce heat to medium-low. Simmer for 45 minutes, stirring occasionally.
5. Stir in the sugar and fresh basil. Cook for an additional 15 minutes. Taste and adjust seasoning if necessary. Remove from heat and let the sauce cool slightly.

Note: The sauce can be made up to 3 days ahead and stored in the refrigerator.

Prepare the Cheese Filling:

1. In a large bowl, mix together ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, basil, eggs, salt, and pepper until smooth. Set aside.

Cook the Pasta Shells:

1. Bring a large pot of salted water to a boil. Add the pasta shells and cook for exactly 4 minutes.
2. Drain and rinse the shells under cold water to stop the cooking process. Pat them dry and set aside.

Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. Spread 1 1/2 cups of tomato sauce evenly on the bottom of a 9×13-inch casserole dish.
3. Fill each shell with a heaping tablespoon of the cheese filling and arrange them snugly in the dish. Continue until all shells are filled.
4. Pour the remaining tomato sauce over the stuffed shells. Sprinkle with shredded mozzarella and cubed fontina cheese.
5. Bake for 35 minutes, or until the cheese is golden and bubbling.
6. Let the dish rest for 5 minutes before serving. Garnish with parsley and Parmesan cheese, and enjoy!

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Why You’ll Love This Recipe

• Comforting Classic: A timeless dish with rich, cheesy flavors and a homemade tomato sauce.
• Make-Ahead Friendly: Both the sauce and the stuffed shells can be prepped ahead of time.
• Family Favorite: Loved by kids and adults alike, making it perfect for gatherings or weeknight dinners.
• Customizable: Easy to adapt with different cheeses, herbs, or even added proteins.

Tips

• Cook Shells Al Dente: Slightly undercook the pasta as it will finish cooking in the oven.
• Use Fresh Herbs: Fresh basil and parsley add a burst of flavor that elevates the dish.
• Prevent Sticking: After boiling, separate the shells on a parchment-lined tray to keep them from sticking together.
• Layering Sauce: Spread sauce on the bottom of the baking dish to prevent the shells from drying out.

Variations and Substitutions

• Cheese Options: Substitute fontina with provolone, Gruyère, or additional mozzarella.
• Meat Addition: Add cooked ground beef, sausage, or turkey to the sauce for a heartier version.
• Vegetarian Twist: Add sautéed spinach, mushrooms, or zucchini to the cheese filling.
• Gluten-Free: Use gluten-free jumbo shells for a celiac-friendly version.

FAQs

Can I make this dish ahead of time?
Yes! Assemble the stuffed shells up to a day in advance, cover, and refrigerate. Bake when ready, adding 10 extra minutes to the baking time.

Can I freeze stuffed shells?
Absolutely. Assemble the dish in a freezer-safe container, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warm.

Serving and Suggestions

• Pair with a fresh green salad and garlic bread for a complete meal.
• Serve with a side of roasted vegetables like asparagus or zucchini.
• For a wine pairing, try a medium-bodied red wine like Chianti or Merlot.

Enjoy this classic stuffed shells recipe that brings comfort and joy to every table!