Stuffed shells are a comforting and satisfying dish that combines large pasta shells filled with a rich and creamy cheese mixture, all baked in your favorite tomato sauce and topped with melty mozzarella. This classic Italian-inspired recipe is perfect for family dinners, potlucks, or any occasion that calls for a hearty, delicious meal.
Ingredients:
For the Filling:
- 4 cups cottage cheese (or 2 cups ricotta and 2 cups cottage cheese):
Cottage cheese gives a creamy texture, while ricotta adds a smooth richness to the filling. The combination is a balance of flavor and texture. - 1 cup powdered Parmesan cheese:
Adds a nutty, salty flavor that complements the other cheeses. - 2 cups shredded mozzarella cheese:
Used both in the filling and as a topping, mozzarella provides a gooey, melty finish to the dish. - 3 tablespoons fresh minced parsley:
Adds a fresh, herbaceous flavor to the cheese mixture. - Salt and pepper to taste:
Season the filling to your preference, enhancing the natural flavors of the cheeses. - 2 eggs, whisked:
Acts as a binder, holding the cheese mixture together inside the shells.
For the Shells and Sauce:
- 1 box of large pasta shells, boiled, rinsed, and cooled:
These shells are the perfect vessel for the cheesy filling. - About 4 cups of your favorite tomato sauce:
You can use store-bought or homemade tomato sauce. A homemade sauce allows you to customize the flavor and add your own special touch. - 2 cups shredded mozzarella cheese (for topping):
This extra layer of mozzarella creates a beautifully melted and slightly golden top.
Instructions:
- Prepare the Pasta Shells:
- Begin by boiling the large pasta shells according to the package instructions. Cook them until they are al dente, firm enough to hold the filling without falling apart.
- Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Lay them out on a baking sheet to cool.
- Make the Cheese Filling:
- In a large mixing bowl, combine the cottage cheese (or a mixture of ricotta and cottage cheese), 1 cup of Parmesan cheese, 2 cups of shredded mozzarella, minced parsley, and the whisked eggs. Season the mixture with salt and pepper to taste.
- Stir everything together until the mixture is well combined and smooth. The eggs will help bind the filling, making it easier to stuff into the shells.
- Stuff the Shells:
- Preheat your oven to 375°F (190°C).
- Using a spoon, carefully stuff each cooled pasta shell with the cheese mixture. Be generous with the filling, as the cheese is the star of this dish. Place each stuffed shell in a single layer in a baking dish.
- Assemble the Casserole:
- Once all the shells are stuffed and arranged in the baking dish, pour your favorite tomato sauce evenly over the shells. Make sure each shell is covered with sauce to keep them moist during baking.
- Sprinkle the remaining 2 cups of shredded mozzarella cheese over the top of the sauce-covered shells. This will create a gooey, cheesy crust as the casserole bakes.
- Bake the Stuffed Shells:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. This allows the shells to heat through and the cheese to melt.
- After 25-30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and slightly golden.
- Serve:
- Once baked, remove the stuffed shells from the oven and let them cool for a few minutes before serving. This allows the cheese to set slightly, making it easier to serve.
- Garnish with additional parsley or grated Parmesan cheese if desired, and serve hot alongside garlic bread or a fresh salad for a complete meal.
Tips for the Best Stuffed Shells:
- Use Fresh Ingredients: Freshly minced parsley and high-quality cheeses make a significant difference in the flavor of your stuffed shells.
- Make Ahead: This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. This makes it a great option for busy weeknights or entertaining.
- Freezing Option: You can also freeze the unbaked stuffed shells. Assemble the dish, cover tightly with foil, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time.
Stuffed shells are a timeless comfort food that brings together the creamy goodness of cheese, the heartiness of pasta, and the rich flavors of tomato sauce. This recipe is easy to customize, whether you prefer a mix of ricotta and cottage cheese, a spicier tomato sauce, or additional herbs. It’s a versatile dish that can be made ahead, perfect for feeding a crowd or enjoying as leftovers. Serve it with a side of garlic bread or a crisp salad, and you have a satisfying meal that everyone will love.
