The first time I whipped up these Stuffed Shells, I was a little nervous. Could I really get that cheesy blend just right? And what if they ended up being too runny? Well, I nailed it, just like a boss! The biggest surprise was how the cheese turned into little pockets of gooey joy, combining with the marinara sauce in such a magical way. I didn’t have ricotta, so I swapped it out for cottage cheese—that might sound daring, but it actually worked like a charm! I also added a sprinkle of Italian herbs to the mix for that extra pizzazz.
Stuffed Shells
Ingredients
- 12 large pasta shells you can use any large tubular pasta if you want a twist
- 1 cup ricotta cheese substitute with cottage cheese
- 1 cup shredded mozzarella cheese feel free to mix with cheddar for a cheesier experience
- 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
- 1 egg optional, it helps bind the mixture
- 1 jar about 24 oz marinara sauce (homemade or store-bought)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning basil, oregano, thyme
- Salt and pepper to taste
Instructions
- Boil the Pasta: Grab a large pot, fill it with water, add a pinch of salt, and bring it to a rolling boil. Gently add in your pasta shells and cook according to the package directions until they’re al dente. Drain and let them cool.
- Mix the Filling: In a mixing bowl, combine the ricotta (or cottage cheese), mozzarella, and Parmesan. Crack in that egg if you’re using it, and throw in the garlic powder, Italian seasoning, salt, and pepper. Give it all a good mix until well combined and creamy.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Pour a layer of marinara sauce at the bottom of a baking dish. This will keep the shells from sticking and adds flavor!
- Stuff Those Shells: Now the fun part! Take each pasta shell and stuff it with that cheesy mixture. Don’t be shy; fill it up to the brim! As you fill each shell, place them filled side up in the baking dish.
- Cover with Sauce: Once all your shells are stuffed and arranged in the dish, pour the remaining marinara sauce over the top. Don't drown them, just enough to cover them nicely.
- Bake to Perfection: Pop the baking dish in the oven and let it bake for about 25-30 minutes. You’ll know they’re done when the cheese gets all melty and bubbly!
- Serve and Enjoy: Take them out, let them cool for a few minutes, then serve with a sprinkle of fresh basil or more Parmesan on top. Enjoy your cozy creation!
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 20g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 3g |
5 Tips for This Recipe
- Always salt your pasta water—this elevates the flavor of the shells!
- If you can, make your marinara sauce from scratch—it makes a world of difference!
- Try adding a pinch of red pepper flakes to the filling for a little kick!
- Let the dish rest for a few minutes after baking so it holds together nicely when serving.
- Use fresh herbs if you have them—they really brighten up the flavor!
5 FAQs for This Recipe
- Can I make these vegetarian? Absolutely! Stuffed shells are naturally vegetarian.
- Can I freeze stuffed shells? You sure can! Just make sure to cover them tightly before freezing.
- How do I reheat leftovers? Heat them in the oven at 350°F or in the microwave for 2-3 minutes.
- Can I use different cheese? Yes! Feel free to mix cheese varieties to suit your taste!
- What else can I add to the filling? Spinach, cooked ground meat, or even mushrooms can add delicious flavor!
5 Storage Tips
- Store leftovers in an airtight container in the fridge.
- Label your containers with the date you made the dish for easy tracking!
- Reheat only the portion you plan to eat to keep the rest fresh.
- For freezing, consider using disposable aluminum trays for easy baking later.
- If storing for longer, be sure to use a freezer-safe bag to avoid freezer burn.
5 Common Cooking Mistakes
- Not salting the pasta water—this can lead to bland shells!
- Overcooking the pasta; you want it al dente for easy stuffing.
- Not letting the dish cool a bit after baking, which can cause a cheesy mess when serving.
- Forgetting to cover the shells with enough sauce, which can lead to dryness.
- Not mixing the filling well enough—nobody wants a bite of just cottage cheese!
Final Thoughts
And there you have it—delicious Stuffed Shells that are easy to make and perfect for any occasion! I love how cozy they feel, and they truly are a hit with friends and family. I remember the first time I made them; I couldn’t believe how simple yet impressive they turned out! Whether it’s a weekday dinner or a special gathering, these shells are always a fantastic choice.
With the chance to customize fillings, sauces, and even cheese, you can make this recipe your own. Plus, the leftovers (if there are any) are just as good the next day!
So grab your ingredients, embrace the kitchen chaos, and let’s create some magical stuffed shells together. Your taste buds will thank you!
