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- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 2 cups marinara sauce (store-bought or homemade) - Fresh basil leaves for garnish - Salt and pepper to taste To make classic stuffed shells shine, use high-quality ingredients. Fresh ricotta cheese gives a creamy texture. Opt for whole milk mozzarella for a rich flavor. Choose a marinara sauce that you love, as it enhances the dish. If you can, use organic eggs; they usually have a richer taste. Fresh basil adds bright flavor. Avoid stale or pre-grated cheeses, as they can lack flavor. If you can’t find jumbo shells, try manicotti. For a twist, use cottage cheese in place of ricotta. You can mix in spinach for added nutrition. If you're dairy-free, look for plant-based cheeses. In place of marinara sauce, try pesto for a fresh taste. For a spicy kick, add crushed red pepper to the filling. To make classic stuffed shells, gather all your ingredients first. You need jumbo pasta shells, ricotta cheese, mozzarella cheese, Parmesan cheese, an egg, and spices. This dish takes about one hour to prepare and bake. You will enjoy a warm, cheesy meal afterward. 1. Preheat your oven to 375°F (190°C). This step is key for even baking. 2. Boil water in a large pot. Add a pinch of salt for taste. Once boiling, add the jumbo shells. Cook them for 8-10 minutes until they are al dente. Drain and let them cool. 3. In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix it well until smooth. 4. Use a spoon or piping bag to fill each shell with the cheese mix. Don’t be shy; pack them well! 5. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. This keeps the shells from sticking. 6. Place the stuffed shells in the dish with the openings facing up. Pour the rest of the sauce over them. Top with remaining mozzarella cheese. 7. Cover the dish with aluminum foil. If you like, spray the foil with non-stick spray to help with cheese sticking. 8. Bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. 9. Once done, let the dish cool for a few minutes. This makes it easier to serve. Add fresh basil leaves on top for color and taste. Enjoy your classic stuffed shells, made with care and love! For more details, check the full recipe. To make a great cheese filling, start with fresh ricotta. This gives a smooth, creamy taste. Mix in 1 cup of shredded mozzarella for extra flavor. Add 1/2 cup of grated Parmesan for a salty kick. An egg helps bind the mixture. Don't forget seasonings! Use 1 teaspoon of dried oregano and garlic powder. These add depth to your filling. Taste and adjust salt and pepper as needed. For a twist, add chopped spinach or herbs for extra color and nutrition. Your choice of marinara sauce can change the dish's flavor. You can use store-bought sauce for quick prep. Look for brands with natural ingredients. If you want to make your sauce, it's easy! Sauté garlic and onions in olive oil. Add crushed tomatoes, salt, and basil for a fresh touch. Simmer it for about 20 minutes. This will deepen the flavors. Feel free to mix in red pepper flakes if you like heat. Many home cooks make a few common errors. First, don’t overcook the pasta shells. They should be al dente, so they hold their shape. Second, be sure to pack the filling well into each shell. This prevents them from falling apart. Lastly, don’t forget to cover the dish with foil while baking. This keeps the shells moist. Remove the foil later to allow the cheese to brown. Following these tips will lead to perfect stuffed shells every time. For the full recipe, refer to the complete guide above. {{image_4}} You can mix up the filling for stuffed shells to suit your taste. Here are a few options: - Spinach and Ricotta: Add fresh or frozen spinach to your ricotta mix. This adds a nice green color and flavor. - Meat Lovers: Use cooked ground beef or sausage in the filling. It adds heartiness to each bite. - Herbed Cheese Blend: Mix in different cheeses like goat cheese or feta for a tangy taste. - Mushroom Medley: Sauté mushrooms with garlic and mix them into the cheese filling. This gives an earthy flavor. The sauce is key to a great dish. While marinara is classic, you can try these sauces: - Alfredo Sauce: A creamy white sauce can change the whole experience. It’s rich and comforting. - Pesto Sauce: Use basil pesto for a fresh and vibrant twist. It adds a burst of flavor. - Tomato Basil Sauce: A simple sauce made with crushed tomatoes and fresh basil is light and tasty. - Béchamel Sauce: For a creamy texture, try a homemade béchamel sauce. It’s smooth and delightful. You can make stuffed shells fit vegan diets too. Here’s how: - Ricotta Alternative: Use tofu blended with lemon juice and nutritional yeast. This mimics ricotta nicely. - Vegan Cheese: Look for plant-based cheese options. They melt well and taste great. - Veggie Stuffing: Fill shells with a mix of zucchini, bell peppers, and onions. This keeps it light and fresh. - Nut-Based Sauces: A creamy cashew sauce works well instead of marinara. It’s rich and flavorful. Feel free to explore these variations when making your classic stuffed shells. Each change can bring something new and delicious to your table. If you want a detailed recipe, check out the Full Recipe for classic stuffed shells. You can store your classic stuffed shells in the fridge. Place them in an airtight container. They will stay fresh for up to three days. Be sure to let them cool before sealing. This helps prevent moisture build-up. If you want to make them ahead, it's best to assemble them without baking. Cover them well and refrigerate. Freezing is a great option if you want to keep your stuffed shells longer. To freeze, first assemble the shells, but do not bake them. Place the filled shells in a single layer in a freezer-safe dish. Make sure to cover them with plastic wrap and then aluminum foil. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before baking. Reheating stuffed shells is easy. If they are refrigerated, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish. Add a splash of marinara sauce on top to keep them moist. Cover with foil and heat for about 20 minutes. If frozen, bake them covered for about 30 minutes. Remove the foil in the last 10 minutes for that golden cheese topping. Serve warm and enjoy! Stuffed shells take about 35 minutes to bake. First, you will cover them with foil for 25 minutes. Then, remove the foil and bake for another 10 minutes. This method makes the cheese melt and get golden. Yes, you can make stuffed shells ahead of time. Prepare them and place them in a baking dish. Cover the dish tightly with plastic wrap or foil. Store it in the fridge for up to 24 hours before baking. If you freeze them, they can last up to three months. Just remember to thaw them in the fridge overnight before baking. Classic stuffed shells pair well with a fresh salad or garlic bread. A simple green salad adds a crisp contrast. You can also serve it with roasted vegetables for a healthy side. If you want a warm option, garlic bread is a perfect match. It soaks up the marinara sauce nicely. This post shared key tips on making stuffed shells. We covered ingredients, cooking steps, and storage tips. You learned about quality ingredients and substitutes to make your dish shine. I also shared common mistakes to avoid and smart ways to vary your shells. Finally, I answered popular questions that may help you in your cooking. Enjoy creating these tasty shells, and share your delicious results with friends!

Classic Stuffed Shells

Get ready to impress at your next dinner with classic stuffed shells that are simple and delicious. These jumbo pasta shells are filled with a creamy mixture of ricotta, mozzarella, and Parmesan, smothered in marinara sauce, and baked to perfection. Perfect for family meals or gatherings, this recipe is a must-try. Click through to explore the full recipe and bring the taste of Italy to your kitchen tonight!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon dried oregano

1 teaspoon garlic powder

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves for garnish

Salt and pepper to taste

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook for about 8-10 minutes, or until they are al dente. Drain them carefully and set aside to cool slightly — this will make handling them easier later on.

      While the shells are cooling, prepare the filling. In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, grated Parmesan cheese, the egg, dried oregano, garlic powder, and a pinch of salt and pepper. Mix thoroughly until all ingredients are fully blended and creamy.

        Using a spoon or a piping bag, generously fill each cooked pasta shell with the cheese mixture. Ensure each shell is well-packed.

          Take a 9x13 inch baking dish and evenly spread 1 cup of marinara sauce across the bottom. This will help prevent the shells from sticking to the dish.

            Carefully place the stuffed shells in the dish, making sure the openings are facing upward. Once they're arranged, pour the remaining marinara sauce over the top of the shells. Finish by sprinkling the remaining mozzarella cheese on top for that delicious, melty finish.

              To keep the dish from drying out, cover it with aluminum foil. If desired, lightly spray the foil with non-stick spray to minimize sticking to the cheese.

                Bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and has developed a lovely golden color.

                  Once baked, take the dish out of the oven and allow it to cool for a few minutes. This helps the cheese set slightly for easier serving. Garnish with fresh basil leaves before serving for a pop of color and flavor.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4