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Stuffed Jumbo Shells

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These stuffed jumbo shells are filled with creamy ricotta, Parmesan, and mozzarella cheeses, seasoned with fresh herbs, and baked in a flavorful tomato sauce. This comforting Italian dish is perfect for family dinners or meal prepping.

Ingredients

Scale
  1. 1 box jumbo pasta shells
  2. 24–28 oz jar of spaghetti sauce (or homemade)
  3. 15 oz ricotta cheese
  4. 8 oz shredded mozzarella cheese
  5. ½ cup freshly grated Parmesan cheese
  6. 1 large egg
  7. 1 tablespoon fresh parsley, chopped
  8. 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  9. 1 teaspoon dried oregano
  10. Salt and freshly cracked black pepper, to taste
  11. 3 cloves garlic, pressed

Instructions

  • Cook the shells: Boil the jumbo shells according to the package directions, cooking them slightly less than al dente. Drain and rinse with cold water to stop the cooking process and prevent them from sticking.
  • Prepare the filling: In a large bowl, mix together the ricotta cheese, Parmesan cheese, egg, parsley, basil, oregano, salt, pepper, and pressed garlic. Stir until everything is well combined.
  • Assemble the shells: Spread a thin layer of spaghetti sauce at the bottom of a 9×13 inch baking dish. Using a spoon or ice cream scoop, fill each shell with the ricotta mixture. Be careful not to overfill but ensure the filling is close to the edges of the shell.
  • Arrange and sauce: Place the filled shells in the baking dish, nestling them into the sauce. Pour the remaining spaghetti sauce over the top, making sure the shells are well covered.
  • Top with cheese: Evenly sprinkle the shredded mozzarella cheese over the shells.
  • Bake: Cover the baking dish with aluminum foil and bake at 350°F (175°C) for 25 minutes.
  • Finish baking: Remove the foil and continue baking for an additional 5 minutes, or until the mozzarella cheese is melted and bubbly and the sauce is hot.
  • Serve: Allow the stuffed shells to sit for a few minutes before serving.

Notes

  • Cook shells to al dente: Slightly undercooking the shells helps prevent them from becoming too soft after baking in the sauce.
  • Flavor variations: Add red pepper flakes to the sauce or filling for extra heat. A splash of white wine or a tablespoon of tomato paste can elevate the flavor of the sauce.
  • Herb substitutes: If you don’t have fresh herbs, you can use dried. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
  • Cheese alternatives: You can try using different cheeses like Pecorino Romano or Fontina in the filling.
  • Make ahead: Assemble the stuffed shells in advance, cover, and refrigerate. If baking from cold, add 10-15 minutes to the baking time.
  • Freezing: You can freeze the stuffed shells in a freezer-safe dish. Cover tightly, freeze, and thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://grandmarecipesflash.com/stuffed-jumbo-shells/