BY CASSANDRA HAMMERSTONE
January 2024
Baked Stuffed Shells are my Sunday supper go-to. It’s what I make when I want lasagna, but don’t have the time. With just a few ingredients and a half hour of preparation time, you can have an impressive baked pasta that’s comforting and delicious.
If you’ve been disappointed with stuffed shells before, this recipe will overcome your past troubles. Opting for whole milk mozzarella and ricotta cheese will keep the filling from being grainy, and this ratio of egg to cheese will ensure the filling sets perfectly without being watery.
Start by cooking two dozen shells. The pasta you’re looking for is typically labeled ‘Jumbo Shells’ and you can see that they’ve almost double in size. Cook them three to four minutes shy of the package directions. Drain and let them sit until they’re cool enough to handle.
For the filling, mix together two cups of grated whole milk mozzarella cheese, 16 ounces of whole milk ricotta, one egg and one teaspoon of salt.
Opting for whole milk mozzarella and ricotta cheese will keep the filling from being grainy, and this ratio of egg to cheese will ensure the filling sets perfectly without being watery.
Fill a three quart (or 9x13) baking dish with three cups of tomato marinara sauce. Store-bought is fine here, as long as you’re choosing your favorite jarred brand, instead of a canned tomato sauce. Scoop a heaping tablespoon of filling into each shell, then place them seam-side up in the sauce. It’s okay if the shells are a little torn or imperfect. Just wrap them tightly around the filling, and they’ll be alright.
Top with the remaining cup of mozzarella – or more, it’s up to you – then cover with aluminum foil and bake at 400° for 30 minutes. Uncover and bake for an additional 15 minutes, or until the sauce is bubbling and the cheese is fully melted and begins to brown.
Look at all that melty cheese, and crispy pasta edges. You won't believe how decadent these shells are!
To make ahead, store unbaked shells in the fridge for up to two days. If you want to portion and freeze, I recommend baking them first, and they’ll last about two months in the freezer.
Cheesy Baked Stuffed SHells
Season: Any
Serves: 4-6
ingredients
24 jumbo shells (about 8 ounces)
16 oz whole milk ricotta cheese
3 cups grated whole milk mozzarella cheese
1 egg
1 tsp salt plus more for pasta water
24 oz marinara sauce, homemade or store bought
Basil or parsley for garnish
PREPARATION
Preheat the oven to 400°.
Bring a large pot of water to a boil and season generously with salt. Add the jumbo shells and cook three to four minutes less than the package directions. Drain the shells and let them sit while you prepare the filling, so they are cool to the touch.
For the filling, mix the ricotta cheese with 2 cups of grated mozzarella cheese, egg and one teaspoon of salt.
In a 9x13 or 3 quart baking dish, add the tomato sauce and spread evenly. Begin filling each shell with a heaping spoonful of the filling and nestle them tightly together in the sauce seam side up. Top with the remaining mozzarella cheese.
Cover and bake for 30 minutes, then uncover and top with the remaining mozzarella cheese and continue to cook until the cheese is melted and the sauce is bubbling, about 10-15 minutes more.
Garnish with fresh herbs and serve.
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