Jumbo Stuffed Shells a Comfort Food Classic

Recipe Introduction

Quick Hook

Ever wondered what pure comfort tastes like? This Stuffed Shells Recipe is it. Honestly, how to make stuffed shells has never been easier, and the result? A symphony of rich ricotta and tangy tomato sauce.

Brief Overview

Italian Stuffed Shells are a classic dish with roots in Southern Italy. This is a medium effort recipe. It takes about 1 hour 5 minutes.

This jumbo stuffed shells recipe serves 6-8 happy bellies.

Main Benefits

Ricotta Stuffed Shells are packed with protein and calcium. These baked stuffed shells are perfect for a family gathering. What makes this recipe special? Each bite of these large stuffed shells delivers pure joy.

look into into Stuffed Shells

Craving some serious comfort food recipes ? You've come to the right place. I mean, let's face it, who doesn't love pasta? Especially when it's Stuffed Shells .

And these babies? They are filled to the brim with cheesy goodness.

Think of this Stuffed Shells recipe as a warm hug on a plate. Seriously, this is the ultimate soul food and one of my favorite Easy Dinner Recipes .

Every time I make them, my kitchen smells like a little corner of Italy. This Jumbo Stuffed Shells recipe always reminds me of Sunday dinners with my Nana.

So, whether you're a seasoned chef or just starting out, trust me, how to make stuffed shells is totally doable.

Plus, the aroma alone is worth the effort. It's a classic for a reason, and once you nail it, you'll be making it for years to come.

Ready to get started? Let's gather our ingredients.

Ingredients & Equipment: Let's Get Started!

So, you wanna know how to make stuffed shells ? Awesome! First, let's chat about what you'll need. I'm not gonna lie, good ingredients make all the difference.

You will never regret using quality ingredients!. This Stuffed Shells Recipe is a family favourite, and a great go-to for Easy Dinner Recipes .

Main Ingredients: The Heart of the Matter

Here's the list for proper Italian Stuffed Shells . Trust me; this is going to be epic! I'm getting hungry just thinking about Baked Stuffed Shells .

This recipe is the definition of Comfort Food Recipes .

For the Tomato Sauce:

• Olive oil: 1 tablespoon (US: 1 Tbsp, Metric: 15 ml)
• Onion: 1 medium , finely chopped (US: 1 medium, Metric: approx. 150g)
• Garlic: 2 cloves , minced (US: 2 cloves, Metric: approx. 6g)
• Crushed tomatoes: 1 can (28 ounce) (US: 28 oz, Metric: 794g)
• Tomato sauce: 1 can (15 ounce) (US: 15 oz, Metric: 425g)
• Dried oregano: 1 teaspoon (US: 1 tsp, Metric: 5 ml)
• Dried basil: 1/2 teaspoon (US: 1/2 tsp, Metric: 2.5 ml)
• Red pepper flakes (optional): 1/4 teaspoon (US: 1/4 tsp, Metric: 1.25 ml)
• Salt: 1/2 teaspoon (US: 1/2 tsp, Metric: 2.5 ml)
• Black pepper: 1/4 teaspoon (US: 1/4 tsp, Metric: 1.25 ml)
• Fresh parsley, chopped: 1 tablespoon (US: 1 Tbsp, Metric: 15 ml)

For the Filling (That's where the magic happens!):

• Ricotta cheese : 1 container (15 ounce) , whole milk or part skim (US: 15 oz, Metric: 425g) - The key here is to get good quality ricotta. I find that whole milk makes the best, creamiest filling.
• Parmesan cheese, grated: 1/2 cup (US: 1/2 cup, Metric: approx. 50g)
• Pecorino Romano cheese, grated: 1/4 cup (US: 1/4 cup, Metric: approx. 25g)
• Egg: 1 large , lightly beaten (US: 1 large, Metric: approx. 50g)
• Fresh parsley, chopped: 1/4 cup (US: 1/4 cup, Metric: approx. 15 ml)
• Salt: 1/4 teaspoon (US: 1/4 tsp, Metric: 1.25 ml)
• Black pepper: 1/8 teaspoon (US: 1/8 tsp, Metric: a pinch)

For the Pasta:

• Jumbo pasta shells : 1 box (12 ounce) (US: 12 oz, Metric: 340g) - Make sure you grab the jumbo ones for maximum stuffing potential!

For Finishing:

• Mozzarella cheese, shredded: 1 cup (US: 1 cup, Metric: approx. 100g)

Seasoning Notes: Spice It Up!

Oregano and basil are a must in the sauce. A little red pepper gives it a kick. Fresh parsley brightens everything up, both in the sauce and the Ricotta Stuffed Shells filling.

If you don't have Pecorino Romano, just use more Parmesan. It's all good!. This Jumbo Stuffed Shells recipe is flexible!

Equipment Needed: Simple & Sweet

You don't need fancy gadgets. Just a big pot for pasta, a pan for the sauce, a mixing bowl, and a 9x13 inch baking dish.

A wooden spoon is useful!. You can easily create this Large Stuffed Shells masterpiece!

So there you have it!. All the ingredients and equipment you need to get started on this delicious adventure!

Mastering the Art of Cooking: How to Make Stuffed Shells Like a Pro

Honestly, who doesn't love a good comfort food recipes ? And when it comes to classic Italian American fare, nothing beats a pan of bubbling, cheesy baked stuffed shells .

This Stuffed Shells Recipe is all about simplicity, flavour, and that feeling of "home". Let's dive in, shall we?

Prep Like a Boss: Your Stuffed Shells Mise en Place

Before we even think about turning on the hob, let’s get organised. Essential mise en place is the name of the game.

Chop your onions and garlic. Measure out your herbs and cheese. Get that Ricotta ready. Having everything prepped makes the whole process smoother than a Sinatra song.

Oh my gosh, I remember once, I tried to rush this step and ended up with burnt garlic because I was still chopping parsley.

Learn from my mistakes! It will save you a lot of time and mess.

step-by-step: Let's Get Stuffing those Large Stuffed Shells !

Okay, let's learn how to make stuffed shells . This Jumbo Stuffed Shells Recipe is easier than you think.

1. Simmer the Sauce: In a large skillet, sauté your onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 20 minutes , stirring occasionally. Stir in fresh parsley at the end.
2. Cook the Shells: Cook your Jumbo Stuffed Shells according to package directions. Important: slightly undercook them . Drain well and rinse with cold water to prevent sticking.
3. Mix the Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, Pecorino Romano, egg, parsley, salt, and pepper. Mix well.
4. Stuff 'Em!: Preheat your oven to 375° F ( 190° C) . Spread a thin layer of tomato sauce on the bottom of your baking dish. Stuff each shell with the ricotta filling.
5. Bake to Perfection: Pour the remaining tomato sauce over the shells. Sprinkle with mozzarella cheese. Bake for 25 minutes , until the cheese is melted and bubbly.

Pro Tips: Elevate Your Italian Stuffed Shells Game

• Under cook those shells! Seriously. Slightly undercooking prevents them from becoming mushy in the oven.
• Piping bag hack: Honestly, using a piping bag (or a ziplock bag with the corner snipped) makes stuffing a breeze. No more messy fingers!
• make-ahead magic: Ricotta Stuffed Shells are perfect for making ahead. Assemble them, freeze them, and bake from frozen (add about 15 minutes to the baking time). It is a delicious and Easy Dinner Recipes .

So there you have it! A simple, delicious, and totally achievable recipe for Jumbo Stuffed Shells . Give it a go, put your own spin on it, and most importantly, enjoy every bite.

Recipe Notes for Killer Stuffed Shells

Alright, mates! You've got the lowdown on how to make stuffed shells . But before you dive in headfirst, let's chew over some essential notes.

Think of these as my friendly advice, straight from my kitchen to yours. Honestly, these tips will make your Stuffed Shells Recipe sing!

Serving Up Some Serious Deliciousness

Plating and presentation ideas: First impressions count. A simple sprig of basil on top makes it look fancy. You know? Serve these Italian Stuffed Shells hot.

Spoon extra sauce over the top. Garnish with grated Parmesan. It's like giving your Baked Stuffed Shells a little spa day before they hit the table!

Complementary sides or beverages: Garlic bread is a must. A crisp salad cuts through the richness. A glass of Chianti? Perfect! It turns an Easy Dinner Recipes into a proper feast.

Honestly, you had me at Garlic Bread.

Stashing Those Shells Like a Pro

Refrigeration guidelines: Got leftovers? Let the Large Stuffed Shells cool completely. Pop them in an airtight container. They'll be good in the fridge for 3 days.

Freezing options (if applicable): Fancy making a batch ahead? Absolutely! Assemble the Jumbo Stuffed Shells recipe , but don't bake them.

Freeze them in a freezer safe dish. When ready, bake from frozen. Add about 15 minutes to the baking time.

Reheating instructions: Reheat refrigerated shells in the oven at 350° F ( 175° C). Cover with foil so that they don't dry out.

Microwave works too. I prefer the oven. It keeps the integrity better.

Remixing the Magic: Variations on Stuffed Shells

Dietary adaptations: Need a veggie version? Swap ground beef for mushrooms or spinach. Fancy a low-carb option? (Good Luck!) But seriously use cauliflower rice instead of pasta.

Seasonal ingredient swaps: Swap zucchini for spinach in the filling. It works! In the summer, use fresh tomatoes for the sauce. In the winter, stick to canned. I just love seasonal variations!

Nutrition: The Good Stuff Inside

Simplified nutrition information: Each serving packs protein from the Ricotta , carbs from the pasta, and vitamins from the tomatoes. Boom! It has everything.

Key health benefits: Ricotta Stuffed Shells provide calcium for strong bones and fiber for good digestion. Just remember portion control, eh?

So, there you have it! All the insider tips to turn you into a Stuffed Shells wizard. Now go forth and create some amazing Comfort Food Recipes .

Don't be afraid to experiment and make it your own. You've got this. Happy cooking!

Frequently Asked Questions

Why are my stuffed shells always mushy? I want them to be more "al dente," like they do in Italy!

The key to avoiding mushy stuffed shells is to undercook the pasta slightly when you boil it. They'll finish cooking in the sauce in the oven, so aim for al dente firm to the bite before stuffing.

Rinsing the pasta in cold water after cooking also helps stop the cooking process and prevents sticking, a trick straight out of Nonna's playbook.

How to make stuffed shells ahead of time? I'm channeling my inner Nigella Lawson and want to prep for a dinner party!

You can definitely assemble your stuffed shells in advance! Just prepare the shells, filling, and sauce as directed, stuff the shells, and arrange them in the baking dish. Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours.

When you're ready to bake, add about 10-15 minutes to the baking time to ensure they're heated through. You can even freeze them for a longer time - just add about 20-25 minutes to the cooking time.

Can I use ground beef or sausage in the filling for my stuffed shells? I’m thinking a bit more "meat and potatoes" like my Mum used to make.

Absolutely! Adding cooked ground beef, Italian sausage, or even shredded chicken to the ricotta filling is a great way to add extra flavor and heartiness to your stuffed shells. Brown the meat separately, drain off any excess grease, and then mix it into the ricotta mixture.

It's a fantastic way to make this dish even more of a crowd pleaser, just like those Sunday roasts!

What's the best way to store leftover stuffed shells? I always seem to make too much, but they're too delicious to waste!

Leftover stuffed shells store beautifully in the refrigerator. Let them cool completely, then transfer them to an airtight container. They'll keep for 3-4 days. To reheat, you can microwave individual portions or reheat the whole batch in a baking dish in the oven, covered with foil, until heated through.

They are like a comforting hug in a Tupperware.

I'm trying to cut back on calories. Are there any lighter substitutions I can make when learning how to make stuffed shells?

Yes, there are several easy swaps! Use part skim ricotta cheese instead of whole milk, and reduce the amount of mozzarella on top. You can also add vegetables like spinach or zucchini to the filling for extra nutrients and fewer calories.

Consider using whole wheat pasta shells for added fiber, and control your portion sizes even healthy stuffed shells are best enjoyed in moderation!

Can I make this stuffed shells recipe vegetarian? My friend Prue is coming over and she doesn't eat meat!

Of course! The basic recipe is already mostly vegetarian. Just ensure you're not adding any meat to the filling and you're good to go! You could even boost the vegetarian appeal by adding sautéed spinach, mushrooms, or roasted vegetables like bell peppers to the ricotta mixture. Prue will be delighted!