Stuffed Shells
Tender pasta shells filled with creamy cheese or savory meat mixtures, topped with sauce and baked until bubbly. Swap proteins, cheeses, and sauces to create endless variations from Italian comfort to global flavors.
Ingredients
Method
Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente, drain, and set aside on parchment paper to prevent sticking.
If using meat, cook ground protein in a skillet over medium-high heat, breaking it apart, until browned (5–7 minutes). Drain excess fat and set aside to cool.
In a large mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, cooked protein (or leave out for vegetarian), egg, fresh parsley, minced garlic, salt, and pepper. Mix until smooth and well combined.
Lightly oil a 9×13 in. baking dish. Spread a thin layer of sauce on the bottom.
Stuff each pasta shell with 1.5–2 tablespoons of filling using a small spoon or piping bag. Arrange stuffed shells seam-side down in the baking dish.
Pour remaining sauce evenly over stuffed shells. Sprinkle reserved 0.5 cup mozzarella on top.
Cover dish with foil and bake for 25 minutes. Remove foil, bake uncovered for 10 more minutes until cheese is melted and sauce bubbles at edges.
Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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