There’s something magical about the aroma of bubbling cheese and tomato sauce wafting through the kitchen. Today, I’m excited to share my own twist on this beloved Italian comfort food that’s sure to become a family favorite.
Ingredients
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 3 cups tomato-based pasta sauce
- Fresh parsley for garnish
Let’s Get Cooking!
- Preheat and Prep: Set your oven to 375°F (190°C). While it’s warming up, bring a large pot of salted water to a boil.
- Cook the Shells: Add the jumbo shells to the boiling water and cook until they’re al dente – about 9 minutes. Drain and set aside to cool.
- Create the Heavenly Filling: In a large bowl, mix together the ricotta, 1 1/2 cups of mozzarella, Parmesan, eggs, basil, garlic, oregano, salt, and pepper. Close your eyes and inhale deeply – the aromatic herbs will transport you straight to the Italian countryside!
- Stuff Those Shells: Here comes the fun part! Gently fill each shell with a generous spoonful of the cheese mixture. It’s like tucking little pillows of flavor into cozy pasta blankets.
- Sauce it Up: Spread 1 cup of tomato sauce in the bottom of a 9×13 inch baking dish. Arrange your stuffed shells in the dish, nestling them snugly together.
- More Sauce, More Cheese: Pour the remaining sauce over the shells, making sure each one gets a loving coat of tomatoey goodness. Sprinkle the remaining 1/2 cup of mozzarella on top.
- Bake to Perfection: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
Tips for Stuffed Shell Success
- Make-Ahead Magic: Assemble the dish a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time when you’re ready to cook.
- Freezer-Friendly: These shells freeze beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Herb it Up: Feel free to experiment with different herbs. A handful of fresh spinach in the filling adds color and nutrition!
Serving Suggestions
Serve these luscious stuffed shells with a crisp green salad and a slice of garlic bread. Pour yourself a glass of Chianti, close your eyes, and let the flavors transport you to a quaint trattoria in the heart of Italy.
There you have it – a dish that’s sure to become a staple in your recipe repertoire. The combination of creamy cheeses, aromatic herbs, and tangy tomato sauce creates a symphony of flavors that will have your family and friends begging for seconds.
Don’t forget to share your creations with us on social media using #StuffedShellSuccess. Buon appetito!
