Stuffed Shells Recipe

I am obsessed with these stuffed shells because the creamy 4-cheese filling and aromatic garlic elevate the dish to new heights. I love how the fresh parsley and Italian seasonings bring such vibrancy. Every bite delivers comfort and indulgence, making this recipe my go-to for sharing Italian flavor with friends.

I think this recipe for Stuffed Shells is really one of my favorite pasta dinners ever. I love that these shells are filled with a creamy blend of four cheeses like ricotta, mozzarella, Parmesan and provolone.

I like how the Italian seasoning, salt, and pepper gives the filling a classic flavor that goes great with the 32 oz marinara sauce. Adding 20 jumbo pasta shells and sautéed garlic with 4 cloves minced, along with a bit of olive oil really brings the dish together.

I also mix in a large egg and chopped fresh parsley which not only boosts the protein but gives a nice nutritional boost of vitamins. My recipe is similar to some Cajun Chicken Alfredo and even some Shrimp and Chicken Tuscan variations youve seen before, but I prefer this classic method.

It is a simple meal thats perfect for an Italian dinner and filled with flavor.

Why I Like this Recipe

I really love this recipe because the creamy mix of cheeses gives it such a rich flavor that makes every bite feel like a warm hug. I also appreciate how the garlic, when it’s lightly sautéed, adds an amazing aroma thats hard to resist, even if I sometimes mess up the exact timing. Another reason is that the way the shells soak up that tangy marinara sauce just makes it so satisfying to eat, like each spoonful is bursting with flavor. And honestly, I like it because its simple enough to make on a busy day yet still feels special when I sit down to enjoy it with family.

Ingredients

• Pasta shells supply carbohydrates for energy and add a chewy texture perfect for stuffing.
• Olive oil offers heart healthy fats and infuses the dish with rich flavor.
• Garlic brings bold taste and natural antioxidants, boosting the overall flavour.
• Ricotta cheese offers protein and creamy texture that balances acidity in the dish.
• Mozzarella, Parmesan, and provolone cheeses melt smoothly while adding extra flavor and saltiness.
• Marinara sauce provides tangy tomatoes and herbs, enhancing the dish brightness.
• Fresh parsley adds a light herbal note while sprinkling in vitamin rich goodness.

Ingredient Quantities

• 20 jumbo pasta shells
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded provolone cheese
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 32 oz marinara sauce

How to Make this

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil for the shells.

2. Cook the 20 jumbo pasta shells in the boiling water until they’re al dente, usually about 8-10 minutes. Drain and set aside to cool.

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the 4 minced garlic cloves and cook until they’re just golden and fragrant. Remove from heat.

4. In a large mixing bowl, combine the 15 oz ricotta cheese, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup shredded provolone, and 1 beaten large egg.

5. Stir in the 1/4 cup chopped fresh parsley, 1 teaspoon Italian seasoning, a pinch of salt and pepper, and the sautéed garlic from the skillet.

6. Spread about 1/2 to 1 cup of the 32 oz marinara sauce on the bottom of a baking dish.

7. Scoop the cheese mixture into each cooked shell generously and arrange them in the dish with the seam side up.

8. Pour the remaining marinara sauce evenly over the stuffed shells.

9. Cover the dish with foil and bake in the preheated oven for 25 to 30 minutes.

10. Remove the foil and bake for an extra 5 minutes if you want the top a bit more bubbly. Let it cool slightly before serving and enjoy your meal!

Equipment Needed

1. Preheated oven (set to 375°F)
2. Large pot for boiling water
3. Colander for draining the pasta shells
4. Large skillet for sautéing garlic
5. Large mixing bowl for the cheese mixture
6. Baking dish to assemble and bake the shells
7. Measuring spoons and cups for accurate ingredients
8. Knife and cutting board for chopping the fresh parsley

FAQ

• Q: Can I make these stuffed shells ahead of time?
  A: Yep, you can prep ’em the night before. Just assemble and chill in the fridge, then bake right before serving.
• Q: What if I cant find jumbo pasta shells?
  A: No worries, you can use regular shells but they might need a little extra filling so adjust accordingly.
• Q: Can I substitute some of the cheeses used in this recipe?
  A: Sure thing, feel free to mix in some cheddar or Fontina if thats what you have on hand. It’s all about what taste you prefer.
• Q: How long should I bake the shells?
  A: The shells usually need about 25-30 minutes in a 375°F oven. Just keep an eye on it until the cheese melts and starts browning.
• Q: Can I freeze the stuffed shells?
  A: Absolutely, you can freeze them either baked or unbaked. Just cover them well with foil or plastic wrap and pop in the freezer. Defrost out in the fridge overnight then bake as instructions say.

Stuffed Shells Recipe Substitutions and Variations

• Jumbo pasta shells can be swapped for medium-large shells if you cant find them
• If you dont have ricotta cheese, try using cottage cheese and blend it a little for a similar creamy texture
• You can replace shredded mozzarella with Monterey Jack or provolone for a twist on flavor
• Grated Parmesan can be substituted with Asiago or Romano cheese for that salty kick
• If fresh parsley is hard to come by, use dried parsley but use about half as much

Pro Tips

• Make sure you don’t overcook the pasta shells – al dente is the way to go so they don’t become mushy when you bake them later.
• When you’re sautéing the garlic, keep an eye on it so it only gets lightly golden. Burning it can give a bitter taste that’s hard to fix.
• Let the cheese mix sit for a couple of minutes before stuffing the shells. This helps the flavors meld together a bit better, and it makes filling the shells easier.
• If you want a super bubbly top, try removing the foil for the last five minutes of baking. This little hack really brings out a nice crunchy texture on top.