Italian Stuffed Shells
Stuffed with creamy ricotta and smothered in rich sauce and melty cheese, these Italian Stuffed Shells use simple ingredients and are freezer-friendly.
Servings: 6
Ingredients
- olive oil or cooking spray for greasing pan
- 3 cups spaghetti sauce divided
- 6 ounces jumbo pasta shells (half a standard-size box)
- 15 ounces ricotta cheese
- 1 large egg
- 1 teaspoon garlic minced
- ¼ cup Parmesan freshly grated
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- ⅛ teaspoon crushed red pepper flakes optional
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375℉ (190℃). Lightly grease a 2-quart baking dish, then spread about ½ cup of spaghetti sauce on the bottom of the dish and set aside.
- Bring a large pot of water to a rapid boil to cook the shells. Once the water is boiling, salt it heavily, then stir in the pasta. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta, but do NOT rinse, and allow the shells to cool slightly.
- While the pasta cooks, prepare the stuffing by mixing the ricotta cheese, egg, minced garlic, Parmesan, parsley, crushed red pepper flakes, oregano, salt, and pepper in a medium mixing bowl. Set that aside to stuff the shells.
- Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1½ tablespoons per shell. Remember not to overstuff, so that the shells can close somewhat around the ricotta filling. Place each stuffed shell into the prepared baking dish.
- Top the shells with the remaining spaghetti sauce, then cover with the shredded mozzarella cheese.
- Bake for 30 minutes, or until cheese is melted and browned.
- Let sit for 5-10 minutes prior to serving.
Video
Notes
Add Spinach: Stir in ½ to 1 cup of well-drained, chopped spinach to the ricotta mixture.
Adding Meat: Mix in ½ pound cooked ground beef, turkey, or Italian sausage to the filling OR sauce.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days and reheat as desired.
To Prep and Freeze Ahead: Assemble the stuffed shells in a freezer-safe or disposable baking dish, cover tightly with two layers of foil, and freeze for up to 3 months. When ready to bake, remove one layer of foil and bake at 350°F for 1 hour. Uncover and bake 10-15 more minutes, until hot and bubbly.
Nutrition
Calories: 275kcal | Carbohydrates: 34g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 1106mg | Potassium: 493mg | Fiber: 2g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 9.7mg | Calcium: 283mg | Iron: 1.9mg
