If you’re on the hunt for a comforting, delicious dish that feels like a warm hug, look no further than traditional stuffed shells. This classic Italian-American recipe is perfect for family dinners or casual get-togethers. With creamy cheese, savory marinara, and perfectly baked pasta shells, it’s a dish that’s hard to resist.
Jumbo pasta shells are the perfect vessels for holding a generous amount of cheesy filling. Cook them just until al dente to keep them sturdy. Ricotta cheese gives the filling its creamy texture, while mozzarella cheese adds that gooey, melty goodness. Parmesan cheese brings in a nutty, salty kick that balances the flavors. Egg helps bind the filling together, ensuring it stays put inside the shells. Parsley adds a fresh, herby note that brightens the dish. Salt and black pepper are essential for seasoning and enhancing all the flavors.
The marinara sauce serves as the flavorful tomato base, complemented by the aromatic garlic that infuses the sauce with depth. A splash of olive oil helps sauté the garlic to perfection. Finally, basil adds a fragrant, sweet aroma that ties everything together.
Pair these stuffed shells with a crisp green salad tossed in a light vinaigrette to balance the richness of the dish. A side of garlic bread would also complement the flavors beautifully. For a complete meal, consider serving with a glass of Chianti or your favorite red wine.
First, preheat your oven to 375°F (190°C) to ensure it’s ready for baking. While it warms up, cook your jumbo pasta shells according to the package instructions. Aim for al dente, as they’ll cook a bit more in the oven. Once done, drain and set them aside to cool slightly.
In a large bowl, combine the ricotta, half of the mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until everything is well incorporated. This mixture should be creamy and well-seasoned.
Next, heat olive oil in a skillet over medium heat and add minced garlic. Stir it around for about a minute until it’s fragrant but not browned. Pour in the marinara sauce and water, letting it simmer for around five minutes. Stir in the chopped basil, then take it off the heat.
In a 9x13 inch baking dish, spread half of your sauce mixture at the bottom. This prevents the shells from sticking and adds flavor from underneath. Fill each pasta shell with a generous spoonful of the cheese mixture and nestle them in the dish, open side up. Pour the remaining sauce over the top and sprinkle with the rest of the mozzarella cheese.
Cover the dish with foil and bake it in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly. Let it stand for about 5 minutes before serving to allow everything to set slightly.
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