Cheese Shells: Best Types For Stuffing And Baking

Stuffed shells are a hearty, flavourful, and comforting dish that is perfect for feeding a crowd. While there are many variations, the classic recipe calls for a cheese filling made with ricotta, parmesan, and mozzarella, which is then stuffed into jumbo pasta shells and baked to golden brown perfection. This ultimate comfort food is a crowd-pleaser that is both easy to make and impressive to serve.

Ricotta, Parmesan, and Mozzarella

Ricotta Cheese

Ricotta is a key ingredient in stuffed shells, providing a creamy and smooth texture to the filling. It has a mild and slightly sweet taste, which pairs well with other cheeses and ingredients. When preparing the filling, it is recommended to use whole milk ricotta cheese for the best results in terms of flavour and consistency. Mixing ricotta with other cheeses, such as Parmesan and Mozzarella, creates a well-balanced and indulgent filling.

Parmesan Cheese

Parmesan cheese adds a sharp and nutty flavour to the stuffed shells. It has a distinctive taste that enhances the overall flavour profile of the dish. When combined with ricotta and mozzarella, Parmesan brings a salty and savoury note to the filling. Make sure to grate your own Parmesan cheese instead of using pre-grated options, as freshly grated cheese melts better and provides a smoother texture.

Mozzarella Cheese

Mozzarella is a versatile cheese that melts beautifully, making it an ideal choice for stuffed shells. It has a mild and creamy flavour, which complements the other cheeses well. Mozzarella helps bind the filling together and creates a stretchy, gooey texture when melted. Using whole milk mozzarella will give you the creamiest and most decadent results.

Preparing the Cheesy Stuffed Shells

To prepare the stuffed shells, start by boiling the pasta shells until they are just shy of al dente. Meanwhile, create the filling by mixing together ricotta, Parmesan, and mozzarella cheeses in a large bowl. You can also add other ingredients to the filling, such as eggs, Italian seasoning, garlic, and fresh herbs like basil or parsley.

Once the filling is ready, stuff each pasta shell generously. Arrange the stuffed shells in a baking dish, cover them with your choice of sauce (typically marinara or spaghetti sauce), and sprinkle with additional mozzarella cheese. Bake the stuffed shells until they are golden brown and bubbly, following the recommended temperature and timing guidelines provided in the recipes.

Customisation and Serving Suggestions

You can customise your stuffed shells by adding vegetables like spinach, mushrooms, or peppers to the filling. Additionally, consider serving the stuffed shells with garlic bread, salad, or crusty bread on the side. This dish is a crowd-pleaser and can be made ahead of time, frozen, or customised to your taste preferences.

Cream Cheese

To make stuffed shells with cream cheese, start by boiling your pasta shells. While the shells cook, prepare the filling by mixing together ricotta, mozzarella, parmesan, and cream cheese, along with seasonings and an egg in a large bowl. You can also add fresh spinach, lemon zest, and other ingredients of your choice to the filling. Use a spoon or piping bag to fill each cooked shell with the cheese mixture.

Next, pour a layer of marinara sauce into the bottom of a baking dish. Arrange the stuffed shells on top of the sauce. Spoon more marinara sauce over the shells, then sprinkle with mozzarella cheese. Bake the pasta covered for 20 minutes, then remove the cover and bake until browned and bubbly.

You can also make this dish ahead of time and store it in the refrigerator for up to three days before baking. Simply assemble the shells, cover the dish tightly, and store it in the fridge. When you're ready to eat, bake the shells and add a few extra minutes to the baking time.

Spinach and Lemon Zest

Ingredients

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil, for drizzling
• 5 ounces fresh spinach
• 2 cups ricotta cheese, 16 ounces
• ¼ cup grated pecorino cheese, plus more for sprinkling
• 2 garlic cloves, grated
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt, plus more for the pasta water
• Freshly ground black pepper
• 2 cups Marinara Sauce, plus more for serving
• Chopped fresh parsley, for serving

Method

Preheat the oven to 425°F. Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water, then chop the spinach.

In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

Tips

This recipe freezes well! After you've assembled the shells in the baking dish, cover with foil and freeze. To thaw, transfer the dish to the fridge about 10 hours before you plan to serve and let sit at room temperature while the oven preheats. Bake, covered, for 30 minutes, or until thawed and warmed through.

Cottage Cheese

When making stuffed shells with cottage cheese, it is important to drain the cheese thoroughly to prevent the shells from becoming watery. The shells themselves should also be cooked for slightly less time than recommended so that they do not become mushy after baking.

To make cottage cheese stuffed shells, first prepare the filling by combining cottage cheese, parmesan, pesto, egg, and salt in a large bowl. Mix in spinach or other vegetables of your choice. Next, stuff each shell with the cheese mixture and place them in a baking dish. Top with marinara sauce and mozzarella cheese. Cover the dish with foil and bake at 400°F for about 40 minutes, or until the cheese is melted.

Eggs

To prepare the filling, you'll typically combine the cheeses, egg(s), and various seasonings in a large bowl. The number of eggs used can vary depending on the recipe and the desired consistency of the filling. Some recipes call for one egg, while others use two or more.

It's important to lightly beat or whisk the egg before adding it to the cheese mixture. This helps to create a more uniform consistency and ensures the egg is evenly distributed throughout the filling.

Once the egg is incorporated, the filling is then ready to be stuffed into the cooked pasta shells. The number of eggs used can also depend on personal preference and the desired richness of the dish. Some people may prefer a lighter filling with less egg, while others may enjoy a more decadent version with a higher egg content.

Additionally, eggs can be used as a binding agent if you choose to add other ingredients to the filling, such as vegetables or meat. Overall, eggs play a crucial role in the preparation of stuffed shells, contributing to the dish's flavour, texture, and overall success.

Frequently asked questions