Cheese Options For Stuffed Shells: A Guide

Stuffed shells are a popular dish for good reason. They're hearty, elegant, and easy to make. The best cheeses to use for stuffed shells are ricotta, parmesan, and mozzarella. These three cheeses are mixed together and stuffed into jumbo pasta shells, then covered in marinara sauce and baked to golden brown perfection. This classic Italian dish is a crowd-pleaser that's sure to have everyone asking for more!

Ricotta, Parmesan, and Mozzarella

Ricotta is a classic ingredient for stuffed shells, and it is often paired with spinach. Its creamy texture and mild flavour make it a perfect base for the other cheeses. It is also a good binder for the filling, helping it to set and stay together when cooked. When making stuffed shells, it is best to use whole milk ricotta for the best results in terms of flavour and texture.

Mozzarella is a popular addition to the ricotta base. Its soft, stringy texture and mild flavour make it a great melting cheese, which is perfect for stuffed shells. It is best to grate your own mozzarella, as pre-grated cheese often has anti-caking agents added, which can affect how smoothly it melts.

Finally, Parmesan adds a sharper, more savoury note to the filling. It is a good cheese to sprinkle on top of the dish before serving, adding a salty, tangy flavour to the other ingredients.

When making stuffed shells with these three cheeses, you can also add an egg to the mixture to help bind the cheeses together. This is especially useful if you are omitting the ricotta, as the other cheeses are softer and will need something to help them set. You can also add herbs and spices to the mixture, such as Italian seasoning, parsley, oregano, salt, and pepper.

This combination of cheeses is a great base for stuffed shells, and you can add other ingredients to customise the dish. For example, you could add cooked ground beef, Italian sausage, ground turkey, or shredded chicken. You could also add vegetables such as spinach, mushrooms, onions, peppers, broccoli, zucchini, or kale.

Stuffed shells are a great make-ahead dish, and can be stored in the fridge for a few days or frozen before or after baking. They are best baked at around 350-400°F for 20 minutes, and then for a further 5-10 minutes uncovered to brown the top.

Spinach and ricotta

Ingredients:

• Jumbo pasta shells
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Fresh spinach
• Marinara sauce
• Olive oil
• Garlic
• Italian seasoning/oregano
• Egg
• Basil/Parsley
• Salt and pepper
• Nutmeg (optional)

Method:

Start by preheating your oven to 375°F. Cook the pasta shells al dente, according to the package instructions, and set them aside.

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant. Add spinach and cook until wilted, seasoning with salt and pepper.

In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, parmesan, egg, basil, salt, and pepper. Stir until thoroughly mixed.

Spread a layer of marinara sauce at the bottom of a baking dish. Stuff each pasta shell with the spinach and cheese mixture, and place them in the dish.

Cover the shells with the remaining marinara sauce and sprinkle with extra mozzarella. Cover the dish with foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Expert Tips:

• Ensure pasta shells are cooked al dente to avoid becoming mushy during baking.
• If using frozen spinach, squeeze out excess water to prevent a watery filling.
• A layer of marinara sauce at the bottom of the dish prevents the shells from sticking and adds extra flavour.
• For an extra cheesy top, add mozzarella or provolone cheese before the final 10 minutes of baking.

Variations:

• Cheese: Experiment with different cheeses. Fontina or provolone can substitute mozzarella, and cottage cheese or mascarpone can be used instead of ricotta.
• Gluten-Free: Use gluten-free pasta shells to make the dish suitable for gluten-intolerant guests.
• Spice: Add red pepper flakes to the cheese mixture or sprinkle on top for some heat.
• Herbs: Swap basil or parsley with oregano or thyme for a different flavour profile.
• Meat: For a meaty variation, mix ground beef, Italian sausage, or ground turkey into the marinara sauce or combine with the cheese filling.

Cream cheese

When making stuffed shells, the cream cheese should be slightly softened so that it is easy to stir and combine with the other ingredients. It is also important to undercook the shells by 1-2 minutes as they will continue to cook in the oven. Additionally, it is recommended to use whole milk ricotta and mozzarella for the best results.

Ingredients:

• 20 jumbo shells
• 3 cups marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/3 cup grated parmesan cheese, plus more for topping
• 4 oz cream cheese, softened
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon dried oregano (optional)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 large garlic clove, pressed

Instructions:

• Preheat the oven to 350°F.
• Prepare the shells by boiling them for one minute less than instructed on the package. Drain, cool, and arrange on a baking sheet.
• Lightly grease a casserole dish and add a layer of marinara sauce.
• In a bowl, stir together the ricotta cheese, 1 1/2 cups mozzarella, parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and pepper until well combined.
• Fill each shell with the cheese mixture and place them in the prepared dish.
• Add the final layer of marinara sauce and sprinkle with the remaining mozzarella and parmesan.
• Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Serve warm and enjoy!

This recipe can also be made ahead of time and frozen. Simply assemble the shells, cover tightly, and freeze for up to several months. When ready to bake, follow the same instructions, but increase the baking time to account for the frozen temperature.

Baked vs unbaked shells

Stuffed shells are a great make-ahead meal. They can be frozen and baked later, or assembled and stored in the fridge for up to four hours or even two days before baking and serving.

To freeze unbaked stuffed shells, assemble the shells in a baking dish, then wrap the entire dish with a layer of storage wrap, then a layer of foil. Freeze for up to three months. When you're ready to eat, thaw the dish in the fridge overnight, then bake as directed, adding extra time to the bake to account for the frozen temperature.

To make ahead and store in the fridge, assemble the shells in the baking dish, cover with foil, and store in the fridge for up to four hours or until you're ready to bake and serve. You may need to add another 10 minutes to the baking time to compensate for starting with chilled pasta.

Stuffed shells are a great dish to feed a crowd and can be served with a lighter side, like a salad or roasted vegetables, and some bread.

Marinara sauce

When choosing a store-bought marinara sauce, opt for a high-quality brand such as Newman's Own, Rao's, or Classico. These brands offer a more authentic and flavourful sauce that will enhance the overall taste of the dish.

If you decide to make your own marinara sauce, you can find numerous recipes online or in cookbooks. A basic marinara sauce typically includes ingredients such as tomatoes, onion, garlic, basil, and oregano. You can also add your own twist by including additional herbs and spices or even a hint of red wine.

The amount of marinara sauce you'll need will depend on the size of your baking dish and the number of shells you plan to make. As a general guideline, a standard 9x13-inch baking dish usually requires around 2 to 3 cups of sauce.

When assembling the stuffed shells, start by spreading a layer of marinara sauce at the bottom of the baking dish. This creates a flavourful base for the shells to sit in. After stuffing the shells with the cheese mixture and arranging them in the dish, you can spoon more marinara sauce over the shells, ensuring they are generously coated.

The combination of melted cheese and tangy marinara sauce in stuffed shells creates a delightful contrast of flavours and textures that will leave your taste buds craving more.

Frequently asked questions