Frederic Melton
Stuffed shells are a hearty and elegant-looking dish that is easy to make and perfect for feeding a crowd. They are usually filled with a combination of three types of cheese, such as ricotta, mozzarella, and parmesan, along with other ingredients like eggs, Italian seasoning, and vegetables. The shells are then covered in a tomato-based sauce, baked, and served with a side of bread or salad, making them a comforting and flavorful meal.
| Characteristics | Values |
|---|---|
| Number of cheeses used | 3 |
| Types of cheese used | Ricotta, Mozzarella, Parmesan, Pecorino, Cream Cheese, Cottage Cheese, Provolone, Fontina, Asiago, Romano |
| Other ingredients | Marinara sauce, Italian seasoning, egg, salt, pepper, parsley, basil, oregano, red pepper flakes, lemon zest, garlic |
| Additional ingredients | Meat: ground beef, Italian sausage, ground turkey, shredded chicken; Vegetables: spinach, mushrooms, onions, red bell peppers, broccoli, zucchini, kale |
| Baking temperature | 350-375°F |
| Baking time | 30-60 minutes |
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What You'll Learn
Ricotta, mozzarella and parmesan
Ricotta, mozzarella, and parmesan are the three classic Italian cheeses used to make stuffed shells, a family-friendly comfort food that's easy to make and always a hit. The creamy ricotta, gooey mozzarella, and nutty parmesan blend beautifully to create a rich and indulgent filling.
To make this dish, start by boiling jumbo pasta shells until they are just shy of al dente. Rinse the shells with cold water to prevent them from sticking together and set them aside. In a large bowl, combine the ricotta, mozzarella, and parmesan along with other desired fillings such as spinach, garlic, and Italian seasoning. You can also add an egg to the mixture to help bind the cheeses together and keep the filling inside the shells.
Once the cheese mixture is ready, stuff each shell generously. Place the stuffed shells in a baking dish coated with marinara sauce, creating a tasty barrier that prevents sticking. Top the shells with more marinara sauce and sprinkle with any remaining cheese. Cover the dish with foil and bake until the sauce is bubbly and the cheese is melted and golden.
Before serving, garnish the stuffed shells with freshly chopped parsley and perhaps some extra parmesan cheese. Enjoy this comforting and elegant dish with a side of garlic knots, a crisp green salad, or warm, buttery garlic bread.
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Cream cheese, cottage cheese, provolone
Stuffed shells are a hearty, elegant, and easy-to-make dish. While ricotta, mozzarella, and parmesan are the most popular cheeses used in stuffed shells, there are several other types of cheese that can be used, such as cream cheese, cottage cheese, and provolone.
Cream cheese has a rich, creamy texture and a mild, tangy flavour. It is a versatile ingredient that can be used in both sweet and savoury dishes. When used in stuffed shells, it adds creaminess and a tangy flavour to the filling. It is a good option for those who want a creamy and indulgent taste.
Cottage cheese is a fresh, soft, and mild-flavoured cheese with a creamy and slightly grainy texture. It is a healthy and protein-rich option that can be blended to create a smooth and creamy texture for stuffed shells. Cottage cheese provides a lighter and fluffier filling, making it a good choice for those who want a less rich option.
Provolone is an Italian cheese with a distinct flavour and a semi-soft to hard texture, depending on its age. It has a mild, slightly sweet, and nutty flavour when young, becoming sharper and more pungent as it ages. When used in stuffed shells, provolone adds a depth of flavour and a stringy, melted texture, similar to mozzarella. It is a good option for those who want a more pronounced cheese flavour.
When making stuffed shells, the cheese is combined with other ingredients such as eggs, Italian seasoning, salt, and pepper to create a flavourful and creamy filling. The shells are then stuffed with this mixture, topped with sauce, and baked to perfection.
Using a combination of cheeses, such as cream cheese, cottage cheese, and provolone, allows you to customise your stuffed shells and create a unique flavour profile that suits your taste preferences. Experimenting with different types of cheese can lead to delicious results, ensuring that your stuffed shells are cheesy, indulgent, and satisfying.
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Pecorino, parmesan and parsley
Pecorino, Parmesan, and parsley make for a delicious combination in stuffed shells. Pecorino Romano, in particular, is a saltier and more pungent variety of cheese that can be used in place of Parmesan.
The process of making stuffed shells with these ingredients begins with cooking the pasta shells until they are just shy of al dente. While the shells are cooking, prepare the filling by mixing together ricotta cheese, spinach, garlic, lemon zest, oregano, red pepper flakes, salt, pepper, and grated Pecorino or Parmesan cheese. You can also add other ingredients to the filling, such as ground beef or sausage, to make it more savoury.
Once the filling is ready, use a small spoon or a cookie scoop to fill each shell with the cheese mixture. Place the stuffed shells in a baking dish and cover them with marinara sauce, sprinkling additional Pecorino or Parmesan cheese on top. You can also add mozzarella cheese for extra creaminess.
Before baking, garnish the stuffed shells with fresh parsley for added flavour and colour. Bake the shells until the cheese is melted and starting to brown. Serve the stuffed shells with extra marinara sauce on the side, along with a green salad and bread.
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Spinach, ricotta and pecorino
Spinach, ricotta, and pecorino stuffed shells are a delicious and comforting meal, perfect for feeding a crowd. This dish is a twist on the classic stuffed shells recipe, which typically calls for a combination of ricotta, mozzarella, and Parmesan cheeses.
To make spinach, ricotta, and pecorino stuffed shells, start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, stirring occasionally to prevent sticking. Drain the shells and place them on a clean kitchen towel to remove any excess moisture.
While the shells are cooling, prepare the filling. In a medium bowl, combine spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper to taste. Mix the ingredients until they are thoroughly combined and you are happy with the taste.
Once the shells are cool, use a small spoon or a pastry bag to fill each shell with the ricotta mixture. Place the filled shells in a baking dish coated with cooking spray. Cover the shells with marinara sauce and sprinkle with additional pecorino cheese.
Bake the stuffed shells at 375 degrees Fahrenheit for 20 minutes. Remove the foil and continue baking, uncovered, for an additional 10-15 minutes, or until the cheese is melted and starting to brown.
Serve the spinach, ricotta, and pecorino stuffed shells warm, with a dusting of pecorino or Parmesan cheese and a side of extra marinara sauce. Enjoy this comforting and flavorful dish with a green salad and crusty bread for a complete meal.
This recipe can also be made ahead of time and frozen for up to three months. Simply assemble the stuffed shells in a baking dish, wrap the dish with foil, and freeze. When you're ready to enjoy them, thaw the dish in the fridge overnight, then bake as directed, adding a few extra minutes to account for the frozen temperature.
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Marinara, meat and béchamel sauces
Marinara, meat, and béchamel sauces are key components of stuffed shells, a hearty and elegant-looking Italian dish that's easy to make and perfect for feeding a crowd. The contrast between the chewy pasta and creamy cheese filling, along with the tangy marinara sauce, creates a comforting and classic meal.
The process of making stuffed shells may initially seem complicated, but it's quite straightforward and can be adapted to personal preferences. The shells are stuffed with a mixture of cheeses, such as ricotta, parmesan, and mozzarella, along with seasonings, and sometimes vegetables like spinach, mushrooms, or onions. The addition of ground beef, Italian sausage, or ground turkey can also make the dish heartier and add extra protein.
Marinara sauce, a zesty and tangy tomato-based sauce, is a popular choice for stuffed shells. It can be easily made at home or store-bought, adding extra flavour to the dish. Some recipes suggest spreading a layer of marinara sauce at the bottom of the baking dish, stuffing the shells, and then topping them with more sauce. This sauce complements the cheese filling, creating a satisfying meal.
Béchamel sauce, also known as balsamella in Italian, is a creamy white sauce made with butter, flour, milk, and spices. It serves as a second topping for the stuffed shells, adding a velvety smooth texture and enhancing the overall flavour. The sauce is prepared by melting butter, whisking in flour, slowly adding milk, and then seasoning with pepper and nutmeg. It is then poured over the stuffed shells, creating a rich and indulgent dish.
Meat sauces are also commonly used in stuffed shells, adding heartiness and protein. Ground beef, Italian sausage, or ground turkey can be stirred into the cheese mixture or incorporated into the sauce. Some recipes suggest using crockpot spaghetti sauce or bolognese-style meat sauce as an alternative to marinara, allowing for customization based on individual tastes.
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Frequently asked questions
The cheeses used for stuffed shells are typically ricotta, mozzarella, and parmesan.
Yes, you can use other types of cheese such as cream cheese, cottage cheese, provolone, fontina, asiago, pecorino, or romano.
A good ratio of mozzarella to parmesan is 1.5 cups of mozzarella to 1/4 cup of parmesan.
For the best flavor and creamiest texture, use full-fat ricotta. However, you can also use low-fat or blended cottage cheese as a substitute.
Yes, you can prepare stuffed shells 1-2 days in advance. Boil the pasta, stuff the shells, and store them in the fridge. When ready to serve, bake them with the sauce poured on top.
