Classic Stuffed Shells Recipe

Discover the ultimate comfort food with this Classic Stuffed Shells Recipe. Perfectly cooked jumbo pasta shells are stuffed with a creamy ricotta, mozzarella, and Parmesan cheese filling, smothered in a rich homemade tomato sauce, and baked to golden perfection. This family-favorite dish is ideal for weeknight dinners, potlucks, or holiday gatherings.

Ingredients

For the Sauce:

• 3 tablespoons olive oil
• 1 large onion, finely diced
• 6 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes (a tiny pinch)
• 1/3 cup red wine (optional)
• 2 (28-ounce) cans crushed tomatoes with basil
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon ground black pepper (more to taste)
• 2 teaspoons granulated sugar
• 1/2 cup fresh basil, chopped

For the Cheese Filling:

• 15 ounces ricotta cheese
• 1/3 cup Parmesan cheese, finely grated
• 4 ounces mozzarella cheese, shredded
• 2 large eggs, lightly beaten
• 2 tablespoons parsley, finely chopped
• 2 tablespoons basil, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Shells:

• 1 (12-ounce) box jumbo shell pasta
• 4 ounces mozzarella cheese, shredded
• 4 ounces fontina cheese (or additional mozzarella), cubed
• 2 tablespoons fresh parsley, finely chopped (for garnish)
• 1/2 cup Parmesan cheese (for serving)

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Instructions

For the Sauce:

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until softened, about 6-8 minutes.
2. Stir in the garlic and crushed red pepper flakes, cooking for about 1 minute or until fragrant.
3. Add the red wine (if using) and simmer for 2 minutes. Then, stir in the crushed tomatoes, salt, and pepper.
4. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer uncovered for 45 minutes, stirring occasionally.
5. Add the sugar and fresh basil, and continue cooking for another 15 minutes. Adjust salt and pepper to taste.
6. Remove from heat and allow the sauce to cool slightly. You can make the sauce up to 3 days ahead and store it in the fridge until needed.

For the Cheese Filling:

1. In a large bowl, combine the ricotta, Parmesan, mozzarella, parsley, basil, eggs, salt, and pepper. Mix until smooth. Set aside.

For the Shells:

1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for exactly 4 minutes.
2. Drain the pasta and run it under cold water to stop the cooking process. Pat the shells dry with a paper towel.

Assembly and Baking:

1. Preheat your oven to 375°F (190°C).
2. Spread 1 1/2 cups of the tomato sauce evenly on the bottom of a 9×13-inch casserole dish.
3. Stuff each shell with a heaping tablespoon of the cheese filling and arrange them snugly in the dish. Continue until all the shells are filled.
4. Pour the remaining sauce over the stuffed shells, ensuring they’re evenly coated. Sprinkle with shredded mozzarella and cubed fontina cheese.
5. Bake uncovered for 35 minutes, or until the cheese is golden and bubbly.
6. Let the dish rest for 5 minutes. Garnish with fresh parsley and additional Parmesan cheese before serving.

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Why You’ll Love This Recipe

• Comfort Food Classic: Cheesy, saucy, and satisfying – the ultimate family dinner.
• Make-Ahead Friendly: Prepare the sauce and filling in advance for stress-free meal prep.
• Customizable: Easy to adapt with different cheeses, sauces, or add-ins like spinach or mushrooms.
• Crowd-Pleaser: Perfect for potlucks, gatherings, or weeknight dinners.

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Tips

• Al Dente Pasta: Cook the shells slightly underdone to prevent them from becoming mushy during baking.
• Avoid Overfilling: Use a heaping tablespoon of filling to ensure the shells don’t burst.
• Even Sauce Distribution: Coat the dish with a thin layer of sauce to prevent the shells from sticking.
• Extra Flavor: Add a pinch of nutmeg to the cheese filling for a subtle depth of flavor.

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Variations and Substitutions

• Vegetarian Option: Add sautéed spinach or mushrooms to the cheese filling.
• Protein Boost: Mix cooked ground beef or Italian sausage into the tomato sauce.
• Gluten-Free: Use gluten-free jumbo pasta shells.
• Cheese Swap: Substitute fontina with gouda or provolone for a different flavor profile.

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FAQs

Q: Can I make stuffed shells ahead of time?
A: Yes! Assemble the dish up to a day in advance, cover tightly, and refrigerate. Bake just before serving.

Q: How do I freeze stuffed shells?
A: Assemble the dish in a freezer-safe container, cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Q: What should I do with leftover filling?
A: Use it to stuff smaller pasta like manicotti, or mix it into a lasagna recipe.

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Serving and Suggestions

• Serve with: Garlic bread or a fresh green salad for a balanced meal.
• Wine Pairing: Enjoy with a glass of Chianti or your favorite red wine.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Enjoy your delicious Classic Stuffed Shells – a dish that’s sure to become a family favorite!