Italian stuffed shells with ricotta cheese

Description:

Italian stuffed shells are a classic, comforting dish featuring large pasta shells filled with a creamy mixture of ricotta cheese, mozzarella, and Parmesan, all baked in a rich marinara sauce. This delicious, cheesy recipe is perfect for family dinners, gatherings, or any time you crave a hearty Italian meal.

Total Time:

• Preparation Time: 15-20 minutes
• Stuffing Time: 10-15 minutes
• Baking Time: 30-35 minutes
• Total Time: 55-70 minutes

Ingredients:

• 1 package (12 oz) jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce (homemade or store-bought)
• Fresh basil or parsley, for garnish (optional)

Equipment:

• Large pot
• 9×13 inch baking dish
• Mixing bowl
• Spoon or piping bag

Instructions:

Preparation (15-20 minutes):

1. Cook the Pasta Shells:
   • Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente (usually about 9-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Cheese Filling:
   • In a mixing bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix until well blended.

Stuffing the Shells (10-15 minutes):

1. Stuff the Shells:
   • Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
   • Using a spoon or a piping bag, fill each pasta shell with the cheese mixture. Place the stuffed shells in the prepared baking dish, open side up.

Baking the Shells (30-35 minutes):

1. Add the Marinara Sauce:
   • Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is covered with sauce.
2. Top with Cheese:
   • Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
3. Bake:
   • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve:
   • Remove from the oven and let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 350-400
• Total Fat: 20g
  • Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 700mg
• Carbohydrates: 28g
  • Fiber: 3g
  • Sugars: 6g
• Protein: 20g

Notes:

• Make-Ahead Option: Assemble the dish up to 24 hours in advance and store it in the refrigerator. Add an additional 5-10 minutes to the baking time if baking from cold.
• Freezing: This dish freezes well. Assemble and cover tightly with plastic wrap and aluminum foil before freezing. To bake, thaw overnight in the refrigerator and bake as directed.
• Variations: Add cooked spinach, sautéed mushrooms, or ground beef to the cheese filling for added flavor and texture.

Serving Suggestions:

• Serve with a side salad, garlic bread, or steamed vegetables for a complete meal.
• Pair with a glass of red wine, like Chianti or Sangiovese, to complement the rich flavors.

Enjoy these cheesy, comforting Italian stuffed shells with ricotta cheese – a true family favorite!