Discover how to make the perfect Italian stuffed shells filled with creamy ricotta and mozzarella cheese, topped with a rich homemade red sauce, and baked to perfection. This easy step-by-step recipe includes tips on making the best stuffed pasta shells, ingredient details, and secret tricks for a flawless dish!
Italian stuffed shells is a classic Sunday and holiday favorite requested food. It combines rich flavors with a satisfying, hearty texture. These jumbo pasta shells are filled with my three cheese winning combo of ricotta and mozzarella cheeses and fresh grated parmiggiano reggiano. The meatball pearl surprise is my giveaway secret your family will love! Finally it is lightly dolloped with a savory homemade ragu sauce, topped with the fresh cheeses before baking. Whether you’re preparing for a family dinner, a special occasion, or simply craving authentic Italian food, stuffed shells never disappoints.
In this recipe, I will walk you through every step, from preparing the perfect stuffed shells to making the best homemade red sauce and baking them to perfection. You’ll also learn insider tips and tricks to ensure that your stuffed shells are always delicious and satisfying.
Ingredients: What You’ll Need for Perfect Stuffed Shells
1. Jumbo Pasta Shells
- What They Are: Jumbo shells are large, ridged pasta that can hold generous amounts of filling. Their shape and texture help absorb the flavors of the filling and sauce as they bake.
- Pro Tip: Make sure you cook the shells al dente – firm to the bite. I like to only cook them half to three quarters of the way until they are bendable enough to stuff. They will finish cooking in the oven, also Overcooking can cause them to break when stuffing.
2. Ricotta Cheese
- Why It’s Essential: Ricotta is a soft, creamy cheese that gives the filling its signature texture. It adds richness without being too heavy.
- Pro Tip: Use whole-milk ricotta for the best flavor and creaminess. Avoid using low-fat ricotta, as it can be too watery and won’t hold the filling together as well.
3. Mozzarella Cheese
- What It Adds: Mozzarella provides meltiness and stretchiness to the filling. It also gives the dish a rich, gooey texture.
- Pro Tip: Use fresh mozzarella (not pre-shredded). Fresh mozzarella has better flavor and a smoother texture, making it perfect for this dish. If you can’t find fresh, go for a high-quality, part-skim mozzarella.
4. Parmesan Cheese
- The Finishing Touch: Parmesan adds a salty, nutty flavor that complements the creaminess of the ricotta and mozzarella.
- Pro Tip: Opt for freshly grated Parmesan over pre-shredded to ensure the best flavor and texture in your dish.
5. Homemade Marinara Sauce
- Why Homemade is Best: A homemade marinara sauce made from ripe tomatoes, garlic, onions, and fresh herbs is the key to creating a deeply flavorful stuffed shell dish. Store-bought sauces often lack the complexity and freshness of homemade.
- Pro Tip: You can make marinara in advance and store it in the fridge for up to a week or freeze it for up to 3 months. This will save you time on busy days.
6. Eggs
- Binding Agent: The egg helps to bind the cheese mixture together and ensures that the filling stays intact in the shells as they bake.
- Pro Tip: Be sure to whisk the egg well before adding it to the cheese mixture for an even distribution.
7. Fresh Parsley
- Herb of choice: Fresh parsley is my favorite for this dish, it is added into the ricotta filling and adds aromatic flavor to the filling and sauce. You can use dried herbs, but fresh herbs bring a depth of flavor that elevates the dish.
- Pro Tip: Finely chopped parsley ahead of time so all the ingredients is ready to go, remove stems as much as possible.
8. Garlic and Onion
- Flavor Foundation: These two aromatic ingredients form the base of your marinara sauce. Garlic adds a punch of flavor, while onion offers sweetness and complexity.
- Pro Tip: Saute the garlic and onion until golden but not burnt – this creates a perfect flavor base for your sauce.
9. Olive Oil
- Why It’s Important: Extra virgin olive oil is used both to make the marinara sauce and to drizzle over the stuffed shells before baking. It adds richness and helps brown the dish in the oven.
- Pro Tip: Always use high-quality extra virgin olive oil for the best flavor.
10. Salt and Pepper
- Essential Seasonings: Salt enhances the flavors of all the ingredients, while freshly cracked black pepper adds a subtle kick to both the cheese filling and the marinara sauce.
- Pro Tip: Taste your marinara sauce as it simmers and adjust the salt and pepper to suit your preferences.
How to Make Italian Stuffed Shells with Ricotta and Mozzarella
Step 1: Boil the Jumbo Shells
Start by cooking the jumbo pasta shells. Bring a large pot of salted water to a boil, and cook the shells according to the package instructions until they are al dente. Drain them carefully and rinse under cold water to stop the cooking process. Set the shells aside on a paper towel-lined tray to cool.
Step 2: Prepare the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, freshly grated Parmesan, a beaten egg, and a handful of chopped fresh basil and oregano. Season generously with salt and pepper. Stir until the ingredients are evenly incorporated.
Elevate this recipe by making my Nonna Maria’s Puglia Sunday Lamb And Meatball Red Sauce!
Step 3: Make the Marinara Sauce
If there is no time to make Nonna Maria’s Sunday Red Sauce then you can make the homemade marinara sauce instead. To begin: heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onions and cook until translucent. Add minced garlic and cook until fragrant, about 1 minute. Pour in a can of crushed tomatoes (or whole tomatoes if you prefer a chunkier sauce) and stir to combine. Season with salt, pepper, and a pinch of red pepper flakes (optional) for some heat. Let the sauce simmer for 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together. Add a handful of chopped fresh basil at the end for an aromatic finish.
Step 4: Stuff the Pasta Shells
Preheat your oven to 375°F (190°C). Carefully stuff each cooked pasta shell with the ricotta-mozzarella mixture, making sure the filling is packed in securely. Be generous with the filling, but don’t overstuff, as this can cause the shells to break.
Step 5: Assemble and Bake
Spread a layer of marinara sauce in the bottom of a large baking dish. Arrange the stuffed shells on top of the sauce in a single layer. Pour the remaining marinara sauce over the shells, making sure they are evenly coated. Sprinkle a little extra mozzarella and Parmesan over the top. Cover the dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Step 6: Serve and Enjoy
Once baked, remove the stuffed shells from the oven and let them cool for a few minutes before serving. Garnish with additional fresh basil and serve with a side of garlic bread or a simple green salad for the perfect Italian meal.
Tips and Tricks for Perfect Stuffed Shells
- Prevent Breakage: To avoid breaking the shells when stuffing them, handle them gently and make sure they’re completely cooled before you stuff them. You can even stuff the shells ahead of time and store them in the fridge for up to 2 hours before baking.
- Keep the Sauce Flavorful: If your marinara sauce tastes too acidic, add a pinch of sugar to balance the flavors. You can also enhance the richness by adding a tablespoon of butter towards the end of cooking.
- Make It Meatier: The mini pearl meatballs are optional but a sure delight by all who find it inside each individual shell. I do always make a separate dish for those who want it meatless and will stuff the shells with the ricotta three cheese mixture only.
- Use a Slow Cooker: If you’re making stuffed shells for a crowd, use your slow cooker to keep them warm. After baking, transfer the shells to a slow cooker on the “keep warm” setting for an easy, crowd-pleasing meal.
- Freezer-Friendly: Stuffed shells are perfect for meal prep! To freeze, assemble the shells in a baking dish with sauce, cover tightly with foil, and freeze for up to 3 months. When ready to bake, simply thaw overnight in the fridge and bake as usual.
M
With the right ingredients, a little patience, and some helpful tips, making my legendary generational Italian stuffed shells is simple and incredibly rewarding. Whether you’re hosting a family dinner or just want to indulge in a comforting dish, this stuffed shell recipe with ricotta and mozzarella cheese filled with a meatball pearl surprise in every shell then topped with homemade red sauce is sure to be a hit. Follow this guide for foolproof results every time!
