Classic Cheese-Stuffed Shells
It’s a weeknight and the hordes are hangry. That’s where these shells come in, baked with enough cheese and tomato to rival a big, fat pizza. But these shells are so much more rewarding! Seriously, who can resist a beautiful dish of golden, cheese-topped pasta in red sauce? Start by making the sauce, and while the sauce simmers, bring a pot of water to a boil and cook the shells. Meanwhile, make the filling. Then assemble and bake.
Make Homemade Sauce or Open a Jar
You can totally take 5 seconds of your valuable time to open a jar of your favorite store-bought sauce OR make my favorite homemade 10-minute tomato sauce (below). You’ll need a total of 2 1/2 to 3 cups of sauce, but more is always better if that’s what you like. You get to decide here! A quick tomato sauce is easy to make but note that not all canned tomatoes are created equal. My favorite tomatoes to make a sauce with is whole San Marzanos, a variety of plum tomatoes, not a brand, grown in the San Marzano region of Italy. With so little effort, I find the homemade sauce brighter and fresher than the sauce in a jar, but there’s no shame in taking a shortcut here if you’d like.
Tips for Boiling Pasta Shells
Don’t skimp on the water in the pot; give the shells plenty of room to tumble around in the boiling water. Check the directions on the package for the cooking time and then subtract 1-2 minutes. Since the shells are going to bake again in the oven, you don’t want them to be too soft at the start.
Making a Three-Cheese Filling
Whole milk ricotta is sumptuous, but you can use skim milk ricotta if you are looking to shave off a few calories. I like Parmesan here, but if you would like a saltier, more pungent cheese you could use Pecorino Romano. As for the mozzarella, I encourage you to grate your own for the best melting qualities, since pre-grated mozz has anti-caking additives. The ricotta, Parmesan, and mozzarella embellished by parsley, pepper, a delicious surprise of lemon, and a good handful of chopped parsley give this filling a lot of zest. Use a cookie scoop to fill the shells to make the job easier.
Make Ahead or Freeze Stuffed Shells
Assembled ahead of time and left unbaked, the shells will keep in the refrigerator, wrapped in plastic or foil, for up to 3 days. Add a few minutes of baking time if you are taking them straight from the fridge to the oven. To freeze, wrap the baking dish in foil and freeze for up to 3 months. Defrost in the fridge overnight and bake according to directions or bake directly from freezer to oven for 50 to 60 minutes.
Pasta Me Please!
Pasta Skillet With Sausage, Cheese, and Spinach One-Pot Spaghetti With Tomatoes Pasta with Butternut Squash Parmesan Sauce Tuscan Chicken Pasta Skillet Caprese Stuffed Shells
2 tablespoons olive oil 3 garlic cloves, thinly sliced 1 (28-ounce) can whole, peeled tomatoes, crushed in a bowl 1/2 teaspoon salt 1-2 pinches sugar (optional)
For the filling and assembly
2 cups (16 ounces) fresh whole or skim-milk ricotta 2 cups (8 ounces) grated mozzarella, divided 1 cup (4 ounces) finely grated Parmesan, divided 1 large egg Finely grated zest of 1 lemon (about 1 tablespoon) 1/4 cup chopped parsley 1/4 teaspoon salt, plus more for the pasta water 1/8 teaspoon freshly ground black pepper 8 ounces jumbo shells (save the remaining shells for another use) Torn basil leaves (about 2 sprigs) or 2 tablespoons chopped parsley (for garnish)
It may take a few minutes longer if the tomatoes from the can are watery. Taste and add more salt if needed. If the sauce seems acidic, add a pinch of sugar. Set sauce aside. Have on hand a 9 x 13-inch or equivalent baking dish. Reserve 1/2 cup pasta cooking water and drain the shells in a colander. Rinse under cool running water. Fill each shell with about 1-2 tablespoons of the ricotta mixture. Set them in the baking dish as you fill them, until all the filling is used. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan. Did you love this recipe? Give us some stars below!
