Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy cheese that forms the base of the stuffing mixture.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor to the dish.

Frozen spinach: Thawed and drained spinach that adds a nutritious element to the stuffing.

Marinara sauce: A tomato-based sauce that coats the stuffed shells, adding moisture and flavor.

Garlic powder: A seasoning that adds a subtle garlic flavor to the filling.

Onion powder: A seasoning that provides a mild onion flavor to the mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spiciness to the stuffing.

When preparing the jumbo pasta shells, make sure to cook them al dente. This means they should be slightly firm to the bite. Overcooking the shells can cause them to become too soft and difficult to handle when stuffing. To prevent them from sticking together after draining, you can toss them lightly with a bit of olive oil. Additionally, when stuffing the shells, use a small spoon or a piping bag for more precision and less mess. This will ensure each shell is evenly filled with the cheese mixture. Finally, for an extra layer of flavor, consider adding a sprinkle of fresh basil or parsley on top of the marinara sauce before baking.

• jumbo pasta shells - Substitute with manicotti: Manicotti tubes can be stuffed similarly and provide a similar texture and flavor.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended to achieve a smoother consistency.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, which can enhance the dish.

• frozen spinach, thawed and drained - Substitute with fresh spinach: Fresh spinach can be sautéed and drained to achieve the same effect as frozen spinach.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile, making it a suitable alternative.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor and can be minced and sautéed before adding to the mixture.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can be sautéed to bring out their sweetness and add a similar flavor to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

• Allow the stuffed shells to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the stuffed shells to an airtight container. If stacking, place a layer of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. This ensures the cheese filling remains fresh and flavorful.
• For longer storage, consider freezing. Place the stuffed shells on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the stuffed shells in the refrigerator overnight. This gradual thawing helps maintain the texture of the pasta.
• Reheat in a baking dish covered with foil at 350°F (175°C) for about 20-25 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.
• If reheating from frozen, bake at 350°F (175°C) for 45-50 minutes, covered with foil. Remove the foil for the last 10 minutes to achieve a golden, bubbly top.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of water to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes to let the cheese on top get bubbly and slightly golden.

• Microwave Method:

  1. Place the stuffed shells on a microwave-safe plate.
  2. Add a spoonful of marinara sauce or a splash of water to keep them from drying out.
  3. Cover the plate with a microwave-safe lid or another plate to trap steam.
  4. Heat on medium power for 2-3 minutes, checking halfway through.
  5. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Place the stuffed shells in a large skillet.
  2. Add a bit of marinara sauce or water to the skillet.
  3. Cover the skillet with a lid to create steam.
  4. Heat on medium-low for about 10-15 minutes, stirring occasionally to ensure even heating.
  5. Check that the cheese is melted and the shells are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Add a bit of marinara sauce on top to keep them moist.
  4. Heat for about 5-7 minutes, checking halfway through.
  5. Ensure the cheese is melted and the shells are hot before serving.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Necessary for boiling the jumbo pasta shells.

• Colander: Used to drain the cooked pasta shells.

• Mixing bowl: For combining the ricotta, mozzarella, parmesan, spinach, and seasonings.

• Spoon: Useful for mixing the cheese and spinach filling.

• Baking dish: The dish where the stuffed shells will be placed and baked.

• Aluminum foil: To cover the baking dish during the initial baking period.

• Measuring cups: Needed to measure out the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: For accurately measuring the garlic powder, onion powder, salt, and black pepper.

• Spatula: Helpful for spreading the marinara sauce over the stuffed shells.

• Tongs: Useful for handling the hot pasta shells after boiling.

• Knife: To cut open the package of frozen spinach.

• Cutting board: A surface to place the spinach while draining and preparing it.

Prepare the filling in advance: Mix the ricotta, mozzarella, parmesan, and spinach the night before to save time on the day of cooking.

Use pre-cooked shells: Purchase pre-cooked jumbo pasta shells to skip the boiling step entirely.

Opt for store-bought marinara: Use a quality marinara sauce from the store to cut down on preparation time.

Thaw spinach quickly: Thaw the frozen spinach in the microwave to speed up the process.

Assemble in batches: Stuff and arrange the shells in batches to streamline the assembly process.