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This hearty stuffed shells recipe has been my Italian-inspired dinner solution for years, bringing restaurant-quality comfort food right to your family table. The jumbo pasta shells cradle a rich, herb-infused cheese filling that bakes to golden perfection in just 35 minutes.
I first created this recipe when hosting an impromptu dinner party, and it's become my most-requested dish whenever friends visit. The combination of three cheeses and fresh herbs elevates basic pasta shells into something truly special.
Ingredients
- Jumbo pasta shells provide the perfect vessel for holding all that creamy filling
- Whipped cottage cheese or ricotta cheese creates the creamy base of the filling
- Parmesan cheese adds rich nutty flavor to the filling
- Egg binds everything together and adds richness
- Fresh garlic cloves provide essential aromatic flavor
- Fresh parsley brightens the filling with vibrant color and flavor
- Fresh basil leaves are the star herb that gives authentic Italian flavor
- Marinara sauce can be homemade or your favorite jarred variety for convenience
- Mozzarella cheese creates that irresistible melty topping everyone loves
Step-by-Step Instructions
- Preheat and Prep
- Turn your oven to 350°F and prepare your baking dish by spraying with cooking spray. Pour half the marinara sauce into the bottom of the dish to create a flavorful bed for your shells. This prevents sticking and infuses the pasta with tomato flavor from below.
- Cook the Pasta
- Bring a large pot of water to a rolling boil and add a tablespoon of kosher salt. Cook the jumbo shells for 3 minutes less than the package directions indicate for al dente. This undercooking is crucial as the shells will continue cooking in the oven. After draining, rinse with cool water to stop the cooking process completely.
- Make the Filling
- Combine whipped cottage cheese or ricotta, freshly grated Parmesan, a whole egg, minced garlic, chopped parsley, finely chopped basil, salt, and pepper in a large bowl. Mix thoroughly until all ingredients are evenly incorporated. The texture should be creamy but sturdy enough to hold its shape when spooned into the shells.
- Fill the Shells
- Take each pasta shell and generously fill it with a heaping spoonful of the cheese mixture. Place the filled shells in your prepared baking dish, nestling them into the sauce with the opening facing upward to prevent the filling from spilling out during baking.
- Add Final Toppings
- Pour the remaining marinara sauce over the filled shells, ensuring each one gets partially covered while still allowing some of the filling to peek through. Sprinkle the grated mozzarella evenly across the top, which will melt into a golden, bubbly crust.
- Bake to Perfection
- Place the baking dish in your preheated oven and bake for 25 minutes until the sauce is bubbling around the edges and the cheese has melted and begun to brown slightly. Let rest for 5 minutes before serving to allow the flavors to settle.
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The fresh basil in this recipe completely transforms the dish. When my daughter was younger, she would help me pick basil from our garden specifically for these stuffed shells. She called them "cheese boats" and would count how many she could eat in one sitting. Those kitchen memories are why this dish remains in our regular rotation.
Make-Ahead and Freezing
These stuffed shells are perfect for meal prep. You can assemble the entire dish up to 24 hours before baking and keep it covered in the refrigerator. When ready to serve, simply add an extra 10 minutes to the baking time if cooking from cold.
For freezing, prepare the recipe through assembly but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding approximately 20-25 minutes to the cooking time and covering with foil for the first half of baking.
Customize Your Shells
The beauty of this recipe lies in its versatility. Add cooked spinach, sautéed mushrooms, or ground Italian sausage to the cheese mixture for extra flavor and nutrition. For a spicier version, mix red pepper flakes into the filling or use arrabbiata sauce instead of traditional marinara.
You can also substitute the herbs based on what you have available. Dried herbs work in a pinch, but use one-third the amount called for with fresh. Try oregano, thyme, or Italian seasoning for different flavor profiles while maintaining that authentic Italian essence.
Serving Suggestions
These stuffed shells shine as the star of your meal, but they pair beautifully with complementary sides. A simple Caesar or arugula salad with lemon vinaigrette provides a crisp contrast to the rich pasta. Garlic bread or focaccia is perfect for soaking up extra sauce.
For a complete Italian feast, serve smaller portions of the shells as a first course before a protein main like chicken piccata or grilled fish. A light veggie side like roasted broccoli or sautéed green beans rounds out the meal perfectly.
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Common Questions
- → Can I use ricotta instead of cottage cheese?
Yes, ricotta cheese can be substituted for cottage cheese in equal amounts. Ricotta will create a slightly different texture but works perfectly in this dish. If using ricotta, you don't need to whip it first.
- → Can I make stuffed shells ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator. You can also freeze the assembled dish for up to 3 months.
- → What can I serve with stuffed shells?
Stuffed shells pair beautifully with garlic bread, a simple green salad, roasted vegetables, or sautéed spinach. A light Caesar salad also makes an excellent accompaniment to balance the richness of the dish.
- → How do I prevent the pasta shells from tearing?
Cook the shells until they're 3 minutes shy of al dente as directed in the recipe. Immediately rinse with cool water after draining, which stops the cooking process and makes them easier to handle. Be gentle when filling them, and don't overstuff.
- → Can I add meat to this stuffed shells dish?
Yes, you can add cooked ground beef, Italian sausage, or shredded chicken to either the cheese filling or the marinara sauce. If adding to the filling, make sure the meat is fully cooked, cooled, and finely chopped before mixing with the cheese.
- → How do I store and reheat leftover stuffed shells?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or until heated through. For larger portions, cover with foil and reheat in a 350°F oven for about 15-20 minutes.