Cheesy Stuffed Shells

Name: Cheesy Stuffed Shells
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 8 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; 6 large cloves garlic; 1 teaspoon kosher salt; 1 teaspoon sugar; ½ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper flakes; 1 (28-ounce) can crushed tomatoes; 2 cups water; 1 teaspoon sugar; 1 ¼ cups (10 oz) whole-milk ricotta cheese; 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese; 1 cup (2 oz) grated Pecorino Romano cheese (or Grana Padano or Parmesan); 2 large eggs; 4 tablespoons chopped fresh basil or parsley; 1 ½ tablespoons cornstarch; 2 cloves garlic; 1 teaspoon dried oregano; ½ teaspoon kosher salt; 25 to 30 jumbo pasta shells; 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese; 1 tablespoon chopped fresh basil

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
1 hr 40 mins
Additional Time
20 mins
Total Time
2 hrs 20 mins
Servings
8
Calories
404 kcal
Course
Main Course
Cuisine
Italian

Cheesy Stuffed Shells

Deacon Moody

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These Italian stuffed shells, adapted from Cook's Country, are all you want in a comforting, cozy meal. With a rich tomato sauce, creamy ricotta filling, and plenty of melted cheese.

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Ingredients

Servings

For the Sauce

2 tablespoons extra-virgin olive oil
1 medium yellow onion , chopped
6 large cloves garlic , minced
1 teaspoon kosher salt (adjust to taste)
1 teaspoon sugar
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 cups water
1 teaspoon sugar

For the Filling

1 ¼ cups (10 oz) whole-milk ricotta cheese
1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese
1 cup (2 oz) grated Pecorino Romano cheese (or Grana Padano or Parmesan)
2 large eggs
4 tablespoons chopped fresh basil or parsley
1 ½ tablespoons cornstarch
2 cloves garlic , minced
1 teaspoon dried oregano
½ teaspoon kosher salt

For the Shells

25 to 30 jumbo pasta shells (from a 1-lb box; use only open, unbroken shells)
2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
1 tablespoon chopped fresh basil

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Instructions

Make the Sauce: Heat olive oil in a large saucepan over medium heat. Add the onion, salt, and black pepper, cooking until softened and lightly browned, about 10 minutes. Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes.
Prepare the Filling: In a medium bowl, mix the ricotta, shredded fontina or mozzarella, Pecorino Romano, eggs, fresh basil, cornstarch, and oregano until smooth. Spoon the filling into a piping or large zipper-lock bag with a ½-inch cut off the corner.
Assemble the Shells: Preheat the oven to 400°F. Spread 1 cup of sauce over the bottom of a 9x13-inch baking dish. Pipe the filling into uncooked jumbo shells, filling each generously. Place the stuffed shells in the baking dish, open side up, then pour the remaining sauce evenly over them.
Bake: Cover the dish tightly with aluminum foil and set on a rimmed baking sheet. Bake for 45 minutes until the shells are tender and the sauce is bubbling rapidly. Remove the foil, sprinkle the mozzarella on top, and bake uncovered for 15 minutes until the cheese is melted and lightly browned.
Cool and Serve: Let the shells cool for 15–20 minutes before serving. Garnish with fresh basil, and serve.

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Make Ahead: Cooled sauce can be refrigerated for up to 3 days. You can also prepare the stuffed shells up to 1 day in advance; cover and refrigerate until ready to bake.
Make Ahead: Cooled sauce can be refrigerated for up to 3 days. You can also prepare the stuffed shells up to 1 day in advance; cover and refrigerate until ready to bake.
Freezing: Freeze unbaked shells for up to 3 months. Thaw overnight in the refrigerator before baking, then proceed with the baking instructions in the recipe. Reheat in a preheated oven 325°F oven until hot.
Freezing: Freeze unbaked shells for up to 3 months. Thaw overnight in the refrigerator before baking, then proceed with the baking instructions in the recipe. Reheat in a preheated oven 325°F oven until hot.