Cheesy Stuffed Shells
User Reviews
5
9 reviews
Excellent
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Prep Time
40 mins
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Cook Time
1 hr 20 mins
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Additional Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Stuffed Shells
Report
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
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, medium
- 6 garlic minced, large cloves
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes crushed
- 1 crushed tomatoes 28-ounce can
- 2 cups water
- 1 teaspoon sugar
For the Filling
- 1 ¼ cups ricotta cheese whole milk, 10 oz
- 1 cup fontina cheese shredded, 4 oz, or whole milk mozzarella cheese
- 1 cup Pecorino Romano cheese grated, 2 oz, or Grana Padano or Parmesan
- 2 large egg
- 4 tablespoons basil or parsley, chopped, fresh
- 1 ½ tablespoons cornstarch
- 2 cloves garlic , minced
- 1 teaspoon oregano dried
- 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 fontina cheese shredded, 8 oz, or whole milk mozzarella cheese
- 1 tablespoon basil chopped, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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