Classic Stuffed Shells
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
6 Servings
-
Course
Main Course, Dinner
-
Cuisine
Italian
Classic Stuffed Shells
Description
Classic Stuffed Shells involve preparing a tomato sauce by sautéing diced onion and garlic with crushed red pepper flakes, then deglazing with optional red wine. Crushed tomatoes, salt, pepper, sugar, and chopped fresh basil are simmered for an hour to develop a flavorful sauce. Meanwhile, a cheese filling mixes ricotta, Parmesan, shredded mozzarella, lightly beaten eggs, chopped parsley, and basil, seasoned with salt and pepper, creating a smooth and creamy mixture to stuff into cooked jumbo pasta shells.
The pasta shells are boiled until al dente, drained, then filled with the cheese mixture and arranged in a baking dish. Additional shredded mozzarella and fontina cheeses top the dish, which is baked until bubbly and golden. Garnishing with fresh parsley and grated Parmesan enhances the presentation and flavor. This layered casserole yields tender pasta wrapped around rich cheese, complemented by savory tomato sauce.
This recipe is suited for a substantial main course, serving multiple people. The sauce can be prepared several days in advance and refrigerated to deepen flavors. Combining different cheeses contributes complexity to the filling and topping, balancing melting qualities and taste. The dish pairs well with a green salad or crusty bread for a complete meal.
Ingredients
For the Sauce:
- 3 tablespoons olive oil
- 1 large onion finely diced, large
- 6 cloves garlic minced
- 1/8 teaspoon red pepper flakes tiny pinch, crushed
- 1/3 cup red wine optional
- 2 ounce cans crushed tomatoes with basil
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon black pepper more to taste, ground
- 2 teaspoons granulated sugar
- 1/2 cup basil chopped, fresh
For the Cheese Filling:
- 15 ounces ricotta cheese
- 1/3 cup Parmesan Cheese finely grated
- 4 ounces mozzarella cheese shredded
- 2 large egg lightly beaten
- 2 Tablespoons parsley finely chopped
- 2 Tablespoons basil finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper freshly ground
For the Shells:
- 1 ounce box jumbo shells pasta
- 4 ounces mozzarella cheese shredded
- 4 ounces fontina cheese cubed, mozzarella can be used instead
- 2 Tablespoons parsley finely chopped, garnish, fresh
- 1/2 cup Parmesan Cheese for serving
Instructions
For the Sauce:
- Warm the oil a large saucepan over medium heat. Add in the onion and cook until softened, about 6 to 8 minutes.
- Add in the garlic and crushed chili flakes and cook for another minute, or until fragrant.
- Stir in the wine, if using, and cook for 2 minutes. Then add in the crushed tomatoes, salt, and pepper, stir well to combine.
- Bring sauce to a boil, then reduce to medium-low and simmer, stirring occasionally, for 45 minutes.
- Stir in the sugar and basil and cook for another 15 minutes. Taste and add salt and pepper as needed.
- Remove from heat allow to slightly cool before using it in the baked ziti. Sauce can be made up to 3 days in advance and stored in the fridge until needed.
For the Cheese Filling:
- In a large bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, basil, egg, eggs, salt and pepper. Stir together until just smooth. Set aside until needed.
For the Shells:
- Bring a large pot of water to boil. Add a 1/2 teaspoon of salt, then stir in the pasta shells. Set a timer and cook for exactly 4 minutes. Drain and quickly run under cold water to stop the cooking process. Pat the shells dry and set aside.
Assembly and Baking:
- Preheat the oven to 375 degrees (F).
- Pour 1 and 1/2 cups of the tomato sauce onto the bottom of a 9X13-inch casserole dish. Set aside.
- Stuff each shell with a heaping tablespoon of the cheese filling, then place it in the baking dish. Nestle the shells as close together as possible. Repeat with all shells until you run out of cheese filling.
- Top shells with remaining pasta sauce, then sprinkle with both cheeses.
- Bake the shells for 35 minutes, or until the cheese is golden and bubbling.
- Let rest for 5 minutes before serving. Then sprinkle with parsley and parmesan and serve!
User Reviews
Overall Rating
5
You'll Also Love
