Stuffed Shells Extravaganza: A Cheesy and Flavorful Delight
Embark on a culinary journey with our Stuffed Shells recipe – a symphony of jumbo pasta shells filled with a rich and savory blend of ricotta, mozzarella, and Parmesan cheeses. This dish is not just a meal; it’s a celebration of flavors and textures that will leave your taste buds dancing. Whether you’re a pasta enthusiast or looking to impress at your next gathering, these Stuffed Shells are a culinary triumph.
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 2 large eggs, beaten
- 1 tablespoon dried parsley
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms
Instructions
1. Cook the Pasta Shells
Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
2. Prepare the Filling
In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, beaten eggs, dried parsley, salt, and ground black pepper. Mix until well combined.
3. Stuff the Shells
Carefully spoon the cheese mixture into each cooked pasta shell, ensuring they are evenly filled. Arrange the stuffed shells in a greased baking dish.
4. Top with Mushrooms and Sauce
In a skillet, sauté the sliced mushrooms until they release their moisture and become tender. Spread the sautéed mushrooms over the stuffed shells. Pour the pasta sauce evenly over the shells, ensuring they are generously coated.
5. Bake to Perfection
Sprinkle the remaining mozzarella and Parmesan cheeses over the top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the cheese is bubbly and golden brown.
Cook Notes
- Ensure the pasta shells are cooked just until al dente, as they will continue cooking in the oven.
- Experiment with different cheeses in the filling, such as fontina or asiago, for a unique flavor profile.
Variations
Spinach and Ricotta Stuffed Shells
Add finely chopped spinach to the cheese filling for a nutritious twist. Sauté the spinach before mixing it into the ricotta blend.
Meat Lovers’ Stuffed Shells
Incorporate cooked and crumbled Italian sausage or ground beef into the cheese mixture for a hearty, carnivorous delight.
Frequently Asked Questions (FAQs)
Q: Can I use homemade pasta sauce?
A: Absolutely! Feel free to use your favorite homemade pasta sauce for a personalized touch.
Q: Can I make Stuffed Shells ahead of time?
A: Yes! Prepare the dish up until the baking step, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.
Q: Can I freeze Stuffed Shells?
A: Indeed! Freeze the unbaked stuffed shells in a freezer-safe dish, then bake them directly from the freezer, adding a bit of extra baking time.
Keto and Low-Carb Versions
Keto-Friendly Filling
Replace the pasta shells with large zucchini slices and reduce the amount of ricotta. The result is a low-carb, keto-friendly alternative.
Cauliflower Alfredo Sauce
Create a creamy cauliflower Alfredo sauce instead of using traditional tomato-based pasta sauce for a low-carb twist.
A Culinary Masterpiece
In conclusion, our Stuffed Shells recipe is more than just a meal; it’s a culinary masterpiece that brings joy to the table. The combination of cheesy goodness, savory mushrooms, and perfectly cooked pasta shells creates a dish that is as visually appealing as it is delicious. Whether you follow the classic recipe or explore the various adaptations, these Stuffed Shells are sure to become a staple in your kitchen, earning applause from family and friends alike. So, gather your ingredients, preheat that oven, and indulge in the delightful world of Stuffed Shells!
