Baked Stuffed Shells Recipe

These aren’t your everyday pasta shells! Introducing, the Baked Stuffed Shells Recipe – an explosion of flavors beautifully encased in pasta. Perfect for family dinners, potlucks or birthday parties, these stuffed shells are guaranteed to have your guests asking for seconds (and the recipe!). You just can’t beat the combination of creamy cheese, succulent marinara and perfectly cooked pasta. Everyone’s going to be clamoring for it, scout’s honor!

Trust me, even though these shells look fancy, they’re not rocket science to make, but will make you look like a five-star chef. Also, did I mention they have an amazeballs cheesy filling and are baked to a golden, mouthwatering crisp? Oh, yes!

• Prep time: 40 minutes
• Cook time: 40 minutes
• Total time: 1 hour 20 minutes
• Servings: 6
• Yield: 24 shells

Alright then, let’s dive in, shall we?

Ingredients & Equipment You’ll Need

• 24 Jumbo pasta shells
• 3 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 2 Eggs
• 2 cups marinara sauce
• 1/4 cup fresh basil leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Equipment: Baking dish

In this recipe, Ricotta and Mozzarella cheeses play a major role in giving a creamy and cheesy filling for the shells which when baked brings about an irresistible crunch. The marinara sauce provides a savoury tangy flavour that complements the cheese brilliantly.

Don’t stress out if you don’t have all the ingredients. Replace Ricotta with cottage cheese. No fresh basil? Dried basil works fine.

How To Make Baked Stuffed Shells Recipe

1. First, cook the pasta shells according to the package instructions. Drain and let it cool.
2. Preheat your oven to 350 degrees and spread one cup of marinara sauce into the bottom of a baking dish.
3. In a bowl, combine ricotta cheese, 1 cup of mozzarella, eggs, salt, and pepper.
4. Stuff each pasta shell with the cheese mixture and arrange in the baking dish. Top with the remaining marinara.
5. Sprinkle the remaining mozzarella on top and bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil.

Tips For The Best Results

• Ensure the pasta shells are cooked al dente to keep them firm even after baking.
• For extra creamy shells, try adding a touch of cream cheese to the cheese mixture.

Storage Tips

• You can refrigerate leftovers for up to 5 days, covered properly.
• For longer storage, freeze the baked stuffed shells in an airtight container. They’ll be good for about 2 months.

Frequently Asked Questions

Q: Can I use other types of cheese?
A: You can certainly experiment with other types of cheese as long as it melts well and is flavourful.

Q: Can I make these in advance?
A: Absolutely! You can prep the shells and cheese mixture in advance and just assemble when you’re ready to bake.

Q: What type of marinara sauce should I use?
A: Homemade marinara sauce is always the best but a good quality store-bought one works great too.

Q: Can I use other types of pasta?
A: It’s best to stick to large pasta shapes that can hold the filling. Think Manicotti or large rigatoni.

Q: Can I add meat to this?
A: Yes, you can add cooked ground meat or sausage to the cheese mixture if you’d like.

Nutritional Facts of Baked Stuffed Shells Recipe

Each serving has approximately 350 calories, 16 grams of fat, 32 grams of carbohydrates, and 18 grams of protein.