Discover the ultimate comfort food with this Italian Stuffed Shells recipe. These jumbo pasta shells are generously filled with a creamy blend of cheeses and savory Italian sausage, then baked in a rich marinara sauce. Perfect for family dinners or special occasions, this dish is sure to please everyone at the table!
Ingredients:
20-24 jumbo pasta shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1 lb ground Italian sausage
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp black pepper
1 jar marinara sauce (24 oz)
1/4 tsp red pepper flakes
Directions:
Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
Prepare the Filling:
In a skillet over medium heat, cook the ground Italian sausage until fully browned and crumbly.
In a large bowl, combine the cooked sausage with ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, beaten eggs, parsley, Italian seasoning, garlic powder, and black pepper. Mix until well blended.
Cook the Pasta:
Bring a pot of heavily salted water to a boil. Cook the jumbo pasta shells for about 3 minutes, just until they are softened enough to stuff. Drain and set aside.
Assemble the Dish:
Spread 3/4 of the marinara sauce in an oven-safe dish. Stir in red pepper flakes for a hint of heat.
Stuff each shell generously with the cheese and sausage mixture. Arrange the filled shells in the marinara sauce.
Pour the remaining 1/4 jar of marinara sauce over the top of the shells.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the shells.
Bake:
Place the dish in the preheated oven and bake for 35-40 minutes, or until the cheese is melted and bubbly.
Serve:
Allow the dish to cool slightly before serving. Enjoy these Italian stuffed shells with a side of garlic bread or a fresh green salad.
Serving Tips:
Garnish: Enhance the dish with a sprinkle of fresh basil or additional grated Parmesan cheese just before serving. A drizzle of extra marinara sauce can also add a burst of flavor.
Accompaniments: Serve Italian stuffed shells with a side of garlic bread or a crisp green salad to complement the rich and cheesy flavors.
Portion Control: For a hearty meal, serve 3-4 stuffed shells per person, depending on the size and appetite of your guests.
Presentation: For an elegant touch, serve the shells directly from the baking dish or transfer them to a large serving platter for family-style dining.
Storage Tips:
Refrigeration: Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes or until heated through. You can also reheat individual portions in the microwave.
Freezing: To freeze, place the assembled, uncooked shells in a freezer-safe dish. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed. If baking from frozen, add an extra 10-15 minutes to the cooking time.
Separate Components: For best results, you can freeze the filling and shells separately. Stuff the shells before baking and store the sauce separately. This method helps preserve the texture and flavor of both components.
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FAQs:
Can I use a different type of sausage for this recipe?
Yes, you can use any type of sausage you prefer, such as chicken, turkey, or even a spicier sausage if you like more heat. Just make sure to cook it thoroughly before mixing it into the filling.
Can I prepare Italian stuffed shells ahead of time?
Absolutely! You can prepare the stuffed shells up to 24 hours in advance. Assemble the dish, cover it tightly, and store it in the refrigerator. When you’re ready to bake, you may need to add an extra 10 minutes to the cooking time.
How can I make this recipe vegetarian?
To make a vegetarian version, simply omit the sausage and use a mix of additional vegetables like spinach, mushrooms, or bell peppers. You can also add some crumbled tofu or tempeh for extra protein.
Can I freeze Italian stuffed shells?
Yes, you can freeze the assembled but uncooked shells. Place them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. To bake, thaw them in the refrigerator overnight and bake as directed. If baking from frozen, add about 10-15 minutes to the cooking time.
Conclusion:
This Italian Stuffed Shells recipe is not only a crowd-pleaser but also a hearty and satisfying meal. Perfect for a cozy family dinner or a festive gathering, these cheesy, sausage-stuffed pasta shells are sure to become a favorite in your recipe collection. Enjoy the taste of Italy right at your table!
📖 Recipe:
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Italian Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings
Description
Enjoy the classic Italian comfort of these Italian Stuffed Shells, filled with a rich blend of cheeses and savory sausage. Perfectly baked in marinara sauce and topped with melted mozzarella, this hearty dish is ideal for family dinners or special occasions. Serve with garlic bread or a fresh salad for a complete meal.
Ingredients
20–24 jumbo pasta shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1 lb ground Italian sausage
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp black pepper
1 jar marinara sauce (24 oz)
1/4 tsp red pepper flakes
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Filling: In a skillet over medium heat, cook ground Italian sausage until browned. Combine sausage with ricotta, 1 1/2 cups mozzarella, Parmesan, eggs, parsley, Italian seasoning, garlic powder, and black pepper. Mix well.
- Cook the Pasta: Boil a heavily salted pot of water. Cook jumbo pasta shells for about 3 minutes until softened. Drain and set aside.
- Assemble: Spread 3/4 of the marinara sauce in an oven-safe dish. Stir in red pepper flakes. Stuff each shell with the filling and place in the marinara sauce. Top with remaining marinara sauce and sprinkle with remaining mozzarella.
- Bake: Bake for 35-40 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
Make Ahead: Assemble the dish up to 24 hours in advance and refrigerate. Add extra baking time if needed.
Freezing: Freeze assembled but uncooked shells for up to 3 months. Thaw overnight in the refrigerator before baking. Increase baking time if cooking from frozen.
Vegetarian Option: Omit sausage and use additional vegetables or crumbled tofu as a filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
