Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with a variety of fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.

Parmesan cheese: Grated cheese that brings a nutty, salty flavor to the dish.

Frozen spinach: Thawed and drained spinach that adds a nutritious element to the filling.

Marinara sauce: A rich tomato sauce that complements the cheesy filling and pasta.

Garlic powder: Adds a subtle garlic flavor to the filling.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Essential for seasoning the filling.

Black pepper: Adds a touch of heat and depth to the filling.

When preparing the spinach for the stuffed shells, ensure it is thoroughly drained to avoid excess moisture in the filling. You can use a clean kitchen towel or cheesecloth to squeeze out any remaining water. This step is crucial for achieving a creamy and well-textured cheese mixture.

• jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor profile.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be blended to achieve a smoother consistency.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and a slightly saltier taste, which can enhance the flavor.

• frozen spinach - Substitute with fresh spinach: Fresh spinach can be sautéed and drained to achieve the same effect as thawed frozen spinach.

• marinara sauce - Substitute with pesto sauce: Pesto provides a different but complementary flavor profile with its basil and garlic notes.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a more intense and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the stuffed shells to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the pasta soggy.

• For storing in the refrigerator:

  • Place the stuffed shells in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  • Store in the refrigerator for up to 3-4 days.
  • When ready to reheat, preheat your oven to 350°F (175°C). Cover the dish with foil and bake for about 20-25 minutes, or until heated through. You can also microwave individual portions on high for 2-3 minutes.

• For freezing:

  • Arrange the stuffed shells in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are firm. This prevents them from sticking together.
  • Transfer the frozen shells to a freezer-safe container or a heavy-duty freezer bag. Label with the date and contents.
  • Freeze for up to 2-3 months for the best quality.
  • To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen stuffed shells in a baking dish, cover with marinara sauce, and cover the dish with foil. Bake for about 45-50 minutes, removing the foil for the last 10 minutes to allow the top to brown slightly.

• For best results, avoid freezing the stuffed shells with the marinara sauce already on them. Instead, freeze the shells and sauce separately and combine them when ready to bake.

• If you prefer, you can also freeze individual portions for easy reheating. Place each portion in a microwave-safe container and freeze. When ready to eat, microwave on high for 4-6 minutes, stirring halfway through, until heated thoroughly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for about 20-25 minutes, or until heated through. If you like a crispy top, remove the foil for the last 5 minutes of baking.
  5. Let cool for a few minutes before serving.

• Microwave Method:

  1. Place the stuffed shells on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 2-3 minutes. Check to see if they are heated through. If not, continue to microwave in 30-second intervals until hot.
  4. Let cool for a minute before serving.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a splash of water or marinara sauce to the pan to prevent sticking and to add moisture.
  3. Cover the pan with a lid and heat on medium-low for about 10-15 minutes, stirring occasionally to ensure even heating.
  4. Let cool for a few minutes before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Let cool for a few minutes before serving.

• Oven: Used for baking the stuffed shells to perfection.

• Large pot: Essential for boiling the jumbo pasta shells.

• Colander: Handy for draining the cooked pasta shells.

• Mixing bowl: Needed for combining the ricotta, mozzarella, parmesan, spinach, and seasonings.

• Spoon: Useful for mixing the cheese and spinach filling.

• Baking dish: Where the stuffed shells will be arranged and baked.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Measuring cups: Important for accurately measuring the cheeses and marinara sauce.

• Teaspoon: Necessary for measuring the garlic powder, onion powder, salt, and black pepper.

• Spatula: Helps in spreading the marinara sauce evenly over the stuffed shells.

• Tongs: Useful for handling the hot pasta shells after boiling.

• Cooling rack: Allows the baked shells to cool slightly before serving.

Prepare the filling in advance: Mix the ricotta, mozzarella, parmesan, and spinach the night before and store in the fridge.

Use pre-cooked shells: Buy pre-cooked jumbo pasta shells to skip the boiling step.

Opt for jarred sauce: Use a high-quality jarred marinara sauce to save time on making your own.

Thaw spinach quickly: Thaw frozen spinach in the microwave to speed up the process.

Assemble in batches: Fill and arrange the stuffed shells in the baking dish while the oven preheats.