Creamy Ricotta Stuffed Shells with Homemade Tomato Sauce

Recipe Introduction

Quick Hook

Fancy a hug in a shell? I'm obsessed with cheesy comfort food. So, how to make stuffed shells that are totally lush? Think creamy ricotta goodness.

Brief Overview

This Italian Stuffed Shells recipe is from Italian American kitchens. It's proper comfort food. It's a medium difficulty meal. It takes about an hour. This Stuffed Shells Recipe feeds six hungry souls.

Main Benefits

Ricotta is a decent source of calcium. This dish is great for a Sunday dinner. This Jumbo Stuffed Shells Recipe is special because it's so satisfying.

Why You Will Love Making Easy Dinner Recipes

Let's talk about Stuffed Shells . My grandma used to make them. Honestly, it felt like the best day ever . These aren't just any pasta shells recipe .

These large stuffed shells are filled with love. It's that simple.

The ingredients are so easy to find. You will need olive oil. Then you’ll need onion and garlic. Don’t forget crushed tomatoes.

Add tomato sauce for extra richness. Oregano and basil are a must. Red pepper flakes gives it a kick. A little sugar balances the acidity.

Lastly, salt and pepper to taste.

Let's get these cheese stuffed shells baking. This recipe will become a family favourite. These Baked Stuffed Shells are heavenly.

Okay, so, you wanna know what you'll need to make stuffed shells ? Let's break it down. It's easier than you think.

Honestly, the whole Stuffed Shells Recipe isn't as intimidating as it looks.

Ingredients & Equipment

Right then, let's dive into what you'll actually need to knock this Stuffed Shells Recipe out of the park, yeah? I'm going to give you the full lowdown of this Italian Stuffed Shells .

Don't worry, most of it you'll probably already have!

Main Ingredients

• Olive Oil: 1 tablespoon (15 ml) - For the sauce. Good quality extra virgin makes a difference.
• Onion: 1 medium , finely chopped (about 1 cup / 150g)
• Garlic: 2 cloves , minced (about 2 teaspoons / 6g)
• Crushed Tomatoes: 1 (28 ounce) can (794g) - San Marzano are the best, if you can find them.
• Tomato Sauce: 1 (15 ounce) can (425g)
• Dried Oregano: 1 teaspoon (2g)
• Dried Basil: 1/2 teaspoon (1g)
• Red Pepper Flakes: 1/4 teaspoon (optional) (0.5g) - For a lil' kick!
• Granulated Sugar: 1 teaspoon (4g) - Balances the acidity.
• Salt and Black Pepper: To taste
• Jumbo Stuffed Shells : 1 (12 ounce) box (340g) - Crucial! Can't make Stuffed Shells without Large Stuffed Shells !
• Ricotta Cheese : 15 ounces (425g) - Full fat is creamier. That's what we want.
• Parmesan Cheese: 1/2 cup grated (50g)
• Egg: 1 large , lightly beaten (approx. 50g)
• Fresh Parsley: 1/4 cup chopped (10g)
• Fresh Basil: 1/4 cup chopped (10g)
• Garlic Powder: 1/4 teaspoon (0.5g)
• Mozzarella Cheese: 8 ounces shredded (225g) - Low-moisture is best for melting.

Seasoning Notes

Honestly, the secret is in the herbs! Oregano and basil are key. A little red pepper flake does add a nice touch.

You could use Italian seasoning if you like. But fresh herbs are amazing. Don't forget the garlic! It's a perfect Easy Dinner Recipes .

Equipment Needed

• Large pot - For boiling the pasta.
• Large skillet or saucepan - For the tomato sauce.
• 9x13 inch baking dish - This is a pretty standard size.
• Mixing bowls - For the ricotta filling.

If you don't have a baking dish, you could use a deep oven safe frying pan. It's the same thing, innit? Don't sweat it if you don't have exactly everything.

Improvise! Making Baked Stuffed Shells shouldn't stress you out. Honestly, this Pasta Shells Recipe is so good it’ll become your favourite go-to, and your family will absolutely love these Cheese Stuffed Shells ! Making it an Easy Dinner Recipes for everyone.

Okay, right then, let's get cracking on these Stuffed Shells ! Think of it like a Sunday roast comforting, satisfying, and always a crowd pleaser.

Honestly, this is my go-to Easy Dinner Recipes recipe when I want something super tasty but don't want to spend all day in the kitchen.

This is a Stuffed Shells Recipe that even your nan would be proud of.

How to Make Stuffed Shells: The Ultimate Guide

So, you wanna know how to make stuffed shells ? Blimey, you’ve come to the right place. Let's dive in! First, some prep is needed.

Getting organized saves time and reduces stress, trust me.

Prep Steps: Get Your Ducks in a Row

Essential mise en place is key. Chop your onion and garlic. Measure out the herbs and cheeses. It is vital to have everything ready.

It's like lining up your troops before a battle, innit? For safety, be careful when chopping. No one wants a sliced finger in their Italian Stuffed Shells .

step-by-step: From Zero to Hero

Here's how to make stuffed shells , step-by-step:

1. Cook the Large Stuffed Shells until al dente .
2. Sauté onion and garlic in olive oil. Add tomatoes, herbs, sugar, salt, and pepper. Simmer this tomato sauce for 20 minutes .
3. Combine ricotta, Parmesan, egg, herbs, garlic powder, salt, and pepper in a bowl. Mix well .
4. Spoon the Ricotta mixture into each cooked shell.
5. Spread sauce in a baking dish. Arrange Cheese Stuffed Shells in a single layer. Pour remaining sauce over, then sprinkle with mozzarella.
6. Bake at 375° F ( 190° C) for 30- 35 minutes , until golden and bubbly.

Pro Tips: Secrets from My Kitchen

Don’t overcook the pasta. Slightly undercooked shells are easier to handle. Cool the shells slightly before stuffing. Using a piping bag? Well, less mess.

You know, one time I tried to rush this and the shells were a total mush. Avoid overfilling the Jumbo Stuffed Shells Recipe , it creates a mess.

You can even make the sauce a day ahead. This saves you time.

Honestly, this Baked Stuffed Shells recipe is brilliant. It’s great for feeding the family or even a potluck. This Pasta Shells Recipe is one you’ll make again and again. Enjoy!

Recipe Notes: Your Stuffed Shells Survival Guide

Right, so you're about to embark on your how to make stuffed shells adventure. Awesome! But before you start, let's run through some essential stuff that'll make your life easier.

These are the little nuggets of wisdom I’ve picked up making this Italian Stuffed Shells recipe a zillion times. Honestly, these tips have saved my bacon more than once!

Plating Like a Pro (Or Just Making it Look Nice)

Okay, presentation time! First, think about color. A sprinkle of fresh basil on top of those bubbly, cheesy shells is like a little piece of art.

Serve 'em up with a side salad bursting with vibrant greens. Honestly? Makes all the difference.

For drinks, a crisp white wine works wonders. Or a chilled glass of Pinot Grigio, if you fancy. If wine isn't your thing, some sparkling water with a lemon slice freshens things up.

You know? Simple but effective.

Storage Secrets: Keepin' it Fresh

If you've got leftovers, don't panic! Let the Baked Stuffed Shells cool down completely first. Then, pop them in an airtight container and whack them in the fridge.

They'll happily keep for 3-4 days .

Freezing is also an option. Just portion them out first. Then thaw thoroughly before reheating. To reheat, oven is best. Keeps everything cheesy and gooey!

Remixing Your Stuffed Shells Recipe : Go Wild!

Fancy a change? Swap out some of the ricotta for some mascarpone for an even creamier filling. For a seasonal twist, think butternut squash instead of tomatoes in autumn.

Seriously gorgeous. Or, if you're trying to watch the waistline, wholewheat Pasta Shells Recipe works wonders, and you won't even notice the difference!

Nutrition: The Good Stuff

Each serving of these Cheese Stuffed Shells packs around 450-550 calories . Not exactly health food, but hey, everything in moderation, right? You are getting a good dose of protein from the ricotta and mozzarella, which is great for muscles.

Plus, tomatoes are packed with antioxidants. So, it's not all bad news.

Final Thoughts: You've Got This!

So there you have it! All the sneaky tips and tricks I’ve learned about how to make stuffed shells . Don't be afraid to experiment and find what works for you.

And honestly? Even if they don’t look perfect, they’ll taste amazing. That's what matters with these Easy Dinner Recipes .

Just remember to have fun, maybe pour yourself a glass of something nice, and get stuck in. You’ll nail it, I promise! The most important is that these Large Stuffed Shells are made with love!

Frequently Asked Questions

Help! My stuffed shells keep falling apart. What am I doing wrong?

Oh dear, that's a proper kitchen nightmare! The most common culprit is overcooking the pasta. Aim for al dente slightly firm to the bite as they'll continue to cook in the oven. Also, make sure the shells have cooled slightly before stuffing to prevent tearing them. Nobody wants shell shocked pasta!

Can I make stuffed shells ahead of time? Like, a day before I need them?

Absolutely, you can be a domestic goddess and prep these bad boys in advance! Assemble the shells in the baking dish, cover tightly with cling film, and pop them in the fridge for up to 24 hours. Just add an extra 10-15 minutes to the baking time to ensure they're heated through.

Think of it as your "get out of cooking free" card!

How to make stuffed shells even more interesting? Any fun variations?

Fancy jazzing things up a bit, eh? You could add cooked Italian sausage or ground beef to the ricotta filling for a meatier version think 'meat feast' stuffed shells! For a vegetarian twist, try incorporating sautéed spinach or mushrooms.

A pinch of red pepper flakes in the sauce will give it a cheeky little kick, too!

What's the best way to store leftover stuffed shells? And how long will they last?

Storing these is a doddle! Let the leftover stuffed shells cool completely, then transfer them to an airtight container. They'll keep happily in the fridge for 3-4 days. To reheat, you can either microwave individual portions or reheat the whole batch in a preheated oven at 350°F (175°C) until warmed through.

They're great the next day!

How to make stuffed shells a bit healthier? I'm watching my waistline!

Trying to be a bit more virtuous? Good on ya! You can use part skim ricotta cheese to lower the fat content. Swapping some of the mozzarella for a lighter cheese like fontina can also help. Loading up the ricotta filling with extra veggies like spinach or zucchini adds nutrients and fiber without adding many calories.

I don’t have ricotta cheese, what can I use instead?

Not a problem! You could use cottage cheese, but make sure to drain it really well first to get rid of excess moisture, or the shells could get a bit soggy. Also, cream cheese mixed with a little bit of parmesan can also do the trick.

While it will change the taste and texture slightly, it still will result in a great dish!