Homemade Stuffed Shells

 

Homemade Stuffed Shells

Homemade Stuffed Shells are a comforting Italian dish featuring large pasta shells filled with a savory mixture of ricotta cheese, spinach, and herbs, all baked in marinara sauce and topped with melted mozzarella. This classic recipe is perfect for a hearty family meal or special occasion.

Ingredients

• ½ pound jumbo pasta shells
• 2 tablespoon olive oil
• 1 onion – finely chopped
• Salt and pepper (to taste)
• 3 cloves garlic – minced
• 1 pound ground beef
• 2 tablespoon Italian herbs
• 2 cups spaghetti sauce
• 2 cups ricotta or cottage cheese
• 1 cup mozzarella – shredded (plus more for topping)
• ½ cup parmesan cheese – grated (plus more for topping)
• 1 egg – beaten
• Optional: Frozen chopped spinach

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells to prevent sticking.
3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened, about 4-5 minutes. Add garlic and cook for another minute.
4. Add the ground beef and cook until browned, breaking it up as it cooks. Sprinkle Italian herbs over the beef and stir in 1 cup of the spaghetti sauce, then remove from heat.
5. In a small bowl, combine ricotta, mozzarella, parmesan, and the beaten egg. Mix well, then combine with the beef mixture.
6. Grease a 9"x13" baking dish and spread the remaining spaghetti sauce evenly on the bottom. Spoon the filling carefully into each shell and arrange them on the sauce. Sprinkle with additional mozzarella and parmesan cheese.
7. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Storage Instructions

To store homemade stuffed shells, first allow them to cool completely after cooking. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3-5 days.

If freezing, you can freeze them before or after baking:

• Uncooked shells: Assemble them with sauce in a baking dish but don’t bake them. Wrap tightly in plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 2-3 months.
• Cooked shells: Let them cool, then wrap or store in a freezer-safe container. Freeze for up to 2-3 months.

When ready to enjoy, thaw frozen shells in the refrigerator overnight and bake at 350°F (175°C) until heated through. Bake for 25-30 minutes for cooked shells, or 45 minutes to 1 hour for uncooked frozen shells.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6 servings