13 Comfort-Loaded Italian Stuffed Shell Recipes You’ll Crave Again

Welcome to a delicious exploration of Italian stuffed shells that you’ll want to make again and again. Picture the comforting aroma of marinara sauce mingling with melted cheese and delightful fillings. These 13 recipes range from the classic ricotta and spinach to the unique combination of pumpkin and sage. Each dish is a cozy masterpiece, perfect for family dinners or a special treat for yourself. Get ready to uncover the secrets behind these crave-worthy creations!

Classic Ricotta and Spinach Stuffed Shells

Classic Ricotta and Spinach Stuffed Shells are a beloved Italian dish known for their rich flavors and satisfying texture. These stuffed pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and savory herbs, then baked in a tangy tomato sauce until bubbly and golden.

This comforting meal is perfect for gatherings or a cozy family dinner, offering both a hearty and nutritious option that will delight vegetarians and meat-lovers alike. The balance of creamy ricotta with the earthy taste of spinach makes this dish a classic favorite.

The stuffed shells not only look impressive when served but also offer a delightful burst of flavors with each bite. Paired with a crisp salad or garlic bread, this dish can stand alone as a main course. It’s also versatile enough to be prepared in advance and baked right before serving, making it a convenient option for those with a busy schedule.

Ingredients (Serves 4-6):

• 20-24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will make certain it’s hot enough to bake the shells evenly once they’re assembled.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until al dente, according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process, then set them aside.
3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, dried basil, salt, and pepper. Mix everything together until you have a smooth, well-blended filling.
4. Stuff the Shells: Take a spoon and gently fill each cooked pasta shell with the ricotta and spinach mixture. Be careful not to overstuff them as they should hold their shape during baking.
5. Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish. Arrange the stuffed shells in the dish, open side up. Pour the remaining marinara sauce over the shells, ensuring they’re well-coated.
6. Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the marinara-covered shells. This will create a delicious, melty topping once baked.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Serve: Allow the dish to cool for a few minutes before serving. Enjoy the stuffed shells hot, perhaps with a side of garlic bread or a fresh salad.

Extra Tips:

For an added layer of flavor, consider mixing some sautéed onions or mushrooms into the ricotta mixture. If you prefer a bit of heat, a pinch of red pepper flakes can be included in the filling.

You can also prepare the stuffed shells a day ahead and refrigerate them before baking; just add a few extra minutes to the baking time if they’re cold from the fridge. Finally, for a richer sauce, try using a homemade marinara or adding a splash of red wine to your store-bought variety.

Sausage and Fennel Stuffed Shells

Sausage and Fennel Stuffed Shells is a delicious and hearty Italian dish that combines the rich flavors of savory sausage and aromatic fennel with creamy cheeses, all stuffed into tender pasta shells and baked to perfection. This dish is perfect for a cozy family dinner or a special occasion, offering a comforting and satisfying meal that everyone will love.

The combination of textures and flavors makes it a standout dish that’s both filling and delightful. The key to this recipe is in the careful balance of ingredients, ensuring that each bite offers a taste of the savory sausage, the slight anise flavor of the fennel, and the creamy, cheesy goodness that ties it all together.

The preparation is straightforward, making it an excellent choice for cooks of all levels who are looking to impress their guests with a homemade Italian classic. With a bit of preparation, you can have a delicious, restaurant-quality meal on your table that will please both family and friends.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 1 pound Italian sausage, casings removed
• 1 bulb fennel, diced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for about 8-10 minutes, or until they’re al dente. Drain and set aside to cool slightly.

3. Prepare the Filling:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced fennel, cooking until the fennel is softened and fragrant, about 5 minutes.

Add the Italian sausage, breaking it up with a spoon, and cook until it’s browned and cooked through. Remove from heat and let it cool slightly.

4. Mix the Cheese Filling:

In a large bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and the egg. Add the cooked sausage and fennel mixture to the cheese mixture, stirring until well combined.

Season with salt and pepper to taste.

5. Stuff the Shells:

Fill each cooled pasta shell with a heaping tablespoon of the sausage and cheese mixture. Arrange the stuffed shells in a single layer in a 9×13 inch baking dish.

6. Add Marinara Sauce:

Pour the marinara sauce over the stuffed shells, ensuring each shell is covered with sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

7. Bake the Shells:

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

8. Serve:

Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

For a richer flavor, consider using a mix of sweet and spicy Italian sausage, or substitute the fennel with spinach for a different twist.

Make sure to not overcook the pasta shells initially, as they’ll continue to cook in the oven. If you want a slightly crispy top, broil the dish for the last few minutes of baking.

This dish can also be prepared ahead of time and refrigerated, allowing you to simply bake it when ready to serve. Enjoy with a side salad and garlic bread for a complete meal!

Creamy Pesto Chicken Stuffed Shells

Creamy Pesto Chicken Stuffed Shells is a delightful Italian-inspired dish that’s sure to please any crowd. This recipe combines the rich flavors of creamy pesto sauce with succulent chicken, all stuffed into tender pasta shells and baked to perfection. This dish is perfect for a family dinner or gathering, offering a comforting and satisfying meal that’s both flavorful and visually appealing.

The combination of cheese, herbs, and chicken creates a mouthwatering aroma that fills the kitchen, making it irresistible to anyone nearby.

The preparation of Creamy Pesto Chicken Stuffed Shells is straightforward, guaranteeing that even beginners in the kitchen can achieve delicious results. The key is to focus on creating a creamy and flavorful pesto sauce that complements the chicken and pasta. The stuffed shells are then baked until golden and bubbly, resulting in a dish that’s both hearty and indulgent.

By using quality ingredients and following the steps carefully, you can create a restaurant-quality meal in the comfort of your own home.

Ingredients for 4-6 servings:

• 20 large pasta shells
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup prepared pesto sauce
• 1 cup heavy cream
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, chopped

Cooking Instructions:

1. Preheat and Prepare Shells: Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package instructions until al dente. Drain and set aside, allowing them to cool slightly.
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, the egg, minced garlic, salt, and pepper. Mix until well combined.
3. Stuff the Shells: Carefully stuff each cooked pasta shell with the chicken and cheese mixture. Be sure not to overfill the shells to prevent them from tearing.
4. Make the Pesto Sauce: In a separate bowl, mix the prepared pesto sauce with the heavy cream. Stir until fully combined to form a creamy pesto sauce.
5. Assemble the Dish: In a large baking dish, spread a thin layer of the creamy pesto sauce to coat the bottom. Place the stuffed shells in the dish, open side up. Pour the remaining creamy pesto sauce over the shells, guaranteeing they’re well covered.
6. Add Cheese and Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
7. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh chopped basil before serving.

Extra Tips:

When preparing Creamy Pesto Chicken Stuffed Shells, verify the pasta shells are cooked al dente to prevent them from becoming too soft during baking. You can prepare the filling a day ahead and refrigerate it, saving time on the day of cooking.

Additionally, feel free to experiment with different cheeses such as fontina or asiago for added flavor. If fresh basil is unavailable, dried basil can be used, though fresh will provide the best taste. Enjoy the dish with a side of garlic bread or a fresh green salad for a complete meal.

Four-Cheese Stuffed Shells With Marinara

Four-Cheese Stuffed Shells With Marinara is a classic Italian dish that’s bound to impress your family and friends. This dish combines the rich and creamy flavors of four different cheeses with the tangy and robust taste of marinara sauce. The large pasta shells are filled with a luscious cheese mixture, baked to perfection, and then generously covered with marinara sauce.

Whether you’re hosting a dinner party or looking for a comforting family meal, this recipe is a delicious choice that’s both satisfying and easy to prepare.

The key to making Four-Cheese Stuffed Shells With Marinara is using high-quality ingredients to enhance the flavors of the dish. Ricotta, mozzarella, parmesan, and Romano cheeses blend together to create a creamy and flavorful filling, while the marinara sauce adds a touch of acidity to balance the richness of the cheeses.

The stuffed shells are baked until golden and bubbly, making each bite a delightful combination of textures and tastes. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients for 4-6 servings:

• 20-24 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup grated Romano cheese
• 1 large egg
• 2 cups marinara sauce
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil and set aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they’re al dente, according to the package instructions. Drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a baking sheet to cool.
3. Prepare the Cheese Filling: In a large mixing bowl, combine the ricotta, mozzarella, parmesan, and Romano cheeses. Add the egg, chopped basil, parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.
4. Stuff the Shells: Using a spoon or a piping bag, carefully fill each cooked pasta shell with the cheese mixture. Place the stuffed shells in the prepared baking dish, arranging them in a single layer.
5. Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, making sure each shell is well-covered with sauce.
6. Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the shells are slightly golden.
7. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil or parsley if desired.

Extra Tips:

When making Four-Cheese Stuffed Shells With Marinara, ascertain that the pasta shells are cooked just until al dente. Overcooking them can cause the shells to tear when filling.

If you prefer a spicier kick, consider adding a pinch of crushed red pepper flakes to the cheese mixture. Additionally, you can prepare the stuffed shells ahead of time and refrigerate them until you’re ready to bake. Just add an extra 10 minutes to the baking time if they’re cold from the fridge.

This dish pairs beautifully with a side salad and garlic bread for a complete Italian feast.

Mushroom and Ricotta Stuffed Shells

Preparing this dish involves a few steps, but the result is well worth the effort. The key is to use fresh mushrooms and high-quality ricotta cheese to guarantee the filling is flavorful and creamy. The pasta shells are cooked until just tender, then filled and baked until everything is melded together in a harmonious blend of flavors. This recipe serves 4-6 people, making it ideal for a hearty meal or for leftovers that taste even better the next day.

Ingredients:

• 20-24 jumbo pasta shells
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces mushrooms, finely chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 3 cups marinara sauce
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
2. Cook the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms are soft and any liquid has evaporated.
3. Make the Filling: In a large bowl, combine the cooked mushroom mixture with ricotta cheese, egg, Parmesan cheese, and 1 cup of mozzarella cheese. Mix well until all ingredients are evenly combined.
4. Stuff the Shells: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each cooked shell with the mushroom and ricotta mixture, placing them in the baking dish seam side up.
5. Assemble: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining cup of mozzarella cheese over the top.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
7. Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

For the best results, use a variety of mushrooms such as cremini or portobello, as they add depth and richness to the filling. Make sure to chop them finely to guarantee they blend well with the ricotta.

If you want to add a bit of heat, consider adding a pinch of red pepper flakes to the mushroom mixture. This dish can also be made ahead of time; simply prepare up to the baking step, cover, and refrigerate for up to 24 hours.

When ready to bake, allow the dish to come to room temperature before placing it in the oven.

Italian Sausage and Broccoli Rabe Stuffed Shells

Italian Sausage and Broccoli Rabe Stuffed Shells is a delightful dish that brings the robust flavors of Italy to your table. This comforting recipe combines savory Italian sausage with the slightly bitter yet delicious broccoli rabe, all enveloped in tender pasta shells. The dish is then smothered in a rich marinara sauce and topped with melted mozzarella cheese, making it a perfect meal for a cozy family dinner or a special gathering.

This recipe serves 4-6 people and is perfect for those who love hearty, flavorful dishes that are also easy to prepare. With its blend of textures and tastes, Italian Sausage and Broccoli Rabe Stuffed Shells will surely become a favorite in your recipe collection. Whether you’re an experienced cook or a beginner, follow this guide to create a dish that will impress and satisfy everyone at the table.

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 1 pound Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 large egg
• 4 cups marinara sauce
• Salt and black pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, according to package instructions. Drain and set aside.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it into small pieces with a spoon. Remove the sausage from the skillet and set aside.
3. Sauté the Broccoli Rabe: In the same skillet, add the chopped broccoli rabe and garlic. Sauté for about 5 minutes until the broccoli rabe is tender. Season with salt and pepper. Combine with the cooked sausage and allow the mixture to cool slightly.
4. Prepare the Cheese Mixture: In a large bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well. Add the cooled sausage and broccoli rabe mixture to the ricotta mixture and stir until thoroughly combined.
5. Stuff the Shells: Spread 1 cup of marinara sauce over the bottom of a large baking dish. Fill each cooked pasta shell with the sausage and broccoli rabe filling and place them in the baking dish, open side up.
6. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese over the top.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve: Allow the dish to cool slightly before serving. Garnish with extra Parmesan cheese and chopped parsley if desired.

Extra Tips:

For added flavor, consider using a mix of hot and sweet Italian sausage. If broccoli rabe is unavailable, you can substitute it with spinach or kale.

Be sure to taste and adjust the seasoning of the filling before stuffing the shells to guarantee the right balance of flavors. To save time, you can prepare the filling a day in advance and store it in the refrigerator until ready to use.

Lobster and Ricotta Stuffed Shells

Experience a taste of luxury with this exquisite Lobster and Ricotta Stuffed Shells recipe. The delicate, sweet flavor of lobster combined with the creamy richness of ricotta cheese creates a decadent filling that’s certain to impress. Perfect for a special occasion or an indulgent weekend dinner, this dish brings together the elegance of seafood with the comforting appeal of classic Italian cuisine.

Whether you’re a seasoned cook or a culinary novice, this recipe is approachable yet sophisticated.

Preparing Lobster and Ricotta Stuffed Shells is a rewarding process that results in a beautifully presented dish. These stuffed pasta shells are filled with a delicious mixture of lobster meat, ricotta cheese, and a medley of herbs and spices, then baked to perfection in a tangy tomato sauce.

The succulent lobster adds a luxurious touch, while the ricotta brings smoothness and balance. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients for 4-6 Servings:

• 12 ounces jumbo pasta shells
• 2 cups cooked lobster meat, chopped
• 1 1/2 cups ricotta cheese
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells, and set them aside to cool slightly.
2. Preheat the Oven: Set your oven to 375°F (190°C) to allow it to heat up while you prepare the filling.
3. Make the Filling: In a large mixing bowl, combine the chopped lobster meat, ricotta cheese, half of the parmesan cheese, the egg, minced garlic, lemon zest, salt, pepper, and half of the chopped parsley. Mix everything until well combined.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the lobster and ricotta mixture, using a spoon to pack the filling firmly into the shells.
5. Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a large baking dish. Arrange the stuffed shells in the dish, open side up.
6. Top the Shells: Pour the remaining marinara sauce over the shells. Sprinkle the shredded mozzarella and the remaining parmesan cheese over the top.
7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with the remaining parsley before serving.

Extra Tips:

When preparing Lobster and Ricotta Stuffed Shells, verify that the lobster meat is thoroughly cooked and free of any shells or cartilage.

To enhance the flavor, consider adding a dash of white wine to the marinara sauce before pouring it over the shells. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the filling.

This dish pairs beautifully with a crisp green salad and a glass of white wine. Enjoy your luxurious culinary creation!

Spinach Artichoke Stuffed Shells

Spinach Artichoke Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish. This recipe combines the rich, creamy flavors of spinach and artichoke dip with the satisfying texture of pasta shells. It’s a perfect meal for a cozy family dinner or a gathering with friends, offering both comfort and elegance.

The creamy filling is nestled inside tender pasta shells and baked to perfection with a generous layer of cheese on top, creating a mouth-watering dish that’s sure to be a hit.

This dish isn’t only delicious but also versatile, as it can easily be tailored to accommodate various dietary preferences. The filling, made from fresh spinach and artichokes mixed with a blend of cheeses, can be enhanced with additional herbs or spices to suit your taste.

Whether you’re a seasoned cook or a novice in the kitchen, these stuffed shells are simple to prepare and sure to impress your guests or family.

Ingredients for 4-6 servings:

• 20 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready when your dish is assembled.
2. Cook the Pasta Shells: Boil a large pot of salted water. Add the jumbo shells and cook them according to package instructions until al dente. Drain and set aside to cool slightly.
3. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
4. Mix the Filling: In a large bowl, combine the cooked spinach and garlic with the chopped artichoke hearts, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, salt, pepper, Italian seasoning, and red pepper flakes. Mix until well combined.
5. Stuff the Shells: Carefully fill each cooked pasta shell with a generous amount of the spinach artichoke mixture.
6. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
7. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Serve: Allow the dish to cool for a few minutes before serving. Enjoy your Spinach Artichoke Stuffed Shells with a side salad or garlic bread.

Extra Tips:

To make the preparation smoother, you can prepare the filling a day in advance and store it in the refrigerator. When you’re ready to cook, simply stuff the shells and bake.

For a richer flavor, try adding a splash of white wine to the spinach while it’s cooking. Additionally, if you’re looking to cut down on calories, consider using low-fat versions of the cheeses.

Finally, be sure not to overcook the pasta shells during boiling, as they’ll continue to cook in the oven.

Bolognese Stuffed Shells

Bolognese Stuffed Shells combine the rich flavors of traditional Bolognese sauce with creamy ricotta filling, all encased in tender pasta shells. This classic Italian dish is perfect for a comforting family dinner or an impressive meal for guests. The hearty Bolognese sauce pairs beautifully with the smooth texture of the ricotta, creating a balanced and satisfying dish that will leave everyone asking for seconds.

Preparing Bolognese Stuffed Shells involves creating a flavorful meat sauce, blending a creamy ricotta filling, and then baking everything together until bubbly and golden. The process is straightforward but requires some time and attention to detail to guarantee every component is perfectly cooked and seasoned.

Once completed, you’ll have a delicious and comforting dish that serves 4-6 people, perfect for any occasion.

Ingredients (serves 4-6):

• 1 box (12 oz) jumbo pasta shells
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following the package instructions. Drain and set aside to cool.
2. Make the Bolognese Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Add the ground beef and pork, breaking it up with a spoon and cooking until browned. Drain excess fat if necessary.
3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper to taste. Let the sauce simmer on low heat for 20-30 minutes, stirring occasionally, until thickened.
4. Prepare the Ricotta Filling: In a bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and the egg. Mix until smooth.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Stuff the Shells: Spread a thin layer of the Bolognese sauce on the bottom of a baking dish. Fill each pasta shell with a spoonful of the ricotta mixture and place them in the dish. Pour the remaining Bolognese sauce over the shells.
7. Top with Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
8. Bake the Dish: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

To enhance the flavor of the Bolognese sauce, consider adding a splash of red wine during the simmering process. This will deepen the taste and add richness to the sauce.

Make sure not to overfill the shells, as they might break during the baking process. If you have leftover filling or sauce, you can use it as a base for another pasta dish or freeze it for later use.

Be sure to let the baked shells rest for a few minutes before serving, as this will make them easier to handle and allow the flavors to meld together.

Bacon and Cheese Stuffed Shells

Bacon and Cheese Stuffed Shells is a delightful Italian-inspired dish that combines rich flavors and a satisfying texture, perfect for a family dinner or a gathering with friends. This recipe features jumbo pasta shells stuffed with a creamy blend of ricotta, mozzarella, Parmesan cheese, and crispy bacon, then baked in a rich tomato sauce. The combination of cheeses and bacon offers a savory and indulgent filling, while the tomato sauce adds a tangy contrast, making each bite a mouthwatering experience.

This dish serves 4-6 people and is both comforting and impressive, making it a great choice whether you’re preparing a weeknight meal or a special occasion dish. The preparation involves a few simple steps, from cooking the pasta shells to preparing the filling and sauce, guaranteeing a delicious and satisfying meal that everyone will love. With its combination of creamy, cheesy filling and savory bacon, these stuffed shells are sure to become a favorite in your household.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 6 slices of bacon, cooked and crumbled
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
2. Cook the Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they’re al dente. Drain and rinse them under cold water to stop the cooking process, then set them aside.
3. Prepare the Filling: In a large bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, crumbled bacon, egg, minced garlic, oregano, basil, salt, and pepper. Stir until well combined and set aside.
4. Stuff the Shells: Carefully fill each cooked pasta shell with a generous amount of the cheese and bacon mixture. Confirm that each shell is evenly stuffed but not overflowing.
5. Prepare the Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent the shells from sticking.
6. Arrange the Shells: Place the stuffed shells in the baking dish in a single layer. Pour the remaining marinara sauce over the top, confirming all shells are covered with sauce.
7. Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Serve: Remove the baking dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve the stuffed shells warm.

Extra Tips:

When cooking the pasta shells, be careful not to overcook them as they’ll continue to soften during baking. If you prefer a slightly spicier kick, consider adding a pinch of red pepper flakes to the cheese mixture.

For a vegetarian version, you can substitute the bacon with sautéed mushrooms or spinach. Additionally, assembling the dish a day ahead and refrigerating it can enhance the flavors, making it a convenient option for busy evenings.

Pumpkin and Sage Stuffed Shells

Pumpkin and Sage Stuffed Shells are a delightful twist on a classic favorite, incorporating the warm, earthy flavors of pumpkin and sage for a comforting and hearty meal. This dish is perfect for a cozy dinner during the fall months, and it brings a unique taste to the table with its creamy filling and aromatic herbs.

The combination of ricotta cheese, pumpkin puree, and fresh sage creates a rich and savory stuffing that pairs beautifully with the tender pasta shells. Topped with a luscious béchamel sauce and baked to perfection, these stuffed shells are sure to become a family favorite.

The preparation of Pumpkin and Sage Stuffed Shells involves filling jumbo pasta shells with a creamy mixture and baking them in the oven until golden and bubbly. This recipe serves 4-6 people and is a great option for a dinner party or a special family meal.

The ingredients list is straightforward, and the step-by-step instructions are easy to follow, making this dish accessible even to novice cooks. Enjoy the aromas and flavors of autumn with this deliciously satisfying recipe that’s sure to impress.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• 1 cup shredded mozzarella cheese

Cooking Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prepare for the stuffed shells.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
3. Prepare the filling by combining the pumpkin puree, ricotta cheese, egg, Parmesan cheese, and chopped sage in a medium-sized bowl. Season with salt and pepper to taste. Mix until well combined.
4. Stuff the shells by spooning the pumpkin mixture into each cooked pasta shell. Place the stuffed shells in the prepared baking dish in a single layer.
5. Make the béchamel sauce by melting butter in a saucepan over medium heat. Add the flour and whisk continuously for about 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Stir in the nutmeg and season with salt and pepper.
6. Pour the béchamel sauce over the stuffed shells in the baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake the dish in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Remove from the oven and let cool for a few minutes before serving.

Extra Tips:

For an even richer flavor, try roasting the pumpkin before pureeing it. This adds a depth of flavor that complements the fresh sage beautifully.

If you prefer a bit of a crunch, sprinkle some toasted pine nuts over the baked shells just before serving. Additionally, you can prepare the stuffed shells a day in advance, store them in the refrigerator, and bake them just before serving for a stress-free meal.

Adjust the seasoning to your preference, and enjoy this seasonal favorite with a side salad or crusty bread.

Vegetable Alfredo Stuffed Shells

Vegetable Alfredo Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish, combining the creamy richness of Alfredo sauce with the wholesome goodness of vegetables. This recipe is perfect for those looking to enjoy a comforting meal that’s both satisfying and filled with flavor.

The tender pasta shells are generously filled with a delicious mixture of sautéed vegetables and creamy ricotta cheese, all topped with a luscious homemade Alfredo sauce and baked to perfection. Whether you’re serving it for a family dinner or a special gathering, these stuffed shells are sure to impress.

This dish not only provides a burst of flavors but also offers a nutritious option with its vegetable-rich filling. The combination of spinach, bell peppers, and mushrooms adds a delightful texture and taste, while the creamy Alfredo sauce ties everything together in a harmonious blend.

It’s a satisfying meal that even picky eaters will love, and it’s a great way to sneak in some extra veggies. The recipe below makes enough for 4-6 servings, making it ideal for a generous family meal or for leftovers that are just as tasty the next day.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 2 tablespoons olive oil
• 1 cup chopped spinach
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add the spinach, bell peppers, and mushrooms. Cook for 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
3. Prepare the Filling: In a large bowl, combine the cooked vegetables with ricotta cheese, egg, and Parmesan cheese. Mix until well combined.
4. Fill the Shells: Spoon the vegetable-ricotta mixture into each cooked pasta shell, filling them generously.
5. Assemble the Dish: Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange the filled shells in the dish, then pour the remaining Alfredo sauce evenly over the top.
6. Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the shells. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves, if desired, before serving.

Extra Tips: To enhance the flavor of your Vegetable Alfredo Stuffed Shells, consider adding a pinch of nutmeg to the Alfredo sauce for a subtle warmth. If you want a bit of a kick, a dash of crushed red pepper flakes can be added to the vegetable mixture.

For a gluten-free option, substitute with gluten-free pasta shells. Finally, if you have leftovers, store them in an airtight container in the refrigerator for up to three days, and reheat them in the oven to retain their texture and flavor.

Lemon Basil Chicken Stuffed Shells

This recipe is designed to serve 4-6 people, making it an ideal choice for a cozy dinner or a small celebration. The preparation involves a balance of fresh ingredients and pantry staples, guaranteeing a dish that’s both delicious and easy to prepare.

Whether you’re an experienced cook or a novice in the kitchen, this recipe provides straightforward instructions to guide you through each step of the cooking process. With its vibrant flavors and satisfying textures, the Lemon Basil Chicken Stuffed Shells is a must-try for any pasta lover.

Ingredients:

• 20-24 jumbo pasta shells
• 2 cups cooked chicken breast, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 cup fresh basil leaves, chopped
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups marinara sauce
• ¼ cup heavy cream
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Stuff the Shells: Gently stuff each pasta shell with the chicken and cheese mixture. Be careful not to overfill, as the shells need to hold their shape.
4. Prepare the Sauce: In a separate bowl, combine the marinara sauce with the heavy cream. Stir until well combined, creating a creamy tomato sauce.
5. Assemble the Dish: Spread a thin layer of the creamy marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining sauce over the shells, guaranteeing they’re well covered.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
7. Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves before serving.

Extra Tips:

When selecting your pasta shells, choose ones that are uniform in size to guarantee even cooking. For added flavor, try marinating the chicken in lemon juice and herbs before cooking it.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the filling. For a richer sauce, you can increase the amount of heavy cream, but be mindful of balancing it with the marinara to maintain the right consistency.

Always taste your filling mixture before stuffing to adjust the seasoning according to your preference.