13 Cheesy Italian Stuffed Shell Recipes That Make Every Bite Rich

Italian cuisine is always a favorite, especially when it involves cheesy stuffed shells. The creamy ricotta paired with fresh spinach or savory sausage with sun-dried tomatoes is simply irresistible. These recipes are perfect for a family dinner or a cozy night in. Each bite brings the delightful essence of Italy to your table. Prepare to indulge in these rich and flavorful dishes.

Classic Ricotta and Spinach Stuffed Shells

Classic Ricotta and Spinach Stuffed Shells is a beloved Italian dish that combines the rich, creamy texture of ricotta cheese with the earthy taste of spinach, all enveloped in tender pasta shells. This dish is a perfect example of comfort food that can be enjoyed by everyone, from kids to adults.

It’s a versatile recipe that can be served as a main course or as an appetizer in a larger Italian feast. The stuffed shells are baked with a generous amount of marinara sauce and melted cheese, making every bite flavorful and satisfying.

The recipe for Classic Ricotta and Spinach Stuffed Shells is straightforward and perfect for both beginner and experienced cooks. The combination of ricotta and spinach with a hint of nutmeg and garlic creates a filling that’s both delicious and nutritious.

This dish isn’t only a feast for the palate but also a visually appealing addition to any dinner table, with its vibrant red sauce and golden cheese topping. It’s ideal for family gatherings or any occasion where you want to impress with a homemade Italian meal.

Ingredients (Serves 4-6)

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 2 cups fresh spinach leaves, chopped
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that your oven is ready to bake the stuffed shells 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. Drain them and set aside to cool slightly.
3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, pepper, and nutmeg. Mix until smooth. Stir in the chopped spinach and minced garlic until everything is well incorporated.
4. Stuff the Shells: Using a spoon or your hands, carefully fill each cooked pasta shell with the ricotta and spinach mixture. Be generous but make sure the shells aren’t overfilled.
5. Assemble the Dish: Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish, open side up. Pour the remaining marinara sauce over the shells, ensuring they’re well-covered.
6. Add Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly over the top of the shells. Drizzle with olive oil. Cover the baking dish with aluminum 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. Serve: Let the dish cool for a few minutes before serving. Enjoy the stuffed shells with a side of garlic bread or a fresh salad.

Extra Tips

• For a more robust flavor, consider adding a pinch of red pepper flakes to the ricotta mixture.
• If fresh spinach isn’t available, thawed frozen spinach can be used. Just make sure to squeeze out excess moisture.
• This dish can be prepared in advance. Simply assemble the stuffed shells and refrigerate them until you’re ready to bake.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Three-Cheese Stuffed Shells With Marinara Sauce

Three-Cheese Stuffed Shells With Marinara Sauce is a delightful Italian dish that combines the creamy richness of multiple cheeses with the tangy savor of marinara sauce. This dish is perfect for a cozy family dinner or a gathering with friends, offering a comforting and satisfying meal that can be prepared with ease.

The stuffed shells are filled with a delicious mixture of ricotta, mozzarella, and Parmesan cheeses, which are then baked to perfection in a blanket of marinara sauce. This recipe yields a serving size suitable for 4-6 people, ensuring everyone at the table gets a hearty portion.

The balance of flavors in this dish comes from using a homemade or high-quality marinara sauce to complement the creamy cheese filling. The shells are cooked until al dente, then generously stuffed and baked until the cheese is bubbly and golden. It’s an excellent choice for anyone looking to bring a taste of Italy to their dining table.

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups marinara sauce
• 1/2 cup shredded mozzarella cheese (for topping)
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the ingredients.
2. Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells until they’re al dente, according to package instructions. Drain and set aside to cool slightly.
3. Prepare the Cheese Filling: In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, and black pepper. Mix well until the ingredients are thoroughly combined.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture. A small spoon or piping bag can make this process easier.
5. Assemble the Dish: Spread 2 cups of the marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells over the sauce in a single layer. Pour the remaining marinara sauce over the top of the shells.
6. Add More Cheese: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the marinara sauce-covered shells.
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 melted and bubbly.
8. Serve: Allow the dish to cool for a few minutes before garnishing with fresh basil leaves, if desired. Serve warm.

Extra Tips:

For the best flavor, consider using a homemade marinara sauce or a high-quality store-bought option. If you prefer a bit of a kick, add a pinch of red pepper flakes to the cheese filling.

To prevent the shells from sticking together after boiling, lightly coat them with olive oil. If you end up with extra filling, you can freeze it for future use. Reheat leftovers slowly in the oven to maintain the texture of the cheese filling.

Sausage and Sun-Dried Tomato Stuffed Shells

Sausage and Sun-Dried Tomato Stuffed Shells is a delightful Italian dish perfect for family dinners or special occasions. This recipe combines the rich flavors of Italian sausage with the tanginess of sun-dried tomatoes, all nestled in tender pasta shells and covered in a creamy sauce. The result is a hearty and flavorful meal that’s certain to impress your guests and satisfy your taste buds.

To make this dish, you’ll start by preparing a savory filling of sausage and sun-dried tomatoes, seasoned with herbs and spices. The filling is then stuffed into large pasta shells, which are baked in a rich tomato sauce and topped with melted cheese. This recipe serves 4-6 people, making it an ideal choice for a cozy dinner with family or friends.

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 1 pound Italian sausage (mild or spicy, as preferred), casings removed
• 1 cup sun-dried tomatoes, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Stir in the chopped sun-dried tomatoes, oregano, and basil. Cook for another 2-3 minutes. Remove from heat and let it cool slightly.
3. Mix the Cheeses: In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix until well blended. Add the cooled sausage mixture to the cheese mixture and stir until evenly combined. Season with salt and pepper to taste.
4. Stuff the Shells: Gently fill each cooked pasta shell with the sausage and cheese mixture. Be careful not to overstuff the shells to prevent them from tearing.
5. Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining marinara sauce over the shells and sprinkle the shredded mozzarella cheese on top.
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 is melted and bubbly.
7. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves, if desired, before serving.

Extra Tips:

When preparing Sausage and Sun-Dried Tomato Stuffed Shells, verify that the pasta shells are cooked al dente to prevent them from becoming too soft and breaking apart during stuffing.

If you prefer a spicier dish, opt for spicy Italian sausage and add a pinch of red pepper flakes to the filling. For a richer flavor, use a homemade marinara sauce or enhance store-bought sauce with additional herbs and spices.

Finally, let the dish cool slightly before serving to allow the flavors to meld together beautifully.

Creamy Alfredo Chicken Stuffed Shells

Creamy Alfredo Chicken Stuffed Shells are a decadent and comforting dish perfect for a family dinner or a special occasion. Featuring tender pasta shells filled with a rich and creamy chicken and cheese mixture, this recipe is a delightful blend of flavors and textures. The stuffed shells are generously coated in a smooth Alfredo sauce that ties all the ingredients together, creating a dish that’s both satisfying and indulgent.

This recipe serves 4-6 people, making it an ideal choice for gatherings or a hearty family meal. The combination of creamy Alfredo sauce with savory chicken and cheese filling guarantees a delicious and memorable dining experience. The dish is easy to prepare and can be made ahead of time, allowing you to enjoy more time with your guests.

Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups Alfredo sauce
• 2 tablespoons fresh parsley, chopped (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°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, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until thoroughly combined.
3. Stuff the Shells: Spoon the chicken and cheese mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in a single layer in a large baking dish.
4. Add the Sauce: Pour the Alfredo sauce evenly over the stuffed shells, making certain all are well-coated. Cover the baking dish with aluminum foil to prevent the shells from drying out.
5. Bake: Bake the covered dish in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the tops of the shells are slightly golden.
6. Garnish and Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired, and serve warm.

Extra Tips:

For a more flavorful dish, consider using a homemade Alfredo sauce instead of store-bought. You can also add a pinch of nutmeg to the sauce for a subtle depth of flavor.

If you want to prepare this dish in advance, assemble the stuffed shells and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if the dish is cold from the fridge.

Finally, feel free to experiment with different cheeses or add vegetables like spinach or mushrooms to the filling for a nutritious twist.

Pesto and Mozzarella Stuffed Shells

Pesto and Mozzarella Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish. This recipe combines the rich, aromatic flavors of pesto with the creamy goodness of mozzarella cheese, all packed into tender pasta shells. It’s a perfect choice for a comforting dinner that can be prepared in advance and served to friends and family.

The vibrant green of the pesto not only adds a burst of flavor but also makes the dish visually appealing, making it a great addition to any dinner table. This recipe is designed to serve 4-6 people, making it ideal for a family meal or small gathering.

The stuffed shells are baked to perfection in the oven, allowing the cheese to melt and the flavors to meld beautifully. Served with a simple green salad and some crusty bread, this dish makes for a hearty and satisfying meal. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and sure to impress.

Ingredients:

• 20-24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup prepared pesto sauce
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package instructions. Drain the shells and rinse them under cold water to stop further cooking. Set aside.
2. Make the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, pesto sauce, and the egg. Season with salt and pepper to taste. Mix until well combined and smooth.
3. Stuff the Shells: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Using a spoon, carefully fill each pasta shell with the cheese and pesto mixture. Place the stuffed shells in the baking dish, open side up.
4. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, making sure they’re well covered. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
5. 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 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy your delicious Pesto and Mozzarella Stuffed Shells with a side of salad or bread.

Extra Tips:

For an extra depth of flavor, try using a homemade pesto sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. If you prefer a spicier dish, add a pinch of red pepper flakes to the filling.

Additionally, this dish can be prepared a day in advance and stored in the refrigerator until ready to bake, making it a convenient option for busy evenings. If you find it challenging to fill the shells, use a piping bag or a zip-top bag with a corner snipped off for easier handling.

Four-Cheese Stuffed Shells With Basil

Four-Cheese Stuffed Shells With Basil is a delightful and satisfying Italian dish that combines the richness of four different cheeses with the aromatic freshness of basil. This vegetarian-friendly recipe is perfect for a family dinner or a gathering with friends.

The large pasta shells are stuffed with a creamy mixture of ricotta, mozzarella, parmesan, and fontina cheeses, seasoned with fresh basil, and then baked in a savory tomato sauce. The result is a comforting dish that’s both cheesy and flavorful, with the basil adding a fresh and aromatic touch.

This recipe serves 4-6 people and is ideal for those who enjoy the classic flavors of Italian cuisine. The combination of soft, gooey cheeses with the slightly tangy tomato sauce creates a harmonious balance of flavors.

The use of fresh basil not only enhances the taste but also adds a beautiful green color to the dish, making it visually appealing. Serve this dish with a side salad and some crusty bread for a complete meal that’s sure to impress your guests.

Ingredients (Serves 4-6 people):

• 20-24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 cup shredded fontina cheese
• 1 egg
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup grated parmesan cheese, for topping

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will guarantee your oven is at the right temperature when it’s time to bake the shells.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Cheese Filling: In a large mixing bowl, combine ricotta cheese, mozzarella cheese, grated parmesan cheese, and shredded fontina cheese. Add the egg, chopped basil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
4. Stuff the Shells: Spoon the cheese mixture into each cooked shell, filling them generously. Be careful not to overfill, as this can cause the shells to split.
5. Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, open side up.
6. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is covered with sauce. Sprinkle additional grated parmesan cheese over the top.
7. Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the dish from the oven and let it cool slightly. Sprinkle with chopped fresh parsley before serving.

Extra Tips: For best results, use fresh basil as it provides a more vibrant flavor compared to dried basil. When cooking the pasta shells, be sure to check them frequently to avoid overcooking, as they need to be firm enough to hold the filling.

You can prepare the stuffed shells a day in advance and refrigerate them until you’re ready to bake, making it a convenient option for busy schedules. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the cheese filling.

Enjoy your Four-Cheese Stuffed Shells With Basil with a glass of your favorite Italian wine for a complete dining experience.

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish. Bursting with flavors of fresh spinach, tangy artichokes, and creamy cheese, these shells make for a hearty and satisfying meal. Perfect for a family dinner or a gathering with friends, this dish combines the rich flavors of Italian cuisine with a healthy dose of vegetables, making it both delicious and nutritious.

The recipe is designed to serve 4-6 people, allowing everyone to enjoy a generous portion of this savory dish. The combination of ricotta and mozzarella cheese provides a creamy texture, while the artichokes add a slightly nutty flavor that pairs perfectly with the spinach. Topped with marinara sauce and baked to perfection, these stuffed shells are sure to become a family favorite.

Ingredients:

• 18-20 jumbo pasta shells
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 10 ounces fresh spinach, chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the chopped artichokes and cook for another 2 minutes. Remove from heat.
3. Mix the Filling: In a large mixing bowl, combine the cooked spinach and artichoke mixture with ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir in the dried Italian herbs and season with salt and pepper to taste.
4. Stuff the Shells: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Using a spoon, fill each cooked pasta shell with the spinach and artichoke mixture and arrange them in the baking dish.
5. Assemble and Bake: Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well coated. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
6. Garnish and Serve: Remove from the oven and let the dish cool slightly. Garnish with fresh basil leaves if desired before serving.

Extra Tips:

To enhance the flavors of your Spinach and Artichoke Stuffed Shells, consider using a high-quality marinara sauce or making your own from scratch for an extra fresh taste.

If you prefer a bit of heat, a pinch of red pepper flakes can be added to the filling. Additionally, make sure to thoroughly drain the artichokes to prevent excess moisture in the stuffing.

This dish can also be prepared a day in advance and stored in the refrigerator before baking, making it a convenient option for a busy schedule.

Mushroom and Ricotta Stuffed Shells

Mushroom and Ricotta Stuffed Shells are a delightful twist on the traditional Italian stuffed shells, bringing together the earthy flavors of mushrooms with the creamy richness of ricotta cheese. This dish is perfect for a cozy family dinner or a special occasion, offering a satisfying blend of textures and tastes that will please even the pickiest of eaters.

With a hint of garlic and a sprinkle of Parmesan, these stuffed shells are baked to perfection, creating a mouthwatering meal that everyone will love. The key to this recipe is using fresh ingredients to enhance the flavor profile—fresh mushrooms, ricotta, and spinach create a filling that’s both hearty and decadent.

The shells are then nestled in a rich tomato sauce, topped with mozzarella and baked until golden and bubbly. This recipe serves 4-6 people, making it ideal for a small gathering or a family meal with plenty of leftovers to enjoy the next day.

Ingredients (serves 4-6):

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

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 according to package instructions until al dente. Drain and set aside to cool.
2. Sauté Mushrooms: In a large skillet, heat olive oil over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms are golden brown and the liquid has evaporated, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute. Add the chopped spinach and cook until wilted. Season with salt and pepper, then remove from heat.
3. Mix Filling: In a large bowl, combine the cooked mushroom and spinach mixture with ricotta cheese, Parmesan cheese, and the beaten egg. Stir until well combined. Season with additional salt and pepper if needed.
4. Stuff Shells: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Carefully stuff each shell with the mushroom and ricotta mixture and place them in the baking dish.
5. Assemble the Dish: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top.
6. 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.
7. Garnish and Serve: Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley and enjoy!

Extra Tips:

When making Mushroom and Ricotta Stuffed Shells, make sure to drain the mushrooms well after sautéing to avoid excess moisture in the filling, which can make the shells soggy.

Feel free to experiment with different types of mushrooms for varied flavors, such as cremini or shiitake. To save time, you can prepare the stuffing mixture ahead of time and refrigerate it until you’re ready to assemble the dish.

Additionally, if you prefer a spicier kick, consider adding a pinch of red pepper flakes to the marinara sauce or the mushroom mixture. Enjoy this comforting dish with a side salad or garlic bread for a complete meal.

Baked Ziti Stuffed Shells

Baked Ziti Stuffed Shells is a delightful fusion of two classic Italian-American favorites, bringing together the comforting flavors of baked ziti with the fun and elegance of stuffed pasta shells. This dish is perfect for a family dinner or a gathering with friends, as it combines the heartiness of ziti with the cheesy, savory filling of stuffed shells.

With a rich tomato sauce, a luscious cheese mixture, and perfectly cooked pasta, each bite offers a taste of Italy that’s both satisfying and delicious. Prepare to initiate a culinary journey as you create this delicious Baked Ziti Stuffed Shells dish.

Perfect for serving 4-6 people, this recipe combines ricotta, mozzarella, and parmesan cheeses with a hearty meat sauce, all encased in jumbo pasta shells. The result is a comforting, savory dish that’s sure to impress your guests and become a staple in your recipe collection. Gather your ingredients and follow the steps to bring this Italian masterpiece to your table.

Ingredients:

• 20-24 jumbo pasta shells
• 1 pound ground beef or Italian sausage
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking once your shells are prepared.
2. Cook the Pasta 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 rinse under cold water to stop cooking. Set aside.
3. Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef or Italian sausage until fully browned. Drain any excess fat. Stir in the marinara sauce, season with salt and pepper, and let it simmer for about 5 minutes. Remove from heat.
4. Make the Cheese Filling: In a mixing bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, ¼ cup of parmesan cheese, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined.
5. Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the cheese mixture. Place the stuffed shells in a single layer in a greased 9×13-inch baking dish.
6. Assemble the Dish: Pour the meat sauce over the stuffed shells, ensuring they’re well covered. Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of parmesan cheese evenly over the top.
7. Bake the Dish: 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 melted and bubbly.
8. Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley, if desired, before serving.

Extra Tips:

For the best flavor, use high-quality marinara sauce or make your own from scratch with fresh tomatoes and herbs. If you prefer a spicier kick, add a pinch of red pepper flakes to the meat sauce.

When filling the pasta shells, avoid overstuffing to prevent them from splitting during baking. Additionally, this dish can be prepared ahead of time and refrigerated for up to 24 hours before baking, making it a convenient option for entertaining. Enjoy your Baked Ziti Stuffed Shells with a side salad and garlic bread for a complete Italian feast.

Roasted Red Pepper and Goat Cheese Stuffed Shells

Roasted Red Pepper and Goat Cheese Stuffed Shells is a delightful Italian-inspired dish that combines the rich flavors of roasted red peppers and creamy goat cheese, all snugly stuffed into tender pasta shells. This dish is perfect for a comforting family dinner or an impressive meal for guests. The sweetness of the roasted red peppers balances beautifully with the tangy goat cheese, while the pasta shells add a satisfying texture. Topped with marinara sauce and melted cheese, this baked dish is both visually appealing and mouthwateringly delicious.

The preparation of these stuffed shells is straightforward, yet yields a dish that tastes like it took hours to make. Roasting the red peppers brings out their natural sweetness, which complements the creamy goat cheese filling. Once the shells are stuffed, they’re nestled in a baking dish, covered with sauce and cheese, and baked until bubbly and golden brown. This recipe serves 4-6 people, making it ideal for a small gathering or a hearty family meal.

Ingredients:

• 12-16 jumbo pasta shells
• 2 large red bell peppers
• 1 cup crumbled goat cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat and Roast: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast in the oven for about 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl, covering with plastic wrap to steam for 10 minutes.
2. Prepare Pasta: While the peppers are steaming, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. Make Filling: Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and chop finely. In a mixing bowl, combine the chopped roasted peppers, goat cheese, ricotta cheese, Parmesan cheese, egg, and minced garlic. Season with salt and pepper, mixing until well combined.
4. Stuff Shells: Preheat your oven to 375°F (190°C). Take a baking dish and spread 1 cup of marinara sauce on the bottom. Carefully stuff each cooked shell with the cheese and pepper mixture, and place them in the baking dish.
5. Assemble and Bake: Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well covered. Sprinkle the shredded mozzarella cheese on top. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Let the baked stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of crushed red pepper flakes to the cheese mixture for a slight kick. If you prefer a smoother sauce, try blending the roasted red peppers with the marinara sauce before mixing it with the cheese.

Additionally, you can prepare the stuffed shells a day ahead, store them in the refrigerator, and bake just before serving. This dish also freezes well, making it a great make-ahead meal. Enjoy this comforting dish with a side salad and crusty bread for a complete meal.

Meatball Stuffed Shells With Marinara

Meatball Stuffed Shells With Marinara is a delicious and hearty dish that combines the flavors of classic Italian meatballs with creamy ricotta cheese, all nestled in tender pasta shells and smothered with a rich marinara sauce. This recipe is perfect for a family dinner or a gathering with friends, as it provides a comforting and satisfying meal that everyone is sure to enjoy.

The combination of savory meatballs, creamy cheese, and tangy marinara sauce creates a delightful balance of flavors and textures, making this dish a standout on any dining table.

The preparation of Meatball Stuffed Shells With Marinara involves making flavorful meatballs from scratch, filling jumbo pasta shells with a mixture of ricotta cheese and spices, and baking everything together with marinara sauce and melted mozzarella cheese. The process is straightforward and can be completed in just a few steps, making it an ideal recipe even for those new to cooking Italian cuisine.

Serve this dish with a fresh green salad and some crusty garlic bread for a complete meal that will leave everyone asking for seconds.

Ingredients for 4-6 servings:

• 24 jumbo pasta shells
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh basil (optional)

Cooking Instructions:

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package instructions. Drain and set aside to cool slightly.
2. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
3. Cook the Meatballs: Heat a large skillet over medium heat and add a tablespoon of olive oil. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
4. Preheat the Oven: Preheat your oven to 375°F (190°C).
5. Mix the Ricotta Filling: In a separate bowl, combine the ricotta cheese with a pinch of salt and pepper. Stir until smooth.
6. Assemble the Stuffed Shells: Spread a thin layer of marinara sauce on the bottom of a large baking dish. Fill each cooked pasta shell with a spoonful of ricotta cheese, a meatball, and a little more ricotta on top. Arrange the filled shells in the baking dish.
7. Add Marinara Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake: Cover the baking dish with aluminum 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 bubbly and golden brown.
9. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil, if using, before serving.

Extra Tips:

When making Meatball Stuffed Shells With Marinara, consider preparing the meatballs and ricotta filling a day in advance to save time on the day of serving.

You can also use store-bought meatballs and marinara sauce for convenience, but making them from scratch will enhance the overall flavor of the dish.

Be careful not to overcook the pasta shells, as they’ll continue to cook slightly in the oven.

Finally, feel free to experiment with different types of cheeses or add some spinach to the ricotta mixture for a nutritious twist.

Seafood and Spinach Stuffed Shells

Seafood and Spinach Stuffed Shells offer a delightful twist to the classic Italian stuffed pasta dish, bringing together the rich flavors of the sea and the earthy goodness of spinach. This dish combines tender pasta shells filled with a creamy blend of ricotta, spinach, and a medley of seafood, all smothered in a savory tomato sauce and baked to perfection.

Perfect for a family dinner or a special occasion, this recipe is sure to impress your guests with its sophisticated taste and beautiful presentation.

The key to mastering this dish lies in balancing the flavors and ensuring each component is cooked to perfection. The seafood should be fresh to provide a subtle sweetness, while the spinach adds a nutritious touch. The creamy ricotta cheese acts as the perfect binder, keeping the filling moist and flavorful.

Once assembled, the stuffed shells are baked until bubbly, creating a comforting and satisfying meal the whole family will love.

Ingredients (for 4-6 servings):

• 20 jumbo pasta shells
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 pound shrimp, peeled and deveined, chopped
• 1/2 pound lump crab meat
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 teaspoon lemon zest
• Fresh basil leaves for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Cook the pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.
3. Cook Spinach: Add the chopped spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and allow it to cool slightly.
4. Prepare Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach mixture, chopped shrimp, crab meat, lemon zest, salt, and pepper. Mix well to combine.
5. Stuff the Shells: Fill each cooked pasta shell generously with the seafood and spinach mixture. Arrange the stuffed shells in a single layer in a baking dish.
6. Add Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top.
7. 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 is bubbly and golden.
8. Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Extra Tips:

When preparing Seafood and Spinach Stuffed Shells, make sure to not overcook the pasta shells during boiling, as they’ll continue to cook in the oven.

For an even richer flavor, consider adding a splash of white wine to the skillet when cooking the onions and garlic. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the marinara sauce.

Feel free to customize the recipe by using different types of seafood, such as scallops or lobster, if preferred. Enjoy your culinary creation with a side of crusty bread or a fresh green salad for a complete meal.

Eggplant and Parmesan Stuffed Shells

Eggplant and Parmesan Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish. Perfect for a family dinner or a gathering with friends, this recipe combines the rich flavors of eggplant, tangy marinara sauce, and creamy ricotta, all topped with melted Parmesan cheese.

It’s a comforting and satisfying dish that brings a taste of Italy right to your table. The combination of textures and flavors makes it a standout, with the tender pasta shells providing the perfect vessel for the savory filling.

This recipe is designed to serve 4-6 people, making it ideal for a small group. It’s not only delicious but also relatively easy to prepare, especially if you have some of the ingredients, like the marinara sauce, ready beforehand.

Whether you’re a seasoned cook or a beginner, this dish is sure to impress your guests and become a favorite in your meal rotation. Gather around the table and enjoy the warmth and heartiness of Eggplant and Parmesan Stuffed Shells.

Ingredients (Serves 4-6):

• 20-24 jumbo pasta shells
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells until al dente, according to the package instructions. Drain and set aside to cool slightly.
3. Sauté the Eggplant: In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and garlic, and sauté for about 5-7 minutes, or until the eggplant is tender and slightly golden. Remove from heat and let cool.
4. Prepare the Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, 1/2 cup of Parmesan cheese, egg, oregano, salt, and black pepper. Add the cooled eggplant and mix until everything is well incorporated.
5. Stuff the Shells: Spoon a generous amount of the eggplant and cheese mixture into each cooked pasta shell. Place the stuffed shells in the prepared baking dish.
6. Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells. Sprinkle additional Parmesan cheese over the top.
7. 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 is bubbly and golden.
8. Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves for a burst of flavor and color.

Extra Tips:

For the best results, try to choose a firm eggplant to avoid any bitterness. Salting the diced eggplant before sautéing can help extract any excess moisture and reduce bitterness, though it’s optional.

If you’re short on time, using store-bought marinara sauce can speed up the process, but homemade sauce will enhance the flavor. Be sure to let the dish rest for a few minutes out of the oven before serving, as this allows the flavors to meld together and makes it easier to serve.

Enjoy your delicious Eggplant and Parmesan Stuffed Shells with a side salad or garlic bread for a complete meal.