10 Homestyle Italian Stuffed Shells Recipes That Feel Like a Hug

When it comes to comfort food, Italian stuffed shells are a perennial favorite. There’s something about those pasta shells filled to the brim with deliciousness that feels like a warm hug on a chilly night. I still remember the first time I made classic ricotta and spinach stuffed shells, and the aroma was simply heavenly. Whether you love hearty sausage or creamy butternut squash, these recipes offer delightful variations that are sure to please. Get ready to explore a collection of mouthwatering stuffed shell recipes that will inspire your next meal.

Classic Ricotta and Spinach Stuffed Shells

Classic Ricotta and Spinach Stuffed Shells are a delightful and satisfying dish that brings the taste of Italy right to your kitchen. This traditional recipe combines creamy ricotta cheese with nutritious spinach, all encased in large pasta shells and topped with a rich tomato sauce.

It’s a perfect dish for family gatherings or special occasions, offering a harmonious blend of flavors and textures that everyone will love. This recipe is designed to serve 4-6 people, making it ideal for a cozy dinner or a small celebration.

The preparation involves a few steps, but the result is worth the effort. The stuffed shells are baked to perfection, resulting in a cheesy, savory dish that’s sure to become a favorite. With the right ingredients and a bit of patience, you can create this comforting Italian classic in your own home.

Ingredients:

• 20-24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach, chopped
• 3 cups marinara sauce
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking once the preparation is complete.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they’re al dente. Drain the shells and lay them out on a baking sheet to cool slightly, preventing them from sticking together.
3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, half of the Parmesan cheese, the egg, salt, black pepper, Italian seasoning, and chopped spinach. Mix well until all ingredients are thoroughly combined.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and spinach mixture using a spoon. Be gentle to prevent the shells from tearing.
5. Assemble the Dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch 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 Cheese Toppings: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the stuffed shells.
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 brown.
8. Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves if desired and serve warm.

Extra Tips: For an extra burst of flavor, consider adding a pinch of nutmeg to the ricotta mixture. Nutmeg complements the spinach beautifully. If you prefer a bit of heat, sprinkle some red pepper flakes over the marinara sauce before baking.

For a creamier texture, you can substitute half of the ricotta with mascarpone cheese. Always taste your filling before stuffing the shells to adjust seasoning if necessary. Enjoy your Classic Ricotta and Spinach Stuffed Shells with a side of garlic bread or a fresh green salad for a complete Italian meal experience.

Three-Cheese and Herb Stuffed Shells

Three-Cheese and Herb Stuffed Shells is a classic Italian dish that’s perfect for a hearty family dinner or a cozy gathering with friends. This dish combines the creamy goodness of ricotta, mozzarella, and parmesan cheeses with the aromatic flavors of fresh herbs, all stuffed into tender pasta shells. This recipe isn’t only delicious but also visually appealing, making it an excellent choice for any occasion.

The balance of rich cheeses and fresh herbs creates a delightful harmony of flavors that will leave everyone at the table satisfied. The beauty of this recipe lies in its simplicity and the quality of its ingredients. Using fresh herbs like basil and parsley adds a burst of freshness that complements the rich, cheesy filling. A luscious marinara sauce brings everything together, adding a touch of acidity to balance the richness of the cheese.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, resulting in a dish that will have your guests asking for seconds.

Ingredients (Serves 4-6):

• 20-24 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 3 cups marinara sauce
• 1/2 cup shredded mozzarella cheese (for topping)

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 rinse them under cold water to stop the cooking process. Set aside.
2. Make the Cheese Filling: In a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, basil, parsley, oregano, garlic powder, salt, and pepper. Mix until well combined and smooth.
3. Stuff the Shells: Using a spoon, fill each cooked pasta shell with the cheese and herb mixture. Be generous with the filling but make sure the shells can still close around it.
4. Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish, open side up.
5. Add Sauce and Cheese: Pour the remaining marinara sauce over the top of the shells, ensuring they’re well covered. Sprinkle the additional 1/2 cup of mozzarella cheese over the 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 bubbly and lightly golden.
7. Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with additional fresh herbs if desired.

Extra Tips:

For the best results, use high-quality cheeses and fresh herbs to enhance the flavors of the dish. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the cheese filling. Additionally, if you’re short on time, store-bought marinara sauce works well, but homemade sauce can elevate the dish even further.

Be careful not to overcook the pasta shells initially, as they’ll continue to cook in the oven. Finally, allow the dish to rest for a few minutes before serving to let the flavors meld together beautifully.

Sausage and Mushroom Stuffed Shells

Sausage and Mushroom Stuffed Shells is a hearty and comforting Italian dish that’s perfect for family dinners or special occasions. With its rich, savory flavors and creamy textures, this delicious meal is sure to please everyone at the table. The combination of spicy Italian sausage, earthy mushrooms, and a blend of cheeses stuffed into large pasta shells creates a mouthwatering experience that will have your guests coming back for seconds.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, guaranteeing success every time you make it. Stuffed shells are a versatile dish that can be prepared ahead of time and baked when needed, making them an excellent choice for busy weeknights or when entertaining guests. The dish pairs wonderfully with a fresh garden salad and a side of garlic bread, creating a complete meal that satisfies the taste buds.

By following this recipe, you’ll learn how to create a creamy and flavorful filling, prepare a delicious tomato sauce, and bake the shells to perfection. Let’s get started on making this delightful dish that serves 4-6 people.

Ingredients:

• 20 jumbo pasta shells
• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 cup cremini mushrooms, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 large egg
• 2 cups marinara sauce
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Cook the Sausage and Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. Sauté the Mushrooms and Onions: In the same skillet, add the chopped mushrooms and onions. Sauté until the mushrooms are browned and the onions are translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Make the Filling: In a large bowl, combine the cooked sausage, sautéed mushrooms, onions, garlic, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined. Season with salt and pepper to taste.
5. Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with the sausage and mushroom mixture and place them in the dish.
6. Add the Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Sprinkle with dried Italian herbs.
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 melted and bubbly.
8. Garnish and Serve: Allow the dish to cool for a few minutes before garnishing with fresh basil leaves, if desired. Serve hot with your choice of sides.

Extra Tips:

When making Sausage and Mushroom Stuffed Shells, it’s crucial to verify that the pasta shells are cooked just until al dente, as they’ll continue cooking in the oven.

If you’re preparing this dish ahead of time, assemble the stuffed shells and cover them tightly with plastic wrap or foil before refrigerating. You can then bake them directly from the fridge, adding a few extra minutes to the baking time.

For a vegetarian version, substitute the sausage with additional mushrooms or spinach. Finally, feel free to adjust the level of spice by selecting either mild or spicy Italian sausage based on your preference.

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells is a delightful twist on the classic Italian stuffed shells dish. Combining the rich flavors of basil pesto with tender chicken, ricotta, and mozzarella cheese, this recipe creates a creamy and savory filling that’s perfectly encased in al dente pasta shells.

Baked to perfection with a layer of marinara sauce and additional cheese on top, these stuffed shells are a comforting and satisfying meal that will surely impress your family and guests.

This dish is great for dinner parties or a cozy family meal and can be prepared in advance, making it a convenient option for busy evenings. The combination of flavors makes it a versatile recipe, allowing you to adjust ingredients based on your preferences or dietary needs.

Serve it with a side salad or garlic bread, and you have a complete meal that’s both delicious and fulfilling. Here’s how to make Pesto Chicken Stuffed Shells for 4-6 people:

Ingredients:

• 20-25 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 cup basil pesto
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the Oven:

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

2. Cook the Pasta Shells:

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

3. Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, basil pesto, and egg. Season with salt and pepper to taste. Mix until all ingredients are well combined.

4. Stuff the Shells:

Carefully fill each cooked pasta shell with the chicken and pesto mixture, ensuring they’re well stuffed but not overfilled, as they’ll expand slightly during baking.

5. Assemble the Dish:

Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining marinara sauce over the shells, ensuring they’re well covered.

6. Add the Cheese:

Sprinkle additional mozzarella cheese over the top of the stuffed shells to create a cheesy crust during baking.

7. Bake the Shells:

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

8. Garnish and Serve:

Once baked, remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Extra Tips:

For an extra creamy filling, consider adding a bit more ricotta or even some cream cheese to the mix. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the filling.

For make-ahead convenience, prepare the stuffed shells and store them in the refrigerator for up to two days before baking. Also, feel free to experiment with different types of pesto, such as sun-dried tomato or arugula pesto, for a unique flavor profile.

Seafood Medley Stuffed Shells

Seafood Medley Stuffed Shells is a delightful twist on the traditional Italian stuffed pasta dish, perfect for seafood lovers. This recipe combines a rich medley of shrimp, crab, and scallops, mixed with savory herbs and creamy ricotta cheese, all stuffed into tender pasta shells. Topped with a luscious Alfredo sauce and baked to perfection, this dish promises a dining experience that’s both luxurious and comforting.

Whether you’re hosting a dinner party or simply want to treat your family to a special meal, these stuffed shells are sure to impress. The creamy, cheesy filling pairs beautifully with the delicate flavors of the seafood, while the Alfredo sauce enhances the dish with its rich, buttery texture. The shells themselves serve as the perfect vessel, encapsulating the delicious mixture and allowing each bite to be a taste sensation.

This recipe serves 4-6 people, making it an ideal choice for a family meal or small gathering. The combination of flavors and textures in the Seafood Medley Stuffed Shells is truly irresistible, offering a gourmet touch that elevates the classic stuffed shell to new heights.

Ingredients for 4-6 servings:

• 20 jumbo pasta shells
• 1/2 pound shrimp, peeled, deveined, and chopped
• 1/2 pound crab meat
• 1/2 pound scallops, chopped
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 2 cups Alfredo sauce
• 1 tablespoon olive oil

Cooking Instructions:

1. Prepare the Shells:

Boil the jumbo pasta shells in a large pot of salted water until al dente, following package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prepare the Filling:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped shrimp, crab meat, and scallops to the skillet, cooking until the seafood is just opaque, about 4-5 minutes. Remove from heat and set aside to cool slightly.

3. Mix the Filling:

In a large bowl, combine the cooked seafood mixture with ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, parsley, lemon zest, salt, and pepper. Stir until well mixed.

4. Stuff the Shells:

Preheat your oven to 350°F (175°C). Take each shell and stuff it generously with the seafood and cheese mixture. Arrange the stuffed shells in a single layer in a baking dish.

5. Add the Sauce:

Pour the Alfredo sauce evenly over the stuffed shells, ensuring they’re well covered. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

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 minutes or until the cheese is golden and bubbly.

7. Serve:

Remove from the oven and let it cool slightly before serving. Garnish with additional parsley if desired.

Extra Tips:

For the best flavor, use fresh seafood if possible. Frozen seafood can be used in a pinch, but make sure to thaw it completely and pat it dry to remove excess moisture before cooking.

When stuffing the shells, be gentle to prevent tearing. The dish can be prepared a day in advance and stored in the refrigerator, making it an excellent option for meal planning or entertaining.

Adjust the amount of Alfredo sauce based on how creamy you prefer the dish, and consider adding a pinch of red pepper flakes for a subtle kick.

Spicy Italian Sausage and Peppers Stuffed Shells

Spicy Italian Sausage and Peppers Stuffed Shells is a flavorful and hearty dish that’s perfect for family dinners or when entertaining guests. This recipe combines the robust flavors of spicy Italian sausage with the sweetness of bell peppers, all stuffed into tender pasta shells and baked to perfection with a cheesy topping. The combination of spices and textures makes this dish a crowd-pleaser that’s both satisfying and comforting.

The key to this dish lies in the balance of flavors and the quality of ingredients. The spicy Italian sausage brings a depth of flavor that complements the sweet and tangy notes of the bell peppers and tomato sauce. Mozzarella and Parmesan cheese add creaminess and a delightful crust when baked. This recipe serves 4-6 people, making it an ideal choice for family meals or small gatherings.

Ingredients:

• 20-24 jumbo pasta shells
• 1 pound spicy Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 egg, beaten
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.

2. Cook Sausage and Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red and yellow bell peppers, and garlic. Sauté until the vegetables are soft and the onions are translucent, about 5 minutes.

Add the spicy Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through.

3. Season and Combine: Stir in the Italian seasoning and red pepper flakes (if using), and season with salt and pepper to taste. Remove the skillet from heat and let the mixture cool slightly.

4. Mix Cheese Filling: In a medium bowl, combine ricotta cheese, beaten egg, and half of the mozzarella cheese. Stir in the sausage and pepper mixture until well combined.

5. Stuff the Shells: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Carefully stuff each cooked pasta shell with the sausage and cheese mixture. Place the stuffed shells in the prepared baking dish.

6. Top and Bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top. Cover the dish 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 the dish rest for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

For a richer flavor, consider using a blend of hot and sweet Italian sausage. You can also add a splash of red wine to the sausage mixture while it cooks for an extra depth of flavor.

If you’re short on time, use a high-quality store-bought marinara sauce. Don’t overcook the pasta shells; they should be firm enough to hold the filling without tearing.

Finally, make sure to cover the dish tightly with foil to keep the shells moist during the initial baking phase.

Butternut Squash and Sage Stuffed Shells

Butternut Squash and Sage Stuffed Shells is a delightful Italian-inspired dish that combines the creamy sweetness of butternut squash with the earthy aroma of sage. This comforting meal is perfect for fall and winter, when butternut squash is in season and you’re craving something warm and hearty.

The stuffed shells are filled with a luscious mixture of roasted butternut squash, ricotta cheese, and fresh sage, then baked in a rich, cheesy sauce that makes every bite indulgent and satisfying. This recipe isn’t only delicious but also visually appealing, with the vibrant orange of the squash and the golden crust of melted cheese creating a beautiful presentation.

It’s perfect for a family dinner or a special occasion, and it’s sure to impress your guests with its complex flavors and elegant appearance. With a serving size designed for 4-6 people, it’s a great dish to serve at gatherings or to enjoy as leftovers throughout the week.

Ingredients (serves 4-6):

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground nutmeg
• 12 ounces jumbo pasta shells
• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 egg, lightly beaten
• 1/4 cup fresh sage leaves, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Cooking Instructions:

1. Preheat the Oven and Prepare the Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and nutmeg. Roast in the oven for about 25-30 minutes or until the squash is tender and lightly caramelized. Remove from the oven and let it cool slightly.
2. Cook the Pasta Shells: While the squash is roasting, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside.
3. Prepare the Filling: In a large mixing bowl, combine the roasted butternut squash, ricotta cheese, half of the Parmesan cheese, the beaten egg, and chopped sage. Mix well until the filling is smooth and creamy. Season with additional salt and pepper if needed.
4. Stuff the Shells: Spread 1 cup of marinara sauce over the bottom of a baking dish. Carefully stuff each cooked pasta shell with the butternut squash mixture and place them in the baking dish, open side up. Once all shells are filled, pour the remaining cup of marinara sauce over the top.
5. Add Cheese and Bake: Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese over the stuffed shells. 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, or until the cheese is melted and bubbly.
6. Serve: Let the dish cool for a few minutes before serving. Garnish with additional fresh sage leaves if desired.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of red pepper flakes to the marinara sauce for a subtle kick. If you prefer a smoother filling, you can puree the roasted butternut squash before mixing it with the ricotta cheese.

This dish can also be prepared in advance; simply assemble the stuffed shells, cover, and refrigerate until ready to bake. When baking from cold, add an extra 5-10 minutes to the cooking time. Enjoy the comforting flavors of butternut squash and sage in this delightful Italian-inspired dish!

Eggplant Parmesan Stuffed Shells

Eggplant Parmesan Stuffed Shells combine the comforting flavors of traditional Italian dishes into one delightful meal. This recipe takes the classic elements of eggplant Parmesan and incorporates them into jumbo pasta shells, making it a hearty and satisfying dish. The tender eggplant is cooked to perfection and mixed with a blend of cheeses and aromatic herbs, before being stuffed into pasta shells and baked in a rich marinara sauce.

This dish is perfect for a family dinner or a special occasion, providing a delightful twist on familiar flavors that everyone will love. The preparation of Eggplant Parmesan Stuffed Shells is simple yet rewarding, resulting in a meal that’s both beautiful to behold and delicious to eat. With a serving size of 4-6 people, this dish is ideal for gatherings, offering a combination of textures and flavors that will please both vegetarians and meat-lovers alike.

The creamy ricotta and mozzarella balance the savory eggplant and tangy marinara, creating a harmonious blend that’s sure to become a favorite in your household. Follow this recipe to bring a taste of Italy to your dining table.

Ingredients (Serving Size: 4-6 people):

• 12-16 jumbo pasta shells
• 1 large eggplant, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups marinara sauce
• Fresh basil leaves for garnish (optional)

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 according to package instructions until al dente. Drain and set aside to cool slightly.
2. Cook the Eggplant: In a large skillet, heat olive oil over medium heat. Add the diced eggplant, season with salt and pepper, and sauté until golden brown and tender, about 8-10 minutes. Remove from heat and let cool slightly.
3. Prepare the Filling: In a large mixing bowl, combine the cooked eggplant, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, oregano, and basil. Mix until well combined.
4. Stuff the Shells: Carefully stuff each cooked pasta shell with the eggplant and cheese mixture, filling them generously but not overstuffing.
5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top of the sauce in a single layer. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
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 bubbly and golden brown.
7. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips: When preparing Eggplant Parmesan Stuffed Shells, it’s important to confirm the eggplant is cooked thoroughly to bring out its natural sweetness and achieve a tender texture. You can salt the diced eggplant and let it sit for 15 minutes before cooking to draw out excess moisture and reduce any bitterness.

Additionally, using high-quality marinara sauce will enhance the flavor of the dish considerably. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the marinara sauce for an extra kick. Enjoy experimenting with different types of cheese to customize the flavor profile to your liking.

Artichoke and Sun-Dried Tomato Stuffed Shells

Artichoke and Sun-Dried Tomato Stuffed Shells are a delightful twist on the classic Italian stuffed pasta dish. This recipe brings together the rich, earthy flavors of artichokes and the tangy sweetness of sun-dried tomatoes, creating a pasta dish that’s both satisfying and flavorful.

Perfect for a family dinner or a cozy gathering with friends, these stuffed shells are certain to impress with their delicious blend of textures and tastes.

The creamy ricotta cheese serves as the base for the stuffing, providing a smooth and rich contrast to the chewy sun-dried tomatoes and tender artichokes. The shells are then smothered in a hearty marinara sauce and baked to perfection, allowing the flavors to meld beautifully.

This recipe serves 4-6 people, making it an ideal choice for entertaining or simply enjoying a comforting meal at home.

Ingredients:

• 20-24 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This will guarantee it’s ready for baking once the shells are 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 they’re al dente, according to the package instructions. Drain the shells and set them aside to cool slightly.

3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, and mozzarella cheese. Mix in the chopped artichoke hearts, sun-dried tomatoes, and minced garlic.

Add olive oil, oregano, basil, salt, and pepper, stirring until the ingredients are well blended.

4. Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the artichoke and sun-dried tomato mixture. Be generous with the filling, ensuring each shell is adequately stuffed.

5. Assemble the Dish: Spread one cup of marinara sauce across the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the shells.

6. Bake: 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, or until the cheese is bubbly and slightly golden on top.

7. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving, if desired.

Extra Tips:

When cooking the pasta shells, avoid overcooking them, as they’ll continue to cook while baking. It’s also helpful to use a slotted spoon when draining the artichoke hearts to remove excess liquid, guaranteeing the filling isn’t too watery.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the filling. Finally, for an even more vibrant flavor, try using marinated artichoke hearts and sun-dried tomatoes packed in oil.

Creamy Alfredo and Broccoli Stuffed Shells

Creamy Alfredo and Broccoli Stuffed Shells offer a delightful twist on traditional Italian pasta dishes. The rich, velvety Alfredo sauce perfectly complements the tender broccoli and hearty stuffed shells, creating a harmonious blend of flavors and textures that will leave everyone at the table satisfied. This comforting dish is ideal for family dinners or gatherings, where its creamy goodness can be shared and enjoyed by all.

This recipe combines classic Italian ingredients with a touch of modern flair, making it both timeless and unique. The creamy Alfredo sauce, made from scratch, envelops the stuffed shells and broccoli in a luscious embrace, while the bubbling cheese on top adds a golden finish that’s simply irresistible. The combination of flavors and textures guarantees that every bite is a pleasurable experience, making it a must-try for pasta lovers and those looking to impress with a homemade Italian feast.

Ingredients (Serves 4-6)

• 20 jumbo pasta shells
• 2 cups broccoli florets
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil

Cooking Instructions

1. Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water until they’re al dente, about 9-11 minutes. Drain and set aside to cool slightly.
2. Steam the Broccoli: In a steamer or a pot with a steaming basket, steam the broccoli florets until they’re tender and vibrant green, about 5-7 minutes. Once done, remove from heat and allow to cool before chopping them into small pieces.
3. Make the Filling: In a large bowl, combine the ricotta cheese, chopped broccoli, half of the mozzarella cheese, Parmesan cheese, chopped basil, salt, and pepper. Mix until well combined.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and broccoli mixture. Place the stuffed shells in a single layer in a lightly greased baking dish.
5. Prepare the Alfredo Sauce: In a saucepan over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Add the heavy cream, chicken or vegetable broth, and nutmeg. Stir occasionally and let it simmer for about 5 minutes until slightly thickened.
6. Assemble and Bake: Pour the Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining mozzarella cheese on top. Cover the 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 golden and bubbly.
7. Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Extra Tips

For the best results, verify that the pasta shells are just al dente before stuffing them, as they’ll continue to cook in the oven. If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.

For added flavor, consider including a pinch of red pepper flakes in the Alfredo sauce for a subtle kick. To make this dish vegetarian, simply use vegetable broth in place of chicken broth.

Finally, always taste and adjust the seasoning of your filling and sauce to your preference before assembling the dish.