Stuffed Shells
Allow me to introduce you to the magic of stuffed shells: Picture lasagna turned inside out into adorable pockets filled with creamy, garlicky ricotta and cream cheese, all topped with rich tomato sauce. Sounds irresistible, right? This baked dish is one you’ll want to keep in your recipe arsenal, perfect for a Friday night dinner or a make-ahead meal during the week. It combines the ease of a one-pan dish with a touch of elegance for your table. I have a hunch you'll fall in love with this recipe, which is just as perfect for a family dinner as it is for a cozy date night.
Ingredients
- 1/2 tsp. kosher salt, plus more
- 1 (12-oz. package) jumbo shells
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb. whole-milk ricotta
- 1 (8-oz.) pkg. cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. sliced chives
- 1/2 tsp. freshly ground black pepper
- 3 oz. finely grated Pecorino Romano (about 1 1/2 c.), divided
- 3 cups marinara sauce, divided
- 12 oz. mozzarella, shredded
- Fresh basil leaves, for serving
Instructions
- Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, until very al dente, about 8 minutes. Drain.
- In a medium bowl, mix egg yolk, garlic, ricotta, cream cheese, parsley, basil, chives, pepper, 1 c. Pecorino, and remaining 1/2 tsp. salt until well combined.
- Spread bottom of a 13" x 9" baking dish with half of sauce. Fill a large piping or resealable bag with ricotta mixture. Cut a small hole in the corner. Using your non-dominant hand, hold shell and pipe in filling with your dominant hand (alternatively, fill shells with 2 spoons). Layer shells on an angle in prepared pan; it’s okay if a few overlaps.
- Pour remaining sauce on top. Sprinkle with mozzarella and remaining 1/2 c. Pecorino, pushing down around shell crevices to ensure coverage.
- Bake stuffed shells until golden brown around the edges, 30 to 40 minutes. Let cool 10 minutes. Top with basil before serving.
Notes
Recipe Tips
- Watch your salt: Salt is salt, but Pecorino or any hard grating cheese used in the filling here is also salt. Make sure you’re comfortable with the seasoning by tasting as you add each ingredient PRIOR to adding the egg.
- Bring your cream cheese to room temperature: This will make your filling way easier to pipe.
- Don’t have a piping bag for filling the shells? No worry—create a makeshift one by snipping the corner off a plastic resealable bag. To prevent spillage, either fill two medium bags or use a rubber band to seal off the end. To fill the shells, hold one shell in your non-dominant hand while applying pressure and piping with your dominant hand. Don’t worry if it’s a little messy—no one will know under all the cheese.
- In the mood for a smoother sauce? While we like our sauce with a little texture, feel free to use an immersion blender to blitz the sauce into a smoother consistency if you like too.
Storage
- I can’t imagine you’ll have leftovers, but… when this happens, portion out the shells into individual containers and store in the freezer for lunch at the office, or consolidate into a smaller baking dish that you can pop in the oven to reheat for another dinner. They’ll keep in the fridge for 3 to 4 days. Another idea is to freeze the filled, unbaked shells on a parchment-lined sheet tray. Once solid, transfer them to a freezer-safe bag and store for a rainy day in the next 4 months. Just assemble the casserole per the below instructions, making sure to add a bit of extra bake time to account for them being frozen.
Nutrition
Calories: 589kcalCarbohydrates: 21gProtein: 29gFat: 42gSaturated Fat: 25gTrans Fat: 1gCholesterol: 177mgSodium: 1281mgPotassium: 774mgFiber: 3gSugar: 8gCalcium: 717mgIron: 2mg
Tried this recipe?Let us know how it was!