Introduction
If you’re craving a taste of Italy without the hassle of a complicated recipe, look no further than these delicious stuffed cheese shells. This dish combines the rich flavors of ricotta, mozzarella, and Parmesan cheese, all wrapped up in a jumbo pasta shell and baked to perfection. It’s a comfort food classic that’s sure to please the whole family.
Who Is This Recipe For?
This recipe is perfect for anyone looking for a simple yet satisfying meal that’s full of flavor. Whether you’re cooking for a crowd or just looking to treat yourself, these stuffed cheese shells are sure to impress. They’re also a great option for vegetarians looking for a hearty meat-free dish.
Why It’s Great
What sets this recipe apart is its simplicity. With just a handful of ingredients and a few easy steps, you can have a delicious and comforting meal on the table in no time. The combination of cheeses and herbs creates a rich and savory filling that pairs perfectly with the pasta shells and sauce. Plus, this recipe is easily customizable, so you can add your own twist to suit your tastes.
Kitchen Equipment Needed
To make these stuffed cheese shells, you’ll need:
- Large pot for boiling water
- Baking dish
- Mixing bowl
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- Jumbo pasta shells
- Spaghetti sauce
- 15 ounces ricotta cheese
- 8 ounces torn mozzarella
- 1/2 cup fresh grated Parmesan cheese
- 1 Egg
- 1 tbsp parsley
- 1 tbsp basil
- 1 teaspoon oregano
- Salt
- Fresh cracked black pepper
- Garlic
Recipe Instructions
Step 1: Prepare the Shells
- Boil the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the ricotta cheese, torn mozzarella, Parmesan cheese, egg, parsley, basil, oregano, salt, pepper, and garlic. Mix well until all the ingredients are combined.
Step 3: Stuff the Shells
- Preheat the oven to 350°F (175°C). Spread a layer of spaghetti sauce on the bottom of a baking dish.
- Using a spoon or an ice cream scoop, fill each cooked pasta shell with the cheese mixture and place it in the baking dish on top of the sauce.
Step 4: Bake the Shells
- Cover the stuffed shells with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
- Remove the shells from the oven and let them cool for a few minutes before serving. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve hot and enjoy!
Recipe Notes and Tips
- To make this recipe even easier, you can use store-bought spaghetti sauce instead of making your own.
- Feel free to add your favorite ingredients to the cheese mixture, such as cooked spinach, mushrooms, or sun-dried tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
FAQ
Can I freeze stuffed cheese shells?
Yes, you can freeze stuffed cheese shells before baking. Simply prepare the shells as directed, but do not bake them. Instead, place them on a baking sheet and freeze until solid. Once frozen, transfer the shells to a freezer-safe container or bag. To cook, bake the frozen shells in a preheated oven at 350°F (175°C) for 45-50 minutes, or until heated through.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different types of cheese to find your favorite combination. Gouda, cheddar, or fontina would all be delicious options.
What can I serve with stuffed cheese shells?
These stuffed cheese shells are delicious on their own, but you can also serve them with a side salad or garlic bread for a complete meal.
Conclusion
These stuffed cheese shells are a perfect weeknight dinner that’s sure to please even the pickiest eaters. With their creamy cheese filling and rich tomato sauce, they’re a comforting and satisfying meal that’s easy to make and even easier to love. So why wait? Give this recipe a try tonight and see for yourself just how delicious and satisfying it can be.