What You’ll Love About This Recipe
These homemade stuffed shells are a comfort food classic, perfect for family dinners or special occasions. They’re easy to make and packed with flavor, so everyone will be asking for seconds. You’ll love how creamy the filling is, with a mix of ricotta, mozzarella, and Parmesan cheese. The marinara sauce adds a tangy sweetness that pairs just right with the tender pasta shells. Plus, you can customize them with your favorite ingredients, like spinach or ground meat, to make them your own.
Recipe
These homemade stuffed shells are a classic Italian comfort food, filled with a creamy ricotta mixture and baked in a rich marinara sauce. Perfect for family dinners or special occasions, this dish is sure to impress.
Ingredients:
- 1 (12 oz) box jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups marinara sauce
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper.
- Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes:
- For extra flavor, add sautéed spinach or ground meat to the filling.
- Leftovers can be refrigerated for up to 3 days.
Equipment:
- Large pot
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
Time:
- Prep time: 20 minutes
- Cooking time: 35 minutes
Cuisine: Italian
Serving: 6-8 servings
Nutrition
This homemade stuffed shells recipe is a hearty and flavorful dish. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 780mg |
| Total Carbohydrate | 40g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 22g |
What To Serve With It
I love serving my stuffed shells with a crisp green salad and garlic bread, but sometimes I’ll swap in roasted veggies for something lighter. A glass of Chianti or Pinot Grigio pairs perfectly, though I’ve also enjoyed it with sparkling water when keeping things simple. What sides or drinks do you usually pair with yours?
Side Dishes
When it comes to pairing sides with homemade stuffed shells, I’m always excited to balance the rich, cheesy centerpiece with fresh, light accompaniments. A crisp green salad with tangy vinaigrette is my go-to—it cuts through the heaviness perfectly. Garlic bread or a warm baguette is another must for soaking up any sauce. For something hearty but not overwhelming, I love roasted vegetables like zucchini or broccoli, tossed with olive oil and herbs. Sometimes, I’ll add a bowl of marinara for dipping extra shells. Each side complements the dish without stealing the spotlight, making the meal feel complete yet balanced.
Wine Pairings
Though stuffed shells are already a showstopper on their own, pairing them with the right wine can take the meal to the next level. For me, a medium-bodied red like Chianti works wonders, balancing the richness of the cheese and marinara. If you prefer white wine, a crisp Pinot Grigio or unoaked Chardonnay complements the creamy filling without overpowering it. I’ve also found that a light rosé adds a revitalizing touch, especially if you’re serving the shells on a warm evening. Don’t stress too much—just pick a wine you enjoy, and it’ll likely enhance the flavors of this comforting dish. Cheers!
