My husband loves stuffed shells. I mean, will-eat-15-at-one-time-if-I’m-not-careful kind of love.I like to make a big dish of them so that he can have them for lunch for a few days after we’ve enjoyed them for dinner. It seems just as easy to make 30 as it is to make 12, plus, it’s a bit more economical. These stuffed shells are a classic version, and meat-free, though you could certainly brown some ground beef or ground sausage to add to your sauce. When filling the shells, you can use a soup spoon like I do, or place the cheese mixture into a resealable bag and cut off the corner for a makeshift piping bag.
If your family isn’t full of big eaters, no problem — this freezes exceptionally well. Just use 2 8″x8″ pans instead of a 9″x13″ pan, then wrap one in foil, then again in plastic wrap to keep away the freezer burn. Move from the freezer to the fridge a day or two prior to cooking, though you may need to add a few minutes to your cooking time if the shells aren’t totally thawed. And be sure to get rid of that plastic wrap before cooking!
Cheesy Stuffed Shells
Serves 8
- 12 ounce box jumbo shells
- 32 ouncs ricotta cheese, skim or whole milk
- 1 cup grated Parmesan
- 2 cups shredded Mozzarella
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1-24 ounce jar of your favorite pasta sauce or 3 cups homemade
Prepare shells according to package directions in boiling, salted water, using the lesser end of the cooking time (al dente). Drain and rinse in cold water.
Preheat oven to 350-degrees.
Combine ricotta, Parmesan, and 1 cup of Mozzarella cheese in a large bowl, reserving the second cup of mozzarella to the side. Add egg, Italian seasoning, and salt to the cheeses, then mix well to combine.
Pour half of the prepared sauce into a 9″x13″ pan. Fill shells with cheese mixture, with just enough so that the shells can just close. Place seam-side down into the sauce. Repeat until all cheese is gone and your pan is full. Spread remaining sauce over top of shells, then top with remaining mozzarella cheese. Place, uncovered, in the oven and bake for 25-30 minutes, or until sauce is bubbly and cheese is melted.
Note: I always have a few extra shells leftover that break or tear and save those for the kids to nibble, plain, while dinner cooks.
