I don’t know about you, but I’m starting to run out of dinner ideas since being in quarantine. We like to switch things up for dinner each week, so I’ve been hunting for new recipes using ingredients we have in the house. Cory is a big fan of stuffed shells, and this easy recipe is super easy to customize based on your preferences or items you have on hand. Trust me you’re going to love this recipe (even in the summer)!
Recipe for Stuffed Shells
What I love most about this recipe for stuffed shells is that it’s really easy to make. I know this might seem like a better recipe for the winter months, but it’s a great way to use some fresh ingredients like basil or parsley from your garden. Cory and I both prefer the texture of cottage cheese in lasagna or these stuffed shells, rather than ricotta. But, if you prefer ricotta that would totally work in this recipe.
This recipe would also be really good with frozen spinach or ground sausage or even broccoli in the filling. This is where you can use up what you have in the fridge or what your family likes. When it comes to the sauce you could make it homemade or use what you have in the pantry. I’ve been loving this Trader Joe’s Arrabiata Sauce that has a little spice with chili peppers. If you use this sauce hold off on adding the red pepper flakes to the filling, as this sauce already has a kick.
Stuffed Shells
Ingredients
- 12-15 Jumbo Pasta Shells
- 24 oz Small Curd Cottage Cheese You could also use ricotta
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Shredded Mozzarella Cheese
- 1 Egg
- 1/2 cup Fresh Basil Leaves Finely chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Red Pepper Flakes
- 1/8 tsp Garlic Powder
- 28 oz Marinara Sauce
- 1/2 cup Shredded Mozzarella Cheese For the top
Instructions
- Preheat your oven to 350 degreese F.
- Prepare your 9×13 pan by spraying it with cooking spray. Spread almost 1/2 of the jar of marinara sauce on the bottom of the pan. Set the pan aside.
- Fill a large pot with water. Add salt and bring the water to a boil. Add the jumbo pasta shells and cook until very al dente. I would say 3-5 minutes under what the box says to cook them. The noodles will continue cooking in the oven, so trust me you don't want to over cook them.
- Drain your pasta shells in a colander. Allow them to set for at least 5 minutes before starting to stuff them.
- In a large bowl mix together the cottage cheese, Parmesan cheese, mozzarella cheese, egg, basil leaves, salt, pepper, red pepper flakes, and garlic powder.
- Use a spoon to stuff the filling in the shells. Place the shells in the pan with the marinara sauce on the bottom.
- Once your shells are stuffed, top them with the rest of the marinara sauce. Sprinkle mozzarella cheese on top.
- Bake for 30 minutes or until the shells are bubbly and cheese has melted. Serve immediately.
One piece of advice with this recipe is not over cooking the noodles. Cory and I both dislike overcooked noodles, and it’s easy to do that with this type of recipe. Just remember that the noodles will continue cooking in oven, so don’t forget to cook them al dente on the stove.
If you make this recipe for stuffed shells please leave a comment below! I would love your feedback on this recipe. Also, check out this recipe for our favorite shrimp linguine if you liked this recipe.
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