Stuffed Shells

Classic Italian comfort food.

Believed to have originated in southern Italy, Stuffed Shells most likely were born in Puglia. Puglia began mass producing pasta in the 18th and 19th centuries and that is where Stuffed Shells are believed to originate. Traditionally made with Durum Wheat Pasta, these Shells are stuffed with 4 cheeses and baked in a rich marinara sauce.

Field of wheat in Puglia, Italy.

You can take liberties with the ingredients, but don’t skimp on the cheeses. I used shredded mozzarella, 1/2 cup parmesan (another cup of parm for topping before baking), provolone and 1 cup of my beautiful homemade ricotta.

I had never made ricotta cheese and recently had the opportunity, so this dish became quite the adventure. My friend Kristin Gallardo was recently given a cow, Buttercup, and that is where this rich, delicious fresh whole milk came from. Brought me back to my childhood growing up in dairy country in a small, rural New Hampshire town.

Here’s Kristin with a gallon of milk and some of her fresh eggs.

I need to perfect the recipe before I share it. What I made was excellent, but 1/2 gallon of milk only produced about 1 1/2 cups or ricotta. I had much more whey than curds. You certainly do not need to make the ricotta cheese to make this dish! But I had a ball doing it.

I didn’t have time to make the marinara sauce so cheated by doctoring up a jar of Classico. I wanted a meaty sauce so added 1 lb. of ground pork.

Saute 2 cloves garlic, lots of oregano, basil and Italian seasoning. Add 1 lb. ground pork and cook over medium high heat until the pork is nicely browned.

Add the jar of sauce and let it simmer while you make the ricotta filling. This tastes almost homemade and the pork is a nice twist on traditional Bolognese, which is generally made with beef, but can be a combination of meats: beef, veal and/or pork.

Preheat the oven to 375 degrees.

Mix 8 oz. ricotta cheese, 1 cup shredded mozzarella, 1/2 cup parmesan, 1/4 cup provolone, 1 tsp. dried basil, 2 tsp. Italian seasoning, 1/4 tsp. Red Pepper flakes, 1/2 of a lemon zested (yellow only). Salt/Pepper to taste, but be generous. Add 1 egg and stir well to combine. Set aside.

Bring a large pot of salted water to a roiling boil and drop in 12 Jumbo Shells. You want to undercook the shells as they will cook further once stuffed and baked. Cook for 9 minutes. Drain and allow the shells to cool. Once cooled begin filling the shells.

Coat a baking pan with cooking spray. Spread 1 1/2 cups of marinara sauce in the bottom of the pan. Lay the stuffed shells on top of the sauce.

Continue until all shells are stuffed. Top with the remaining marinara and sprinkle 1 cup of parmesan over the top. For even gooier shells, also top of 1/2 cup mozzarella. I used all of mine in the filling, but these shells were still very ooey gooey and scrumptious!

Ready to bake.

Cover with foil and bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or util cheese is melted and starting to brown.

Ready to eat!

This dish comes together very easily and is deeply satisfying.

MANGIA!

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5 from 1 vote

Classic Italian Stuffed Shells

Delicious and deeply satisfying. Italian comfort food at its best!

Ingredients

• 12 Jumbo Pasta shells; cook according to package directions less 3 minutes
• 8 oz. Ricotta cheese
• 1 cup Mozzarella cheese
• 1 1/2 cup Parmesan, freshly grated, divided into 1 cup and the additional 1/2 cup
• 1/4 cup Provolone, freshly grated.
• 2 tsp. Italian seasoning
• 1 lge. Egg
• 1/2 Lemon, zested
• 1/4 tsp. Hot pepper flake
• Salt/Pepper to taste
• 3 cups Marinara sauce, divided
• Cooking spray to coat the baking pan

Instructions

• Preheat the oven to 375 degrees. Coat a 9 x 7 1/2 inch deep baking pan with cooking spray.
• Bring a large pot of generously salted water to a boil. Cook the Jumbo Pasta shells for 9 minutes. Drain and allow the shells to cool.
• Spread one half of the marinara sauce in the bottom of the pan.
• Place the cup of ricotta cheese, 1 cup of mozzarella, 1/2 cup parmesan, 1/4 cup provolone, Italian seasoning, Red pepper flake, lemon zest, egg, salt and pepper in a bowl. Stir to completely combine.
• Fill each shell with the ricotta mixture and place in the baking dish. Spoon the remaining marinara sauce over the shells, then sprinkle with another cup of parmesan over the top.
• Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes or until cheese is melted and starting to brown.