Stuffed shells, also known as manicotti, are a classic Italian-American dish that features large pasta shells filled with cheese, meat, or vegetables. The oversized pasta shells that are used for stuffed shells are sometimes called “conchiglie,” which means “shells” in Italian. So the big stuffed shells are often referred to as large conchiglie or jumbo shells when searching for the specific pasta to use for this recipe.
What is Stuffed Shells?
Stuffed shells are commonly made by filling cooked jumbo pasta shells with a ricotta cheese mixture, then covering the filled shells with tomato sauce and mozzarella cheese. The shells are then baked until the cheese is melted and the sauce is bubbling. The result is a hearty, comforting casserole that makes a satisfying meal. Here is a typical recipe for classic stuffed shells:
Stuffed Shells Recipe
Ingredients:
- 24 jumbo pasta shells, cooked al dente
- 1 (15 oz) container ricotta cheese
- 1⁄4 cup grated Parmesan cheese, divided
- 1 egg, lightly beaten
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 cups marinara sauce, divided
- 8 oz shredded mozzarella cheese
Instructions:
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish with nonstick spray.
- Mix together ricotta cheese, 2 Tbsp Parmesan cheese, egg, basil, garlic powder, salt, and pepper in a medium bowl until well combined. Spoon mixture into cooked jumbo shells and place in prepared baking dish.
- Pour 1 cup marinara sauce over stuffed shells and sprinkle with mozzarella and remaining 2 Tbsp Parmesan cheese.
- Bake for 25-30 minutes until hot and bubbly. Let cool 5 minutes before serving.
- Serve with remaining marinara sauce.
Variations of Stuffed Shells
There are many variations on the traditional stuffed shell recipe. Some popular options include:
Meat Lover’s Stuffed Shells
Substitute half the ricotta with an equal amount of cooked, crumbled Italian sausage or ground beef. Add 1⁄4 cup chopped spinach or kale and 1⁄4 cup shredded mozzarella to the filling.
Veggie Stuffed Shells
Use all ricotta for the filling but fold in roasted vegetables like zucchini, mushrooms, spinach, or artichokes. Top with marinara, mozzarella, and Parmesan.
Chicken Parmesan Stuffed Shells
Mix shredded rotisserie chicken, marinara sauce, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper into the ricotta. Top with more marinara and mozzarella.
Seafood Stuffed Shells
Replace half the ricotta with lump crab meat or cooked, chopped shrimp. Fold in chopped spinach and Old Bay seasoning. Top with mozzarella and Parmesan.
Tips for Making Stuffed Shells
Here are some helpful tips for successfully making stuffed shells at home:
- Look for jumbo or mega shells – the larger the better for holding more filling.
- Undercook the shells slightly before stuffing so they don’t fall apart while baking.
- Let the ricotta drain in a cheesecloth or strainer if watery to prevent soggy shells.
- Use a piping bag or spoon to fill shells and prevent ripping or overstuffing.
- Arrange stuffed shells snugly in the baking dish to prevent spilling over.
- Cover tightly with foil and bake at least 25-30 minutes for everything to heat through.
FAQs
What size shells do you use for stuffed shells?
Jumbo or mega-sized shells ranging from 2.5-3 inches wide typically work best for stuffed shells. Standard medium shells may crack or overflow when filled and baked. The jumbo shells have a better surface area for holding ricotta and other fillings.
Do you cook the shells before stuffing?
Yes, it’s important to par-cook or boil the jumbo pasta shells first before stuffing them. The shells only need to cook for 4-5 minutes until slightly underdone. Cooking them completely makes the shells too soft and prone to tearing when filling and baking later.
How do you keep stuffed shells from falling apart?
To prevent stuffed shells from falling apart, make sure to gently boil the shells just until slightly undercooked. Drain and rinse in cool water to stop the cooking. When stuffing, be gentle to avoid tearing the shells. Also arrange them snugly in the baking dish to keep them upright and supported.
Can you freeze stuffed shells?
Yes, stuffed shells freeze very well. First cool the cooked, stuffed shells completely. Place shells in a single layer in a freezer-safe container or zip-top bag. Flatten to remove as much air as possible. Seal and freeze up to 3 months. Thaw overnight in the refrigerator before reheating in a 375°F oven for 30 minutes.
Can you make ahead and bake later?
Absolutely! Assemble the stuffed shells up to a day in advance and refrigerate until ready to bake. Allow the shells to come closer to room temperature before baking or extend the preheated baking time 5-10 minutes. The shells may release extra moisture from the filling when baked after refrigerating.
The History of Stuffed Shells
While stuffed pasta dishes originated in Italy, stuffed shells are believed to be an Italian-American creation. Immigrants from Italy brought recipes for stuffed pastas like ravioli, tortellini, and cannelloni. Over time, cooks may have substituted readily available jumbo pasta shells for cannelloni tubes or pasta sheets, giving birth to the classic stuffed shells recipe.
The first published stuffed shell recipe appeared in thr 1953 edition of Better Homes and Garden’s New Cookbook. A recipe for “stuffed manicotti” included filling pre-cooked pasta shells with a mix of ricotta, Parmesan, eggs, parsley, garlic, and spices and topping it with tomato sauce and mozzarella before baking. The recipe referred to using a seashell type of pasta.
Stuffed shells grew in popularity over the decades as Italian cuisine became a staple of American cooking and restaurants. Versatile stuffed shells could utilize ingredients already on hand or leftovers to create an easy, thrifty casserole. Today, creative cooks have developed gourmet versions with seafood, grilled veggies, and more to elevate this classic dish.
Serving Suggestions
Stuffed shells make a satisfying main dish, but they can also be served as part of a larger Italian-inspired meal. Some tasty sides that pair well with stuffed shells include:
- Garlic Bread – The classic! Crusty bread spread with melty garlic butter.
- Green Salad – Crisp lettuce, tomatoes, cucumbers add freshness.
- Caesar Salad – Romaine lettuce, Parmesan cheese, croutons.
- Broccoli Salad – Broccoli florets, bacon, raisins, creamy dressing.
- Italian Pasta Salad – Rotini, tomatoes, mozzarella, pepperoni, herbs.
- Garlic Mashed Potatoes – The starchy comfort pairs nicely.
- Cheesy Polenta – Creamy, melted Parmesan polenta.
- Sautéed Zucchini – Quick-cooked with garlic and mint.
- Meatballs – Substitute for sausage in the shells for a matching dish.
- Italian Sausages – Mild or spicy sausages with sautéed peppers and onions.
A simple green salad or Caesar salad are classic choices. But extras like cheesy polenta, Italian pasta salads, or sautéed vegetables can make it a real Italian feast.
Substitutions and Variations
Stuffed shells are very customizable. You can substitute different ingredients based on what you have on hand or personal preferences:
Cheese
- Ricotta, cottage cheese, goat cheese, mascarpone, or cream cheese for the filling.
- Mozzarella, provolone, Parmesan, Romano, Asiago, or a blend for topping.
Shells
- Manicotti tubes, cannelloni tubes, lasagna noodles, or ravioli.
Meats
- Cooked ground beef, sausage, bacon, ham, or turkey instead of or with ricotta.
Vegetables
- Chopped spinach, broccoli, zucchini, onions, or mushrooms mixed into filling.
Seasonings
- Dried herbs like basil, oregano, parsley, or Italian seasoning.
- Spices like garlic powder, nutmeg, red pepper flakes.
- Sautéed onions or garlic mixed into filling.
Sauce
- Marinara, Bolognese, alfredo, pesto, or cheesy sauce for topping.
Get creative with the fillings and toppings! You can make easy meat-lover’s stuffed shells or vegetarian shells. The possibilities are endless.
Nutrition Information
One serving of classic baked stuffed shells (about 3 shells) provides:
| Calories | 333 |
|---|---|
| Fat | 16g |
| Carbohydrates | 31g |
| Protein | 19g |
| Sodium | 652mg |
Stuffed shells are higher in calories, fat, carbs, and sodium compared to plain pasta. The cheese-filled shells deliver more protein. You can lighten them up by using reduced fat cheese and a lighter marinara sauce.
Cost Breakdown
Here is an approximate breakdown of the ingredient costs for a 9×13 pan of stuffed shells serving 8 people:
| Ingredient | Cost |
|---|---|
| Jumbo Pasta Shells (12 oz box) | $2.29 |
| Ricotta Cheese (15 oz tub) | $2.99 |
| Shredded Mozzarella (8 oz bag) | $2.99 |
| Parmesan Cheese (8 oz bag) | $3.99 |
| Marinara sauce (24 oz jar) | $2.99 |
| Total Cost | $15.25 |
| Cost per serving | $1.91 |
The ingredient costs are estimated based on grocery store prices at the time this article was written. Prices may vary regionally and at different stores. Buying ingredients at warehouse stores like Costco in bulk would lower the per serving cost. The total cost yields 8 servings for under $2 per stuffed shell serving. This makes it a budget-friendly dinner option for families.
Stuffed Shells Storage
Short Term Storage
For the shortest term storage, leftover stuffed shells can be refrigerated in an airtight container for 3-5 days. Let the shells cool completely before covering and storing. The pasta may absorb some moisture while refrigerated.
Long Term Storage
For longer frozen storage, cooked stuffed shells store well in the freezer 1-3 months. Cool shells completely before transferring to a freezer bag or airtight container, removing excess air. Thaw overnight in the refrigerator before reheating in a 375° oven for 30 minutes or until hot.
Reheating Instructions
To reheat refrigerated or frozen stuffed shells, bake in a preheated 375°F oven for 25-30 minutes if refrigerated or 30-40 minutes if frozen. For quick reheating,divide shells between plates and microwave individually for 2-3 minutes until hot. Baked shells tend to reheat better than microwaved.
Conclusion
With their oversized shells, ricotta cheese filling, tomato sauce, and melted mozzarella, stuffed shells bring a taste of Italy to the dinner table. Jumbo pasta shells are often called conchiglie, meaning “shells” in Italian. Their generous size and shape make them perfect vessels for holding flavorful fillings. Creative cooks can substitute meats, vegetables, and seasonings to customize stuffed shells. Serve these saucy, cheesy shells with salad and garlic bread for a hearty Italian feast the whole family will love.