Stuffed shells are a delicious Italian-American dish that can sometimes turn out disappointingly watery. There are a few key things that contribute to watery stuffed shells, but with some simple tweaks, you can have perfectly saucy, flavorful stuffed shells every time.
In the opening paragraphs below, we’ll go over some of the most frequently asked questions about what causes stuffed shells to be watery and how to fix it.
What is the main cause of watery stuffed shells?
The number one culprit behind watery stuffed shells is undercooked pasta. Stuffed shells need to be fully cooked al dente before baking so they don’t leach starch into the filling while baking. Be sure to boil the pasta 1 minute less than the package directions.
Does under-draining the ricotta cause watery shells?
Yes, not draining the ricotta cheese properly can lead to watery shells. Be sure to drain the ricotta in a fine mesh strainer for at least 30 minutes before making the filling to remove excess moisture.
Can over-stuffing cause watery shells?
Over-stuffing the shells can lead to watery results. When over-stuffed, the filling has no room to expand while baking which can force moisture out into the sauce. Lightly stuff each shell 3/4 full for best results.
How does sauce thickness impact watery shells?
A sauce that is too thin will make stuffed shells watery. Be sure to simmer the sauce for 25-30 minutes after adding ricotta to thicken it properly before baking.
Do you need to pre-bake stuffed shells?
Pre-baking the stuffed shells for 7-10 minutes before adding sauce can help reduce wateriness. This cooks the pasta further and sets the filling so less moisture is released during final baking.
What cooking tips prevent watery stuffed shells?
Some other tips to prevent watery stuffed shells include:
- Pat shells dry before stuffing
- Don’t overbake – check shells after 35 minutes
- Let shells rest 15 minutes before serving
- Use breadcrumbs in filling
What causes the sauce to be watery with stuffed shells?
There are a few things that can lead to a watery sauce with stuffed shells:
Using too much ricotta cheese
Adding an excessive amount of ricotta to the sauce can thin it out too much and make it watery. Use a maximum of 15 oz ricotta per jar of pasta sauce.
Not draining ricotta properly
As mentioned before, not draining the ricotta cheese properly results in extra water being added to the sauce when the cheese is mixed in.
Too much tomato juice
Some jarred pasta sauces can have a very high tomato juice content. Opt for a thicker, low juice sauce or cook down your sauce further to thicken.
Low starch pasta
Using a low-starch pasta like superfine semolina shells doesn’t thicken the sauce as well. Regular semolina stuffed shells work best.
Cooking sauce too briefly
The sauce may not have time to properly thicken and evaporate extra liquid if not simmered for 25-30 minutes after adding cheese.
How can I fix watery stuffed shells?
If your stuffed shells have already turned out watery, there are a few things you can try to improve the texture:
- Drain shells from sauce and return sauce to stove to simmer and reduce further
- Mix a cornstarch slurry and stir into sauce to thicken
- Crush uncooked pasta shells into crumbs and sprinkle over top to absorb moisture
- Place stuffed shells under broiler for 3-5 minutes to evaporate moisture
While not ideal, these methods can help remove some of the excess water from the shells after they are already cooked and plated.
What is the best way to reheat leftover stuffed shells?
To reheat leftover stuffed shells and avoid a watery texture:
- Place shells in a baking dish without any sauce
- Cover tightly with foil and reheat at 350F for 15-20 minutes
- Warm sauce separately in saucepan with a splash of water if needed
- Pour warmed sauce over shells just before serving
This method keeps the shells and sauce separate so the pasta doesn’t over soak and become waterlogged.
What filling ingredients keep stuffed shells from getting watery?
Some great ingredients to add to your stuffed shells filling to retain moisture include:
Breadcrumbs
Dry breadcrumbs can absorb excess moisture in the filling. Use 1/4 cup per pound of ricotta.
Ground sausage
The fat from Italian sausage keeps the filling moist but not wet. Substitute for some of the ground beef.
Roasted vegetables
Roasting veggies like eggplant, zucchini and spinach helps remove excess moisture before adding to the filling.
Shredded cheeses
Mixing ricotta with low moisture cheeses like mozzarella, parmesan or provolone helps create a drier filling.
Cooked rice
Cooked white or brown rice can absorb some of the moisture in the filling while also bulking it up.
What is the best way to layer stuffed shells to prevent wateriness?
Layering the stuffed shells properly in the baking pan can prevent a watery casserole. Here’s a great layering method:
- Spread thin layer of sauce on bottom of pan
- Place stuffed shells seam side down in single layer
- Cover completely with sauce, leaving pasta exposed
- Repeat layers until pan is full
- Top with extra sauce and cheese
- Spray foil with nonstick spray before covering pan
This ensures each layer of shells is protected from excess moisture for the creamiest, sauciest results.
Should you freeze or refrigerate extra stuffed shells?
For best quality, leftover stuffed shells are best refrigerated. To freeze:
- Cool shells completely first
- Place in single layer on pan and freeze solid
- Transfer to freezer bag
- Thaw overnight in fridge before reheating
The shells may suffer some texture loss after freezing and become watery. Refrigerating keeps their fresh, firm texture.
Common Stuffing Fillings for Stuffed Shells
There are lots of tasty filling options for stuffed shells beyond just cheese. Here are some popular stuffed shells fillings:
| Filling | Ingredients |
|---|---|
| Classic Cheese | Ricotta, mozzarella, parmesan, egg |
| Spinach and Artichoke | Sautéed spinach, artichokes, garlic, ricotta, romano |
| Sausage and Pepper | Crumbled sausage, sautéed bell pepper, ricotta, feta |
| Roasted Vegetable | Roasted zucchini, eggplant, red peppers, ricotta, pesto |
Get creative with different cheese, veggie and meat combinations!
Tips for Making Stuffed Shells
Here are some handy tips for making perfect stuffed shells every time:
- Boil shells 1 minute less than package directions so they don’t overcook when baked.
- Run shells under cold water after draining to stop cooking and prevent sticking.
- Drain ricotta cheese in cheesecloth overnight to remove excess moisture.
- Mix ricotta with roasted vegetable purees for a creamy, flavorful filling.
- Brush shells with egg wash before baking for a shiny, golden brown finish.
Troubleshooting Common Stuffed Shells Problems
| Problem | Solution |
|---|---|
| Watery/Runny Filling | Drain ricotta overnight, mix in breadcrumbs, don’t overfill shells |
| Not Enough Filling | Switch to smaller shells, add more ricotta or bulk with rice |
| Filling Falls Out | Don’t overstuff, use thick sauce, seal seam with egg wash |
| Pasta Sticks Together | Rinse boiled shells in cold water, don’t let sit in hot pot |
Conclusion
Watery stuffed shells are a common frustration, but with a few simple adjustments you can get restaurant-worthy results. Boil the pasta just right, fully drain excess moisture from the ricotta, go light on the filling, and use a thick, simmered sauce to bring it all together. Layering the ingredients properly in the pan and preventing overbaking will also give you those perfect, mouthwatering stuffed shells every time.