Cheesy Stuffed Shells Marinara

$- 20 large pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated parmesan cheese - 1 egg - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish For this cheesy stuffed shells marinara recipe, you need some key ingredients. The large pasta shells hold the filling well and make a great base. Ricotta cheese gives a creamy texture. Shredded mozzarella melts beautifully and adds a nice stretch. Parmesan cheese adds a sharp flavor that balances the dish. You will also need one egg to help bind the filling. Garlic powder and Italian seasoning bring in flavor and warmth. Don’t forget salt and pepper to adjust the taste. Marinara sauce is essential for that classic Italian taste. Finally, fresh basil leaves make a lovely garnish. Using fresh ingredients helps the flavors shine. You can use store-bought marinara or make your own if you prefer. Each ingredient plays a role in making this dish a delightful and cheesy experience. - Preheat oven to 375°F (190°C). - Cook pasta shells until al dente. This means they should be firm but not hard. Follow the package instructions closely. Drain the shells and let them cool a bit. - In a mixing bowl, combine these ingredients: - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated parmesan cheese - 1 egg - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste Mix these well. You want a creamy and smooth filling. This blend gives the dish a nice flavor and texture. - Take a cooked pasta shell and fill it generously with the cheese mixture. Use a spoon to help. - Place the stuffed shell seam-side down in a greased baking dish. Repeat this for all the shells. - Spread 1 cup of marinara sauce evenly over the stuffed shells. This adds moisture and flavor. - Sprinkle the remaining mozzarella and parmesan cheese on top. - Pour the rest of the marinara sauce around the edges of the shells. Make sure they are not fully covered. - Cover the baking dish with aluminum foil. Bake for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. Watch for bubbling and a golden top. - Let the dish cool for 5-10 minutes before serving. Garnish with fresh basil leaves. This adds color and flavor. To make the cheese filling smooth, blend well. The mix should be creamy and easy to spread. If you want a twist, try using cottage cheese or a vegan cheese blend. They can add unique flavors and textures. Handle the cooked pasta shells with care. Use a slotted spoon for gentle transfer to the plate. When filling, don’t overstuff the shells. A generous spoonful is enough. This keeps them intact during baking and serving. For that perfect golden finish, cover the dish with foil for the first part of baking. This keeps the cheese moist. Remove the foil for the last 10 to 15 minutes. This step allows the top to brown nicely, giving it a delicious crunch. Adjust bake times based on your oven's performance for the best results. {{image_2}} You can make veggie stuffed shells by adding fresh or cooked vegetables to your cheese mix. Spinach, zucchini, or mushrooms work great. Chop them finely and mix them in with the ricotta. This adds color, flavor, and nutrients. You can even use roasted peppers for a smoky taste. Just remember to drain any excess liquid from the veggies. This way, your filling stays creamy, not runny. If you crave meat, try a meat lovers version. Simply brown some ground beef, turkey, or sausage before mixing it with the cheese. You can use about one cup of meat. It adds protein and richness to the dish. Mix it in with the ricotta and spices for a hearty meal. This variation pairs nicely with marinara sauce, too. For a kick, use spicy ingredients in your filling. Add crushed red pepper flakes or diced jalapeños. You can also mix in pepper jack cheese for extra heat. This spicy version will surprise your taste buds. Balance the heat with a creamy filling to keep it delicious. Serve it with fresh basil to cool it down a bit. To keep your cheesy stuffed shells fresh, store leftovers in an airtight container. Refrigerate within two hours of cooking. This helps prevent bacteria growth. When stored correctly, they can last for about three to four days. If you want to save them for a longer time, freezing is a great option. To freeze, place the stuffed shells in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They can last for up to three months in the freezer. Make sure to label the bags with the date. To reheat without drying out, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil to trap steam. Heat for about 20-25 minutes. If you're in a hurry, use the microwave. Place a few shells on a microwave-safe plate. Add a bit of marinara sauce. Cover with a damp paper towel. Heat for 1-2 minutes, checking often. In the fridge, cheesy stuffed shells last about three to four days. If they start to smell sour or look discolored, it’s time to toss them. Signs of spoilage include a sticky or slimy texture. Always trust your senses; when in doubt, throw it out! Yes, you can make stuffed shells ahead of time. Prepare the dish fully but do not bake it. Cover it tightly and store it in the fridge for up to 24 hours. When you are ready, bake it as instructed. This saves time and effort on busy days. You can use cottage cheese instead of ricotta. Blend it for a smoother texture if you like. Cream cheese works too, but it will add a richer flavor. For a vegan option, use tofu blended with a bit of lemon juice. Yes, whole wheat pasta shells work great in this recipe. They add a nutty flavor and extra fiber. Gluten-free shells are also a good choice. Just check the cooking time, as it may differ from regular pasta. The cheese is perfectly melted when it is bubbly and golden brown on top. You can check by carefully lifting the foil during the last few minutes of baking. If it looks nice and melted, it’s ready to enjoy. To reheat stuffed shells, place them in an oven-safe dish. Cover with foil to keep them moist. Heat at 350°F (175°C) for about 20 minutes. If you want a crispy top, remove the foil for the last few minutes of heating. In summary, we explored how to make delicious stuffed pasta shells with simple ingredients. You learned to mix cheeses, prepare the shells, and bake to perfection. Tips like handling the shells gently and experimenting with fillings can enhance your dish. Finally, we discussed storage and reheating for tasty leftovers. Enjoy making this easy, satisfying meal that you can customize and share!$

Cheesy Stuffed Shells Marinara

Indulge in the cheesy goodness of these Cheesy Stuffed Shells Marinara! This easy recipe combines creamy ricotta, melty mozzarella, and a rich marinara sauce to create a comforting meal your family will love. Perfect for weeknight dinners or gatherings, this dish is ready in just an hour. Dive into this delicious recipe and impress your loved ones with your cooking skills! Click to discover the full recipe and tips.

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Ingredients

20 large pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated parmesan cheese

1 egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

In a mixing bowl, combine the ricotta cheese, ½ cup of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all the ingredients are fully incorporated.

Take a cooked pasta shell and fill it generously with the cheese mixture using a spoon. Place the stuffed shell seam-side down in a greased baking dish. Repeat until all shells are filled.

Spread 1 cup of marinara sauce evenly over the stuffed shells.

Sprinkle the remaining mozzarella and parmesan cheese on top of the shells.

Pour the remaining marinara sauce around the edges of the shells, ensuring that they are not completely submerged.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling and golden.

Let the dish cool for 5-10 minutes before serving. Garnish with fresh basil leaves.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4