Delicious Classic Stuffed Shells Recipe – Learn like a pro

Delicious Classic Stuffed Shells Recipe – Learn like a pro:- Three different kinds of cheese are combined to create a delicious and creamy filling for these stuffed shells. They have a layer of marinara sauce on top, additional cheese on top, and are cooked until the cheese is bubbling and oozy. 

 

Delicious Classic Stuffed Shells Recipe – Learn like a pro

The first time we bought these stuffed shells from Olive Garden, I fell in love. What’s not to love about pasta covered in cheese and covered in even more deliciousness, after all? I had to attempt to recreate it at home. Despite their elegant appearance, these cheesy stuffed shells are quite simple to make.

 

INGREDIENTS

  • 18 jumbo pasta shells uncooked, about 6 oz.
  • 1 teaspoon olive oil
  • 24 oz. marinara sauce

Cheese filling for stuffed shells

  • 15 oz. whole-milk ricotta cheese
  • 1.5 to 2 cups shredded mozzarella cheese, divided
  • 3/4 cup grated parmesan cheese, divided
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 to 2 tablespoons fresh parsley, plus more for garnishing
  • 3 tablespoons fresh basil divided,
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

 

INSTRUCTIONS

  1. Cook shells according to package directions, cooking them for three minutes less than stated. After draining, rinse with cold water, toss to cover the shells with olive oil. Set oven temperature to 350°F.
  2. Ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, egg, minced garlic, fresh parsley, 2 tablespoons fresh basil, dried oregano, ground nutmeg, ground red pepper flakes (optional), salt, and freshly cracked black pepper should all be combined in a medium-sized bowl. Stir until thoroughly combined.
  3. Pour one cup of marinara sauce onto the baking dish’s bottom. Using a spoon or pastry bag, stuff the shells with around two tablespoons of filling each. Top the sauce with the packed shell, seam side up. Continue with the remaining shells.
  4. Drizzle the remaining 1/4 cup of grated parmesan cheese, the remaining 1 cup of shredded mozzarella cheese, and the remaining 1 tablespoon of chopped basil over the top of the shells.
  5. Bake the baking dish for 30 to 35 minutes at 350°F with the foil covering it. After uncovering, bake for a further five to ten minutes, or until the cheese has melted and the sauce starts to boil.
  6. After allowing the cooked shells to rest for five to ten minutes, top with chopped parsley and serve. Have fun!

 

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NOTES

  • Cottage cheese can be used in place of ricotta cheese. For substitutes, see the post’s ‘substitution’ section.
  • Ricotta cheese made from whole milk is ideal for this recipe. Use low-fat cottage cheese or part-skim ricotta cheese to reduce the amount of calories. Although we adore this dish’s spicy, cheesy flavor, you can alter the recipe to suit your preferences.
  • Not as sultry as you’d like? Spread the marinara sauce evenly on the bottom of the baking dish, using about 1.5 cups. When serving, you can put more sauce on the side.
  • Less of a cheese fan? Cut the mozzarella cheese into one and a half cups; set aside one cup for the filling, and another one to two cups for the shells’ topping. For the topping, you may also cut the parmesan down to 2 tablespoons.
  • If you count three shells per meal plus sides, this recipe makes around six servings. If you serve this dish without any sides, it will make four servings.
  • nourishment Notice: The estimated nutritional values on this page were computed using an online nutrition calculator. Please make use of your favorite nutrition calculator if you depend on them for your diet.
  • 1 cup is equal to 250 milliliters, and 1 teaspoon is equal to 5 milliliters in the measuring cup that was used.

 

NUTRITION

Serving: 3shells
Calories: 433kcal
Carbohydrates: 40.7g
Protein: 23.6g
Fat: 18.4g
Saturated Fat: 9.9g
Cholesterol: 82mg
Sodium: 1346mg
Potassium: 440mg
Fiber: 4.1g
Sugar: 14.6g
Calcium: 398mg
Iron: 2mg

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