Stuffed Shells
Classic Stuffed Shells…another great Italian comfort food meal that is sure to become a family favorite. This recipe is another one of my Grandmother’s recipe that have been passed down through the generations.
This is an easy dish that we serve with our Spaghetti Sauce (Old World Style). However, you can use a Marinara Sauce if you are looking for a lighter sauce.
We use a simple filling consisting of drained ricotta cheese, Pecorino Romano cheese, mozzarella cheese, parsley, eggs, salt and pepper. However, additional items may be added, such as cooked and drained spinach. Occasionally, I have also added sautéed ground beef mixed with the spaghetti sauce over the stuffed shells.
To make the Stuffed Shells, simply boil the shells until just softened and flexible. You don’t want to boil any longer or they will be mushy after it bakes. In a large baking dish, add a layer of spaghetti sauce on the bottom. Make your filling and fill each shell with a heaping teaspoon of the cheese mixture. Place the filled shells on top of the sauce. Then add another layer of spaghetti sauce on top followed by some grated mozzarella cheese and a sprinkling of Pecorino Romano cheese. So easy!
Serve these Stuffed Shells with a Caesar Salad, a slice of garlic bread and you have a complete meal.
Spaghetti Sauce (Old World Style)
I can’t wait for you to try our Stuffed Shell recipe! Please comment below and let me know what you think. Don’t forget to subscribe and you will be emailed each time I post a new recipe. Facebook Instagram
Stuffed Shells
Ingredients
- 1 boxes Jumbo Shells
- 2 pounds whole milk ricotta cheese, drained
- 3/4 cup grated Pecorino Romano Cheese
- 1/4 cup grated mozzarella cheese
- 2 eggs, beaten
- 2 tablespoon crushed dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Spaghetti Sauce (Old World Style)
Topping:- Grated mozzarella cheese
- Grated Pecorino Romano Cheese
Directions
- Step 1 In a large pasta or stock pot, boil the shells in salted water until the shells have just become softened and flexible, but still very al dente. Remove from the water and drain. Don’t over boil as they will get mushy during baking.
- Step 2 In a large bowl, mix together the drained whole milk ricotta cheese, grated Pecorino Romano cheese, beaten eggs,crushed dried parsley, pepper and salt. Mix thoroughly and set aside.
- Step 3 Preheat the oven to 375 degrees Fahrenheit.
- Step 4 Place a layer of Spaghetti Sauce on the bottom of a baking dish.
- Step 5 Using a heaping teaspoon to stuff the shells with the cheese mixture and arrange in the pan. You can do this by spooning in the cheese mixture or placing the cheese mixture into a pastry bag with a large round tip and piping the cheese mixture into the shell.
- Step 6 Pour sauce over the top of the filled shells and sprinkle grated mozzarella cheese over the top. Then Sprinkle a small amount of Pecorino Romano on top as well.
- Step 7 Bake for 45 minutes.
- Step 8 Serve with additional Spaghetti Sauce and grated Pecorino Romano cheese on the side.
Yum!