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Classic Stuffed Shells with Tomato Sauce and Cheese Recipe

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★★★★★

5 from 114 reviews

Classic Stuffed Shells featuring jumbo pasta shells filled with a savory ricotta, parmesan, and mozzarella cheese mixture, baked in a rich homemade tomato and basil sauce until golden and bubbly. This comforting Italian-American dish is perfect for family dinners and special occasions.

Ingredients

Scale

For the Sauce

  • 3 tablespoons olive oil
  • 1 large onion, finely diced
  • 6 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup red wine (optional)
  • 2 (28 ounce) cans crushed tomatoes with basil
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 2 teaspoons granulated sugar
  • 1/2 cup fresh basil, chopped

For the Cheese Filling

  • 15 ounces ricotta cheese
  • 1/3 cup parmesan cheese, finely grated
  • 4 ounces mozzarella cheese, shredded
  • 2 large eggs, lightly beaten
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons basil, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

For the Pasta and Topping

  • 1 (12 ounce) box jumbo shells pasta
  • 4 ounces mozzarella cheese, shredded
  • 4 ounces fontina cheese, cubed (mozzarella can be used instead)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)
  • 1/2 cup parmesan cheese (for serving)

Instructions

  1. Make the Sauce: Warm the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 6 to 8 minutes. Then add the minced garlic and crushed red pepper flakes; cook for another minute until fragrant. Stir in the red wine if using and cook for 2 minutes to reduce slightly. Add the crushed tomatoes, salt, and black pepper, stirring well. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 45 minutes. Stir in the granulated sugar and fresh basil, cooking for an additional 15 minutes. Taste and adjust salt and pepper if needed. Remove from heat and allow to cool slightly before using. The sauce can be prepared up to 3 days in advance and refrigerated.
  2. Prepare the Cheese Filling: In a large bowl, combine the ricotta cheese, parmesan, shredded mozzarella, chopped parsley, chopped basil, eggs, salt, and pepper. Stir gently until just smooth. Set aside.
  3. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add 1/2 teaspoon salt and the jumbo pasta shells. Boil for exactly 4 minutes to keep them firm. Drain the shells and rinse quickly under cold water to stop cooking. Pat dry with a clean towel and set aside.
  4. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread 1 1/2 cups of the tomato sauce evenly on the bottom of a 9×13-inch casserole dish. Stuff each shell with about a heaping tablespoon of the cheese filling and arrange them tightly in the dish. Continue until all shells are filled. Pour the remaining tomato sauce over the stuffed shells, then sprinkle the top evenly with shredded mozzarella and cubed fontina cheese.
  5. Bake: Place the casserole dish in the preheated oven and bake for 35 minutes, or until the cheese is golden brown and bubbly.
  6. Serve: Allow the stuffed shells to rest for 5 minutes after baking. Garnish with fresh parsley and sprinkle with parmesan cheese before serving.

Notes

  • You can prepare the tomato sauce up to 3 days ahead and store it in the refrigerator to save time on the day of cooking.
  • Cooking the shells for only 4 minutes keeps them firm enough to hold the filling without falling apart during baking.
  • If fontina cheese is unavailable, you can substitute it with more mozzarella cheese.
  • Use fresh herbs for the best flavor, but dried basil and parsley can be used in a pinch (use about one-third the amount).
  • For a richer flavor, omit the red wine or replace it with extra tomato sauce or broth.

Keywords: classic stuffed shells, jumbo pasta shells, ricotta cheese filling, baked pasta, Italian comfort food, homemade tomato sauce, baked cheese shells

Find it online: https://foodbylina.com/classic-stuffed-shells-with-tomato-sauce-and-cheese-recipe/