Jumbo Stuffed Shells
Makes approximately 23 to 30 stuffed shells per box of jumbo pasta
Stuffed shells are my go-to Sunday dinner and potluck dish. They can be assembled ahead of time and baked later for a hearty meal whenever you need one. Keep in mind that the meat sauce recipe is not included on this page. It is linked here and under the "ragu filling" ingredient list below. You may also use your favorite marinara sauce from the market. I prefer to make stuffed shells with day-old meat sauce. It is easier to handle when filling the shells, and it splits the workload, especially because my ragu of choice is a slow cooker version.
Lets get to it...
INGREDIENTS
Jumbo Pasta Shells
Ricotta Filling
Whole-milk Ricotta: 15 oz (about 1.5 to 2 cups)
Shredded Mozzarella: 1 cup (divided)
Use about 3/4 cup inside the mixture for gooey pockets, and reserve 1/4 cup to sprinkle on top before baking.
Shredded Parmesan: 1/2 cup (grated)
Garlic: 2 minced cloves
Egg: 1 large egg
Dried Italian Seasoning: 1 to 1.5 teaspoons
Fresh Parsley: 1 tablespoon chopped fresh parsley
Salt: 1/2 teaspoon — Adjust to taste.
Black Pepper: 1/4 teaspoon
Ragu Filling
1lb lean ground beef
1lb mild Italian sausage
1/2 white onion, diced
3 minced garlic cloves
28oz can crushed tomatoes
24oz tomato passata (can be substituted with 6oz tomato paste & water)
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp bouillon (chicken or beef)
3 - 4 sprigs fresh thyme
extra virgin olive oil - EVOO
salt & pepper to taste
Instructions
Prep the Shells: Boil the jumbo shells just shy of al dente (usually 1 minute under package instructions) so they don't tear or get mushy when baked. Drain and line them up on tea towel to cool before filling. Please use tongs to do this (they will be hot).
For the ricotta filling, in a large mixing bowl, combine ricotta, a half cup of grated mozzarella, parmesan cheese, minced garlic, parsley, Italian seasoning, and one large beaten egg with a dash of salt and pepper. Mix until well combined and chill until the pasta shells are cool and ready to be filled
For the meat sauce, the full ragu recipe and directions are linked under the ragu ingredient list or can be found under related recipes below.
Quick Assembly
Ragu: For make-ahead shells, chilled ragu works best. I like to make my meat sauce the day before so that it is chilled and easy to handle. Spoon a thin layer of sauce on the bottom of the baking dish or tray.
Assemble: Spoon or pipe the ricotta mixture followed by the meat sauce into each cooked shell. Arrange the shells in a single layer and top with more sauce if desired followed by the remaining 1/2 cup of mozzarella cheese.
How to Bake
Cover tightly and keep chilled: This is crucial for make-ahead shells. They need to be covered and kept chilled until baking. Keep the baking dish tightly sealed with aluminum foil for the first part of the bake so the steam traps inside and heats the cold center, preventing the pasta edges from drying out or burning. Bake at 350°F–375°F for about 35 to 40 minutes and proceed to step 3. Skip to the next step if you're baking these same day.
Bake covered first: Bake at 350°F for about 25 to 30 minutes.
Uncover and brown: Remove the foil and bake uncovered for another 10 to 15 minutes until the sauce is bubbling around the edges and the cheese on top is melted and golden.
Let it rest: Let the pan sit for 5 to 10 minutes before serving. This lets the ricotta mixture set so the shells hold their shape when you scoop them out.
That's it! Serve with your favorite side dish and/or bread. Enjoy!
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