Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed shells. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Delicious Stuffed Shells are the perfect easy, weeknight dinner. Jumbo pasta shells are stuffed with a smooth, creamy, cheesy filling flavored with fresh herbs and baked to absolute perfection.

Stuffed Shells is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Stuffed Shells is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook stuffed shells using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Shells:

1. Prepare 20-24 Jumbo Stuffed Shell Noodles
2. Get Sauce from my recipe Foodi Hearty Pasta Sauce
3. Take Filling from my recipe Filling for Lasagna or Stuffed Shells
4. Make ready 1/2 lb block Mozzarella Cheese (whole milk)
5. Get Grated Parmesan

These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara! Tips for making ahead AND freezing! A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses What Are Stuffed Shells?

Steps to make Stuffed Shells:

1. Preheat oven to 400°. Boil water in large pot. Grease 13x9 pan well, including sides.
2. Boil pasta just long enough the noodles are workable but not fully cooked (usually 8-9 minutes). Drain and immediately cool with cold water. I like to boil a few more shells than I'll eventually need because often a couple tear.
3. Add sauce to bottom of pan.
4. Stuff each shell with filling. (I use a melon baller for ease, and I use 2 heaping scoops in each shell. Arrange shells tightly in pan, filling side up.
5. Cover with sauce.
6. Generously cover with mozzarella and parmesan. Sprinkle chopped parsley over top.
7. Cover with foil tightly. Bake in oven 30 minutes. Remove foil. Bake 5 minutes. Let cool 20 minutes before serving.

Who could resist these jumbo pasta shells brimming with cheese and spinach and baked until perfectly melted and delicious? Aren't extra cheesy foods just the best foods? These Stuffed Shells are filled with creamy ricotta, mozzarella, and parmesan cheese, baked in a simple tomato basil sauce. This is our favorite use for alfredo sauce yet. Pumpkin is good for way more than pies and lattes.

So that is going to wrap it up with this special food stuffed shells recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!