Stuffed Shells Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g jumbo pasta shells</li><li class="ingredients-single-item">500g ricotta cheese</li><li class="ingredients-single-item">200g mozzarella cheese, grated and divided</li><li class="ingredients-single-item">100g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">750ml marinara sauce (homemade or high-quality store-bought)</li><li class="ingredients-single-item">Fresh basil leaves, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25 x 35cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">Piping bag or zip-top bag (optional, for filling shells)</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Bring a large pot of generously salted water to a boil. Cook the jumbo pasta shells according to package instructions but reduce the cooking time by 2 minutes to keep them al dente. This undercooking is crucial as the shells will continue to soften during baking. Drain and rinse immediately with cold water to stop the cooking process and prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the shells cook, prepare your filling. In a large mixing bowl, combine the ricotta, 100g of the grated mozzarella (reserving the rest for topping), all of the Parmesan, egg, minced garlic, chopped basil, parsley, oregano, nutmeg, salt, and pepper. Mix thoroughly until well combined. The egg helps bind the filling together while baking, creating a stable but creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour about 250ml of marinara sauce into your baking dish, spreading it evenly to create a base layer. This prevents the shells from sticking to the dish and adds flavor from below.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fill each pasta shell generously with the ricotta mixture. You can use a spoon for this task, but for neater results, transfer the filling to a piping bag (or a zip-top bag with a corner snipped off) and pipe the filling into each shell. Arrange the filled shells in your prepared baking dish, placing them opening-side up to maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the remaining marinara sauce over and around the shells, making sure to leave some of the tops exposed so they can develop a beautiful golden color. Sprinkle the reserved mozzarella cheese evenly over the top. The contrast between the covered and uncovered portions creates textural variety in the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake for 25 minutes covered. This initial covered baking period allows the flavors to meld while protecting the cheese from browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbling and develops golden brown spots. Look for these visual cues rather than relying solely on timing – the caramelization of the cheese adds tremendous flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the stuffed shells to rest for 5-10 minutes before serving. This resting period allows the filling to set slightly and makes serving easier. Garnish with fresh basil leaves just before bringing to the table. Serve with additional grated Parmesan cheese if desired.</li></ol>