Stuffed shells
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Large pasta shells stuffed with a cheese filling are a hearty, delicious, and beautiful Italian-style dish perfect for both holidays and everyday meals. They're easy to prepare and combine all the flavors of authentic Italian pasta. The shells are boiled until half-done, then filled with a mixture of ricotta, Romano cheese (the American equivalent of Pecorino), Parmesan, basil, and parsley. Then, they're topped with ready-made marinara sauce, sprinkled with grated mozzarella, and baked until golden brown. The combination of four types of cheese gives this dish a wonderful flavor. Serve the shells with the sauce and fresh white bread for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g large conchiglioni pasta shells
- 850 g whole milk ricotta
- 0.5 cup grated Romano cheese
- 2 tbsp chopped fresh parsley
- 12 fresh basil leaves, thinly sliced
- 1 large egg
- 220 gr. grated parmesan
- 2 jars of marinara sauce
- 220 gr. grated mozzarella
- French bread with crust, for serving
We recommend
Recipes with similar ingredients: pasta, ricotta cheese, Pecorino Romano cheese, Parmesan cheese, mozzarella cheese, marinara sauce, basil
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the time indicated on the package; do not overcook. Drain and rinse the shells under cold water. Set aside.
- In a bowl, combine the ricotta, Romano cheese, parsley, basil, egg, a pinch of salt and black pepper, and half the Parmesan. Mix until smooth.
- To assemble, coat the bottom of a baking dish with a small amount of marinara sauceFill each shell with the cheese mixture and place it face down on the sauce. Repeat with the remaining shells until the cheese mixture is used up. Drizzle the remaining sauce over the shells. Sprinkle with mozzarella and add Parmesan.
- Bake until heated through, 25 minutes. Serve with French bread.
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