When you think about stuffed shells, you might picture the comforting embrace of classic ricotta and marinara, but there's so much more to investigate. Imagine indulging in creamy spinach and artichoke or a savory pesto chicken variation that enhances your dinner experience. Each recipe brings a unique twist, whether you're in the mood for something bold, like Mexican-inspired shells, or feeling a bit extravagant with lobster and cream cheese. Curious about which recipes will truly satisfy your cravings? Let's uncover the five best stuffed shells recipes that you won't want to miss.
Classic Ricotta and Marinara
Classic Ricotta and Marinara stuffed shells are a comforting Italian dish that combines tender pasta shells with a rich ricotta cheese filling, all smothered in a flavorful marinara sauce. This dish is perfect for family gatherings or a cozy dinner at home, and it's surprisingly easy to prepare. With layers of cheesy goodness and the bright flavors of marinara, these stuffed shells are sure to please anyone at the table.
Ingredients:
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil leaves (for garnish, optional)
Instructions:
Begin by preheating your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, ¾ cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Carefully fill each pasta shell with the ricotta mixture and place them in the baking dish. Once all shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden. Garnish with fresh basil leaves if desired before serving.
Extra Tips:
To improve the flavor of your stuffed shells, consider adding sautéed spinach or cooked ground meat to the ricotta filling. You can also replace the marinara sauce with a homemade version for a fresh taste.
If you're preparing this dish ahead of time, you can assemble the shells and refrigerate them until you're ready to bake; just be sure to increase the baking time slightly if they go into the oven cold.
Finally, for a creamy twist, try mixing in a bit of cream cheese with the ricotta for extra richness. Enjoy your delicious stuffed shells!
Spinach and Artichoke Delight
Spinach and Artichoke Delight stuffed shells are a creamy, savory dish that brings together the rich flavors of spinach, artichokes, and cheese, all enveloped in tender pasta shells. This delightful recipe is perfect for a comforting family dinner or a special gathering with friends.
The combination of gooey cheese and the earthy taste of spinach and artichokes makes each bite a delightful experience. Prepare to impress your guests with this delicious and easy-to-follow recipe!
Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups marinara sauce
- Fresh basil or parsley for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, spinach, artichokes, garlic, salt, pepper, and red pepper flakes if using. Mix until well combined.
Carefully fill each pasta shell with the spinach and artichoke mixture. Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish, place the stuffed shells on top, and cover with the remaining marinara sauce.
Bake for 25-30 minutes or until the cheese is bubbly and golden.
Extra Tips:
For an extra layer of flavor, consider adding sautéed onions or mushrooms to the filling. If you want to make the dish even creamier, you can mix in a bit of cream cheese or sour cream.
Feel free to top the stuffed shells with additional mozzarella cheese before baking for a cheesy crust. This dish can also be made ahead of time; simply assemble the shells and refrigerate until you're ready to bake them.
Enjoy your Spinach and Artichoke Delight stuffed shells with a side salad or garlic bread for a complete meal!
Pesto Chicken Stuffed Shells
Pesto Chicken Stuffed Shells are a delicious and satisfying dish that combines tender pasta shells with a flavorful filling of chicken, creamy cheese, and aromatic pesto. This recipe is perfect for a family dinner or a gathering with friends, as it can be prepared ahead of time and baked just before serving.
The combination of the fresh pesto and the richness of the cheese creates a mouthwatering experience that's sure to impress everyone at the table.
Ingredients:
- 12 large pasta shells
- 2 cups cooked, shredded chicken
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 1 cup marinara sauce
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Start by preheating your oven to 350°F (175°C). Cook the pasta shells according to package instructions until al dente, then drain and set aside.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, and pesto. Season the mixture with salt and pepper.
Stuff each pasta shell with the chicken and cheese mixture and place them in a greased baking dish. Pour the marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Extra Tips:
For an extra layer of flavor, you can add sautéed spinach or sun-dried tomatoes to the chicken and cheese mixture.
If you want to make this dish ahead of time, assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking.
You can also freeze the assembled dish for up to three months; just make sure to cover it tightly. When you're ready to bake from frozen, allow it to thaw overnight in the refrigerator and then bake as directed.
Enjoy your delicious Pesto Chicken Stuffed Shells!
Mexican-Inspired Stuffed Shells
Mexican-inspired stuffed shells are a delightful twist on the classic Italian dish, bringing together bold flavors and comforting textures. These oversized pasta shells are filled with a spiced mixture of cheese, black beans, and corn, then topped with a zesty salsa and melted cheese. This recipe is perfect for a family dinner or a gathering with friends, and it can be easily customized to suit your tastes.
Ingredients:
- 20 jumbo pasta shells
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups salsa
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside.
In a mixing bowl, combine the black beans, corn, cheddar cheese, ricotta cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Gently mix until well combined.
Stuff each cooked shell with the cheese and bean mixture and arrange them in a baking dish. Pour the salsa over the stuffed shells and sprinkle with Monterey Jack cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Extra Tips:
For added flavor, consider roasting the corn before mixing it into the filling to improve its sweetness.
You can also substitute the black beans with refried beans or add cooked ground turkey or beef for extra protein.
If you prefer a spicier dish, add jalapeños or hot sauce to the filling or salsa.
Leftovers can be stored in the refrigerator for up to three days and can be reheated in the oven or microwave. Enjoy garnished with fresh cilantro for a pop of color and freshness!
Lobster and Cream Cheese Shells
Lobster and Cream Cheese Shells are a luxurious and indulgent twist on traditional stuffed shells, perfect for special occasions or simply when you're in the mood for something decadent. This dish combines the sweet and savory flavors of fresh lobster with the creamy richness of cream cheese, all enveloped in tender pasta shells and topped with a delightful sauce.
Serve these stuffed shells with a light salad and some crusty bread for a complete meal that will impress your guests.
Ingredients:
- 12 jumbo pasta shells
- 8 oz cream cheese, softened
- 1 cup cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh chives, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Cooking Instructions:
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a mixing bowl, combine the softened cream cheese, cooked lobster, ricotta cheese, Parmesan cheese, chives, garlic powder, salt, and pepper; mix until well blended.
Carefully stuff each pasta shell with the lobster and cheese mixture. Spread half of the marinara sauce on the bottom of a baking dish, then arrange the stuffed shells on top.
Pour the remaining marinara sauce over the shells, and sprinkle with shredded mozzarella cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Extra Tips:
For a more intense flavor, consider adding a splash of white wine to the lobster filling or incorporating some lemon zest for brightness.
If you can't find fresh lobster, high-quality frozen lobster meat is a great alternative. To save time, you can prepare this dish in advance and refrigerate it before baking; just adjust the baking time if starting from cold.
Pair your Lobster and Cream Cheese Shells with a crisp white wine for the ultimate dining experience!