This Stuffed Shells recipe really only has a handful of ingredients, but they come together in such a magical way. The smoothness of the ricotta and the perfect taste of mozzarella cheese come together with herbs and spices and then is smothered in my homemade spaghetti sauce. The whole combination will have you falling in love with this classic.
Be sure to use enough water. We are going to be cooking a whole pound of pasta so you want to use between 4 and 6 quarts (16 to 24 cups) of water. Bring the water to a raging boil. You should see really big bubbles before you add the uncooked shells.Cook an entire pound of shells. We are only using 25. That being said, I like to cook the whole box because it is easier and because if any rip, I have back ups. Plus my kids like to munch on the extras.Salt the water. When you add the uncooked pasta, add a teaspoon of kosher salt with it.Cook the pasta for the time indicated on the box. Since this is going in the oven after boiling, you want to aim for the lower end of the cooking time if there is a range.
If you don’t have time to make homemade sauce, and believe me, I get it, grab a jar of your very favorite spaghetti sauce, and you will still love these stuffed pasta shells. Make the shells through step four. Cover with aluminum foil. Wrap three times with plastic wrap. Store in the freezer for up to three months. When you are ready to bake, remove the plastic wrap, keep the shells covered, and bake at 375 degrees for 45 minutes. Remove the aluminum foil and bake for an additional 5 to 10 minutes.
Chicken Stuffed Shells – In this recipe we are swapping some of the cheese for chicken and broccoli and we are covering it all in a homemade Alfredo sauce you will fall head over heels for.Taco Stuffed Shells – Take everything you love about tacos and stuff it in pasta shells for a perfect spin that will make your kids flip.
