How Long to Bake Stuffed Shells
These stuffed pasta shells bake for just 35 minutes in total. Bake them at 375 degrees Fahrenheit for 30 minutes covered with foil, and an additional 5 minutes without foil to give the cheese just enough time and heat to get bubbly. Every single time I share it on social media, someone asks my why I didn’t include any meat. So I’m here today with the meat version. It is just as delicious as its vegetarian cousin with that extra punch of protein. This great dinner recipe makes for perfect comfort food and gets all the thumbs up from my kiddos. Even better, you can make this recipe the night before. You can also make it far in advance and freeze it, taking it right from the freezer to your hot preheated oven. This is going to be a huge hit with your whole family.
Cook the shells. See my tips below for the very best cooked pasta. While your pasta is cooking, also cook your sausage. Make the filling. Mix together the cooked sausage, egg, ricotta cheese, one cup of mozzarella cheese, garlic, parsley, basil, salt, and black pepper. Fill the shells. Spoon the filling into the cooked shells. You may have some filling left over. Put it together and bake. Coat the bottom of the baking dish with some sauce and then place the stuffed pasta shells, seam side up, in the pan. Top with the remaining sauce and cheese. Then bake.
Use plenty of water. We are going to be cooking quite a few of the giant shells 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 in the pot before you add the uncooked shells. Cook all of the shells. We are only using 35, but I like to cook the whole box because it is easier and if any rip, I have backups. Plus my kids like to munch on the extras. Salt the water. When you add the uncooked pasta to the water, 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. Drain the shells well. You don’t want excess water in this recipe, so ensure that your shells are well drained.
Though the recipe calls for diced and crushed tomatoes, I encourage you to use just crushed for this recipe. While you only need four cups of sauce and this recipe makes six, I encourage you to make the whole recipe so that the ratio of ingredients is correct and so you get to have extra. My homemade marinara sauce would also be delicious in this recipe. If you don’t have time to make homemade tomato sauce, grab a jar of your favorite spaghetti sauce. You will still love these stuffed pasta shells.
Making Stuffed Shells Ahead
These stuffed shells with meat can be made up to 24 hours in advance. To make them ahead, assemble them following the recipe through step four. Then cover them and store them in the refrigerator until you are ready to bake them. Keep in mind that because they are coming out of a cold refrigerator, you are going to want to bake them for 5 to 10 minutes longer.
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator for up to four days. Reheat leftovers in the oven or the microwave in a covered container. As with all leftovers, use your best discretion. Make the shells through step four. Cover with aluminum foil, then 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 Fahrenheit for 45 minutes. Remove the aluminum foil and bake for an additional 5 to 10 minutes.
Stuffed Shells is a vegetarian pasta recipe loaded with cheese and a delicious sauce. Once you make Taco Stuffed Shells, your family will request them regularly. It is your favorite part of tacos stuffed into pasta shells. These Chicken Stuffed Shells are filled to the brim with chicken, broccoli, and cheese and then smothered in a rich garlic Alfredo sauce.
