Stuffed Shells Recipe (VIDEO) (2024)

FAQs

Why do stuffed shells get watery? ›

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

Divided evenly, the filling should be enough for 18-20 shells. Next, bake. Spread 2 cups of marinara sauce at the bottom of a 9×13 baking dish. Nestle in the shells, cover the dish with foil, and bake for 20 minutes at 425°F.

Rinse the cooked shells with cold water to stop the cooking process. Then lay them on a flat surface lined with parchment paper to prevent them from sticking together or tearing apart. Add extra sauce.

To cook: Place in the oven and cook according to the directions in the recipe below (you may need to add an additional 5 minutes to the bake time). Properly stored, cooked pasta shells will last for 3 to 5 days in the refrigerator. More info here.

Hang your ricotta or leave sitting in a strainer with a weight overnight. This will get rid of all the excess liquid allowing you to mix through whatever flavouring you want and then fill.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

COOKING YOUR PASTA

For pre-bake cooking time; boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan. Fill shells according to desired recipe and bake. OR, to serve with your favorite Barilla sauce, boil uncovered for 12 minutes and drain well.

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells. It's good to have more than this recipe calls for (36) because some shells rip or are broken.

It all comes down to cooking times and, in particular, the cooking time of the shells before stuffing. Once baked, the pasta shells should be perfectly cooked, but regrettably, they are commonly too soft. To avoid this, make sure you are cooking your shells just slightly before they are al dente.

Can stuffed shells be left out overnight? ›

Can Stuffed Shells Be Left Out Overnight? I wouldn't recommend eating these (or any) stuffed shells if they've been left out overnight. Bacteria grows rapidly at room temperature, and eating these after they've been out for more than two hours can make you sick.

STUFFED SHELLS-350* OVEN, UNCOVERED FOR 40-45 MINUTES. MANICOTTI-350* OVEN, UNCOVERED FOR 30-35 MINUTES. SIDES: GREEN BEANS-350* OVEN, ADD A BIT OF WATER TO BOTTOM OF PAN, COVERED FOR 20-25 MINUTES.

Once the shells are stuffed place them on an ungreased baking sheet. Cover and place in the freezer. Once the stuffed shells are frozen, place them in a plastic freezer bag and seal the bag. Store frozen.

Making in Advance and Refrigerating

To store this (uncooked) stuffed shell recipe in the refrigerator, prepare according to recipe instructions then cover the pan tightly with plastic wrap or foil. You may refrigerate for up to three days before baking according to recipe instructions.

While the flavor of ricotta is light, its texture is meant to be thick and creamy. Unfortunately, most grocery stores carry watery ricotta that seems to have lost this desirable quality. Heres a quick tip to restore its consistency, making it perfect to use in any dish, from lasagna to cannoli.

Don't let the cooked shells stay on the counter or dining table for more than two hours before putting them away. Making sure the leftovers are stored properly in the fridge will prevent the growth of bacteria and retain their moisture, per the USDA.

HOW DO I REHEAT stuffed shells? Microwave: Microwave individual portions for 90 seconds, then continue to heat at 30 second intervals until warmed through. Oven: Cover with foil and bake at 325 degrees F for 20-25 minutes or until heated through.