Baked Stuffed Shells Recipe

Name: Baked Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 tablespoons extra-virgin olive oil; 6 garlic cloves, crushed and peeled; Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/4 teaspoon peperoncino flakes; Kosher salt; 1 pound large shells; 1 pound fresh ricotta, drained; 8 ounces frozen peas, thawed; 1 pound low-moisture mozzarella, 12 ounces cut into 1/4-inch cubes, 4 ounces shredded; 2 cups grated Grana Padano or Parmigiano-Reggiano; 3 tablespoons chopped fresh Italian parsley; 1 large egg, beaten

Servings: persons

6 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon peperoncino flakes
Kosher salt
1 pound large shells
1 pound fresh ricotta, drained
8 ounces frozen peas, thawed
1 pound low-moisture mozzarella, 12 ounces cut into 1/4-inch cubes, 4 ounces shredded
2 cups grated Grana Padano or Parmigiano-Reggiano
3 tablespoons chopped fresh Italian parsley
1 large egg, beaten

1
Preheat oven to 400 degrees F.
2
Bring a large pot of salted water to boil for pasta.
3
While the sauce cooks, add the shells to the boiling pasta water and cook two-thirds of the recommended cooking timeshells should still be firm.
4
Drain and set all the shells on sheet trays, set apart so they wont stick to each other.
5
For the sauce: Heat the olive oil in a Dutch oven over medium heat.
6
Saute the garlic until the edges are golden, about 2 minutes, then pour in the tomatoes.
7
Slosh out the tomato cans with 1 cup hot water each, and add that to the pot.
8
Stir in the salt, oregano, and peperoncino, and bring to a rapid simmer.
9
Cook, uncovered, until thickened, about 20 minutes.
10
For the filling: Stir together the ricotta, peas, cubed mozzarella, 1 cup of the grated Grana Padano or Parmigiano-Reggiano, the parsley, and egg in a bowl.
11
Mix the shredded mozzarella and remaining grated Grana Padano or Parmigiano-Reggiano in a bowl, and set aside.
12
Spread 2 cups of the sauce in a 15-by-10-inch Pyrex or ceramic baking dish.
13
Stuff each shell with a tablespoon of the stuffing, and arrange in the baking dish.
14
Divide any remaining stuffing between and around the stuffed shells.
15
Top evenly with 2 cups more sauce, and sprinkle with the reserved grated-cheese mixture.
16
Dollop the remaining sauce evenly over the top.
17
Make a tent with foil over the baking dish.
18
Bake, and after 25 minutes, check: the sauce should be bubbly all over.
19
Remove foil, and bake until golden and crusty, 5 to 10 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 6 garlic cloves, crushed and peeled, Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand, 1 teaspoon kosher salt, and more.

Yes, Baked Stuffed Shells falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Shells

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