Stuffed Shells

Ingredients

• 30 ml (2 tablespoons)olive oil
• 225 g (1 1/2 cups)yellow onion, chopped
• 3/4 teaspoonsalt
• 1/2 teaspoonblack pepper
• 1 tablespoonminced garlic
• 2 teaspoonsItalian seasoning
• 1 teaspoondried rosemary, crushed
• 794 g (1 28-ounce can)crushed tomatoes
• 475 ml (2 cups)water
• 1 teaspoonsugar
• 283 g (1 1/4 cups; 10 ounces)whole-milk ricotta cheese
• 225 g (1 cup)whole-milk mozzarella cheese
• 100 g (1 cup)Parmesan, grated
• 2 largeeggs
• 1 tablespoonItalian seasoning
• 1 1/2 tablespoonscornstarch
• 2 clovesgarlic, minced
• 1/2 teaspoonsalt
• 1/2 teaspoonblack pepper
• 25 to 30 (from a 340 g/12 oz box)jumbo pasta shells, using only open, unbroken shells
• 450 g (2 cups)whole-milk mozzarella cheese
• 2 tablespoonsfresh basil or parsley, chopped

Instructions

1. 1

   Cook the onion

   Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion, 3/4 teaspoon salt and 1/2 teaspoon black pepper; sauté until translucent, about 10–12 minutes. Stir in 1 tablespoon minced garlic and cook for about 1 minute, until fragrant.

2. 2

   Simmer the sauce

   Add the crushed tomatoes, water, rosemary, 2 teaspoons Italian seasoning and sugar. Bring the sauce to a boil, then immediately reduce the heat to low and simmer uncovered for about 10 minutes so the flavours meld.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F).

4. 4

   Mix the filling

   Stir all the filling ingredients together in a mixing bowl until smooth and well combined.

5. 5

   Fill the shells

   Arrange 25 to 30 uncooked jumbo shells on your work surface with their openings facing up. Fill them with a spoon or pastry bag.

6. 6

   Sauce the dish

   Spread 1 cup of sauce evenly over the bottom of a 23 x 33 cm (9 x 13-inch) baking dish.

7. 7

   Arrange the shells

   Set the stuffed shells in the dish with their openings facing up.

8. 8

   Cover with sauce

   Pour the remaining sauce evenly over the shells, covering them completely.

9. 9

   Bake covered

   Cover the dish tightly with aluminium foil and bake in the preheated oven for about 45–55 minutes, until the shells are tender and the sauce is boiling rapidly. Remove the dish from the oven and take off the foil.

10. 10

    Brown the cheese

    Scatter the remaining mozzarella evenly over the shells. Return the dish to the oven uncovered and bake for about 15 minutes, until the cheese has melted and is beginning to brown. Remove from the oven and leave to stand for 15 minutes. Scatter over the basil or parsley before serving.

What are stuffed shells?

Stuffed shells are a baked pasta dish popular in American home cooking: large pasta shells hold a savoury cheese filling and are served with tomato sauce. The idea draws on Italian traditions of filled pasta, adapted here into a generous casserole.

This version combines ricotta, mozzarella and Parmesan with eggs, garlic and herbs. Baking the filled shells beneath plenty of sauce helps cook the pasta and keeps the filling moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 872 calories, 50g protein, 69g carbs, 45g fat.

The pasta shells and tomato sauce provide most of the carbohydrates, while the ricotta, mozzarella, Parmesan and eggs contribute protein and much of the fat. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

The sauce sets the tone

Onion first: give it the full 10–12 minutes to soften and turn translucent before adding the garlic. Garlic needs only about a minute; longer cooking can make it bitter.

Tomato balance: crushed tomatoes make a straightforward, textured sauce, while water thins it enough to cover the shells. Rosemary, Italian seasoning and a little sugar round out the flavour as it simmers.

A sturdy three-cheese filling

Ricotta: this forms the soft, creamy base. Whole-milk ricotta gives the filling a fuller texture.

Mozzarella and Parmesan: mozzarella brings stretch and mildness, while Parmesan adds a more savoury, salty edge. Eggs and cornstarch help bind the mixture as it bakes.

Filling uncooked shells

Keep the shells open-side up as you work, and use only pieces that are open and unbroken. A spoon works well; a pastry bag can make filling them neater.

The method uses uncooked shells, which bake covered beneath the sauce. Arrange them in one layer and make sure the sauce covers them completely.

How to judge doneness

After 45–55 minutes covered, the sauce should be boiling rapidly and the shells should be tender. If they still feel firm, continue baking until they reach that cue.

Add the final mozzarella only after removing the foil, then bake uncovered for about 15 minutes. The top is ready when the cheese has melted and started to brown.

Rest before serving

Leave the baked dish to stand for 15 minutes before serving. This gives the sauce and filling time to settle, making portions easier to lift out.

Finish with chopped fresh basil or parsley. Serve with a green salad or steamed vegetables to bring freshness alongside the rich cheese and pasta.

Recipe notes & tips

• Choose shells that are open and unbroken so they are easy to fill.
• Let the onion turn translucent before adding the garlic.
• Use a spoon or pastry bag to fill the shells without tearing them.
• Check that the shells are completely covered with sauce before sealing the dish with foil.
• Rest the bake for 15 minutes before serving so portions hold together more easily.

Variations

• Add spinach: stir well-drained chopped spinach into the cheese filling.
• Use fresh herbs: replace some of the dried seasoning with chopped fresh herbs in the filling.
• Make it meatier: serve with browned Italian sausage alongside the shells.
• Add chilli: mix chilli flakes into the tomato sauce for gentle heat.
• Change the topping: use extra Parmesan with the mozzarella for a more savoury crust.

Common mistakes to avoid

• Cooking the garlic too long: add it only after the onion is soft and cook for about 1 minute.
• Using broken shells: choose open, unbroken shells so the filling stays in place.
• Leaving shells uncovered: spread the sauce over every shell before covering the dish.
• Skipping the foil: keep the dish tightly covered for the first bake so the shells cook beneath the sauce.
• Serving straight from the oven: rest the dish for 15 minutes to make serving easier.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven, covered with foil, until hot throughout, or use a microwave-safe dish and heat until steaming.

Frequently asked questions