Vegetarian Stuffed Shells Recipe (2024)

FAQs

What do you serve with stuffed shells? ›

Stuffed Shells Serving Suggestions

Round out the meal with a green salad and good bread. I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong!

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.

Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells.

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Cook shells one minute shy of package instructions (so they don't fall apart when you're stuffing them), drain and arrange on a baking sheet so they don't stick together.

To drain properly, place a cheesecloth-lined, fine-mesh strainer over a bowl. Place ricotta in strainer, cover with plastic wrap, then place a heavy object (like a large plate) on top. Put all components in the refrigerator and let drain for at least 8 hours. Discard liquid and you'll be ready to go.

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.

What are stuffed shells called? ›

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Jumbo shells are extra large seashell-shaped pasta that is perfect for stuffing and oven baking.

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni.

A pound of "jumbo" pasta shells contains about 36.

The best side dishes that complement stuffed shells are onion rings, stuffed peppers, avocado fries and deviled eggs and many more. Some people also prefer healthy options like roasted carrots, steamed vegetables and broccoli. Below we have shared our top 12 sides. Take a look before you finalize your menu.

The best side dishes to serve with manicotti are stuffed mushrooms, garden salad, zucchini fritters, Korean corn dogs, cauliflower pizza bowl, shrimp skewers, potato rosti, caprese salad, garlic bread, roasted Brussels sprouts, Italian sausage skewers, antipasto platter, minestrone soup, and stuffed peppers.

2Should I cook Stuffed Shells before freezing? I don't recommend cooking the shells before freezing. Freeze them right BEFORE cooking (see instructions above).