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Is there anything more comforting than a plate piled high with cheesy, saucy stuffed shells? I thought so too, until I encountered the dreaded watery sauce! After countless attempts, I’ve finally perfected a method that guarantees a thick, rich tomato sauce clinging beautifully to every shell. Get ready for the best Stuffed Shells recipe you’ll ever make – no more soggy pasta!

Why You’ll Love This Stuffed Shells Recipe

This isn’t just another stuffed shells recipe. Here’s why it’s a game-changer:

  • No Watery Sauce: Say goodbye to soggy shells! The secret simmering technique concentrates the sauce’s flavor and thickness.
  • Incredibly Flavorful: The combination of ground beef, aromatic herbs, and cheeses creates a symphony of tastes.
  • Comfort Food Perfection: Warm, cheesy, and satisfying, these stuffed shells are the ultimate comfort food.
  • Easy to Customize: This recipe is a great base to play with, and you can easily adapt the fillings and flavors to your liking.

Gathering Your Ingredients for Stuffed Shells

This Stuffed Shells recipe brings together simple, high-quality ingredients to create a truly unforgettable dish. The sauce is the heart of the meal, relying on crushed tomatoes and tomato sauce for a deep, robust flavor. The filling boasts creamy ricotta and salty Parmesan, complemented by the richness of ground beef. Fresh parsley provides a bright, herbaceous finish, while mozzarella adds that irresistible, gooey cheese pull. Let’s dive into the specifics:

  • Jumbo Pasta Shells: These are the perfect vessels for holding the delicious ricotta cheese filling. Ensure they are “jumbo” for easy stuffing.
  • Ground Beef: Provides a savory base for the sauce. Using lean ground beef (85/15) will help minimize excess grease.
  • Onion and Garlic: These aromatics are essential for building a flavorful foundation for the tomato sauce. Use fresh onion and garlic for the best results.
  • Crushed Tomatoes and Tomato Sauce: The combination creates a thick and flavorful sauce. High-quality crushed tomatoes will make a noticeable difference.
  • Dried Oregano and Basil: These classic Italian herbs add depth and complexity to the sauce.
  • Ricotta Cheese: The base of our creamy filling! Whole milk ricotta creates the best texture.
  • Parmesan Cheese: Adds a salty, nutty flavor to the filling. Freshly grated Parmesan is always best.
  • Egg: Helps bind the ricotta cheese mixture together, preventing it from becoming too dry.
  • Mozzarella Cheese: Creates that irresistible melted cheese topping. Use shredded mozzarella for even coverage.
  • Fresh Parsley: Provides a fresh, herbaceous garnish that brightens up the dish.
  • Salt and Pepper: Season generously to enhance all the other flavors.

Crafting Your Stuffed Shells: Step-by-Step

Making stuffed shells might seem daunting, but I promise it’s easier than you think! The key is to take it one step at a time, and soon you’ll have a comforting and impressive dish ready to wow your family and friends. The most important element is to ensure you concentrate the sauce, as shown in the recipe. Follow these steps, and you’ll have a delicious Stuffed Shells recipe every time.

  1. Preheat the Oven: Start by preheating your oven to 375 degrees F (190 degrees C). This ensures even cooking and melting of the cheese.
  2. Cook the Pasta Shells: Cook the jumbo pasta shells according to package directions until al dente. This means they should be slightly firm to the bite, as they will continue to cook in the oven. Drain them well and set them aside to cool slightly. This makes them easier to handle without tearing.
  3. Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Be sure to break it up with a spoon as it cooks. Once browned, drain off any excess grease. This step is crucial for preventing a greasy final dish.
  4. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5 minutes. Sautéing the aromatics infuses the sauce with their delicious flavors.
  5. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer. Simmering allows the flavors to meld together and create a richer, more complex sauce.
  6. The Secret to No More Watery Sauce: This is the most important step! Simmer the sauce uncovered for at least 20 minutes, stirring occasionally. This allows excess moisture to evaporate, concentrating the sauce’s flavor and thickening its consistency. Don’t skip this step – it’s the key to avoiding a soggy final dish!
  7. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well until all ingredients are evenly incorporated. The egg acts as a binder, helping the filling hold its shape.
  8. Stuff the Shells: Fill each cooked pasta shell with the ricotta cheese mixture. A spoon or small spatula works well for this. Don’t overstuff them, or the filling might spill out during baking.
  9. Assemble the Dish: Spread a thin layer of the tomato sauce in the bottom of a baking dish. This prevents the shells from sticking and adds another layer of flavor.
  10. Arrange the Stuffed Shells: Arrange the stuffed shells in the baking dish, seam side up. This helps prevent the filling from leaking out.
  11. Top with Sauce: Pour the remaining tomato sauce over the stuffed shells, ensuring they are evenly coated.
  12. Add the Cheese: Sprinkle with shredded mozzarella cheese. The cheese creates a bubbly, golden-brown topping.
  13. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  14. Garnish and Serve: Garnish with fresh parsley before serving. The fresh parsley adds a pop of color and a burst of freshness.

Tips for Perfect Stuffed Shells Every Time

Want to make sure your stuffed shells are a resounding success? Here are a few extra tips and tricks:

  • Don’t Overcook the Pasta: Al dente pasta is key! Overcooked shells will be too soft and prone to tearing.
  • Use High-Quality Ingredients: The better the ingredients, the better the flavor. Splurge on good quality ricotta and crushed tomatoes.
  • Taste and Adjust Seasoning: Before stuffing the shells, taste the ricotta filling and tomato sauce. Adjust the salt, pepper, and herbs to your liking.
  • Let the Shells Cool Slightly: Handling hot shells can be tricky. Let them cool slightly before stuffing to prevent burns and tearing.
  • Freeze for Later: Stuffed shells are freezer-friendly! Assemble the dish, but don’t bake it. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

What to Serve With Stuffed Shells

Stuffed shells are a complete meal on their own, but they pair beautifully with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Steamed or roasted vegetables, such as broccoli or asparagus, add a healthy and colorful element. For bread lovers, a crusty loaf of garlic bread would be perfect for soaking up the extra sauce. Consider a simple and fresh salad like the creamy cauliflower broccoli salad with smoked paprika dressing for some extra flavor.

Your Stuffed Shells Questions Answered (FAQ)

Can I use ground turkey instead of ground beef?

Yes, you absolutely can! Ground turkey is a great substitute for ground beef, offering a leaner alternative while still providing a savory flavor. Just be sure to drain off any excess liquid after browning.

Can I make this recipe vegetarian?

Definitely! To make this recipe vegetarian, simply omit the ground beef. You can add extra vegetables to the sauce, such as mushrooms, zucchini, or spinach, to add more body and flavor. You can also use a vegetarian ground meat substitute if desired.

Can I prepare the stuffed shells ahead of time?

Yes, you can! You can assemble the stuffed shells earlier in the day and keep them covered in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time to ensure they are heated through. You can also freeze them unbaked for longer storage, as mentioned in the tips section.

Enjoy Your Homemade Stuffed Shells!

There you have it – a foolproof recipe for stuffed shells with no more watery sauce! This recipe is more than just a meal; it’s an experience. The aroma filling your kitchen as the shells bake, the anticipation of the first bite, the satisfaction of creating something truly delicious – it’s all part of the joy of cooking and sharing good food with loved ones. Now, go ahead and give this recipe a try. And after you do, please leave a comment below and let me know how they turned out! Don’t forget to rate the recipe and share it with your friends and family!

Stuffed Pasta Shells (No More Watery Sauce)

Stuffed Pasta Shells (No More Watery Sauce) Save For Later!

Ingredients

  • 1 box jumbo pasta shells
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cups shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook pasta shells according to package directions until al dente. Drain and set aside.
  3. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  4. Add chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
  5. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer.
  6. *Chef’s Secret (No More Watery Sauce):* Simmer the sauce uncovered for at least 20 minutes, stirring occasionally, to allow excess moisture to evaporate and the flavors to concentrate. This is the key to a thick, rich sauce that won’t make your shells soggy.
  7. In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg. Mix well.
  8. Fill each cooked pasta shell with the ricotta cheese mixture.
  9. Spread a thin layer of the tomato sauce in the bottom of a baking dish.
  10. Arrange the stuffed shells in the baking dish, seam side up.
  11. Pour the remaining tomato sauce over the stuffed shells.
  12. Sprinkle with shredded mozzarella cheese.
  13. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  14. Garnish with fresh parsley before serving.

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