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Craving that ultimate comfort food classic? Stuffed shells are a family favorite, but let’s be honest – nobody likes a watery sauce ruining their perfect pasta pillows. After years of struggling with thin, lackluster sauces, I’ve finally cracked the code to achieving Stuffed Shells Supreme, bursting with flavor and coated in a rich, thick tomato sauce. This recipe guarantees perfectly cooked pasta shells filled with a creamy ricotta and spinach mixture, all baked to bubbly, cheesy perfection. Get ready to impress!

Why You’ll Love These Stuffed Shells

These stuffed shells are more than just a meal; they’re an experience. Here’s why you’ll make this recipe again and again:

  • No More Watery Sauce: The secret is in how we prepare the sauce, simmering it down to concentrate the flavors.
  • Incredibly Flavorful Filling: The combination of ricotta, spinach, mozzarella, and Parmesan creates a creamy, cheesy, and slightly savory filling that complements the sweet tomato sauce perfectly.
  • Easy to Customize: This recipe is a fantastic base for your own creative variations.
  • Impressive Yet Simple: It looks like you spent hours, but the straightforward instructions make it surprisingly easy to make.
  • Freezer-Friendly: Make a batch ahead of time and freeze for a quick and satisfying weeknight dinner.

Gathering Your Ingredients for Stuffed Shells Supreme

Let’s talk ingredients! The key to truly sensational stuffed shells lies in using high-quality ingredients. This recipe brings together the best of Italian-American flavors for a comforting and satisfying dish. From the perfectly cooked jumbo shells to the rich and creamy cheese filling and the vibrant tomato sauce, each ingredient plays a vital role.

Here’s what you’ll need to create this masterpiece:

  • Jumbo Pasta Shells: You’ll need one 12-ounce box. These are your vessels of deliciousness, so choose a brand you trust. Ensure they’re jumbo size; smaller shells are much harder to stuff.

For the Luscious Tomato Sauce:

  • Olive Oil: Two tablespoons of good quality olive oil are essential for sautéing the aromatics and building a flavorful base.
  • Medium Onion: Finely chopped, one medium onion provides a foundational sweetness and depth. Yellow or white onions work well.
  • Garlic: Two cloves of minced garlic add that unmistakable pungent aroma. Freshly minced is always best!
  • Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the body of our sauce. Look for a brand that uses ripe, flavorful tomatoes.
  • Tomato Sauce: A 15-ounce can of tomato sauce adds to the richness and helps thicken the overall sauce.
  • Dried Oregano: One teaspoon of dried oregano provides a classic Italian herb flavor. Feel free to experiment with other Italian herbs as well, such as basil or thyme.
  • Salt and Black Pepper: To taste. These are your flavor enhancers, so don’t skimp!

For the Creamy Cheese Filling:

  • Frozen Spinach: One 10-ounce package, thawed and thoroughly squeezed dry. Getting rid of excess moisture is crucial to prevent a watery filling.
  • Ricotta Cheese: Fifteen ounces of whole milk ricotta cheese are the star of the filling. The ricotta is one of the main ingredients so try and go for the best quality you can find, and for the best results ensure you drain the ricotta well before hand to remove any excess liquid.
  • Mozzarella Cheese: You’ll need one cup of shredded mozzarella, divided. This contributes to the cheesy, gooey goodness. Part-skim or whole milk mozzarella will work.
  • Parmesan Cheese: Half a cup of grated Parmesan, divided, adds a salty, nutty, and savory element to both the filling and the topping.
  • Large Egg: One large egg, lightly beaten, acts as a binder for the filling, helping everything hold together.

Optional Garnish:

  • Fresh Basil Leaves: For garnish. Fresh basil adds a beautiful pop of color and a burst of fresh, aromatic flavor.

Crafting Your Stuffed Shells Supreme: Step-by-Step

Ready to get cooking? Don’t be intimidated; this recipe is easier than it looks! The most important part is taking your time and enjoying the process. From simmering the sauce to perfection to carefully stuffing each shell, every step contributes to the final delicious result. Let’s break it down:

  1. Preheat and Prep: Start by preheating your oven to 375 degrees F (190 degrees C). Getting the oven ready ensures consistent baking. While the oven heats, grab a 9×13 inch baking dish – this is where the magic will happen!
  2. Cook the Pasta Shells: Cook the jumbo pasta shells according to package directions. Be careful not to overcook them, as they need to hold their shape for stuffing. Aim for al dente – slightly firm to the bite. Once cooked, drain them immediately and set them aside to cool slightly. A light drizzle of olive oil can prevent them from sticking together.
  3. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. This step builds a flavorful base for the sauce. Then, add the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Simmer the Sauce to Perfection: Stir in the crushed tomatoes, tomato sauce, dried oregano, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and simmer uncovered for 15 minutes. This is the key to a non-watery sauce! Simmering allows excess liquid to evaporate, concentrating the flavors and creating a rich, thick consistency. Stir occasionally to prevent sticking.
  5. Prepare the Filling: While the sauce simmers, prepare the filling. In a large bowl, combine the thawed and squeezed-dry spinach, ricotta cheese, 1/2 cup of the shredded mozzarella cheese, 1/4 cup of the Parmesan cheese, and the lightly beaten egg. Mix everything together thoroughly until well combined.
  6. Stuff the Shells: Once the pasta shells are cool enough to handle, carefully fill each shell with the spinach-ricotta mixture. Use a spoon or a piping bag to make the process easier. Don’t overstuff them, or the filling might spill out during baking.
  7. Assemble and Bake: Spread a thin layer of the tomato sauce in the bottom of the prepared baking dish. This prevents the shells from sticking and adds flavor. Arrange the stuffed shells in the dish, seam-side up. Pour the remaining tomato sauce evenly over the shells, ensuring they’re well coated. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
  8. Bake to Bubbly Perfection: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Rest and Garnish: Let the stuffed shells stand for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh basil leaves, if desired, for a pop of color and fresh aroma.

Tips for Perfect Stuffed Shells Every Time

Want to ensure your stuffed shells are a hit every single time? Here are a few extra tips and tricks:

  • Squeeze that Spinach! Seriously, don’t skimp on squeezing the excess water from the thawed spinach. This is crucial for preventing a watery filling. Use a clean kitchen towel or cheesecloth to wring it out thoroughly.
  • Don’t Overcook the Pasta: Overcooked pasta will be mushy and difficult to stuff. Aim for al dente, and remember that the shells will continue to cook in the oven.
  • Make Ahead: Stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
  • Freezing Instructions: To freeze, assemble the stuffed shells in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, you could even try our recipe for creamy chicken noodle bake.
  • Spice it Up: Add a pinch of red pepper flakes to the sauce for a little kick.

What to Serve With Stuffed Shells

Stuffed shells are a complete meal on their own, but a few simple sides can elevate the experience:

  • A Simple Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the shells.
  • Garlic Bread: Crusty garlic bread is perfect for soaking up that delicious tomato sauce.
  • Roasted Vegetables: Roasted broccoli, asparagus, or zucchini are healthy and flavorful additions.

Your Stuffed Shells Questions Answered (FAQ)

Can I use a different type of cheese in the filling?

Absolutely! While ricotta is traditional, you can substitute part of it with cottage cheese or even a little cream cheese for a richer flavor.

Can I make this vegetarian?

This recipe is already vegetarian! Just be sure to use a vegetarian-friendly Parmesan cheese, as some brands use animal rennet. Consider adding other vegetables to the filling, like chopped mushrooms or bell peppers, to boost the veggie content, or consider trying our savory southwest stuffed bell peppers.

My sauce is still watery. What did I do wrong?

The most common culprit is not simmering the sauce long enough. Make sure you simmer it for the full 15 minutes, uncovered, to allow the excess liquid to evaporate. Also, ensure your spinach is thoroughly squeezed dry.

Can I add meat to the filling?

Certainly! You can add browned ground beef, cooked Italian sausage, or even shredded chicken to the filling for a heartier meal. Just be sure to cook the meat thoroughly before adding it to the cheese mixture.

Enjoy Your Homemade Stuffed Shells!

There you have it – Stuffed Shells Supreme that are guaranteed to impress! With their creamy, flavorful filling and rich, non-watery sauce, these shells are the perfect comfort food for any occasion. So gather your ingredients, follow these simple steps, and get ready to enjoy a truly unforgettable meal. Don’t forget to leave a comment below and let me know how yours turned out. Happy cooking!

Stuffed Shells Supreme (No More Watery Sauce)

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

Ingredients

  • 1 (12 ounce) box jumbo pasta shells
  • 2 tablespoons olive oil
  • 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 salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • Fresh basil leaves, for garnish (optional)

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook pasta shells according to package directions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15 minutes, uncovered, allowing the sauce to thicken slightly. This is the key to avoiding a watery sauce. Simmering reduces excess liquid.
  5. In a large bowl, combine spinach, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and egg. Mix well.
  6. Fill each cooked pasta shell with the spinach-ricotta mixture.
  7. Spread a thin layer of the tomato sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange the stuffed shells in the baking dish, seam-side up.
  9. Pour the remaining tomato sauce over the shells.
  10. Sprinkle with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  11. Bake for 20-25 minutes, or until cheese is melted and bubbly.
  12. Let stand for 5 minutes before serving. Garnish with fresh basil leaves, if desired.

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