Baked stuffed shells
10 servings
55 minutes
Baked stuffed shells are the embodiment of Italian culinary elegance. Their origin traces back to traditional Italian cuisine, where pasta serves as a canvas for rich and flavorful fillings. Tender shells filled with a light mixture of ricotta, mozzarella, and parmesan create a harmony of flavors—the softness and creaminess of the cheese complemented by the aroma of dried parsley and the spiciness of black pepper. Baking in aromatic tomato sauce adds richness and depth to the dish. Cooked to a golden crust, the shells melt in your mouth, while fresh basil adds a final touch of freshness. This dish is perfect for a cozy family dinner or festive gathering, awakening in everyone the taste of true Italian gastronomy.
1
Bring water to a boil in an 8-liter pot and cook the shells for 8 minutes or until al dente. Drain the water and rinse the pasta under cold water.
2
Dry and place open side down on paper towels. Mix the remaining ingredients in a bowl, except for the spaghetti sauce.
- Mozzarella cheese: 150 g
- Grated Parmesan cheese: 120 g
- Ricotta cheese: 900 g
- Chicken egg: 5 piece
- Ground black pepper: 1 teaspoon
- Dried parsley: 1 tablespoon
3
Leave ¼ cup of Mozzarella. Cover the bottom of a baking dish about 30x22x5 cm with a thin layer of spaghetti sauce. Preheat the oven to 190 degrees Celsius.
- Mozzarella cheese: 150 g
- Spaghetti sauce: 230 g
4
Pour the cheese mixture into each shell and place them in a single layer open side up on the prepared dish.
5
Pour the remaining sauce over the shells. Slightly cover them with foil and bake for 40 minutes.
- Spaghetti sauce: 230 g
6
5 minutes before the cooking is done, remove the foil and sprinkle with the remaining Mozzarella on top. Garnish with freshly chopped basil.
- Mozzarella cheese: 150 g
- Basil: to taste
