Indulge in the ultimate comfort food with this delectable Stuffed Shells recipe, brimming with creamy ricotta and cheese goodness, enrobed in a rich marinara sauce.
Ingredients:
- 1/2 teaspoon of kosher salt, plus extra for seasoning
- 1 (12-ounce package) of jumbo shells
- 1 large egg yolk
- 4 cloves of garlic, finely grated
- 1 1/4 pounds of whole-milk ricotta
- 1 (8-ounce) block of cream cheese, brought to room temperature
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of sliced chives
- 1/2 teaspoon of freshly ground black pepper
- 1 1/2 ounces of finely grated Pecorino Romano (approximately 1 1/2 cups), divided
- 3 cups of marinara sauce, divided
- 12 ounces of shredded mozzarella
- Fresh basil leaves, for garnish
Directions:
Step 1: Begin by preheating your oven to a toasty 375°F. In a large pot, bring generously salted water to a boil. Cook the jumbo shells in this bubbling cauldron, stirring occasionally, until they reach a splendid al dente state, which should take about 8 minutes. Drain these glorious pasta shells and set them aside.
Step 2: In a medium-sized bowl, combine the egg yolk, grated garlic, whole-milk ricotta, room temperature cream cheese, chopped fresh parsley, fresh basil, sliced chives, freshly ground black pepper, 1 cup of Pecorino Romano, and the remaining 1/2 teaspoon of kosher salt. Mix these ingredients together until they merge into a harmonious and creamy filling.
Step 3: Now, let’s build the magic! Spread the bottom of a 13″x9″ baking dish with half of the marinara sauce, creating a luscious base. To fill the jumbo shells, you can use a large piping bag or a resealable bag with a small hole cut in one corner. With your non-dominant hand, hold a shell and use your dominant hand to pipe the creamy ricotta mixture into it. Alternatively, you can use two spoons to fill the shells. Arrange these stuffed shells at an angle in the prepared baking dish, allowing them to nestle comfortably, even if they overlap slightly.
Step 4: The sauce symphony continues as you pour the remaining marinara sauce on top of the shell ensemble. Sprinkle the shredded mozzarella generously over the shells, ensuring that it nestles into the crevices between the shells. Don’t forget to shower them with the remaining 1/2 cup of Pecorino Romano, gently pressing it down around the shell crevices to guarantee complete coverage.
Step 5: Bake this masterpiece in the preheated oven until the stuffed shells achieve a delightful golden brown hue around the edges, typically taking around 30 to 40 minutes. Once out of the oven, allow the Stuffed Shells to cool for a blissful 10 minutes. Just before serving, crown them with fresh basil leaves for a vibrant and aromatic finish.
These Stuffed Shells are a culinary embrace of comfort and flavor, perfect for family gatherings or a satisfying weeknight treat. Enjoy the creamy richness and the burst of Italian flavors in every delightful bite!