Eat Well, Live Happy: Stuffed Macaroni Shells

Lately I've been wanting to try a new stuffed shells recipe. The stuffed shells recipe that I usually make has spinach in it, and I wanted to make one with just cheese. My grandmother gave me a cookbook a few years ago called The Roseto Cuisine Cookbook and it had just what I was looking for.

Stuffed shells require few ingredients and are very easy to make. I use a potato masher to mix the cheeses and eggs. I boil the shells a few minutes less than the package says so they are easier to fill and don't break apart. Then I layer the filled shells on a baking sheet lined with wax paper or plastic wrap and put them in the freezer until they are frozen (it's easier to freeze them in bags after the cheese is already frozen in the shell).

I left only 6 shells out, enough for two night's dinners for me, and put the rest in ziploc bags and froze them for future dinners. I put the shells that I left out in two separate small dishes, opened a small can of tomato sauce and divided it between the two dishes, sprinkled the sauce with a little Italian seasoning, then covered them with foil and baked them. I paired my shells with a salad and focaccia - it was a delicious Sunday dinner!

Edit May 2024: This is my favorite stuffed shells recipe! I find that the San Giorgio Jumbo Shells tend to have less waste than the Barilla Jumbo Shells - Barilla shells are thinner and always have more that are broken or fall apart. I parboil the shells, drain them, set them out in single layer on a baking sheet that is lined with plastic wrap (rather than putting olive oil on them which makes them slippery and harder to fill!), and then I fill the shells with about 1 tablespoon full of filling (using the tablespoons from my everyday flatware - not a measuring spoon). I always have a few empty shells left, which I cook with the stuffed shells for anyone who wants some empty ones. I usually flash freeze the shells and bake them later, so I usually bake them at 400º for 45-60 minutes. I added some notes below on freezing and baking the frozen shells.

Stuffed Macaroni Shells

Recipe adapted from The Roseto Cuisine Cookbook, p. 85

1 package (12-ounce) jumbo shells

2 pounds (32 ounces) ricotta

2 cups mozzarella cheese, shredded

Salt and pepper, to taste

2 Tablespoons parsley, chopped

3 Tablespoons Grated Romano Cheese, plus more for topping

3 eggs, slightly beaten

1½ quarts Bolognese Sauce or Marinara Sauce

(or blend a 28-ounce can of Hunts Whole or Italian Plum tomatoes in the blender. Add a little salt, pepper and Italian Seasoning and pour over stuffed shells. No need to cook the blended tomatoes before baking.)

Parboil shells according to package directions.

Combine the next six ingredients and mix well.

Fill shells with the cheese mixture – about 1 tablespoon of mixture per shell.

Place a little bit of sauce in a baking dish and arrange shells in a single layer over the sauce.

Top with remaining sauce and sprinkle with grated cheese.

Cover with foil and bake at 375º for about 45 minutes.

Serves 4 to 6.

Notes:

FREEZING STUFFED SHELLS:

Arrange stuffed shells on a plastic-wrap covered cookie sheet. Quick freeze. When shells are frozen, remove shells from cookie sheet and arrange in layers in a freezer container or place in a Zip-lock plastic bag. Remove the stuffed shells as you need them.

BAKING STUFFED SHELLS:

If using frozen sauce, completely defrost the sauce, but you do not need to heat it up. Alternatively, blend a can of whole tomatoes or use a can of tomato sauce. Season as you wish or leave the sauce plain.

Do not defrost the shells before baking. Place a little bit of sauce in a baking dish and arrange the frozen shells in a single layer over the sauce. Spoon more sauce over and around the shells – make sure there is some sauce on each shell but do not drown them in sauce.

Cover with foil and bake at 375º to 400º for about 45-60 minutes or until steaming – do not let it dry out.