Melissa Jo’s Stuffed Shells 🇮🇹
Within this recipe blog holds the secret to the best Stuffed Shells you will ever make, serve, or eat! Warning, once you make these stuffed shells and serve them to your guests you’ll be asked to bring them to every event or party there after. So you must be careful about who you serve these stuffed shells to lol. In fact this ricotta mixture that I am going to give you today can be used within any baked pasta you choose such as manicotti, stuffed shells, or even ravioli. The secret is pictured below:
Now, the way I make my stuffed shells begins with my Homemade Stuffed Shell Sauce. The way I was taught to make Sunday sauce is to always start with some sort of pork browned in the pot before building my sauce. So, in my sauce I usually use country style pork ribs. So, not only will you use my homemade sauce in these stuffed shells to make it incredibly savory and delicious, you will also use one of the pork ribs that were slow simmered in the sauce all day.
I make my stuffed shells every Christmas as a first course for my family, but these stuffed shells are amazing for any event you hold or even a sunday dinner all year long, and it’s actually a little easier to make than you may think! Are you ready to make the ultimate stuffed shells? Let’s make it!
I use these Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
I have had this Hamilton Beach Food Processor for years and I love it! It is perfect for slicing, shredding, mincing, puree and it has a 10 cup bowl that is super easy to clean.
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
🗒 More Delicious Pasta Bake Recipes
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes! If I want to make it ahead of time I simply put it in the baking dish I am going to cook it in, and then I cover it tightly with plastic wrap first and then tin foil. Then I leave it in the freezer for up to two weeks. When you are ready to bake, allow it to come to room temperature, and then bake it according to the directions.
If you want you can make it up to three days before, leave it in the refrigerator, and then bake it according to the directions.
I prefer Pecorino Romano but you can use parmesan instead!
Yes! You can beef short ribs to build you sauce, slow simmer then, and shred them. Do the same process as I did with the pork!
🎥 Items Featured in the Video
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🗒 Melissa Jo’s Sauce for Stuffed Shells:
Melissa Jo’s Stuffed Shells
Ingredients
- 12 oz jumbo shells
- 48 oz ricotta
- 1 egg whisked
- ¼ cup + ⅛ cup chopped fresh italian parsley divided
- 2 tbsp fresh basil leaves chopped
- ¾ cup + ¼ cup grated pecorino romano divided
- 16 oz fresh mozzarella divided
- 1 tsp cracked black pepper
- ½ tsp salt
- 1 cup of homemade stuffed shell sauce for Innside the ricotta mixture
- 1 pork rib from the homemade stuffed shell sauce shredded
- 1 tbsp olive oil for greasing the baking sheet
- 4 cups homemade stuffed shell sauce for layering in the pan and over the shells
Instructions
- Boil the jumbo shells in salted water according to package directions until al dente.
- To make the ricotta mixture, in a bowl add ricotta, whisked egg, chopped parsley, chopped basil, grated pecorino romano, 8 oz of cubed up fresh mozzarella, salt, and cracked black pepper. Fold that together until combined.
- Now, take the Homemade Stuffed Shell Sauce and add a cup of it into a food processor. Also, take one of the pork ribs out of the sauce and add it into the food processor as well. Just pulse that a few times until the pork is shredded. Then add the sauce and pork mixture into the bowl with the ricotta mixture. Fold that together until combined.
- Lightly grease a baking sheet with a little bit of olive oil. Once the jumbo shells are al dente, drain them, and add them onto the greased baking sheet. Let them cool until they are cool enough to touch.
- Once those shells are cool it’s time to assemble (this recipe makes enough to fill two baking dishes). Begin by adding about 1 cup of sauce to the bottom of the baking dishes making an even layer. Then begin stuffing the shells by adding a HEAPING spoonful of the ricotta mixture into each shell. Arrange the stuffed shells evenly in the baking dish over the layer of sauce. Once all the shells are stuffed and arranged in the baking dish, ladle some more sauce over the center of each stuffed shell (you can make it as saucy as you like). Then, roughly rip up the remaining fresh mozzarella (8 oz) and sprinkle the mozzarella over the top (4 oz per baking dish). Next, sprinkle over ¼ cup of grated pecorino romano evenly over the top (⅛ cup per baking dish). Lastly, garnish the top with an ⅛ cup of chopped fresh parsley (divide it evenly over both baking dishes) and a little bit of cracked black pepper.
- Bake at 375°F for 20-25 minutes uncovered or until bubbly and piping hot. I baked one of the baking dishes the same day and froze the other one so I can bake it on Christmas day!
Video
Nutrition
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