Stuffed Shells Parmigiana Recipe
Make Stuffed Shells Parmigiana Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Shells
Cheese Filling
Sauce
Baking & Topping
Method
Pasta & Shells
- 1
Boil shells
Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until just al dente (about 9–11 minutes, check package directions). Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water, then drain shells and spread them on a sheet pan or tray in a single layer so they do not stick while you prepare the filling.
Sauce
- 2
- 3
Simmer sauce
Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried oregano, dried basil, sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning if needed. If sauce is too thick, loosen with up to 1/4 cup of reserved pasta water.
Cheese Filling
- 4
Prepare filling
In a large bowl combine 3 cups ricotta, 1 1/2 cups shredded mozzarella, 3/4 cup grated parmesan, 1 whole egg, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 1 teaspoon minced garlic, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes. Mix until homogeneous but do not overwork — the mixture should be creamy and scoopable. Taste and adjust salt/pepper.
- 5
Test consistency
If the filling seems too loose, add up to 2 tablespoons of parmesan or a splash of panko to firm slightly. If too dry, add 1–2 tablespoons of milk or reserved pasta water to reach a smooth, pipeable consistency.
Assembling & Baking
- 6
Prepare baking dish
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with the nonstick spray or 1 teaspoon olive oil. Spread 1 to 1 1/2 cups of the prepared tomato sauce in an even layer on the bottom of the dish to prevent sticking.
- 7
Fill shells
Using a small spoon or piping bag fitted with a large round tip, fill each cooled pasta shell with about 2 tablespoons of the cheese filling. Place each filled shell, seam side up, in the prepared baking dish in rows. When the first layer is complete, spoon additional sauce between and over the shells so each shell has sauce on top.
- 8
Top and bake
Scatter the remaining 1 cup of shredded mozzarella over the assembled shells, then sprinkle 1/4 cup grated Parmigiano-Reggiano on top. Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 8–10 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- 9
Rest and garnish
Let the dish rest for 5–8 minutes out of the oven to set. Garnish with fresh basil leaves torn or chiffonade, and an optional extra sprinkle of grated parmesan. Serve warm.