Ingredients:
For the Pasta:
250g jumbo pasta shells (about 20-25 shells)
Water (enough to fill a large pot)
1 tsp salt (to season the pasta water)
1 tbsp olive oil (to prevent sticking)
For the Tomato Sauce:
2 tbsp butter (the base of flavor)
1 small onion, finely chopped (for sweetness and depth)
3-4 garlic cloves, minced (aromatic magic)
¼ tsp oregano (for that Italian herb touch)
½ tsp salt (balance!)
¼ tsp freshly crushed black pepper (a hint of warmth)
3 cups marinara sauce (or any pasta sauce of your choice)
For the Cheese Filling:
450g ricotta cheese (smooth and creamy)
2 cups shredded mozzarella cheese (melty goodness)
⅓ cup grated Parmesan cheese (for a savory, nutty kick)
1 egg (to bind it all together)
¼ cup fresh parsley, finely chopped (freshness and color)
½ tsp oregano
½ tsp salt
¼ tsp freshly crushed black pepper
For Assembly:
1 cup shredded mozzarella (for topping)
Fresh parsley (for garnish)
Preparation:
1. Cook the Pasta:
Fill a large pot with water and set it on high heat. Cover the pot to speed up the boiling process.
Once the water boils, add salt and olive oil. These simple additions ensure the pasta is flavorful and doesn’t stick together.
Gently add the jumbo pasta shells, one by one, to prevent clumping. Stir occasionally.
Cook the shells for 8-10 minutes or until al dente. Check their texture by biting into one—they should be firm but cooked through.
Drain the pasta and rinse under cold water to stop the cooking process. Toss them with a little olive oil and set aside.
Tip: Handle the pasta carefully to avoid tearing the shells—they need to stay intact for stuffing.
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2. Prepare the Tomato Sauce:
Heat a pan over medium heat and add the butter. Let it melt, releasing its nutty aroma.
Add the finely chopped onion and sauté until translucent. This step creates a flavor-packed base.
Stir in the minced garlic, oregano, salt, and freshly crushed black pepper. Cook for 1-2 minutes, letting the garlic release its fragrance.
Pour in the marinara sauce and mix well. Reduce the heat and let the sauce simmer for about 5-7 minutes until it thickens slightly.
Tip: Take a moment to appreciate how the sauce smells—it’s the heart of this dish. If you like a spicy kick, add a pinch of red chili flakes here.
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3. Make the Cheese Filling:
In a large mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, parsley, oregano, salt, and pepper.
Mix everything thoroughly until smooth and creamy.
Tip: If your ricotta is watery, strain it through a cheesecloth before mixing to avoid a runny filling.
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4. Preheat the Oven:
Preheat your oven to 190°C (375°F). A hot oven ensures even baking and a gorgeous cheesy crust.
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5. Assemble the Dish:
Spread the prepared tomato sauce evenly across the bottom of a large casserole dish. This ensures every bite is saucy and flavorful.
Take a cooked pasta shell and gently open it. Stuff it with about 1-2 tablespoons of the cheese filling.
Place the stuffed shell seam-side up into the sauce. Repeat this process until all the shells are filled and snugly arranged in the dish.
Tip: Don’t overcrowd the dish. If you have extra shells, bake them in a separate smaller dish with leftover sauce and cheese.
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6. Top with Cheese:
Sprinkle a generous layer of shredded mozzarella over the shells. This will melt into a bubbly, golden crust.
Cover the dish tightly with aluminum foil.
Tip: Covering the dish helps lock in moisture, ensuring the cheese melts beautifully without drying out the pasta.
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7. Bake the Dish:
Place the casserole dish in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the aluminum foil. Bake for another 10 minutes to create a golden, cheesy crust.
Tip: Keep an eye on your dish during the last 10 minutes—it’s like watching art come to life!
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8. Cool, Garnish, and Serve:
Remove the dish from the oven and let it cool for 10-15 minutes. This helps the flavors settle and prevents burns.
Sprinkle fresh parsley on top for a pop of color and freshness
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Final Tips and Thoughts:
Freezer-Friendly: Stuff the shells, assemble the dish, and freeze before baking. When needed, bake directly from frozen, adding 15-20 extra minutes
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1 Comment
MashaAllah. Beautiful recipe