There is nothing like classic stuffed shells and meatballs to warm you up on cold days.
I adore stuffed shells. It’s one of my favorite pasta dishes. I don’t know if it’s the shape or the creamy, cheesy filling but the whole dish just makes me swoon.
The goodness is in the filling. And, the best part is, this recipe is super easy to make because there aren’t many ingredients.
This is one of those recipes that you don’t want to skimp on either. Use the best ingredients you can afford. But, and listen closely here…make sure you use FRESH Italian flat leaf parsley. Don’t use the dried stuff. This recipe deserves the fresh stuff.
Another great thing about this recipe is you can easily make a double batch and freeze them for another time. Simply prepare the stuffed shells and, before baking, wrap them tightly and store them in a freezer-safe container.
Stuffed Shells and Meatballs
- 1 ounce package jumbo pasta shells, 12
- 2 eggs, beaten
- 32 oz ricotta cheese, whole milk
- 16 oz mozzarella cheese, grated (divided)
- 8 oz parmesan cheese, grated (divided)
- 2 tablespoons fresh Italian flat leaf parsley, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 28 oz of prepared marinara sauce, homemade or store bought
- 1 package of Mama Mancini’s meatballs
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
- Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- Pour sauces over stuffed shells and sprinkle with remaining mozzarella and parmesan.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
- Serve with Mama Mancini's meatballs.