Imen Dridi Pioneer Woman Stuffed Shells are made with jumbo pasta shells, whole-milk ricotta, Romano and Parmesan cheeses, fresh parsley and basil, egg, mozzarella cheese, and marinara sauce serves 8. Takes about 1 hour to prepare and bake. Perfect with crusty French bread.
More Pioneer Woman Recipe:
- Pioneer Woman Pork Chops And Sauerkaut
- Pioneer Woman Cabbage Casserole
- Pioneer Woman Ham And Egg Casserole
🧡 Why You’ll Love This Stuffed Shells Recipe:
- Cheese Lover’s Dream: With a generous mix of whole-milk ricotta, Romano, Parmesan, and mozzarella cheeses, this recipe is a true delight for anyone who loves cheese.
- Easy to Make: Despite its impressive flavors and presentation, this recipe is surprisingly simple to put together. It’s a great way to make a restaurant-quality meal in the comfort of your own kitchen.
- Great for Meal Prep: These stuffed shells are ideal for preparing ahead of time. You can assemble the dish and either refrigerate it until you’re ready to bake or freeze it for a future meal.
- Seasonal Flexibility: Though it’s hearty enough for winter, the fresh flavors of basil and parsley make it suitable for year-round enjoyment. It’s a versatile dish that adapts to any season.
- Nutritious Elements: With ingredients like fresh herbs and cheese, this recipe provides a good balance of flavor and nutrition, offering a source of calcium and protein.
❓ What Is Pioneer Woman Stuffed Shells Recipe?
Pioneer Woman Stuffed Shells recipe features jumbo pasta shells filled with a rich blend of whole-milk ricotta, Romano, and Parmesan cheeses, fresh herbs, and an egg, baked in marinara sauce and topped with mozzarella. It’s a comforting, cheesy delight.
🧀 Pioneer Woman Stuffed Shells Ingredients
- Kosher salt
- 8 ounces jumbo pasta shells
- 30 ounces whole-milk ricotta cheese
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh parsley
- 12 leaves fresh basil, cut into chiffonade
- 1 large egg
- Freshly ground black pepper
- 8 ounces Parmesan, grated
- 2 jars good-quality marinara sauce
- 8 ounces mozzarella cheese, grated
- Crusty French bread, for serving
🥘 How To Make Pioneer Woman Stuffed Shells
- Preheat your oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil, add a generous pinch of kosher salt, and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a mixing bowl, combine 30 ounces of whole-milk ricotta cheese, 1/2 cup grated Romano cheese, 2 tablespoons minced fresh parsley, the chiffonade of 12 fresh basil leaves, and 1 large egg. Season with freshly ground black pepper to taste. Mix until all ingredients are well combined.
- Take a 9×13 inch baking dish and spread one jar of the marinara sauce evenly on the bottom.
- Carefully stuff each pasta shell with the ricotta cheese mixture and place them in the baking dish on top of the marinara sauce.
- Once all the shells are stuffed and placed in the dish, pour the second jar of marinara sauce over the top of the shells.
- Sprinkle the top with 8 ounces of grated Parmesan cheese and 8 ounces of grated mozzarella cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly. Serve the stuffed shells hot, accompanied by crusty French bread for dipping into the sauce.
💭 Recipe Tips:
- Cook Shells Properly: Avoid overcooking the pasta shells; they should be al dente since they’ll continue cooking in the oven. Overcooked shells can tear easily when stuffing.
- Prevent Shells from Sticking: To prevent the shells from sticking to each other after cooking, drizzle a little olive oil over them and gently toss before stuffing.
- Cheese Topping: For a golden and crispy top, consider broiling the shells for the last few minutes of cooking. Keep an eye on them to prevent burning.
- Making Ahead: You can assemble the stuffed shells in the baking dish a day ahead, cover, and refrigerate. Add about 10 minutes to the baking time since you’ll be starting from a colder temperature.
- Customize Your Filling: Feel free to add cooked spinach, mushrooms, or cooked ground meat to the ricotta mixture for added flavor and texture.
🥂 What To Serve With Stuffed Shells?
Serve Stuffed Shells with a crisp green salad, garlic bread or crusty French Toast for dipping in the sauce, steamed vegetables like broccoli or asparagus for a healthy side, and a light red wine or sparkling water for drinks.
🎚 How To Store Leftovers Stuffed Shells?
- Refrigerator: Place cooled Leftovers Stuffed Shells in an airtight container store in the fridge for up to 3-4 days.
- Freezer: Freeze in a single layer Leftovers Stuffed Shells on a baking sheet, then transfer to a freezer bag or container freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Stuffed Shells?
- In The Oven: Preheat to 350°F (175°C) place Leftovers Stuffed Shells in a baking dish cover with foil to prevent drying and bake for 20-25 minutes or until heated through.
- In The Microwave: Arrange Leftovers Stuffed Shells in a microwave-safe dish cover it with a damp paper towel to keep them moist and heat on high for 5-7 minutes, checking and stirring if necessary to ensure even heating.
FAQ’S
Can I use a different kind of pasta if I can’t find jumbo shells?
If jumbo shells are unavailable, large pasta tubes like manicotti or cannelloni can be a good substitute. The preparation will be similar, though the cooking time may vary slightly based on the pasta size and brand.
How can I prevent the shells from tearing while stuffing?
Make sure to cook the shells until just al dente and handle them carefully. Let them cool enough to touch before stuffing, and be gentle as you fill each shell. If they tear a little, don’t worry; they will still hold up well once baked.
What’s the best way to fill the shells without making a mess?
Using a piping bag or a large zip-top bag with the corner snipped off can make filling the shells cleaner and more efficient. Alternatively, a small spoon or an ice cream scoop can work well for spooning the filling into each shell.
How do I ensure the shells don’t stick to the bottom of the pan?
Spreading a layer of marinara sauce on the bottom of the baking dish before adding the filled shells helps prevent sticking and adds flavor. Make sure the shells are nestled closely together but not overcrowded.
Can the stuffed shells be made vegetarian or vegan?
To make vegetarian stuffed shells, simply ensure no meat is added to the filling or sauce. For a vegan version, use vegan pasta shells and substitute the cheeses and egg with plant-based alternatives, such as cashew ricotta and vegan parmesan.
Try More Pioneer Woman Recipe:
- Pioneer Woman Eggplant Casserole
- Pioneer Woman Ham And Egg Casserole
- Pioneer Woman Crockpot Cheesy Potatoes
Pioneer Woman Stuffed Shells Nutrition Fact
Amount Per Serving
- Calories 536
- Total Fat 12g
- Saturated Fat 5.3g
- Trans Fat 0.5g
- Cholesterol 48mg
- Sodium 234mg
- Potassium 393.3mg
- Total Carbohydrates 17g
- Dietary Fiber 2.2g
- Sugars 3.3g
- Protein 16g
Pioneer Woman Stuffed Shells
Description
Pioneer Woman Stuffed Shells are made with jumbo pasta shells, whole-milk ricotta, Romano and Parmesan cheeses, fresh parsley and basil, egg, mozzarella cheese, and marinara sauce. Serves 8. Takes about 1 hour to prepare and bake. Perfect with crusty French bread.
Ingredients
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil, add a generous pinch of kosher salt, and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a mixing bowl, combine 30 ounces of whole-milk ricotta cheese, 1/2 cup grated Romano cheese, 2 tablespoons minced fresh parsley, the chiffonade of 12 fresh basil leaves, and 1 large egg. Season with freshly ground black pepper to taste. Mix until all ingredients are well combined.
- Take a 9×13 inch baking dish and spread one jar of the marinara sauce evenly on the bottom.
- Carefully stuff each pasta shell with the ricotta cheese mixture and place them in the baking dish on top of the marinara sauce.
- Once all the shells are stuffed and placed in the dish, pour the second jar of marinara sauce over the top of the shells.
- Sprinkle the top with 8 ounces of grated Parmesan cheese and 8 ounces of grated mozzarella cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly. Serve the stuffed shells hot, accompanied by crusty French bread for dipping into the sauce.
Notes
- Cook Shells Properly: Avoid overcooking the pasta shells; they should be al dente since they’ll continue cooking in the oven. Overcooked shells can tear easily when stuffing.
- Prevent Shells from Sticking: To prevent the shells from sticking to each other after cooking, drizzle a little olive oil over them and gently toss before stuffing.
- Cheese Topping: For a golden and crispy top, consider broiling the shells for the last few minutes of cooking. Keep an eye on them to prevent burning.
- Making Ahead: You can assemble the stuffed shells in the baking dish a day ahead, cover, and refrigerate. Add about 10 minutes to the baking time since you’ll be starting from a colder temperature.
- Customize Your Filling: Feel free to add cooked spinach, mushrooms, or cooked ground meat to the ricotta mixture for added flavor and texture.
