Stuffed shells pasta. Pasta is amazing. Not only can we find so many different shapes and types, but some so many ways and sauces can be prepared alongside.
I use pasta as my experimentation tool and the leftover assistant.
Just let your imagination free. Use lots of fresh cheese.
Here are a few helpful tips for the ingredients needed to make this stuffed shells recipe
This is a quick introduction. Please read the recipe for complete instructions.
Equipment needed to prepare this delicious dish
I only recommend what I use and love.
What do you serve with stuffed shells?
Cooking tips and step-by-step instructions to create this excellent recipe for stuffed shells
As with all cooking, have all your ingredients ready before cooking.
Substitutions and variations
In the shells recipe, I created last night, any leftover meat, chicken, or turkey may be added to it.
Storage and reheating options
If you are fortunate to have leftovers, you can store them in the refrigerator or freeze them.
- Store any leftover stuffed shells in a high-side plate glass container for up to three days.
- Allow any leftovers to be completely cooled off, transfer them to an airtight container and place them in your freezer for up to a month.
- You can place them in an ovenproof container and place them frozen in your preheated oven for about 20 minutes at 350F.
If you enjoy those delicious stuffed shell pasta recipes, look at my other recipes.
Stuffed Shell Pasta
- 1 cup peas 1 cup thawed peas
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 6 mushrooms 6 stem removed and thinly sliced mushrooms
- ¼ yellow onion 1/4 thinly sliced yellow onion
- 1 cup whole milk ricotta 1 cup whol whole milk ricotta
- 1 eggs 1 egg(s)
- ½ cup parmesan cheese 1/4 cup parmesan cheese
- ½ cup mozzarella 1/4 cup shredded mozzarella
- 3 slices ham 3 slices thinly sliced ham
- nutmeg ground nutmeg
- 3 tbsps unsalted butter 3 tablespoons unsalted butter
- ¾ cup unbleached all purpose flour 3/4 cup unbleached all purpose flour
- 2 whole milk 2 or more cup whole milk
- nutmeg ground nutmeg
- Cook the pasta according to package direction. Drain and rinse under cold water.
- In a large skillet over medium heat, add the butter onions. Cook for 1 minute and had the sliced mushrooms ham and peas. Stir until the onions and mushrooms are soft, around 10 minutes.. Season with salt, pepper and nutmeg. Set aside and let cool.
- In a large bowl add the ricotta, egg, parmesan cheese, mozzarella cheese, salt and pepper, nutmeg. Mix well and add the onion mushroom mixture. Taste, correct seasoning if needed.
- In a large heavy bottom pan over medium heat melt butter and add the flour. With a whisk, mix well until a thick cream is formed. Add the milk slowly constantly whisking making sure no lumps are formed.
- Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. The sauce should leave a thin layer of sauce on the back of a wooden spoon when it is ready.
- In a large baking dish, smear some butter on the bottom of the dish. Stuff each shell with the onion mushroom mixture. Sprinkle more cheese over it if wish. Cover with the besciamella cream. Cook in the hot oven for 30 minutes. Serve hot.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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