Are you ready to enter stuffed shell heaven?! Baked Stuffed Shells are pure nostalgia. They are at the heart of red sauce culture and a whimsical delight to all. My recipe couldn’t be more simple, and of course uses Grossy’s Marinara as its base like so many of my recipes do. I also use the cheese mixture from Grossy’s Lasagna (it’s just so damn good), and that’s about it. Of course as always, you can add so many fun twists to your baked stuffed shells like sausage, vegetables, and whatever else helps your heart and stomach reach peak happiness.
Grossy’s Baked Stuffed Shells
- Author: Dan Pelosi
What You’ll Need
Scale
- Grossy’s Marinara
- 1 12oz. box jumbo shell pasta
- 2 lb. ricotta cheese
- 1 lb. shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 10 oz. goat cheese
- 1 cup chopped fresh mint
- Salt
- Pepper
- Red pepper flakes
What You’ll Do
- Preheat your oven to 350º.
- First and foremost, you’ll need a pot of Grossy’s Marinara. In general, marinara does not need to be warm for the layering process and can easily be made ahead. However, you don’t need a full pot for this particular recipe, so you’ll have extra!
- In a pot of boiling salted water, cook your jumbo shell pasta until very al dente. They will continue to cook as you bake them.
- Mix 2 lb ricotta, 1 lb shredded mozzarella, 1 cup grated parmesan, 10 oz goat cheese, 1 cup chopped fresh mint, and salt, pepper, and red pepper flakes together in a bowl.
- Grab your al dente jumbo shells and your cheese mixture and start stuffing your shells. This is a fun job, especially if you have big meaty bear paws instead of regular ol’ hands like me. Involving any kids in the vicinity would be great for this part, actually. Maybe I should have kids? I digress. Just make a mess, have fun, and don’t stress too much. Stuff don’t fuss!
- Once your shells are stuffed, grab your baking pan (or pans). You can do this so many ways with so many pans, but pick the pan you love best and fill it with about a 1″ deep bed of marinara. Tuck the stuffed shells into the bed of marinara so they’re nice and cozy!
- Bake for 30 minutes at 350º, then turn on your broiler and go to town getting them as crispy as you want. For what it’s worth, I like them CRISPY! Keep and eye on them as you broil, as they can get real dark real fast.
- Now, if you have extra shells and sauce that don’t fit into your baking dish, I recommend making some to freeze for later. I am using these small tins for individual sized servings, but you can do any size you want! I wrap these pans completely in foil and write baking instructions on top for whoever (me) ends up pulling them out of the freezer and eating them (me, again).
- When it’s time to eat them, then can be put directly into the oven from the freezer (after you unwrap them of course). Bake at the same time and temp as instructed above. They will last frozen for a while, like up to 6 months.
Make it step by step with me:
1. First and foremost, you’ll need a pot of Grossy’s Marinara. In general, marinara does not need to be warm for the layering process and can easily be made ahead. However, you don’t need a full pot for this particular recipe, so you’ll have extra!
Preheat your oven to 350º.
2. In a pot of boiling salted water, cook your jumbo shell pasta until very al dente. They will continue to cook as you bake them.
3. Mix 2 lb ricotta, 1 lb shredded mozzarella, 1 cup grated parmesan, 10 oz goat cheese, 1 cup chopped fresh mint, and salt, pepper, and red pepper flakes together in a bowl.
NOTE: This picture contains Italian Parsley instead of mint because my local store did not have mint the day I cooked this. This is an okay substitution for sure, but always use mint when available—it’s magical!
4. Step 4 for 4 cheeses! That makes me smile.
5. Grab your al dente jumbo shells and your cheese mixture and start stuffing your shells. This is a fun job, especially if you have big meaty bear paws instead of regular ol’ hands like me. Involving any kids in the vicinity would be great for this part, actually. Maybe I should have kids?
I digress. Just make a mess, have fun, and don’t stress too much. Stuff don’t fuss!
6. Oh look! I DID have kids…aren’t they cute?
7. Once your shells are stuffed, grab your baking pan (or pans). You can do this so many ways with so many pans, but pick the pan you love best and fill it with about a 1″ deep bed of marinara.
8. Tuck your children into their marinara bed, so they’re nice and cozy! Singing them a lullaby is optional but encouraged.
Bake for 30 minutes at 350º, then turn on your broiler and go to town getting them as crispy as you want. For what it’s worth, I like them CRISPY! Keep and eye on them as you broil, as they can get real dark real fast.
9. Look at these babies! Warm and cozy and perfect. Serve them hot and enjoy!!!
10. Now, if you have extra shells and sauce that don’t fit into your baking dish, I recommend making some to freeze for later. I am using these small tins for individual sized servings, but you can do any size you want!
11. Because I am nothing if not always in drag as your actual mother, I wrap these pans completely in foil and write baking instructions on top for whoever (me) ends up pulling them out of the freezer and eating them (me, again).
When it’s time to eat them, then can be put directly into the oven from the freezer (after you unwrap them of course). Bake at the same time and temp as instructed above. They will last frozen for a while, like up to 6 months.
Enjoy!
