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Italian Stuffed Shells

These Italian stuffed shells are filled with creamy ricotta, mozzarella, and Locatelli, then baked in a meat sauce until hot, bubbly, and perfectly cheesy. A classic Italian-American comfort food dinner that’s perfect for Sunday dinner or any night you’re craving something cozy.
Prep Time1 hour 30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: stuffed shells
Servings: 6 people

Equipment

  • 1 9x13 baking dish

Ingredients

  • 1 lb jumbo shells
  • 16 oz low-moisture mozzarella (like Polly-o) shredded
  • 2 lbs whole milk ricotta
  • 3-4 cups meat sauce store-bought or homemade
  • 2 large eggs
  • 1 cup freshly grated Locatelli or parm
  • salt & pepper to taste
  • 2 tbs chopped fresh parsley plus more for garnish

For the meat sauce

  • 28 oz tomato puree
  • 1 lb ground beef
  • ½ cup red wine
  • 4 garlic cloves minced
  • ½ yellow onion minced
  • 1-2 tbs EVOO
  • 6-8 leaves fresh basil
  • salt & pepper to taste

Instructions

  • If making your own meat sauce, do that step now. For mine, add the beef to a pot and brown it completely. Pour off any excess fat, then add about a tablespoon of EVOO and the onions and garlic. Add a pinch of salt and pepper. Once the veggies have softened, add the wine and cook until half reduced. Add the tomato puree, ½ of a can of water, and the basil. Bring to a boil, then reduce to a simmer and let cook for about an hour.
  • Preheat the oven to 375 degrees F. Bring your large pot of water to a boil. Salt it, and then add your box of shells. STIR GENTLY. Set the timer for 4-5 minutes. Check your shells, and if they're a little too firm, boil for another minute or two, then remove. Let cool.
  • Combine the ricotta, mozz, Locatelli, eggs, parsley, salt and pepper in a bowl. Mix until combined.
  • Now add about a ½ cup-1 cup of sauce to the bottom of your baking dish. Take each shell, fill it with about 2 tablespoons of the cheese mixture, and nestle them all next to each other.
    Next, take the remaining sauce and spoon it over the top. Add as much or as little as you'd like.
  • Cover tightly with aluminum foil and bake in your preheated oven for 30 minutes. Then remove the foil, sprinkle the rest of the mozz on top along with some Locatelli. Bake for an additional 15 minutes or until the cheese is melty and gorgeous.
  • Let sit for 10 minutes, then add more parsley on top and enjoy!