Stuffed Shells

Method

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1. Heat the oven to 190°C / 375°F.

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2. Boil the shells in well-salted water for 2 minutes less than the packet says, about 9 minutes. Drain, rinse under cold water and lay out on a tray so they do not stick.

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3. Mix the ricotta, half the mozzarella, the Parmesan, egg, parsley, garlic, nutmeg, salt and pepper until smooth.

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4. Spread a third of the marinara over the base of a 23 x 33 cm baking dish.

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5. Fill each shell with a heaped tablespoon of the mixture and nestle it open side up in the dish.

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6. Spoon the remaining marinara over and between the shells and cover the dish with foil.

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7. Bake 30 minutes.

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8. Uncover, scatter over the remaining mozzarella and bake 10 to 15 minutes more, until bubbling and lightly browned.

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9. Rest 10 minutes before serving.

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Chef’s Tips

• Undercook the shells. They finish in the oven, and a soft shell tears when filled.
• Fill them with a piping bag, or a freezer bag with the corner snipped off, to save time.
• Whole-milk ricotta gives a creamier filling. Drain it in a sieve if it looks wet.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A crisp green salad
• Garlic bread
• A medium red such as Montepulciano

Storage & Reheating

Refrigerate up to 4 days and reheat covered at 180°C for 20 minutes. Freeze assembled and unbaked for 2 months and bake from frozen, adding 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.