Background and History
Baked Shotgun Shells, also known as stuffed shells, is a delightful Italian-American dish that has become a comfort food favorite. Originating from traditional Italian recipes, this pasta dish is characterized by large pasta shells filled with a flavorful mixture of cheeses, herbs, and sometimes meat. It has gained popularity for its rich taste and versatility.
Jumbo Pasta Shells
Around 20 pieces.
Shredded Mozzarella Cheese
1 cup (grated).
1/4 cup, chopped.
Salt and Pepper
3 cups (store-bought or homemade).
Ground Meat (Optional)
1/2 pound, cooked and seasoned.
Approximately 50 minutes
Preheat the Oven
Preheat your oven to 375°F (190°C).
Boil Pasta Shells
Cook the jumbo pasta shells according to package instructions until al dente.
Drain and let them cool.
In a bowl, mix ricotta, mozzarella, Parmesan, beaten egg, chopped parsley, salt, and pepper.
If using ground meat, mix it into the cheese mixture.
Stuff Pasta Shells
Carefully stuff each pasta shell with the cheese mixture, ensuring they are well-filled.
Assemble in Baking Dish
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Arrange the stuffed shells in the dish.
Pour the remaining marinara sauce over the shells.
Cover the baking dish with foil and bake for 25-30 minutes or until the shells are heated through.
Garnish with additional Parmesan and parsley before serving.
(Values may vary based on specific ingredients and variations)
Calories: ~400 per serving
Customize the filling with your favorite herbs or add vegetables for extra flavor.
Experiment with different types of cheese for a unique twist.
This dish can be prepared in advance and baked just before serving.
Check ingredients for potential allergens, especially if using pre-packaged marinara sauce or cheese blends.
Adjust the recipe to accommodate specific dietary restrictions or allergies.