Vegetarian Stuffed Shells Recipe (2024)

FAQs

What's the difference between stuffed shells and stuffed manicotti? ›

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

Stuffed Shells Serving Suggestions

Round out the meal with a green salad and good bread. I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong!

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Rinse the cooked shells with cold water to stop the cooking process. Then lay them on a flat surface lined with parchment paper to prevent them from sticking together or tearing apart. Add extra sauce.

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

To reheat non-casserole baked pasta dishes, such as stuffed jumbo shells, place the shells in an oven-safe dish, cover with aluminum foil, and bake at 375 degrees until the shells' internal temperature reaches 165 degrees.

Can Stuffed Shells Be Left Out Overnight? I wouldn't recommend eating these (or any) stuffed shells if they've been left out overnight. Bacteria grows rapidly at room temperature, and eating these after they've been out for more than two hours can make you sick.

Can I freeze stuffed shells? ›

Once the shells are stuffed place them on an ungreased baking sheet. Cover and place in the freezer. Once the stuffed shells are frozen, place them in a plastic freezer bag and seal the bag. Store frozen.

They do not need to be thawed you can just drop them in the oven in some sauce. It is going to be about 30–40 minutes at 350 to reheat them. Yes, you can freeze stuffed shells or similar pasta for future use. To thaw them, simply transfer them from the freezer to the refrigerator and let them thaw overnight.

Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

Acini di pepe are “l*ttle peppercorns,” named for their tiny ball shape. They're reminiscent of Israeli couscous, and you'll find them floating in dishes such as Italian wedding soup.

Bucatini (Italian: [bukaˈtiːni]), also known as perciatelli ( Italian: [pertʃaˈtɛlli]), is a thick spaghetti-like pasta with a hole running through the center.

Some stuffed pastas, like ravioli and tortellini, are meant to be filled before they're boiled. Others, like conchiglie (“shells”) are boiled, then stuffed and baked. Some are served in a light broth, while others taste best with a hearty sauce.

Today in the United States most cookbooks, and even some restaurants, use the terms “cannelloni” and “manicotti” interchangeably.

Lasagna pasta sheets are the way to go for manicotti. They're easier to use than traditional tubes, are less likely to tear, and they have a better texture — just make sure to get the kind without curly edges. To boil the lasagna sheets, crisscross them in the water so they aren't as likely to fuse together.