Tips & tricks
Our first tip for the tastiest stuffed shells is to cook the pasta to al dente, as we’ve outlined in the recipe shared above. The pasta will continue to cook in the oven, so you’ll want to make sure it’s not completely cooked through after boiling. It’s worth cooking a few more shells than you think you’ll need for the dish as some can tear or fall apart during boiling, so it’s usually useful to have a few spares to hand for stuffing. In the recipe shared we’ve suggested using a combination of ricotta, mozzarella, and Parmesan cheese, but you can substitute in different types of cheese depending on your preference. Ricotta can be easily swapped for cottage cheese, and Parmesan can be switched for other Italian hard cheeses. Keep any leftover ricotta cheese as it’s a versatile ingredient that can be used in lots of other recipes including ricotta pancakes and ricotta quiche.
Stuffed shells are a fast route to a comforting bowl of stuffed pasta, but there are plenty of variations on this dish. Explore the 12 main stuffed pasta varieties from ravioli to tortellini in our go-to guide.
Storage
Stuffed shells with ground meat will keep for around two days in the fridge in an airtight container. You can either enjoy the stuffed shells cold for a quick lunchtime dish, or reheat in the oven. Simply heat the oven back up to 350°F, transfer the shells into a baking dish and cover with kitchen foil. Cook for around 20 minutes, until the pasta is fully warmed through again. It is possible to freeze the stuffed shells if needed. When you reheat the dish, defrost it overnight in the fridge before the day of consumption, and heat through according to the instructions shared above.
