Contrary to widespread misconceptions about pasta growing on trees, the beloved pasta shells (or conchiglie) actually made their debut after the Industrial Revolution, when steam power aided the growth of factory-made noodles. Through this efficient process, new varieties of pasta shapes exploded onto store shelves. Thus pasta shells were born. They are now commonly stuffed for a vibrant week-night (or any night) meal that sings with the bright flavors of Italy. Unfortunately, a lot of us are making a recurring mistake when preparing this comforting dish.
It all comes down to cooking times and, in particular, the cooking time of the shells before stuffing. Once baked, the pasta shells should be perfectly cooked, but regrettably, they are commonly too soft. To avoid this, make sure you are cooking your shells just slightly before they are al dente. Its seriously as simple as that. Goodbye, soggy pasta — its time to make this dish how it should be enjoyed.
I’m not gonna lie to you, this recipe is a commitment. While washing, drying, and chopping all the greens and herbs there was a moment I was questioning my life choices. However, none of the steps are particularly difficult. Check out the notes for tips on how to break the recipe up over a few days.
I’d been stuck on stuffed shells for months! No matter what I tried, I just couldn’t figure out what I wanted from this dish. Crab cake shells? Spinach and artichoke shells? Lasagna shells? Broccoli and cheese shells? When I’ve worked on something for too long, I often end up in a dark place where giant shells in a Velveeta sauce start to sound like a good idea. Luckily, I reached out for help, and you all didn’t disappoint! (To fill those of you here who aren’t on IG, I posted a stuffed shell SOS on stories and was rescued by the people.)
GREENS: For the filling, I use a mix of greens (spinach, swiss chard, and mustard) because together, they offer a more nuanced flavor and texture than spinach alone. However, you can use a combination of any other quick-cooking greens, such as watercress, beet greens, or baby kale. You need a total of 1 ½ pounds of greens, once the tough stalks have been removed. Be sure to avoid kale, collards, and cabbage which wont cook down in enough time. Wanna keep things simple? Use 1 ½ pounds of frozen spinach instead.
Just before al dente
Al dente refers to the tender texture pasta reaches once cooked for a set time. In other words, its still got a little bite to it. If this bite terminology is confusing, you can tell if a noodle is al dente as itll have a “white ghost, a tiny spot of not-quite-rawness” at the pasta strands core. Pre-cook your pasta shells just before they are al dente, so 1-2 minutes less than specified on the packet. It can feel tempting to cook it just a little longer, but trust in the process. It will reach that optimum texture once its baked in the oven.
This is easy enough to explain, but breaking the habit of leaving your pasta unattended while it cooks proves to be more challenging than it appears. Instead of relying on your spidey senses to tell you when the pasta is al dente, set a timer. If you like a crispy top, Yotam Ottolenghi suggests grilling the shells for 4-6 minutes before serving. This will give you a superb range of pasta textures, from crunchy on top to soft and bouncy below.
How to Make Stuffed Shells
FAQ
How do you keep jumbo shells from breaking?
How long to cook rienzi jumbo shells?
How do you make a jumbo shell?
In a medium bowl, combine ricotta cheese, cottage cheese, 1 cup of mozzarella cheese and ½ cup of freshly grated parmesan cheese. Add salt, pepper, chopped parsley and beaten egg. Stir everything together until well mixed and place in fridge while moving on. Boil Jumbo Shells to al dente firmness according to directions on box.
Are Jumbo shells healthy?
These jumbo shells are loaded with cheese, both ricotta and Parmesan cheese. Of course there’s spinach in them too, which makes these shells healthy, in my opinion. I topped the shells with lots mozzarella cheese because, let’s face it, these shells are all about that cheesy goodness. Comfort food at its finest.
How do you make Jumbo stuffed shells?
Jumbo Stuffed shells are a great family meal! In a medium bowl, combine ricotta cheese, cottage cheese, 1 cup of mozzarella cheese and ½ cup of freshly grated parmesan cheese. Add salt, pepper, chopped parsley and beaten egg. Stir everything together until well mixed and place in fridge while moving on.
How do you cook Jumbo shells?
The jumbo shells are large enough to hold plenty of filling. Cook the shells until the cheese on top is golden brown and crisp. Sprinkle nutmeg on them or in the filling to bring a nostalgic essence to this yummy recipe. These stuffed shells will soon become a staple in one’s household after trying this recipe out.