why are my stuffed shells runny

This is the best ricotta stuffed shells recipe! Were talking pure Italian comfort food that will be on the table in about an hour.

Pasta shells are messily stuffed with ricotta, mozzarella, and parmesan cheese then covered in my all-time favorite homemade marinara sauce. Top the whole thing with even more cheese and bake until the whole house smells of bubbling marinara and melted cheese.

I dont think there is any combination of pasta, marinara sauce, and cheese that I dont love.

Lasagna, obvi. But also, Meatballs and Marinara served with handfuls of grated parmesan. And, tender ravioli stuffed with cheese and smothered in sauce. Or simply a plateful of spaghetti noodles, marinara, and grated parmesan.

All of these delicious dishes require great pasta and copious amounts of cheese. But, what really separates “pretty good” from “cant-stop-eating-this-because-its-sooooo-delicious” is the marinara sauce.

So, this recipe begins with a big pot of my all-time favorite Homemade Marinara. This sauce is guaranteed to make your house smell like an Italian grandmother moved in and started cooking for you.

The recipe includes a bit of red wine, plus plenty of garlic, onions, crushed red pepper, Italian herbs, and fresh basil and parsley. It’s incredibly rich and thick, and so packed with flavor that you wont be able to stop yourself from eating it by the spoonful. (Dont even try.)[feast_advanced_jump_to]

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Stuffed shells can get watery for a few different reasons. One reason could be that the shells were not cooked long enough and they released water while cooking. Another reason could be that the filling was too wet, which made the shells soggy.
why are my stuffed shells runny

Step-by-Step Photos and Instructions

Making the filling is as simple as dumping everything into a bowl and mixing it up, but stuffing the shells can get a bit messy.

Do not try to get the filling into the pasta shells all neat and tidy like. The shells are going to get covered in marinara and even more mozzarella and parmesan cheese. Just shove the filling in there all willy-nilly then cover them up with spoonfuls of marinara and a ridiculous amount of cheese, and bake.

why are my stuffed shells runny

Homemade Marinara requires only about 15 minutes of hands-on time, but needs to simmer for at least 2 hours, so plan ahead.

Get the sauce going a couple of hours before you want to start stuffing the shells – OR, make it in advance.

You’ll only need half the recipe for these shells. So either make half the recipe, or store the leftover in your refrigerator or freezer for another day.

why are my stuffed shells runny

Fill a large saucepan about ⅔ full of water and add enough salt to make the water taste salty. Bring the water to a boil then add the pasta shells.

Cook the shells until they are slightly underdone. Drain in a colander placed in the sink. Run cold water over the shells to cool them down, then dump them into a bowl and toss with 1 tablespoon olive oil to keep them from sticking together.

why are my stuffed shells runny

Add the ricotta, egg, ½ teaspoon salt, chives, and Italian seasoning to a bowl and add some of the mozzarella and grated parmesan. Give it a stir to make sure all the ingredients are combined.

why are my stuffed shells runny

Spread a bit of marinara sauce over the bottom of a baking dish.

why are my stuffed shells runny

Stuff each pasta shell with a generous amount of ricotta filling, setting the stuffed shells in the pan, open side up.

why are my stuffed shells runny

Cover the stuffed shells with marinara sauce.

why are my stuffed shells runny

Cover the whole thing with more grated parmesan and mozzarella.

why are my stuffed shells runny

Cover and bake for about 20 minutes then remove the cover and continue baking until the sauce around the edges of the pan is bubbling and the cheese is melted.

why are my stuffed shells runny

Sprinkle with some chopped fresh parsley and devour.

why are my stuffed shells runny

Ingredients Needed to Prepare this Recipe

This recipe for 3-cheese stuffed shells includes a combination of whole milk ricotta, mozzarella, and parmesan cheese plus a generous amount of Italian seasoning and some fresh chives for the shell filling. The result is a rich, cheesy filling packed with plenty of fresh flavors.

  • Marinara sauce, preferably homemade marinara.
  • 26 – 30 Jumbo Pasta Shells. I usually use Barilla Jumbo Shells.
  • Extra virgin olive oil
  • Whole milk ricotta cheese. I strongly suggest using whole milk ricotta cheese in these stuffed shells, not part skim.
  • An egg
  • Salt
  • Fresh chives
  • Italian Seasoning
  • Grated mozzarella cheese
  • Grated parmesan cheese

why are my stuffed shells runny

How to Make Stuffed Shells

FAQ

Why did my stuffed shells watery?

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.

How do you fix runny whipped ricotta?

The reason you have a runny ricotta is too much liquid (including olive oil). If the result is too runny, simply add more ricotta and whip again. Adjust the seasoning to your liking before serving.

How do you thicken ricotta cheese?

Recipe FAQs Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes. How do you make store bought ricotta taste better?

How do you cook jumbo shells without them breaking?

I was taught to stuff shells uncooked then cook them in the oven with a lot of sauce. The liquid from the sauce will cook the shells and they stay “intact”. I also layer my lasagna with uncooked noodles and use a lot of sauce to cook them in the oven.

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