Mueller’s stuffed shells come all the way from Italian-American cuisine. Stuffed shells dish is their best-invented dish as the cheesy and bubbly dish makes the best combination when served with the French bread. Both combine to give butterflies in your stomach.
The different kinds of cheese that are added to the shells fill the dish with so much flavor. Mueller’s Stuffed Shells is my topmost priority where ever I go. I wanted you all to try this and become a fan of it just like me.
INGREDIENTS
- 8 ounces Jumbo Pasta Shells
- 30 ounces Whole milk ricotta cheese
- 1/2 cup grated Romano Cheese
- 2 tablespoons minced fresh parsley
- 12 leaves of fresh basil, cut
- 1 large egg
- Kosher salt
- 2 jars of good quality marinara sauce
- Freshly ground black pepper
- 8 ounces Parmesan cheese grated
- Crusty French Bread for serving
Instructions to make Muller’s Stuffed Shells
- In a large pot bring a lot of water and add salt to it. Boil the water and then according to the package directions cook the pasta shells in this boiling water.
- Do not overcook the shells or over-boil them. Once done, drain the excess water and set it aside to air cool.
- Grab a clean glass bowl and mix all kinds of cheese in it including ricotta, and Romano, and mix well. Then to move forward, add parsley, basil, and egg, and sprinkle some salt and water.
- Also, add one-half of the Parmesan. Stir until well combined.
- Tale the baking dish in the preheated oven at 350 degrees and then spread some sauce in it. After making a layer of the sauce, it’s time to fill up the shells.
- Stuff cheese mixture in the shells and put the shells on the baking dish with their face down.
- Repeat the process with all the shells and then pour the remaining sauce over the shells.
- Sprinkle the remaining cheese over the whole baking dish.
- Bake in the preheated oven for half an hour.
- Serve the stuffed baked shells with the French bread.
FAQs?
How to know that the shells are done cooking?
To know if your shells are done or not you need to check their consistency. It should not be too much sticky and should be firm. If it starts sticking to the sides, it is overcooked.
Can we freeze the cooked shells?
It’s better to freeze the dish unbaked by covering it with foil wrap. You can also pre-bake and freeze but the timely baking gives blast results.
Mueller's Stuffed Shells Recipe
Ingredients
- 8 ounces Jumbo Pasta Shells
- 30 ounces Whole milk ricotta cheese
- 1/2 cup grated Romano Cheese
- 2 tablespoons minced fresh parsley
- 12 leaves of fresh basil cut
- 1 large egg
- Kosher salt
- 2 jars of good quality marinara sauce
- Freshly ground black pepper
- 8 ounces Parmesan cheese grated
- Crusty French Bread for serving
Instructions
- In a large pot bring a lot of water and add salt to it. Boil the water and then according to the package directions cook the pasta shells in this boiling water.
- Do not overcook the shells or over-boil them. Once done, drain the excess water and set it aside to air cool.
- Grab a clean glass bowl and mix all kinds of cheese in it including ricotta, and Romano, and mix well. Then to move forward, add parsley, basil, and egg, and sprinkle some salt and water.
- Also, add one-half of the Parmesan. Stir until well combined.
- Tale the baking dish in the preheated oven at 350 degrees and then spread some sauce in it. After making a layer of the sauce, it's time to fill up the shells.
- Stuff cheese mixture in the shells and put the shells on the baking dish with their face down.
- Repeat the process with all the shells and then pour the remaining sauce over the shells.
- Sprinkle the remaining cheese over the whole baking dish.
- Bake in the preheated oven for half an hour.
- Serve the stuffed baked shells with the French bread.
