Stuffed shells are a classic comfort food that never fails to impress. Mueller’s Stuffed Shells Recipe takes this beloved dish to the next level with perfectly cooked pasta shells filled with a creamy blend of cheeses and herbs. It’s a crowd-pleaser that’s simple enough for weeknight dinners but special enough for family gatherings.
We love how this recipe balances rich flavors with an easy preparation. The combination of ricotta, mozzarella, and Parmesan creates a cheesy filling that melts beautifully in your mouth. Topped with a savory marinara sauce and baked to bubbly perfection, Mueller’s stuffed shells bring warmth and satisfaction to any meal.
Whether you’re a seasoned cook or just starting out, this recipe offers a foolproof way to enjoy homemade Italian comfort food. Let’s dive into making these delicious stuffed shells that will soon become a favorite in our kitchen.
Ingredients
To create the perfect Mueller’s Stuffed Shells, we carefully select each ingredient to enhance the rich, creamy filling and savory sauce. Here’s everything we need to bring this classic Italian comfort dish to life.
Shells
For the base of our dish, we use large pasta shells designed to hold the delicious filling without breaking.
- 1 box (12 oz) large pasta shells
Uncooked; ready to boil until al dente
Filling
The heart of our stuffed shells is the rich cheese mixture, combining creamy textures and fresh herbs to build irresistible flavor.
- 15 oz ricotta cheese
Whole milk ricotta offers the best creaminess - 2 cups shredded mozzarella cheese
For melty stretch and moisture - ½ cup grated Parmesan cheese
Adds a nutty, savory bite - 1 large egg
Helps bind the filling - 2 tablespoons fresh parsley, chopped
Bright herbal notes - 1 teaspoon garlic powder
Garlic flavor without overpowering - ½ teaspoon salt
Enhances the overall taste - ½ teaspoon black pepper
Adds subtle heat
Sauce
A well-balanced marinara sauce complements the creamy filling with tangy tomato richness.
- 4 cups marinara sauce
Use homemade or high-quality store-bought for best results - 1 teaspoon Italian seasoning
Blends basil, oregano, and thyme for classic flavor
Additional Toppings
To finish the dish with texture and depth, we add these classic toppings before baking.
- 1 cup shredded mozzarella cheese
Sprinkled on top for a golden bubbly crust - Fresh basil leaves (optional)
For garnish and a fresh touch
| Ingredient Category | Ingredients | Purpose |
|---|---|---|
| Shells | 1 box (12 oz) large pasta shells | Hold filling, pasta base |
| Filling | Ricotta, mozzarella, Parmesan, egg, parsley, spices | Creamy, flavorful filling |
| Sauce | Marinara sauce, Italian seasoning | Tomato tang, herb notes |
| Additional Toppings | Mozzarella, fresh basil | Golden crust, garnish |
Equipment Needed
To prepare Mueller’s Stuffed Shells Recipe efficiently and achieve the perfect texture and flavor, we need specific kitchen tools. Having the right equipment simplifies every step from boiling the pasta shells to baking the assembled dish.
| Equipment | Purpose |
|---|---|
| Large Pot | To boil the jumbo pasta shells until al dente |
| Colander | To drain the cooked pasta shells |
| Mixing Bowl | To blend the ricotta, mozzarella, Parmesan, egg, and seasonings |
| Spoon or Small Ladle | For stuffing the shells with cheese mixture |
| 9×13 Inch Baking Dish | To layer the marinara sauce, stuffed shells, and toppings for baking |
| Aluminum Foil | To cover the baking dish while baking to prevent drying |
| Cheese Grater | For shredding mozzarella and Parmesan cheese |
| Measuring Cups & Spoons | To measure ingredients precisely |
We recommend using a large pot with plenty of water and salt to ensure the pasta cooks evenly and does not stick. The mixing bowl should be ample enough to mix our creamy filling thoroughly. For stuffing, a spoon or ladle with a rounded edge helps fill the shells neatly without breaking them.
Covering the baking dish with aluminum foil during the initial baking phase locks in moisture and helps melt the cheeses uniformly before uncovering for a golden crust.
By assembling these tools beforehand, we set ourselves up for a smooth cooking experience with Mueller’s stuffed shells that are irresistibly creamy and baked to perfection.
Prep Work
Before assembling our Mueller’s Stuffed Shells, we focus on preparing each component carefully to ensure a luscious final dish. Here’s how we get everything ready step-by-step.
Preparing the Shells
- Bring a large pot of salted water to a rolling boil.
- Gently add the jumbo pasta shells, stirring occasionally to prevent sticking.
- Boil for 9 to 11 minutes or until shells are al dente but still firm enough to hold their shape.
- Drain shells using a colander and rinse under cold water to stop the cooking process.
- Lay shells on a clean kitchen towel or baking sheet, opened side up, to dry and cool before filling.
Making the Filling
Our creamy, flavorful filling is the heart of the stuffed shells. Follow these steps:
- In a large mixing bowl, combine the following ingredients:
| Ingredient | Amount | Preparation |
|---|---|---|
| Ricotta cheese | 2 cups | Use whole-milk for creaminess |
| Shredded mozzarella | 1 cup | Freshly shredded preferred |
| Grated Parmesan | ½ cup | Freshly grated |
| Large egg | 1 | Lightly beaten |
| Fresh parsley | 2 tablespoons | Finely chopped |
| Garlic powder | 1 teaspoon | For subtle savory notes |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | Freshly ground |
- Mix thoroughly until the ingredients are well combined and smooth but still hold together.
- Taste the mixture and adjust seasoning if needed to balance richness and herbs.
Preparing the Sauce
We use a rich, seasoned marinara sauce to complement the filling and shells perfectly.
- Whether homemade or store-bought, use about 3 cups of marinara sauce.
- Enhance the sauce by stirring in 1 teaspoon Italian seasoning for added depth.
- Heat gently in a saucepan over medium heat until warmed through but not boiling.
- Keep sauce warm for layering and baking.
By completing these prep steps carefully we set the stage for assembling Mueller’s Stuffed Shells with the perfect balance of texture and flavor.
Cooking Instructions
Let’s bring all the prepared ingredients together and transform them into Mueller’s Stuffed Shells that are creamy, savory, and baked to perfection. Follow each step carefully for flawless results.
Stuffing the Shells
- Lay out the cooked jumbo pasta shells on a flat surface or large tray, spacing them apart to avoid sticking.
- Using a spoon or small scoop, fill each shell generously with the prepared ricotta, mozzarella, and Parmesan cheese mixture.
- Be sure to fill each shell completely to ensure every bite delivers the rich and creamy texture we aim for.
- Place each stuffed shell carefully on a clean plate or dish to prepare for layering.
Assembling the Dish
- Preheat the oven to 375°F (190°C) ensuring it reaches the correct temperature while we assemble.
- Spread a thin, even layer of the seasoned marinara sauce over the base of a 9×13 inch baking dish. This prevents sticking and adds extra flavor beneath the shells.
- Arrange the stuffed shells in a single layer over the sauce, snug but not overcrowded.
- Pour the remaining marinara sauce evenly over the top of the shells to keep them moist during baking.
- Sprinkle a generous layer of shredded mozzarella cheese on top to create that irresistible golden crust after baking.
- Optional: Add fresh basil leaves or a light dusting of Parmesan for extra aroma and presentation.
Baking the Stuffed Shells
- Cover the assembled baking dish tightly with aluminum foil to trap steam for a moist and tender outcome.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and continue baking for another 10-15 minutes until the cheese topping is bubbly and golden brown.
- Carefully remove the dish from the oven and let it rest for 5 minutes to set before serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial Bake (covered) | 375°F | 25 minutes | Retains moisture |
| Final Bake (uncovered) | 375°F | 10-15 minutes | Achieves golden cheese topping |
| Resting Time | – | 5 minutes | Allows cheese and filling to settle |
By following these precise steps, our Mueller’s Stuffed Shells will come out creamy, flavorful, and perfectly baked — a timeless Italian comfort food ready to enjoy.
Serving Suggestions
To elevate Mueller’s Stuffed Shells to a complete meal, we recommend pairing them with complementary sides and garnishes that enhance the rich, creamy flavors of the dish. Here are some of our top serving suggestions:
Classic Italian Sides
- Garlic Bread
Crisp on the outside, buttery and garlicky on the inside, garlic bread adds a satisfying crunch and extra savory notes that pair perfectly with the creamy shells.
- Caesar Salad
A fresh Caesar salad with crisp romaine, tangy dressing, and crunchy croutons balances the richness of the cheese filling, adding a refreshing contrast.
- Steamed or Roasted Vegetables
Lightly steamed broccoli, sautéed green beans, or roasted asparagus bring color, nutrition, and a slight bitterness that complements the tomato sauce.
Garnishing Tips
- Fresh Basil Leaves
Sprinkle torn fresh basil over the baked shells just before serving to add a burst of vibrant herbal aroma and flavor.
- Extra Parmesan Cheese
Offer grated Parmesan for guests to sprinkle on top, enhancing the cheesy richness.
- Red Pepper Flakes
For a touch of heat, provide crushed red pepper flakes to spice up the creamy shells.
Beverage Pairings
- Red Wine
A medium-bodied red wine such as Chianti or Sangiovese complements the tomato-based sauce and cheese filling without overpowering the dish.
- Sparkling Water with Lemon
For a non-alcoholic option, sparkling water with a slice of lemon refreshes the palate between bites.
Serving Temperature and Presentation
After baking, allow the stuffed shells to rest for 10 to 15 minutes. This step ensures the filling sets beautifully for clean serving and brings out the full flavor. Serve hot from the oven on warmed plates for the best experience.
| Aspect | Recommendation |
|---|---|
| Resting Time | 10 to 15 minutes |
| Best Wine Pairing | Chianti, Sangiovese |
| Salad Option | Caesar Salad or Mixed Greens |
| Bread Side | Garlic Bread or Italian Baguette |
| Garnishes | Fresh Basil, Extra Parmesan, Red Pepper Flakes |
“Mueller’s Stuffed Shells truly shine when balanced with fresh, crisp sides and simple garnishes that highlight their creamy richness.”
By following these serving suggestions we create a well-rounded meal that complements the stuffed shells and delights every palate at our table.
Make-Ahead and Storage Tips
To enjoy Mueller’s Stuffed Shells at your convenience, following strategic make-ahead and storage steps ensures the dish maintains its rich, creamy flavor and ideal texture.
Make-Ahead Preparation
- Assemble in Advance: We can prepare the stuffed shells fully assembled but unbaked up to 24 hours ahead. Cover the baking dish tightly with aluminum foil or plastic wrap and store it in the refrigerator. This allows the flavors to meld beautifully.
- Freezing Option: For longer storage, freeze the assembled but unbaked dish. Wrap it securely in plastic wrap and then a layer of aluminum foil. Label with the date and freeze for up to 3 months.
Baking from Make-Ahead or Frozen
- From Refrigerator: Remove the dish from the refrigerator about 30 minutes before baking to let it come to room temperature. Bake covered at 350°F for 40–45 minutes, then uncover and bake for an additional 10 minutes to brown the cheese atop.
- From Frozen: If baking from frozen, do not thaw fully. Bake covered at 350°F for 60–70 minutes, uncover for the last 15 minutes to allow the cheese to melt and lightly brown.
Storage After Baking
- Refrigeration: Cool leftover stuffed shells to room temperature within two hours of baking. Store in an airtight container and refrigerate for up to 4 days.
- Freezing Leftovers: For longer storage, place cooled leftovers in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Oven Reheat: Preheat oven to 350°F. Place shells in a baking dish, cover with foil to retain moisture, and heat for 20–25 minutes or until warmed through.
- Microwave Reheat: Place a portion on a microwave-safe plate. Cover loosely and microwave on medium power for 2–3 minutes, stirring halfway, until hot.
Storage and Make-Ahead Summary Table
| Step | Storage Method | Temperature & Time | Notes |
|---|---|---|---|
| Make-Ahead Assembly | Refrigerate | Up to 24 hours | Keep tightly covered |
| Make-Ahead Assembly | Freeze | Up to 3 months | Double wrap and label |
| Baking (Refrigerated) | N/A | 350°F, 40-45 min covered + 10 min uncovered | Let stand 30 min before baking |
| Baking (Frozen) | N/A | 350°F, 60-70 min covered + 15 min uncovered | Bake from frozen, no thaw |
| Leftover Storage | Refrigerate | Up to 4 days | Use airtight container |
| Leftover Storage | Freeze | Up to 2 months | Thaw overnight before reheating |
| Reheating (Oven) | N/A | 350°F, 20-25 min covered | Retains moisture and texture |
| Reheating (Microwave) | N/A | 2-3 min medium power | Stir halfway through |
“Pro Tip: When freezing, label with the date and contents to keep your kitchen organized and avoid freezer burn.”
By applying these Make-Ahead and Storage Tips, we can effortlessly enjoy Mueller’s Stuffed Shells anytime without sacrificing that perfect creamy, cheesy bite.
Conclusion
Mueller’s Stuffed Shells bring together simplicity and rich flavors in a way that makes every meal feel special. Whether we’re cooking for a busy weeknight or hosting friends, this recipe offers a reliable path to a delicious, comforting dish.
By following the steps and tips we’ve shared, we can create stuffed shells that are creamy, cheesy, and full of Italian charm. It’s a recipe worth keeping in our culinary rotation for its ease and impressive results.
Frequently Asked Questions
What ingredients are needed for Mueller’s Stuffed Shells recipe?
Mueller’s Stuffed Shells require jumbo pasta shells, ricotta, mozzarella, Parmesan cheese, egg, fresh parsley, garlic powder, salt, black pepper, marinara sauce (homemade or store-bought), Italian seasoning, and optional fresh basil for garnish.
How do I prepare the pasta shells for the recipe?
Boil the jumbo pasta shells in salted water until al dente. Drain them using a colander and let them cool slightly before stuffing to prevent tearing.
What is the filling made of in Mueller’s Stuffed Shells?
The filling is a creamy mixture of ricotta, mozzarella, Parmesan cheese, egg, fresh parsley, garlic powder, salt, and black pepper. It’s blended until smooth for a rich texture.
Can I use store-bought marinara sauce in this recipe?
Yes, high-quality store-bought marinara sauce works well, but seasoning it with Italian spices can enhance the flavor to match homemade sauce quality.
What baking dish size do I need for this recipe?
A 9×13 inch baking dish is recommended to layer the marinara sauce and stuffed shells evenly, ensuring proper baking.
How long should I bake Mueller’s Stuffed Shells?
Bake initially covered with foil for about 25-30 minutes, then uncovered for an additional 10-15 minutes until the cheese on top is bubbly and golden.
Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells up to 24 hours ahead and store them in the refrigerator. You can also freeze them for longer storage before baking.
How do I reheat leftovers of Mueller’s Stuffed Shells?
Reheat leftovers in the oven at 350°F until warmed through, or microwave on medium power, covering loosely to retain moisture.
What sides pair well with Mueller’s Stuffed Shells?
Garlic bread, Caesar salad, and steamed or roasted vegetables complement the rich flavors. Fresh basil and additional Parmesan are great garnishes.
Are there any wine pairings recommended with this dish?
A medium-bodied red wine, like Chianti or Sangiovese, pairs nicely, balancing the creamy cheese and tomato sauce flavors.
What’s the best way to stuff the shells evenly?
Use a spoon or small ladle to fill each pasta shell generously but gently to avoid tearing and ensure every bite is filled.