You will use this recipe for Easy Stuffed Shells Mussels over and over. Giant pasta shells loaded with ricotta, parmesan, and mozzarella cheese make up this delectable casserole.
Everyone will want to sit down to a casserole of massive mussels stuffed with ricotta, parmesan, and mozzarella and cooked to slimy, melty perfection in tomato sauce.
It’s excellent comfort food and easy to make for a filling evening dinner.
More recipes for :
Classic cheese stuffed mussels
It’s a Sunday, and the crowds are swarming. This is where these mussels come in, baked with enough cheese and tomatoes to rival a large, fatty pizza.
These shells, on the other hand, are so much more satisfying! Who can say no to a delicious dish of golden pasta with cheese in a red sauce?
Begin by making the sauce, then bring a pot of water to a boil and cook the mussels while it cooks. Meanwhile, prepare the filling. After that, assemble and bake.
Make homemade sauce or open a jar
You can either open a jar of your favourite store-bought sauce in 5 seconds or create my 10-Minute Homemade Tomato Sauce (below). You’ll need 2 1/2 to 3 cups overall, but more is always better if that’s your thing. You make the call here!
A quick tomato sauce is simple to make, but keep in mind that not all canned tomatoes are made equal.
With so little effort, I find the handmade sauce brighter and fresher than the sauce in a jar, but there’s no shame in taking a shortcut here if you wish.
Tips for cooking pasta shells
- Give the mussels plenty of room to swim in the boiling water.
- Subtract 1-2 minutes from the cooking time recommended on the package.
- Mussels should not be too soft since they will be baked again.
Preparation of a three cheese filling
If you want to cut calories, use skim milk ricotta instead of whole milk. I prefer Parmesan, but Pecorino Romano is saltier and tangier. As for the mozzarella, grate your own for maximum melting. Pre-grated mozzarella contains anti-caking chemicals.
Ricotta, parmesan, mozzarella, pepper, a lemon surprise, and a lot of chopped parsley give this filling a lot of heat. Filling the shells with a cookie scoop makes the process simpler.
Make or freeze stuffed mussels
The shells can be assembled ahead of time and kept in the fridge, wrapped in plastic or foil, for up to three days after baking. If baking them straight from the fridge, add a few minutes.
Wrap the casserole dish in foil and freeze for up to 3 months. Bake from frozen for 50–60 minutes or thaw overnight in the fridge and bake as directed.
Stuffed mussels
ingredients
for the sauce
- 2 tablespoon olive oil.
- 3 Garlic clovesthinly sliced.
- 1 (28–ounce) Tin of whole, peeled tomatoescrushed in a bowl.
- 1/2 teaspoon Salt.
- 1-2 pinches sugar (Optional).
For filling and assembly
- 2 cups (16 ounces) fresh whole or skimmed milk ricotta.
- 2 cups (8th ounces) grated Mozzarelladivided.
- 1 cup (4 ounces) finely grated Parmesandivided.
- 1 big egg.
- Finely grated zest of 1 lemon (Above 1 tablespoon).
- 1/4 Cup chopped parsley.
- 1/4 teaspoon Saltplus more for the pasta water.
- 1/8 teaspoon fresh ground black pepper.
- 8th ounces jumbo bowls (keep the remaining shells for another use).
- Torn basil leaves (about 2 sprigs) or 2 tablespoon chopped parsley (for garnish).
method
-
Cook the garlic in olive oil in a cold pan:
In a big, deep skillet or saucepan, combine the oil and garlic. Heat the pan to medium-high until the garlic sizzles. Once sizzling, cook 15 to 20 seconds, or until garlic turns light golden brown. Don’t allow the garlic brown too much or the sauce will taste scorched.
-
Simmer sauce:
Add the tomatoes and salt. On medium-high heat, bring to a gentle boil before lowering the heat to a simmer. Cook uncovered for 10-15 minutes or until the sauce thickens to your taste.
If the canned tomatoes are watery, it may take a few minutes longer. Taste and add additional salt if necessary. If sauce is sour, add sugar. Sauce should be set aside.
Simple tip!
If you want a smoother sauce, mix it for a few seconds.
-
Preheat the oven:
Preheat the oven to 375°F and boil a big pot of salted water for the pasta.
Prepare a 9″ x 13″ or equivalent casserole dish.
-
make filling:
Ricotta, 1/2 cup mozzarella, 1/2 cup parmesan, egg, lemon zest, parsley, salt, and pepper should be mixed in a medium bowl.
-
Cook pasta:
Put the mussels to the boiling water and cook for 2 minutes shorter than the instructions specifies.
Drain the mussels in a strainer and save 1/2 cup of the pasta boiling water. Rinse with cool water.
-
Thin the tomato sauce if necessary:
If the tomato sauce is too thick, add 1/4 to 1/2 cup of the pasta cooking water. When poured into the casserole dish, it should not be runny but should spread freely. In the oven, it will decrease and thicken slightly.
-
Fill and assemble the shells:
Cover the bottom of the casserole dish with about 3/4 cup sauce.
Fill each bowl with roughly 1-2 teaspoons of the ricotta mixture. Put them in the casserole dish as you go until all of the filling is gone. Sprinkle the remaining mozzarella and parmesan over the remaining sauce.
-
Bake mussels:
Bake for 25 to 30 minutes while loosely covering the casserole dish with foil. Remove the foil, put the baking dish back in the oven, and bake for another 15 minutes, or until the cheese melts and the sauce begins to bubble. After five minutes of resting, garnish with basil or parsley and serve.
-
Storage and rewarming:
Let the dish to cool to room temperature. Refrigerate for up to 3 days after covering with foil. Heat in an oven at 350oF for 15 to 20 minutes, or until heated.
Did you like this recipe? Give us some stars below!
| nutritional information (per serving) | |
|---|---|
| 327 | calories |
| 19g | Fat |
| 19g | carbohydrates |
| 20g | protein |
