New This Month

Stuffed Shells


Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells, since some will break as they boil.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes 32 (in two 8-by-12-inch dishes)

Source: Martha Stewart Living, November 2010


  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 4 ounces thinly sliced prosciutto, chopped
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 1 head radicchio, cored and shredded (4 cups)
  • 1 teaspoon red-wine vinegar
  • 12 ounces fresh ricotta cheese (1 1/4 cups)
  • 8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
  • Coarse salt and freshly ground pepper
  • 5 cups favorite tomato sauce
  • Unsalted butter, for dotting
  • Garnish: finely grated Parmesan cheese


  1. Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain, and rinse. Transfer to a bowl. Drizzle with oil. Let cool.

  2. Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.

  3. Pour 2 cups tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.

  4. Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 minutes more. Heat remaining cup tomato sauce; serve with shells. Garnish with Parmesan cheese.


To make this recipe as prepared on "Mad Hungry with Lucinda Scala Quinn" use Lucinda's Basic Italian Tomato Sauce recipe.

Cook's Notes

Assembled shells can be frozen, unbaked, for up to 1 month.

Reviews Add a comment

  • Mrs_Fit
    4 FEB, 2011
    I've made this dish several times now and it has become one of my family's favorites! My husband says it's his overall favorite red sauce dish and everyone who has tried it wants the recipe! I agree it's time consuming to prepare but well worth it. One of the times I made it I decided to add more radicchio than called for and it ruined the flavors making it taste too bitter. The prosciutto is a pain to chop, I recommend placing it in the freezer for 15 minutes first to harden.
  • nenee59
    8 JAN, 2011
    How do you cook the frozen pan? Do I defrost it or not?
  • MomInMissouri
    22 NOV, 2010
    These were a big hit with my husband and 3 young sons--absolutely delicious! I did as Lucinda Scala Quinn suggested and used what I had in the refridgerator. I doubled the recipe so I could have extra in the freezer and substituted 1 pound of hot sausage and 8 ounces of chopped fresh spinach for the prosciutto and raddichio. I did not double the onion, however. I followed the rest of the recipe as written. So glad to know I have another pan of them sitting in the freezer!
  • MarthaandMeBlogger
    2 NOV, 2010
    I made these and thought they were pretty good. I made a few substitutions though and in the future I don't know if I would use the prosciutto again. You can see my results here:
  • lemonlovertoo
    26 OCT, 2010
    Made this recipe tonight for dinner and it was great. It took me a long time to make it though. I started it around 4:30 and it wasn't ready until 8:00. The payoff though is another prepared meal ready for next time in the freezer waiting.