Cheese Stuffed Shells

Stuffed shells are the weeknight pasta bake that always delivers, and this version adds chopped ham to the filling for a savory twist.

Jumbo shells get boiled until just tender, then filled with a mix of ricotta, egg yolk, Parmesan, oregano, and fresh parsley. Each shell gets about a tablespoon and a half of filling, just enough to be generous without bursting.

Nestled in a baking dish over spaghetti sauce, topped with more sauce and a shower of Parmesan, they bake until hot and bubbling.

It’s the kind of meal that feeds a crowd without breaking a sweat.

Kitchen Tips

• Cook only 20 shells even though some may tear. A few extras give you backups to work with
• Don’t overfill the shells or they’ll split open and the filling will leak into the sauce
• Use a small spoon or piping bag to fill each shell neatly
• Cook the shells just until tender but firm since they’ll soften more in the oven

Variations

• Skip the ham and add sautéed spinach for a vegetarian take
• Stir shredded mozzarella into the ricotta filling for extra stretchy, melty cheese
• Use a homemade meat sauce instead of jarred spaghetti sauce for a richer flavor