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Go to the recipe Print the recipe These stuffed mussels are stuffed with three types of cheese, then topped with marinara sauce and cheese and baked until golden brown. A comfort food classic thats perfect for feeding a crowd! When Im looking for a light meal that both kids and adults will love, Im reaching for baked spaghetti, lasagne rolls, or super-cheesy stuffed mussels. Stuffed mussels are a popular dish for a reason - they look hearty and elegant, but they are easy to prepare. And who can resist all that cheese? This version uses ricotta, parmesan and mozzarella cheeses and a delicious marinara sauce. How to cook stuffed mussels? Start this dish by cooking the noodle shells. While the shells are cooking, prepare the filling by tossing together the ricotta, mozzarella and parmesan along with the spices and the egg. Use a spoon or piping bag to fill each prepared bowl with the cheese mixture. Pour the marinara sauce into the bottom of a baking dish, then place the mussels on top of the sauce. Pour more sauce over the mussels, then sprinkle mozzarella cheese on top. Cook the noodles covered, then uncovered, until they are brown and bubbling. Add fresh parsley, serve and enjoy. Tips for making the perfect pasta Be sure to cook the mussels for 1-2 minutes as they will continue to cook in the oven. I prefer whole milk ricotta and mozzarella, but if you want to save a few calories, you can use semi-skimmed milk. Skip pre-shredded cheese packets and grate your own instead. I have found that store-bought pre-shredded cheese tends to be coated in release agents and preservatives and doesnt melt as smoothly. This dish can be prepared up to 8 hours before you plan to bake it. Cover bowl with foil and refrigerate until ready to serve. You may need to add another 10 minutes to the baking time to make up for the chilled pasta. Choose a quality marinara sauce in a jar. I usually use Newmans Own or Classico brands. Taste Variations This is a classic variation on baked mussels stuffed with cheese, but you can add different ingredients to this dish to vary it according to your taste. Protein: Add 8 ounces of cooked ground beef, Italian sausage, or ground turkey to the cheese mixture. You can also try using shredded boiled chicken. Vegetables: Add up to 1 cup of vegetables to the cheese filling, such as: B. spinach, mushrooms, onions, peppers, broccoli, zucchini, or cabbage. Remember to finely chop and cook the vegetables before adding them to the mixture. Sauce: Replace the marinara sauce with a creamy alfredo sauce, or use a hearty bolognese-style meat sauce. Cheese: You can use cheeses other than the three listed, such as B. cream cheese, cottage cheese, provolone, fontina, asiago, or romano. Can you freeze stuffed mussels? This dish stays fresh in the freezer for up to 3 months. collect tGo to Recipe Print Recipe These stuffed shells are stuffed with three types of cheese, then topped with marinara sauce and cheese, and baked until golden brown. A comfort food classic thats perfect for feeding a crowd! When Im looking for an easy meal that both kids and adults will love, I turn to baked spaghetti, lasagne rolls, or those super cheesy stuffed shells. Stuffed shells are a popular dish for a reason - they look hearty and elegant, and they are easy to prepare. And who can resist all that cheese? This version uses ricotta, parmesan, and mozzarella cheeses, along with hot marinara sauce, for a completely satisfying meal. How do you make stuffed shells? Start this dish by making pasta. While the shells are cooking, prepare the filling by tossing the ricotta, mozzarella and parmesan with the spices and the egg. Using a spoon or a pastry bag, fill each prepared shell with the cheese mixture. Pour the marinara sauce into the bottom of a baking dish and place the shells on top of the sauce. Pour more sauce over the shells and sprinkle with mozzarella cheese. Cook pasta, covered and then uncovered, until browned and bell shaped. Add a pinch of fresh parsley, then serve and enjoy. Tips for Perfect Pasta Dont overcook the shells for 1-2 minutes as they will cook in the oven. I prefer to use whole milk ricotta and mozzarella, but if you want to save a few calories, you can use semi-skimmed milk. Skip pre-shredded cheese packets and grate your own instead. I have found that store-bought pre-shredded cheeses tend to be coated in anti-caking agents and preservatives and dont melt as smoothly. This dish can be prepared up to 8 hours before you plan to bake it. Cover bowl with foil and refrigerate until ready to serve. You may need to add an extra 10 minutes to the baking time to make up for starting with chilled pasta. Choose a quality marinara sauce. I usually use Newmans Own or Classico brands. Taste Variations This is a classic version of baked clams with cheese filling, but you can add different ingredients to this dish and adjust it to your liking. Protein: Add 8 ounces of minced cooked ground beef, Italian sausage, or ground turkey to the cheese mixture. You can also try using shredded boiled chicken. Vegetables: Add up to 1 cup of vegetables, such as spinach, mushrooms, onions, red peppers, broccoli, zucchini, or kale, to the cottage cheese filling. Remember to finely chop the vegetables and cook them before they enter the mixture. Sauce: Replace marinara sauce with creamy alfredo sauce or use hearty bologna sauce. Cheese: In place of the three listed cheeses, you can use other types of cheese such as cream cheese, cottage cheese, provolone, fontina, Asiago, or Romano. Can you freeze stuffed shells? This dish will stay fresh in the freezer for up to 3 months. Build t

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