Stuffed shells and stuffed manicotti are two popular pasta dishes that are quite similar. Both dishes feature pasta shells that are filled with cheese fillings. However, there are some key differences between stuffed shells vs stuffed manicotti in terms of the pasta used, the filling, and how the dishes are assembled and baked.
In this article, we will compare stuffed shells and manicotti side-by-side. We will cover the following questions:
– What is the difference in the pasta used for stuffed shells vs manicotti?
– What are the most common filling ingredients for each dish?
– How do you assemble stuffed shells vs manicotti?
– How do you bake stuffed shells vs manicotti?
– How do stuffed shells and manicotti differ in terms of flavor and texture?
– Which dish is easier for beginners to make at home?
Learning the distinctions between these two baked pasta dishes will help you understand when one option may be better suited than the other for a particular recipe or occasion.
Pasta Used in Stuffed Shells vs Manicotti
The first major difference between stuffed shells and manicotti is the type of pasta used for each dish.
Stuffed shells use large, straight pasta shells. The shells are about 3 inches long and resemble the shape of a rounded cone. Common types include jumbo pasta shells or conchiglie shells.
Manicotti uses long, cylindrical pasta tubes. The tubes are about 4-6 inches long and around 1 inch in diameter. Manicotti tubes look like elongated cylinders or tubes.
So in summary:
- Stuffed shells use short, curved conch-like pasta shells.
- Manicotti uses long, straight hollow pasta tubes.
The exact pasta dimensions can vary slightly depending on the brand used. But in general, stuffed shells will use a shorter, more dense pasta while manicotti calls for longer, tubular pasta.
Why Different Pasta is Used
These two pasta shapes are suited for their dishes for the following reasons:
- The curved shells hold the filling and baking liquid inside themselves easily.
- The long tubes allow manicotti to be layered and baked seamlessly into a casserole.
So the structure of the pasta matches how each dish is assembled. The pasta shape isn’t interchangeable between the recipes.
Common Filling Ingredients
In addition to the pasta, stuffed shells and manicotti also differ in terms of the most common filling ingredients used.
Stuffed Shells Filling
Stuffed shells are very versatile in terms of possible fillings. Some common ingredients used include:
- Ricotta cheese – Provides creamy base and texture
- Mozzarella cheese – For gooey, stringy melted cheese
- Parmesan cheese – Adds nutty, savory flavor
- Fresh herbs – Like parsley, basil, oregano for flavor
- Garlic – Provides aromatic flavor
- Spinach – Extra veggies for moisture and nutrition
- Zucchini – More vegetables to bulk up the filling
- Ground beef or sausage – For a heartier, meaty stuffed shell
Recipes can combine several of these ingredients to create customized stuffed shells fillings.
Manicotti Filling
Manicotti fillings are typically a bit simpler and lighter than stuffed shells. The most common manicotti filling ingredients are:
- Ricotta cheese – Still the creamy base like in shells
- Mozzarella cheese – For gooey melted cheese
- Parmesan cheese – Nutty, salty flavor
- Fresh herbs – Basil, parsley, oregano
- Garlic – Savory aromatic
- Spinach – Extra vegetable component
The filling tends to allow the lighter taste of the pasta and tomato sauce to shine through. Meat is rarely used in traditional manicotti fillings.
Assembling the Dishes
Stuffed shells and manicotti also differ in how you assemble them before baking:
Assembling Stuffed Shells
To assemble stuffed shells:
- Cook jumbo pasta shells according to package directions until al dente.
- Drain shells and let cool enough to handle.
- Prepare filling mixture and spoon 1-2 tablespoons into each shell.
- Arrange stuffed shells seam-side down in baking pan.
- Top with sauce and cheese.
- Bake at 350°F until hot and bubbly, about 30 minutes.
The shells can go straight into the pan for baking once they are filled. The curved shape helps hold in the filling.
Assembling Manicotti
To assemble manicotti:
- Cook manicotti tubes according to package directions until al dente.
- Drain tubes and let cool enough to handle.
- Use a piping bag or spoon to fill each tube with the filling mixture.
- Arrange stuffed tubes seam-side down in an oiled baking dish.
- Top with sauce and cheese.
- Cover tightly with foil.
- Bake at 375°F until hot and cheese is melted, about 40 minutes.
- Let stand 5 minutes before serving.
The longer tubes must be handled more gently. Covering the pan helps the manicotti cook evenly and prevents drying out.
Baking Stuffed Shells vs. Manicotti
The last major difference is how stuffed shells vs manicotti are baked:
- Stuffed shells are baked uncovered at a higher temp (350°F) for a shorter time.
- Manicotti is covered and baked at a lower temp (375°F) for a longer time to prevent drying out.
This matches the difference in their structure. Stuffed shells have a curved shape that holds moisture in while baking. Manicotti’s long straight tubes need to be protected from drying out.
While baking times can vary based on ingredients, stuffed shells generally take 25-35 minutes to bake while manicotti is 40-45 minutes.
Flavor and Texture Comparison
All of the differences above ultimately lead to some variation in the final flavor and texture of the two dishes:
Stuffed Shells
- Pasta shells have a heartier, more dense texture
- Filling seeps into shells, adds richness
- More customizable filling ingredients
- Can have meaty flavor if sausage/beef used
- Final dish can have some variation in flavors between shells
Manicotti
- Thinner pasta tubes have a lighter, more delicate texture
- Filling stays primarily inside tubes for distinct layers of flavor
- Subtler cheese flavor that highlights pasta and sauce
- Usually vegetarian filled
- Uniform consistent flavor in each manicotti tube
Of course, the variations in fillings, sauce, and cooking technique can modify these generalizations. But overall, stuffed shells tend to have a heartier, ooey-gooey texture while manicotti is lighter and more elegantly layered.
Beginner Friendliness
For cooks making either dish for the first time, stuffed shells tend to be a bit easier and more beginner friendly.
Reasons stuffed shells are ideal for beginners:
- Shells hold shape well with just a spoonful of filling. Don’t require as much finesse.
- More customizable with just cheese or addition of veggies/meat.
- Shorter bake time means less time to dry out.
On the other hand, manicotti can be trickier the first time around:
- Filling technique takes practice to get right amount in tubes.
- More delicate pasta and filling ratio.
- Longer bake requires monitoring so it doesn’t become dry.
With a few tries, manicotti can become just as simple to make. But for cooking novices, stuffed shells present fewer technical challenges.
Conclusion
Stuffed shells and manicotti share some core components – tender pasta, creamy cheese filling, rich tomato sauce. But differences in the pasta, filling, assembly, and baking technique result in dishes with distinct textures and flavors.
Stuffed shells have a heartier bite and ooey-gooey filling while manicotti is more delicate with distinct layers. Shells are also easier for beginners to master.
The choice between making stuffed shells vs. manicotti often comes down to preferences in texture as well as the ingredients on hand. Both are excellent comfort food options for feeding a crowd. Trying out recipes for each is the best way to decide whether shells or manicotti become your new favorite way to enjoy stuffed pasta.