Stuffed or covered, these are tried and true classics.
Stuffed shells are traditionally found in the South of Italy, where stuffed pasta dishes are frequently prepared. They're regarded for their consistency and heartiness, making them ideal for robust, highly-flavorful sauces and the most delectable creative fillings. Sauces themselves are best prepared chunky and abundant with moisture to facilitate oven-baking. Sauces that are notably meaty (like traditional Bolognese), dairy-centric (such as a classic béchamel), or vegetable-based are recommended.