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Stuffed Shells

Stuffed Shells
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A quick and delicious classic Italian-American Stuffed Shells recipe featuring jumbo pasta shells filled with a rich, creamy mixture of ricotta, mozzarella, parmesan, and optional spinach, baked with marinara sauce to create a comforting and hearty meal perfect for family dinners or entertaining guests.

Ingredients

Scale

Pasta

  • 12 oz jumbo pasta shells

Cheese Filling

  • 15 oz ricotta cheese (preferably whole milk)
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated parmesan cheese (plus extra for topping)
  • 1 large egg

Vegetables (optional)

  • 1 cup chopped fresh spinach (thoroughly drained if frozen)
  • 2 cloves garlic, minced

Sauce & Seasonings

  • 2 cups marinara sauce
  • 1 tsp Italian herbs (such as basil, oregano, thyme)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the pasta shells: Cook jumbo pasta shells in salted boiling water according to package instructions until al dente. Drain and let cool slightly so they can be handled safely.
  2. Make the creamy filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, egg, chopped spinach (if using), minced garlic, Italian herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Stuff the shells: Carefully fill each cooked pasta shell with a generous spoonful of the cheese mixture, taking care not to overfill to prevent breaking.
  4. Assemble the dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining marinara sauce evenly over the shells, then sprinkle additional mozzarella and parmesan cheese on top.
  5. Bake until bubbly: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese on top to become golden and bubbly.

Notes

  • Cook pasta carefully to avoid overcooking since shells will bake further in the oven; shells should remain intact.
  • If using fresh or frozen spinach, drain thoroughly to prevent watery filling.
  • Use whole milk ricotta for a creamier, richer filling texture.
  • Cover dish with foil while baking to retain moisture and prevent drying out.
  • Assemble the dish ahead of time and refrigerate overnight to save preparation time on busy days.

Nutrition

Keywords: stuffed shells, Italian pasta, ricotta recipe, baked pasta, cheesy dinner, vegetarian pasta, comfort food

Find it online: https://dailydishez.com/stuffed-shells/