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Stuffed Shells

Stuffed Shells
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Stuffed Shells are a comforting Italian-inspired dish featuring jumbo pasta shells filled with a creamy, flavorful cheese mixture, baked in marinara sauce to bubbly perfection. This recipe is simple to prepare, customizable with options like spinach or meat, and perfect for a satisfying family meal or make-ahead dinner.

Ingredients

Scale

Pasta

  • 12–15 jumbo pasta shells

Cheese Filling

  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 1 large egg, beaten

Vegetables & Aromatics

  • 2 cups fresh spinach, cooked and well drained (optional)
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped onion

Sauce

  • 2 cups marinara or tomato sauce

Optional Variations

  • 1 cup sautéed mushrooms (for spinach and mushroom variation)
  • 1/2 pound browned Italian sausage (for meat variation)
  • Vegan ricotta and cheese alternatives, tofu or cashews (for vegan version)
  • Spicy arrabbiata sauce (replace marinara for heat)
  • Three cheese blend: provolone, fontina, and mozzarella

Instructions

  1. Cook the Shells: Boil the jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain and rinse with cool water to stop cooking, then set aside to dry.
  2. Prepare the Filling: In a large bowl, combine ricotta, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, chopped fresh herbs, cooked and drained spinach if using. Mix until creamy and evenly incorporated.
  3. Stuff the Shells: Carefully fill each cooked shell with the cheese mixture using a spoon or piping bag, making sure the shells are generously filled but not overstuffed.
  4. Assemble in Baking Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells snugly in a single layer, cover with the remaining sauce, and sprinkle with extra mozzarella and Parmesan cheese on top.
  5. Bake Until Golden: Cover the dish with foil and bake at 375°F (190°C) for about 25 minutes. Remove foil for the last 10 minutes to allow the cheese to bubble and brown lightly. Let cool a few minutes before serving.

Notes

  • Don’t overcook the pasta; slightly undercooked shells bake perfectly without mushiness.
  • Drain spinach thoroughly to avoid watery filling.
  • Use fresh basil or parsley for the best flavor.
  • Warm the marinara sauce before assembling to keep shells warm.
  • Cover with foil while baking to retain moisture and ensure even melting.

Nutrition

Keywords: stuffed shells, Italian dinner, baked pasta, ricotta, cheesy pasta, make ahead dinner, family meal, vegetarian stuffed shells, gluten free pasta

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