Stuffed shells are large pasta shells filled with a tasty mix of cheese and spinach. They’re baked in a rich tomato sauce that adds extra flavor!
These are like little pillows of yum on your plate! I love serving them with a sprinkle of cheese on top—who doesn’t love a cheesy finish? 🧀
Making stuffed shells is so easy! I simply cook the shells, mix the filling, stuff them, and let them bake. It’s always a hit, especially with garlic bread on the side!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These large shells are perfect for holding cheesy filling. If you can’t find them, consider using manicotti pasta instead. They work just as well!
Ricotta Cheese: This is the star of the filling. You can substitute cottage cheese for a lighter option, but make sure to blend it well for a smoother texture.
Fresh Spinach: Fresh spinach gives a vibrant color and flavor. If it’s not available, frozen spinach works! Just remember to thaw and drain it well before use.
Marinara Sauce: Store-bought sauce is easy, but homemade is a great way to elevate the dish. You can use any tomato sauce you like, even pesto for a twist!
Cheese: I love mozzarella for that gooey melt; however, provolone cheese can also be a delicious choice. Mixing it up keeps things interesting!
What’s the Best Way to Stuff Shells Without a Mess?
Stuffing the shells can be tricky, but with a little practice, you’ll get the hang of it! Here’s how to make it easier:
- Use a piping bag or a resealable plastic bag with the corner snipped off for a cleaner filling transfer.
- Gently hold each shell in one hand and use the other to fill it. Don’t overstuff—just enough to fill without bursting!
- If you have leftover filling, mix it into the marinara sauce for extra flavor.
These tips should help you fill those shells like a pro! Enjoy making this comforting dish!
Stuffed Shells
Ingredients You’ll Need:
For The Shells:
- 20 jumbo pasta shells
For The Filling:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For The Sauce:
- 2 1/2 cups marinara sauce (store-bought or homemade)
- Olive oil, for drizzling
How Much Time Will You Need?
This delightful dish will take about 15-20 minutes to prep and around 35 minutes to bake, so you’re looking at about 55-60 minutes total. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get it ready for baking your delicious stuffed shells!
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente (about 10 minutes is usually perfect). Once cooked, drain the pasta and rinse it with cold water to stop the cooking process. Set them aside on a tray or plate.
3. Prepare the Filling:
In a large mixing bowl, combine your ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, the egg, chopped parsley, spinach, minced garlic, Italian seasoning, salt, and pepper. Mix everything together until it’s nice and smooth!
4. Layer the Marinara Sauce:
Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. This creates a flavorful base for your stuffed shells!
5. Stuff the Shells:
Now it’s time to fill the shells! Take each cooked shell and carefully stuff it with the cheese and spinach mixture. Place the stuffed shells seam side up in the baking dish, making sure they’re close together.
6. Add the Sauce and Cheese:
Pour the remaining marinara sauce evenly over the stuffed shells. Then, sprinkle the rest of the shredded mozzarella cheese on top to create a lovely cheesy layer.
7. Bake the Stuffed Shells:
Drizzle a little olive oil over the top, cover the dish with aluminum foil, and bake in the preheated oven for 25 minutes. This helps steam the shells and melts the cheese just perfectly!
8. Final Bake:
After 25 minutes, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
9. Garnish and Serve:
Once they are done, take the dish out of the oven and let it cool for a few minutes. Before serving, sprinkle some extra chopped parsley on top for a fresh touch!
Enjoy your cheesy, comforting homemade stuffed shells with a side of garlic bread or a fresh green salad. Happy cooking!
Can I Use Different Cheeses in the Filling?
Absolutely! You can mix in or substitute other cheeses like feta for a tangy flavor, or even goat cheese for creaminess. Just keep the overall amount of cheese similar to ensure good consistency.
Can I Make Stuffed Shells Ahead of Time?
Yes! You can prepare the stuffed shells and assemble them in the baking dish up to a day in advance. Cover and refrigerate. When ready to bake, it may require an extra 10-15 minutes, so adjust baking time as needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or cover with foil and bake in the oven at 350°F (175°C) until warmed through.
Can I Freeze Stuffed Shells?
Definitely! Assemble the stuffed shells but do not bake them. Cover tightly and freeze. When you’re ready to eat, bake them directly from frozen, adding about 15-20 minutes to the baking time. Just make sure to cover them with foil to avoid over-browning.
