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Stuffed Shells

Stuffed Shells
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Stuffed Shells are a comforting and creamy Italian-inspired dish featuring jumbo pasta shells filled with a rich mixture of ricotta, mozzarella, and Parmesan cheeses, baked in tangy marinara sauce until bubbling and golden. Perfect for family meals, this recipe is easy to prepare and highly customizable, offering a warm, satisfying experience with each bite.

Ingredients

Scale

Pasta

  • Jumbo Pasta Shells – about 20-25 shells

Cheese Filling

  • 1 ½ cups Ricotta Cheese
  • 1 ½ cups Shredded Mozzarella Cheese, divided
  • ½ cup Grated Parmesan Cheese
  • 1 Large Egg, beaten
  • 1 cup Fresh Spinach, chopped (optional)
  • 2 cloves Garlic, minced
  • ¼ cup Onion, finely chopped
  • Salt and Black Pepper to taste
  • Fresh Basil or Parsley, chopped (for flavor and garnish)

Sauce

  • 3 cups Marinara Sauce
  • Optional: Red Pepper Flakes (for spicy kick)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil, then gently add the jumbo pasta shells. Cook until al dente, about 9-12 minutes, ensuring they hold their shape for stuffing. Drain and set aside to cool slightly.
  2. Prepare the Cheese Filling: In a bowl, combine ricotta, half of the shredded mozzarella, grated Parmesan, beaten egg, chopped spinach (if using), minced garlic, and finely chopped onion. Season with salt, pepper, and fresh herbs. Mix gently until smooth and creamy.
  3. Stuff the Shells: Using a spoon, carefully fill each cooked shell with the cheese mixture, filling them fully but without overstuffing.
  4. Assemble in a Baking Dish: Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer. Cover the shells with the remaining marinara sauce and sprinkle the remaining mozzarella on top.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to bubble and brown lightly.

Notes

  • Do not overcook the pasta shells; slightly undercooked shells hold the filling better and avoid becoming mushy.
  • If using fresh spinach, squeeze out excess water before adding to the filling to maintain creaminess.
  • Use fresh herbs like basil or parsley for brighter flavor compared to dried herbs.
  • Be generous with marinara sauce to keep the dish moist during baking.
  • Stuff shells ahead of time and refrigerate covered overnight to save time on busy days.
  • Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated gently.
  • Stuffed shells freeze well; freeze in a single layer in a freezer-safe dish for up to 2 months.

Nutrition

Keywords: stuffed shells, pasta shells, ricotta filling, baked stuffed shells, comfort food, Italian pasta, cheesy pasta dish

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