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Stuffed Shells

Stuffed Shells
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Stuffed shells are a comforting and flavorful Italian dish featuring large pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan, spinach, and herbs, all baked with rich marinara sauce to bubbly perfection. Easy to prepare and customizable, this recipe is perfect for family dinners, special occasions, or make-ahead meals that delight with every cheesy bite.

Ingredients

Scale

Pasta

  • 12–15 large jumbo pasta shells

Cheese Filling

  • 15 oz ricotta cheese
  • 1 ½ cups shredded mozzarella cheese (divided)
  • ¾ cup grated Parmesan cheese (divided)
  • 1 cup chopped fresh spinach or herbs (basil, parsley, oregano)
  • 2 cloves garlic, minced
  • 1 egg
  • Salt and pepper to taste

Sauce

  • 3 cups marinara sauce
  • Extra virgin olive oil for drizzling (optional)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for about 10 minutes until al dente. Drain and rinse under cold water to stop the cooking process. Set the cooled shells aside carefully.
  2. Prepare the filling: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, chopped spinach or herbs, minced garlic, salt, pepper, and the egg. Mix everything until smooth and evenly blended.
  3. Stuff the shells: Using a spoon, gently fill each cooked and cooled pasta shell with the cheese mixture, filling generously but carefully to avoid tearing.
  4. Assemble the dish: Spread a layer of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells side by side on top. Cover with the remaining marinara sauce and sprinkle the remaining mozzarella and Parmesan cheese over the shells for a golden finish.
  5. Bake to perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. Remove the foil during the last 10 minutes of baking to brown the cheese on top beautifully.

Notes

  • Don’t overcook the pasta; al dente is ideal to hold the filling without becoming mushy.
  • Drain spinach thoroughly to prevent watery filling.
  • Use fresh herbs like basil, parsley, or oregano for enhanced flavor.
  • Spread sauce generously to keep shells moist during baking.
  • Allow the baked dish to rest for 5-10 minutes before serving for the best texture.

Nutrition

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

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