Description
Classic Italian-inspired baked stuffed shells filled with a creamy ricotta and spinach mixture, topped with marinara and melted mozzarella and parmesan cheese. Perfect for a comforting family dinner.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Cheese and Filling
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons cream cheese
- 1 egg
Vegetables and Aromatics
- 4 cups spinach
- 3 cloves garlic, minced
Sauces
- 24 ounces marinara sauce
- 1-2 tablespoons olive oil
Seasonings
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil jumbo pasta shells in salted water for about 13 minutes, which is 1 minute less than al dente according to package instructions. Set a timer to avoid overcooking. Drain and rinse shells gently with cold water until cool, then set aside.
- Prepare Spinach Mixture: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach and toss to coat. Cook for about 3 minutes until wilted. Remove from heat and let cool.
- Mix Cheese Filling: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, dried parsley, and dried oregano. Stir in half of the shredded mozzarella cheese and most of the grated Parmesan, reserving some Parmesan for topping. Add cream cheese and egg, then fold in the cooled spinach and garlic mixture until evenly combined.
- Assemble Dish: Spread half of the marinara sauce on the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet. Fill each cooked pasta shell with the cheese and spinach mixture and arrange them in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the filled shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil cover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh parsley. Serve hot, ideally with garlic bread or your favorite side.
Notes
- Boil extra pasta shells to account for any that break during cooking or handling.
- Spinach is optional but adds flavor and nutrition; frozen spinach can be used if thawed and well drained.
- For a meat version, substitute marinara with your preferred meat sauce.
- Shred cheese from blocks rather than using pre-shredded for better melting and taste.
- Use low-moisture whole milk mozzarella for best melting results.
- Recommended brands: Dragone mozzarella, BelGioioso Parmesan, Philadelphia cream cheese, and Rao’s marinara sauce.
- Recipe yields about 18 stuffed shells, serving 6 people with 3 shells per serving.
- Make ahead instructions: assemble and refrigerate up to 1 day, adding 15 minutes to baking time. Freeze assembled dish for up to 3 months, fully thaw and add 10 extra minutes to baking.
- Store leftovers in airtight containers refrigerated for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 3 shells
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
