There's something absolutely magical about watching your family's faces light up when they see these gorgeous Stuffed Shells coming out of the oven. I still remember the first time my mom made this dish for Sunday dinner—the kitchen smelled like pure Italian comfort, and we practically fought over the last shell!
These cheese-stuffed pasta shells combine creamy ricotta, fresh spinach, and melted mozzarella for the ultimate comfort food experience. Every bite delivers that perfect balance of tender pasta, rich cheese filling, and savory marinara that makes this recipe absolutely irresistible.
Why You'll Love This Easy Stuffed Shells Recipe
This isn't just another pasta dish—it's pure comfort food magic that transforms simple ingredients into restaurant-quality dinner perfection! What makes these stuffed shells absolutely special is how they satisfy everyone from picky kids to sophisticated adults. The creamy ricotta mixture gets perfectly seasoned with Italian herbs while the spinach adds nutrition without anyone complaining.
My husband calls this his "weekend treat" because it tastes fancy but uses ingredients we always have on hand. Plus, you can assemble everything ahead of time and just pop it in the oven when you're ready. The bubbly melted cheese on top creates that Instagram-worthy presentation that makes every dinner feel like a celebration.
Jump to:
- Why You'll Love This Easy Stuffed Shells Recipe
- What You'll Need
- How to Make Stuffed Shells
- Aliana's Pro Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Stuffed Shells
- FAQs About Stuffed Shells
- More Recipes You'll Love
- Related
- Pairing
- Stuffed Shells Recipe
- More DINNER
What You'll Need
These simple ingredients come together to create pure pasta perfection that'll make your kitchen smell like an Italian grandmother's house. Most of these items are probably waiting in your pantry and fridge right now, which makes this recipe perfect for those spontaneous comfort food cravings.
Main Ingredients
- 20 jumbo pasta shells, uncooked
- 1 tablespoon extra virgin olive oil
- 4 cups fresh spinach, chopped fine
- 3 garlic cloves, minced fresh
- 15 ounces whole milk ricotta cheese
- 1 large egg, room temperature
- 3 cups mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, freshly grated
- 1 teaspoon Italian herb seasoning
- ¼ teaspoon red pepper flakes, crushed
- ½ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- 3 cups quality marinara sauce, divided
- 2 tablespoons fresh basil, chopped for garnish
Optional Extras
A pinch of nutmeg in the ricotta mixture adds restaurant flair, while extra red pepper flakes give heat lovers that perfect kick. Fresh oregano or thyme can replace the Italian seasoning if that's what you have on hand.
This stuffed shells recipe is super easy—full steps are in the recipe card.
How to Make Stuffed Shells
Prepare Your Oven and Dish
Heat your oven to 375 degrees and generously spray a 9x13 inch baking dish with cooking spray. This prevents sticking and makes cleanup so much easier later.
Cook the Pasta Shells
Bring a large pot of well-salted water to a rolling boil. Add those jumbo pasta shells and cook until just al dente, following package directions exactly. Don't overcook them or they'll tear when you stuff them! Drain immediately and rinse with cold water to stop the cooking process.
Sauté the Spinach Mixture
Heat olive oil in a large skillet over medium heat. Add your chopped spinach and cook until completely wilted, about 2-3 minutes. Stir in minced garlic and cook for another minute until fragrant. Let this mixture cool slightly.
People also ask: Do you cook shells before stuffing them? Yes, always cook pasta shells until al dente first. This ensures they're tender enough to eat but firm enough to hold the filling without breaking.
Make the Ricotta Filling
In a large mixing bowl, combine ricotta cheese, egg, cooled spinach mixture, 1 cup of mozzarella, all the Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Mix until everything is beautifully combined and creamy.
Assemble the Shells
Spread 1 ½ cups of marinara sauce across the bottom of your prepared baking dish. Using a spoon, carefully fill each pasta shell with the ricotta mixture and place them in the dish. Don't overstuff—you want them full but not bursting.
Add Sauce and Cheese
Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 2 cups of mozzarella cheese. The cheese should cover everything nicely for that perfect golden top.
Bake to Perfection
Cover tightly with foil and bake for 30 minutes. Remove the foil carefully and broil for 2 more minutes to get that gorgeous golden cheese top. Remove from oven and garnish with fresh basil before serving.
Aliana's Pro Tip
- The secret to perfect ricotta stuffed shells lies in not overcooking your pasta—they should be firm enough to handle but tender enough to bite through easily.
- I learned this the hard way after my first batch fell apart completely! Also, let that spinach mixture cool before adding it to the ricotta, or you'll end up with scrambled eggs instead of creamy filling.
- My grandmother always said "patience in the kitchen creates perfection on the plate," and she was absolutely right.
- Take your time with each step and you'll get restaurant-quality results every single time.
Ingredient Substitutions & Variations
You can easily swap spinach for fresh kale or even finely chopped broccoli if that's what your family prefers. No ricotta? Cottage cheese works beautifully when drained well, and cream cheese mixed with milk creates extra richness. For the adventurous, try adding cooked Italian sausage or ground beef to make these heartier.
Storage & Reheating Instructions
Store leftover italian stuffed shells in the refrigerator for up to 4 days in an airtight container. Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish covered in a 350-degree oven for about 20 minutes. These actually taste even better the next day after all the flavors have time to meld together beautifully.
What to Serve With Stuffed Shells
These rich, cheesy stuffed shells pair perfectly with a crisp Caesar salad, garlic bread for soaking up extra sauce, or roasted vegetables like zucchini and bell peppers. My family loves them alongside a simple arugula salad with lemon vinaigrette to cut through all that delicious richness.
FAQs About Stuffed Shells
What goes inside stuffed shells?
Traditional stuffed shells contain ricotta cheese, eggs, herbs, and often spinach or other vegetables. Many recipes add mozzarella and Parmesan for extra flavor and richness.
Do you cook shells before stuffing them?
Yes, always cook pasta shells until al dente before stuffing. This ensures they're tender enough to eat while remaining firm enough to hold their shape and filling.
What do you mix with ricotta cheese for stuffed shells?
Typically eggs for binding, grated Parmesan and mozzarella for flavor, Italian seasoning, salt, pepper, and often sautéed vegetables like spinach or garlic.
What is in Italian stuffed shells?
Authentic Italian stuffed shells feature ricotta cheese, eggs, Parmesan, fresh herbs like basil, and sometimes spinach, all stuffed into large pasta shells and baked with marinara sauce.
More Recipes You'll Love
If you're looking for more hearty comfort food that brings the whole family together around the Dinner table, these recipes are simple to make, perfect for busy weeknights, and use ingredients you probably already have!
Creamy Beef And Shells - Rich ground beef in creamy cheese sauce with tender pasta shells for ultimate comfort.
Shrimp Pasta Recipes - Quick seafood dinners with garlic, herbs, and perfectly cooked shrimp every time.
Mexican Street Corn Dip - Creamy, cheesy appetizer with smoky corn flavors that disappears at every gathering.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your creamy pasta creations! Share this recipe with friends who need more easy ground beef recipes in their dinner rotation.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Stuffed Shells Recipe:
Stuffed Shells Recipe
Equipment
- 1 9×13 inch baking dish For assembling and baking the stuffed shells
- 1 Large pot To boil pasta shells
- 1 Large skillet For sautéing spinach and garlic
- 1 Large mixing bowl To combine ricotta filling ingredients
- 1 Spoon For stuffing shells with cheese mixture
Ingredients
- 20 pieces Jumbo pasta shells, uncooked - Cook until al dente
- 1 tablespoon Extra virgin olive oil - For sautéing spinach
- 4 cups Fresh spinach - chopped fine Can substitute frozen, thawed and drained
- 3 cloves Garlic, minced fresh - Fresh garlic preferred
- 15 ounces Whole milk ricotta cheese - Room temperature works best
- 1 large Egg, room temperature - For binding the filling
- 3 cups Mozzarella cheese, shredded and divided - Freshly shredded melts better
- ½ cup Parmesan cheese, freshly grated - Avoid pre-grated for best flavor
- 1 teaspoon Italian herb seasoning - Dried herbs blend
- ¼ teaspoon Red pepper flakes, crushed - Optional for heat
- ½ teaspoon Kosher salt - To taste
- ¼ teaspoon Fresh black pepper - Freshly ground preferred
- 3 cups Quality marinara sauce, divided - Choose your favorite brand
- 2 tablespoons Fresh basil, chopped for garnish - For serving
Instructions
- Heat your oven to 375 degrees and generously spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of well-salted water to a rolling boil. Add jumbo pasta shells and cook until just al dente, following package directions exactly.
- Heat olive oil in a large skillet over medium heat. Add chopped spinach and cook until completely wilted, about 2-3 minutes. Stir in minced garlic and cook for another minute.
- In a large mixing bowl, combine ricotta cheese, egg, cooled spinach mixture, 1 cup of mozzarella, all the Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
- Spread 1 ½ cups of marinara sauce across the bottom of your prepared baking dish. Using a spoon, carefully fill each pasta shell with the ricotta mixture.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 2 cups of mozzarella cheese.
- Cover tightly with foil and bake for 30 minutes. Remove the foil carefully and broil for 2 more minutes to get that gorgeous golden cheese top.
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