Stuffed Shells Recipe
These comforting stuffed shells combine creamy ricotta, fresh spinach, and three cheeses for the ultimate family dinner. Each tender pasta shell holds the perfect amount of rich, herbed filling that gets bubbly and golden when baked with marinara sauce.
Print Pin Servings : 6
Calories : 420kcal
Cost : $14.75
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.
Notes
The secret to perfect stuffed shells is cooking the pasta just until al dente so they hold their shape when stuffed. Let the spinach mixture cool before mixing with ricotta to prevent the egg from scrambling. These can be assembled a day ahead and refrigerated before baking.
Nutrition
Serving : 300g | Calories : 420kcal | Carbohydrates : 38g | Protein : 25g | Fat : 18g | Saturated Fat : 10g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 5g | Cholesterol : 75mg | Sodium : 850mg | Potassium : 480mg | Fiber : 4g | Sugar : 8g | Vitamin A : 2850IU | Vitamin C : 12mg | Calcium : 450mg | Iron : 2.8mg