Stuffed shells are big pasta shells filled with tasty goodies like cheese and herbs, all baked in a yummy tomato sauce. They’re like little parcels of joy!
Every bite is cheesy and comforting, making them a family favorite. I love serving them with a sprinkle of fresh basil on top—it makes everything look fancy! 🌿
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are perfect for stuffing. If you’re out, try using cannelloni or even manicotti for a different shape, but ensure they hold the filling well.
Ricotta Cheese: This creamy cheese makes the filling rich. If you’re looking for a lighter option, cottage cheese can work too (just blend it smooth first!).
Spinach: Fresh spinach is my go-to for its bright flavor and texture, but frozen spinach is a great substitute. Just make sure to squeeze out any excess water after thawing.
Cheeses: Besides mozzarella and Parmesan, you can mix in some feta or goat cheese for added flavor. They both add a tangy kick that’s delicious!
Marinara Sauce: Store-bought is fine, but homemade is always a treat! If you’re short on time, any tomato-based sauce will do, even Alfredo for a creamier option.
How Do I Make Sure My Stuffed Shells Are Perfectly Stuffed?
Stuffing pasta shells can be tricky, but here are some tips to make it easier and mess-free:
- Use a spoon or a piping bag to fill the shells. A piping bag ensures even distribution and less mess!
- Don’t overfill! A heaping spoonful is great, but too much can cause the filling to spill out during baking.
- Arrange them snugly in the baking dish but not overcrowded. This helps them cook uniformly.
Lastly, let your dish cool for a few minutes before serving. This way, it holds up better when you dish it out! Enjoy every cheesy bite!
Stuffed Shells
Ingredients:
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups fresh spinach, chopped (or use frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried Italian seasoning
- Salt and fresh ground black pepper, to taste
- Olive oil (optional, for greasing the baking dish)
Time Estimate:
This recipe takes about 15 minutes to prepare and 40 minutes to bake, making a total of about 55 minutes from start to finish. Perfect for a cozy weeknight dinner!
Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While that’s heating, lightly grease a 9×13 inch baking dish with olive oil or non-stick spray to prevent sticking.
2. Cook the Pasta:
Next, bring a large pot of salted water to a boil. Add the pasta shells and cook until they are al dente, about 8-10 minutes. Drain them and rinse with cold water to stop the cooking process, then set them aside.
3. Make the Filling:
In a large bowl, mix together the ricotta cheese, half of the mozzarella, half of the Parmesan, the chopped spinach, minced garlic, egg, Italian seasoning, parsley, and a pinch of salt and pepper. Stir well until everything is combined and creamy.
4. Assemble the Dish:
Spread about 1 cup of marinara sauce evenly on the bottom of the prepared baking dish to keep the shells from sticking. Then, carefully stuff each pasta shell with a generous spoonful of the cheese and spinach mixture. Place the filled shells in the baking dish in a single layer.
5. Top and Bake:
Pour the remaining marinara sauce over the stuffed shells, making sure they are nicely covered. Then, sprinkle the remaining mozzarella and Parmesan over the top for that ooey-gooey cheese finish.
6. Bake to Perfection:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, and bake for another 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
7. Serve and Enjoy:
Take the stuffed shells out of the oven and let them cool for about 5 minutes. Before serving, garnish with extra parsley for a fresh touch. Enjoy your cheesy, savory stuffed shells with a side of garlic bread or a fresh green salad!
Can I Use Other Types of Cheese?
Absolutely! Feel free to mix in cheeses like feta or goat cheese for added flavor. If you prefer a lighter option, cottage cheese blended until smooth can also work well in place of ricotta.
How Do I Freeze Stuffed Shells for Later?
To freeze stuffed shells, assemble them in the baking dish, cover tightly with plastic wrap and then aluminum foil, and freeze before baking. When ready to cook, bake them straight from the freezer, adding about 10-15 minutes to the cooking time.
What Should I Serve with Stuffed Shells?
Stuffed shells go great with garlic bread or a simple green salad. A nice red wine can also complement the flavors beautifully!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, adding a splash of marinara sauce if needed to keep them moist.