Stuffed Shells

Stuffed shells are a classic Italian-American dish known for their comforting blend of pasta, creamy filling, and rich marinara sauce. This recipe for Stuffed Shells elevates the traditional flavors with a mixture of ricotta and Parmesan cheeses, complemented by hearty spinach and seasoned to perfection. Each jumbo pasta shell is generously stuffed with this decadent filling, creating a satisfying bite with every forkful.

Topped with marinara sauce and a blanket of melted mozzarella cheese, these shells bake to bubbly perfection in the oven. Finished with a sprinkle of fresh basil, they offer a delightful combination of textures and flavors that make them a perfect choice for a hearty family meal or a cozy dinner gathering.

Stuffed Shells

Ingredients

12 ounce jumbo pasta shells (dry)

2 cups ricotta cheese

4 ounce Parmesan cheese (grated)

1 cup frozen chopped spinach (thawed)

1 egg

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

24 ounce marinara sauce (1 jar)

2 cups mozzarella cheese (shredded)

fresh basil (chopped, for garnish)

Instructions

Step 1: Prep the pasta

Preheat the oven to 400℉.

Add the shells to a large pot of well salted boiling water and cook according to package instructions until they’re al dente.

Make sure to stir the shells often and keep an eye on them as they may stick together.

Rinse well with cold water in the strainer.

Step 2: Make the filling

Squeeze out as much excess water from the spinach as you can.

Mix the ricotta, parmesan, spinach, egg, salt and pepper in a bowl.

Scoop it into a large freezer bag or piping bag.

Snip the tip of the piping bag or corner of the freezer bag to a 1″ diameter.

Step 3: Assemble the shells

Pour half the marinara in a 9 x 13 inch casserole dish.

Pipe each shell with about 2 tablespoons of the cheese and spinach mixture and place in the casserole dish over the sauce.

Pour the remaining marinara sauce over the shells and top with mozzarella.

Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.

Step 4: Finish the dish:

Garnish with fresh basil and freshly cracked pepper.

Notes:

Classic Comfort Dish: Stuffed Shells are a beloved Italian-American classic, combining tender pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara and melted cheese.

Preparation Tips: Ensure the pasta shells are cooked just until al dente to prevent them from becoming too soft during baking. Rinse them with cold water after cooking to stop the cooking process and prevent sticking.

Rich and Creamy Filling: The filling made from ricotta, Parmesan, spinach, egg, salt, and pepper provides a creamy and flavorful center for the shells, enhanced by the nutty Parmesan and earthy spinach.

Assembly: Use a piping bag or a large freezer bag with the corner snipped to neatly fill each shell with the cheese mixture, making assembly quick and tidy.

Baking and Serving: Baking the stuffed shells in marinara sauce and topping them with shredded mozzarella creates a gooey, cheesy topping that browns beautifully under the broiler. Garnish with fresh basil and cracked pepper to add a burst of freshness and aroma.

Make-Ahead Option: Stuffed shells can be assembled ahead of time and refrigerated until ready to bake, making them a convenient option for busy evenings or entertaining.

Customization: Feel free to customize the filling with additional herbs, spices, or even ground meat for added flavor and texture.

Family-Friendly: This dish is perfect for family dinners or gatherings, as it’s both comforting and satisfying.

Leftovers: Leftovers can be stored in the refrigerator for a few days and reheat well in the microwave or oven, making it a great meal prep option.

Versatile: Serve with a side salad and garlic bread for a complete meal, or pair with a light soup for a cozy lunch option.

Variations: Experiment with different types of cheeses or sauces to suit your taste preferences, making it a versatile recipe that can be adapted to various dietary needs and preferences.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach.

Ensure it’s finely chopped and blanch it before adding it to the cheese mixture.

Can I prepare the shells in advance?

Yes, you can cook the pasta shells ahead of time and store them in the refrigerator.

Make sure to keep them from sticking together.

Is there a substitute for ricotta cheese?

You can use cottage cheese or a mixture of cottage cheese and cream cheese as a substitute for ricotta.

Can I freeze Stuffed Shells?

Yes, you can freeze the assembled but unbaked shells.

Thaw them before baking, and adjust the baking time accordingly.

What can I serve alongside Stuffed Shells?

Stuffed Shells pair well with a simple green salad, garlic bread, or a side of roasted vegetables for a balanced meal.