Description
This classic Italian-American Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and mozzarella, baked in marinara sauce and topped with melted cheeses. It’s a comforting, cheesy baked pasta dish perfect for family dinners or entertaining, with flavorful herbs and a luscious texture.
Ingredients
Scale
Pasta
- 18–20 jumbo pasta shells
Cheese Mixture
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese (divided)
- 2 tablespoons cream cheese
- 1 egg
Vegetables & Herbs
- 4 cups spinach
- 3 cloves garlic, minced
- Fresh parsley (for garnish)
Sauce & Seasoning
- 24 ounces marinara sauce
- 1–2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to preheat so that it is ready for baking the stuffed shells later on.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for about 13 minutes or 1 minute less than al dente as indicated by the package instructions. Be careful not to overcook. Drain and rinse with cold water until cool to prevent sticking and keep their shape. Set aside.
- Sauté Spinach and Garlic: Heat olive oil over medium heat in a skillet. Add minced garlic and cook for about one minute until fragrant. Add spinach and toss to coat with oil and garlic. Cook for 3 minutes or until wilted, then remove from heat and let cool.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, parsley, and oregano. Mix in half of the shredded mozzarella and most of the Parmesan cheese (reserve some Parmesan for topping). Add the cream cheese and the egg, then fold in the cooled spinach and garlic mixture until well combined.
- Assemble: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish or 12-inch oven-safe skillet. Spoon the cheese and spinach mixture into each pasta shell and arrange stuffed shells in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged shells. Sprinkle the rest of the mozzarella cheese and the reserved Parmesan cheese evenly on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes to allow the cheese to brown and bubble.
- Garnish and Serve: Sprinkle fresh parsley over the cooked dish before serving. Serve hot, optionally with garlic bread for a full meal experience.
Notes
- Ensure you do not overcook the pasta shells; they should be slightly undercooked before baking to prevent mushiness.
- You can slice the spinach before cooking if you prefer smaller pieces inside the filling.
- Using fresh herbs instead of dried can make the flavors more vibrant.
- Reserve some cheese for topping to get a golden, delicious crust.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, baked pasta, ricotta, spinach, Italian comfort food, cheesy pasta, family dinner
