This classic stuffed shells recipe is jumbo pasta shells filled with garlic, spinach, creamy ricotta cheese, mozzarella cheese, and Parmesan Cheese. The shells are then placed in a baking dish, topped with marinara sauce and mozzarella, and baked to perfection.
This is the ultimate comfort food meal, and many enjoy it. Once you smell the shells baking, you will know that this recipe is just heavenly. If you like these shells, try spaghetti pie and creamy chicken lasagna.
This pasta dish is so incredibly easy to make. With a little advanced preparation, it can be assembled and in the oven in about twenty minutes. I use store-bought marinara to make this recipe quick and easy, but by all means, if you have a great homemade marinara recipe and the time, use it!
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: jumbo-size pasta shells.
- Spinach: You can use fresh or frozen spinach. If using frozen spinach, squeeze out as much moisture as possible. This step is essential to prevent the sauce from being watered down.
- Cheese: I use a mixture of ricotta, mozzarella, and Parmesan.
- Egg – helps to bind the cheese blend so it does not cook out of the shells.
- Marinara – use your favorite jarred blend or make homemade marinara.
- Parsley – chopped fresh for flavor and color.
- Basil – chopped fresh for the best flavor and aroma
How to make Stuffed Shells
This is the summary version; the complete ingredient list and full directions are on the recipe card below.
Bring a large pot of salted water to boil. Add the pasta shells and cook al dente according to package instructions, draining well. Then, add the olive oil to a skillet over medium-low heat. Add the garlic and spinach, cooking for 2-3 minutes or until the spinach wilts. Remove the skillet from the heat and let it cool.
Combine the ricotta cheese, mozzarella cheese, Parmesan Cheese, egg, Italian seasoning, salt, pepper, and the cooled spinach mixture in a large bowl. Spread the bottom of the casserole dish with some marinara. Spoon the cheese mixture into the shells so they are nice and plump.
Place the stuffed shells in the casserole dish on top of the marinara. Spoon some more marinara in and around the shells. Sprinkle with more mozzarella. Cover and bake.
Preparation Tips
- Do not over-boil the pasta shells. Cook them slightly al dente and add a few extra shells when boiling the pasta, as several will inevitably tear.
- For a heartier meal, add browned ground beef or Italian Sausage.
- For a change of pace try substituting alfredo sauce for the marinara sauce.
Serving Suggestions
For a complete guest-worthy meal, serve it with a garden salad or Italian salad. Or serve it with garlic cheese bread, or garlic knots to sop up the extra sauce and melted cheese. To balance the high carbs, try roasted cauliflower or green beans almondine.
Frequently Asked Questions
This recipe can be prepped up to 2 days in advance, covered tightly with plastic wrap, and stored in the fridge. Remove the casserole from the fridge 40 minutes before baking to come to room temperature. Don’t forget to replace the plastic wrap with aluminum foil before placing the casserole dish in the oven.
I do not recommend freezing this casserole as the ricotta, spinach, and mozzarella have a high moisture content and will become watery and grainy after freezing.
More Pasta Recipes
Stuffed Shells with Ricotta Cheese
Ingredients
- 20 jumbo shells ½ of a 12 ounce box
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 5 ounces baby spinach stems removed and chopped
- 15 ounces whole milk ricotta
- 3 cups mozzarella reserve 1 cup for the top
- ½ cup shredded Parmesan
- 1 large egg
- 1½ teaspoons Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 cups marinara
- 2 tablespoon chopped fresh parsley or fresh basil
Instructions
- Preheat oven to 350 degrees.
- Boil the pasta shells al dente according to package instructions; drain well.
- Add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
- In a large bowl combine the ricotta, 2 cups mozzarella, Parmesan Cheese, egg, Italian seasoning, salt, black pepper and the cooled spinach mixture.
- Spread the bottom of a 9×13 or equivalent-sized casserole dish with 1 1/2 cups marinara. Spoon the cheese mixture into the shells. Place the stuffed shells in the casserole. Spoon the remaining marinara in and around the shells. Sprinkle with the remaining mozzarella.
- Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired, sprinkle with parsley or basil.
Notes
- Do not over-boil the pasta shells. Cook them slightly al dente and add a few extra shells when boiling the pasta, as several will inevitably tear.
- For a heartier meal, add browned ground beef or Italian Sausage.
- For a change of pace try substituting alfredo sauce for the marinara sauce.
Nutrition
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Michelle
This was absolutely delicious! Stuffed shells are such a comforting classic, and I love how simple this recipe is to prepare.
Beth Pierce
Thank you, Michelle!