Stuffed Shells Recipe

Why You’ll Love This Recipe

This stuffed shells recipe combines rich, creamy cheese with the freshness of sautéed spinach and the tang of marinara sauce. It’s a crowd-pleaser, easy to prepare, and perfect for meal prepping. The blend of flavors, along with a touch of toasted pine nuts, adds both texture and depth. Plus, the no-boil method ensures the shells retain their shape and soak up just the right amount of sauce, making this dish a perfect balance of flavors and textures.

Ingredients

• 20 jumbo pasta shells (conchiglioni), cooked to al dente

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 10 oz fresh spinach

• 1 egg

• 1 cup ricotta cheese

• 1 cup low-moisture mozzarella cheese, shredded

• ½ cup parmesan cheese, grated

• Zest and juice of 1 lemon

• ¼ cup toasted pine nuts

• 2 cups marinara sauce (recommend Rao's or Mezzetta)

• Fresh basil for garnish

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Cook the jumbo shells in salted water until just shy of al dente (they’ll finish cooking in the oven). Drain and set aside.

2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes, then add the spinach. Cook until wilted and the moisture is reduced, about 3-4 minutes. Season with salt and pepper.

3. In a mixing bowl, combine the spinach mixture with ricotta, mozzarella, parmesan, egg, lemon zest, lemon juice, and toasted pine nuts. Mix well.

4. Spread a thin layer of marinara sauce in a baking dish. Stuff each pasta shell with the ricotta mixture and place them in the baking dish, nestling them into the sauce.

5. Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 30 minutes.

6. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

7. Garnish with fresh basil and additional pine nuts before serving.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 50 minutes

• Total time: 1 hour

Variations

• Vegetarian Option: Skip any meat additions for a fully vegetarian dish.

• Meat Lovers: Add ground beef, sausage, or chicken to the ricotta filling for a heartier dish.

• Vegan: Use plant-based ricotta and mozzarella for a vegan-friendly version of this dish.

Storage/Reheating

• Storage: Store leftover stuffed shells in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual servings.

FAQs

1. Can I make stuffed shells ahead of time?

Yes, you can assemble the stuffed shells in advance and refrigerate them for up to 24 hours before baking.

2. Can I freeze stuffed shells?

Yes, stuffed shells can be frozen. Assemble them, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra time to the cooking process.

3. What’s the best marinara sauce to use for stuffed shells?

A high-quality marinara sauce, like Rao's or Mezzetta, works best to give the dish a rich flavor.

4. How do I prevent the shells from breaking while cooking?

Cook the shells just shy of al dente, so they don’t over-soften during baking. Handle them gently when stuffing them.

5. Can I use a different type of pasta for this recipe?

While jumbo shells are traditional, you can also use manicotti or even cannelloni if you prefer.

6. How can I make the filling firmer?

To make the filling firmer, sauté the spinach to remove excess moisture and drain the ricotta before mixing it with other ingredients.

7. Can I add meat to the filling?

Yes, you can add cooked ground beef, sausage, or chicken to the ricotta mixture for a heartier dish.

8. Can I use frozen spinach?

Yes, you can use frozen spinach. Be sure to thaw and drain it well before cooking to avoid excess moisture in the filling.

9. What can I serve with stuffed shells?

Stuffed shells pair beautifully with garlic bread, salads, or roasted vegetables.

10. How can I make stuffed shells spicier?

Add red pepper flakes to the marinara sauce or mix some into the ricotta filling for an extra kick.

Conclusion

Stuffed shells are the perfect combination of comforting pasta, melty cheese, and flavorful marinara. Whether you’re cooking for a special occasion or just looking for a hearty weeknight dinner, this recipe is sure to satisfy. With a few simple steps and quality ingredients, you’ll create a delicious, crowd-pleasing dish that everyone will love!

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This easy and delicious stuffed shells recipe features jumbo pasta shells filled with a creamy ricotta, mozzarella, and spinach mixture, topped with a rich marinara sauce and baked to perfection. With a hint of lemon zest, toasted pine nuts, and a blend of cheeses, this Italian-inspired dish is ideal for family dinners or special occasions. It’s a comforting, flavorful, and crowd-pleasing meal everyone will love!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baking, Sautéing
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

20 jumbo pasta shells (conchiglioni), cooked to al dente

1 tablespoon olive oil

2 cloves garlic, minced

10 oz fresh spinach

1 egg

1 cup ricotta cheese

1 cup low-moisture mozzarella cheese, shredded

½ cup parmesan cheese, grated

Zest and juice of 1 lemon

¼ cup toasted pine nuts

2 cups marinara sauce (recommend Rao's or Mezzetta)

Fresh basil for garnish

Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Cook the jumbo shells in salted water until just shy of al dente, then drain and set aside.

2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes. Add spinach and cook until wilted and moisture is reduced (about 3-4 minutes). Season with salt and pepper.

3. In a mixing bowl, combine the spinach mixture with ricotta, mozzarella, parmesan, egg, lemon zest, lemon juice, and toasted pine nuts. Mix well.

4. Spread a thin layer of marinara sauce in a baking dish. Stuff each pasta shell with the ricotta mixture and place them in the baking dish.

5. Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 30 minutes.

6. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

7. Garnish with fresh basil and additional pine nuts before serving.

Notes

• Make sure to cook the pasta shells just shy of al dente to prevent them from over-softening during baking.

• You can prepare this dish ahead of time by assembling it and refrigerating for up to 24 hours before baking.

• For a vegan version, substitute plant-based ricotta and mozzarella.