Description
This Classic Stuffed Shells recipe features jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked to perfection in a rich marinara sauce. A comforting and satisfying Italian-inspired dish perfect for family dinners or entertaining.
Ingredients
Units
Scale
For the filling:
- 1 container (15 oz / 425 g) ricotta cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese (divided)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg
- 1 cup (100 g) cooked and chopped spinach (fresh or frozen, squeezed dry)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the shells and sauce:
- 12 oz (340 g) jumbo pasta shells (about 20-25 shells)
- 3 cups (720 ml) marinara sauce
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Cook the pasta shells:
- Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the filling:
- In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Assemble the stuffed shells:
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
- Using a spoon or piping bag, fill each shell with the ricotta mixture. Place the stuffed shells in the baking dish, seam-side up.
- Top with sauce and cheese:
- Pour the remaining marinara sauce over the shells, ensuring they are evenly coated. Sprinkle the remaining ½ cup of mozzarella cheese over the top.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm with garlic bread or a fresh salad.
Notes
- Add cooked ground beef or Italian sausage to the marinara sauce for a heartier version.
- For a creamier filling, substitute ½ cup of ricotta with mascarpone or cream cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.