Description
Italian Stuffed Shells are a classic comfort food dish featuring jumbo pasta shells filled with a creamy ricotta mixture, topped with marinara sauce and gooey melted cheese. Perfect for family dinners, potlucks, or as a make-ahead meal, this hearty dish is a crowd-pleaser every time.
Ingredients
Units
Scale
For the Pasta
- 20–24 jumbo pasta shells
For the Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, finely chopped (optional)
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 3 cups marinara sauce (homemade or store-bought)
For Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Make the Filling
- In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, chopped spinach (if using), Italian seasoning, minced garlic, salt, and pepper. Mix until well combined.
Assemble the Dish
- Preheat the oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Using a spoon or piping bag, fill each shell with 2–3 tablespoons of the ricotta mixture. Arrange the filled shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are fully covered.
- Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.
Bake the Shells
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
Serve
- Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- For a meatier version, add cooked ground beef, sausage, or turkey to the marinara sauce before assembling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well—assemble and freeze before baking for an easy make-ahead meal.