Why You’ll Love This Recipe
- Creamy 4-Cheese Filling: A delightful blend of ricotta, mozzarella, Parmesan, and cream cheese creates a luscious and flavorful stuffing.
- Optional Spinach Addition: Incorporating sautéed spinach adds a nutritious element and vibrant color to the dish.
- Make-Ahead and Freezer-Friendly: Prepare the stuffed shells in advance and refrigerate or freeze them, making mealtime convenient and stress-free.
- Customizable: Easily adapt the recipe by adding meat or varying the cheese blend to suit your preferences.
Ingredients
- 18-20 jumbo pasta shells (boil extra in case some break)
- 1-2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach (optional)
- 15 oz. ricotta cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons cream cheese
- 1 egg
- 24 oz. marinara sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 375°F (190°C).
- Cook Pasta Shells: Boil the shells in salted water for 1 minute less than al dente, according to package instructions. Drain and rinse with cool water to stop further cooking.
- Sauté Spinach and Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted. Remove from heat and let cool.
- Prepare Cheese Mixture: In a large bowl, combine ricotta, 1½ cups of mozzarella, Parmesan, cream cheese, egg, salt, pepper, basil, parsley, and oregano. Mix well. Fold in the cooled spinach and garlic.
- Assemble the Dish: Spread half of the marinara sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with the cheese mixture and place them in the dish. Top with the remaining marinara sauce and sprinkle the remaining 1½ cups of mozzarella and a bit of Parmesan on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Garnish with chopped fresh parsley and serve warm.
Servings and Timing
- Servings: This recipe yields approximately 6 servings, with about 3 stuffed shells per person.
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Variations
- Meat Lovers: Incorporate cooked ground beef or Italian sausage into the cheese mixture or use a meat-based marinara sauce for added protein.
- Vegetarian Delight: Add finely chopped vegetables such as bell peppers, mushrooms, or zucchini to the filling for extra nutrients and flavor.
- Cheese Alternatives: Experiment with different cheeses like fontina or gouda to create a unique taste profile.
- Herb Enhancements: Fresh herbs like basil or thyme can be added to the cheese mixture for a fresher taste.
Storage/Reheating
- Refrigeration: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place assembled but unbaked stuffed shells in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Reheating: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake until heated through, about 20-30 minutes. Individual portions can be reheated in the microwave.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely, then squeeze out excess moisture before adding it to the cheese mixture.
2. How do I prevent the pasta shells from sticking together?
After boiling, rinse the shells under cool water to stop the cooking process and prevent sticking. Laying them out separately on a baking sheet can also help.
3. Can I make this dish gluten-free?
Yes, substitute regular pasta shells with gluten-free jumbo shells and ensure that all other ingredients, like marinara sauce, are gluten-free.
4. What type of marinara sauce works best?
A high-quality store-bought marinara or homemade sauce with a balanced flavor complements the cheese filling well.
5. Is it necessary to cover the dish with foil while baking?
Covering the dish with foil during the initial baking time prevents the shells from drying out and ensures even cooking.
Stuffed shells
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
Classic stuffed shells recipe featuring jumbo pasta shells filled with a creamy 4-cheese blend, baked in marinara, and topped with melted mozzarella. This comforting Italian-American dish is perfect for weeknight dinners or special gatherings, customizable with spinach or meat, and freezer-friendly for easy meal prep.
Ingredients
- 18–20 jumbo pasta shells (boil extras)
- 1–2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach (optional)
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese (divided)
- 2 tbsp cream cheese
- 1 egg
- 24 oz marinara sauce
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried oregano
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Cook Pasta: Boil pasta shells in salted water until slightly undercooked. Rinse and drain.
- Prepare Spinach: Sauté garlic in olive oil, then add spinach until wilted. Cool.
- Mix Filling: Combine ricotta, Parmesan, cream cheese, egg, seasonings, and 1½ cups mozzarella in a bowl. Fold in spinach.
- Assemble Dish: Layer marinara sauce in a 9×13-inch baking dish. Stuff shells with cheese mixture, place in dish, and top with remaining sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes.
- Serve: Garnish with parsley and serve warm.
Notes
- Use gluten-free pasta shells for a gluten-free option.
- Substitute frozen spinach, ensuring excess water is removed.
- Make ahead and freeze for convenient meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
