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
