Description
Pasta perfection shines through this classic stuffed shells recipe, delivering comfort straight from Italian kitchens. Creamy ricotta, savory marinara, and melted cheese create a memorable meal that connects friends and family around the dinner table.
Ingredients
Scale
Pasta and Cheese:
- 12 ounces (340 g) jumbo pasta shells (about 20–25 shells)
- 1 container (15 ounces / 425 g) ricotta cheese
- 1 ½ cups (150 g) shredded mozzarella cheese (divided)
- ½ cup (50 g) grated Parmesan cheese
Filling Components:
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Garnish:
- 3 cups (720 milliliters) marinara sauce
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Boil water in a large pot with salt, then carefully submerge jumbo pasta shells. Cook until they reach a tender yet firm consistency, following package guidelines. Drain thoroughly and rinse with cold water to halt further cooking, then arrange shells on a clean surface.
- Create a rich filling by whisking ricotta, mozzarella, Parmesan, egg, chopped spinach, garlic powder, Italian seasoning, salt, and pepper in a spacious mixing bowl. Blend ingredients until achieving a smooth, uniform texture.
- Heat the oven to 375F (190C). Prepare a rectangular baking dish by lightly coating its surface with cooking spray or olive oil to prevent sticking.
- Distribute a generous layer of marinara sauce across the bottom of the baking dish, creating a flavorful foundation. Carefully stuff each shell with the prepared cheese mixture, positioning them neatly in rows within the dish.
- Generously ladle remaining marinara sauce over the stuffed shells, ensuring complete coverage. Sprinkle additional mozzarella cheese across the top, creating an enticing golden-brown surface.
- Shield the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking an additional 10 minutes until the cheese melts and develops a slightly crispy, bubbling texture.
- Extract from the oven and allow the dish to rest briefly. Enhance presentation by garnishing with freshly chopped basil or parsley. Serve immediately alongside crusty garlic bread or a crisp garden salad.
Notes
- Choose jumbo shells that are intact and unbroken to ensure perfect filling and presentation.
- Rinse shells immediately after cooking to prevent sticking and make handling easier.
- Mix ricotta filling thoroughly to distribute spinach and seasonings evenly throughout the mixture.
- Avoid overfilling shells to prevent splitting and ensure neat, compact appearance.
- Use a piping bag or zip-lock bag with corner snipped for precise and mess-free shell stuffing.
- Substitute spinach with kale or Swiss chard for varied nutritional profile and flavor.
- For gluten-free version, use gluten-free pasta shells and verify marinara sauce ingredients.
- Reduce cheese content for lighter version or use part-skim ricotta and low-fat mozzarella.
- Make vegetarian dish more protein-rich by adding crumbled tofu or plant-based meat alternatives to filling.
- Prepare shells ahead and refrigerate before baking, which intensifies flavors and saves preparation time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg