Stuffed Shells

These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests. They’re saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling.

Stuffed Shells

Whenever you’re in the mood to eat some cheesy pasta, this recipe of cheese and spinach stuffed shells is perfect – absolutely perfect! It is a rich, hearty, stick to your ribs, carby and cheesy delight. While looking at this may have you thinking this is a really time consuming dinner, believe it or not these stuffed shells can be on your dinner table in under one hour.

Spinach and Ricotta Stuffed Shells

These jumbo shells are loaded with cheese, both ricotta and Parmesan cheese. Of course there’s spinach in them too, which makes these shells healthy, in my opinion. I topped the shells with lots mozzarella cheese because, let’s face it, these shells are all about that cheesy goodness. Comfort food at its finest. This is such a great dish because it’s quick, and it’s easy to make.

Frozen Or Fresh Spinach?

I opted for frozen today to make things easier for myself, but use whichever you would prefer!

Frozen

Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating and try and squeeze as much water out of it as possible.

Fresh

If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 pound of fresh spinach for this recipe.

Ingredients in Stuffed Shells

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Jumbo pasta shells – This recipe will also work for manicotti or cannelloni, however as those types of pasta are a bit larger than jumbo shells you may need more filling.
• Ricotta cheese – Whipped cottage cheese would be a good substitute if needed.
• Parmesan cheese – Fresh is always better! Find yourself a good block to grate. You can use more or less as you like, but it really gives lots of great flavor to the filling.
• Frozen chopped spinach – Squeeze out as much excess water from the spinach as you can before going ahead with the recipe.
• Egg – The egg can be left out in this recipe if you prefer. It helps bind the filling together but isn’t absolutely necessary.
• Salt & pepper – Season to taste. Keep in mind the parmesan will add some saltiness, so be careful with the salt.
• Marinara sauce – Use your favorite type of sauce, store bought or make your own.
• Mozzarella – You can use more or less cheese as you like. I prefer to use block cheese versus pre-shredded cheese in a bag.
• Fresh basil – A sprinkle of some fresh basil over the shells after they come out of the oven adds amazing bright flavor.

How to Make Stuffed Shells

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Prep the pasta: Preheat the oven to 400F. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they’re al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in the strainer.
2. Make the filling: Mix the ricotta, parmesan, spinach, egg, salt and pepper in a bowl. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1″ diameter.
3. Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish. Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
4. Finish the dish: Garnish with fresh basil and freshly cracked pepper.

What Else Can I Use for The Filling?

Feel free to get creative with these great little shells. By no means should my recipe be the definitive list of what can and should go in your pasta dish. Try adding some of these flavorful morsels to your dish or make substitutions as necessary, trust me you’ll thank me later.

Tips for Making the Best Stuffed Shells

1. I recommend boiling the entire package of pasta shells, even though we only need 18 because some of them may tend to break during boiling and we want 18 shells that are intact.
2. Be sure to rinse your shells well with cold water in your strainer before incorporating it into your dish. We want to rinse all that residual starch off of our pasta.
3. Piping your filling mixture into your shells through a bag with the corner snipped will ensure we get perfectly proportional shells with just enough filling. If you’d rather not take this step you can always use a medium sized spoon.
4. Be sure to broil your dish before pulling it out of the oven, this will allow our melted mozzarella to brown and become perfectly golden on top.

Can I Make Stuffed Pasta Shells Ahead Of Time?

Absolutely! These shells make for a great quasi casserole that can be prepared a couple days in advance. Make it over the weekend and bake it when you’re ready to serve.

Follow the instructions as noted in the recipe right after assembly but right before baking. Cover the casserole with aluminum foil then refrigerate until ready to bake. The day you want to bake this take it out of the fridge while you’re preheating the oven to 350 F degrees. Bake as instructed in the recipe then garnish and serve.

How to Store Leftover Stuffed Shells

Transfer leftover baked stuffed shells to airtight containers and refrigerate for 3 to 5 days.

How to Freeze Stuffed Shells

Freeze in a tightly sealed dish for up to a month. When ready to serve, take it out of the freezer the night before and thaw it in the refrigerator. Bake according to instructions.

What to Serve With Stuffed Shells

This rich, creamy dish pairs beautifully with light and simple sides like salads and roasted veggies. These stuffed shells are completely satisfying on their own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.

• Creamy Cucumber Salad
• Greek Salad
• Mediterranean Couscous Salad
• Kale And Quinoa Salad With Lemon Vinaigrette
• Tabbouleh Salad
• Italian Roasted Mushrooms And Veggies

More Incredible Pasta Dishes To Try:

• Chicken Lasagna alla Bolognese
• Cheesy Beef Tortellini Enchilada Casserole
• Zucchini Lasagna
• Taco Lasagna
• One Pot Hamburger Helper Lasagna
• Lasagna Roll-ups
• Buffalo Chicken Lasagna

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Stuffed Shells

4.94 from 16 votes

Prep: 30 mins

Cook: 25 mins

Total: 55 mins

Author: Joanna Cismaru

Serves: 9

Print Pin Rate

These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests. They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling.

Equipment

• 9x13-inch Casserole Dish

Ingredients

• 12 oz jumbo pasta shells dry
• 2 cups ricotta cheese
• 4 oz Parmesan cheese grated
• 1 cup frozen chopped spinach thawed
• 1 egg
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 24 oz marinara sauce 1 jar
• 2 cups mozzarella cheese shredded
• fresh basil chopped, for garnish

US Customary - Metric

Instructions

• Prep the pasta: Preheat the oven to 400F. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they're al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in the strainer.
• Make the filling: Squeeze out as much excess water from the spinach as you can. Mix the ricotta, parmesan, spinach, egg, salt and pepper in a bowl. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1" diameter.
• Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish. Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
• Finish the dish: Garnish with fresh basil and freshly cracked pepper.Preheat oven to 400 F degrees.

Video

Recipe Notes

1. Transfer leftover baked stuffed shells to airtight containers and refrigerate for 3 to 5 days.
2. Freeze in a tightly sealed dish for up to a month. When ready to serve, take it out of the freezer the night before and thaw it in the refrigerator. Bake according to instructions.

Nutrition Information:

Serving: 2shellsCalories: 390kcal (20%)Carbohydrates: 36g (12%)Protein: 23g (46%)Fat: 17g (26%)Saturated Fat: 10g (63%)Cholesterol: 74mg (25%)Sodium: 951mg (41%)Potassium: 489mg (14%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 2896IU (58%)Vitamin C: 6mg (7%)Calcium: 431mg (43%)Iron: 2mg (11%)

Course:Dinner, Lunch, Main Course

Cuisine:American, Italian

Keyword:spinach and ricotta stuffed shells, stuffed shells

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