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.
Servings: 9
Calories: 390kcal
Equipment
Ingredients
- 12 ounces jumbo pasta shells dry
- 2 cups ricotta cheese
- 4 ounces Parmesan cheese grated
- 1 cup frozen chopped spinach thawed
- 1 egg
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 24 ounces marinara sauce 1 jar
- 2 cups mozzarella cheese shredded
- fresh basil chopped, for garnish
Instructions
- Preheat the oven to 400℉. 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.
- 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.
- Pour half the marinara in a 9 x 13 inch casserole dish. Pipe each shell with about 2 tablespoons 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.
- Garnish with fresh basil and freshly cracked pepper.
Video
Notes
- Spinach: Frozen is easiest, just make sure it’s fully thawed and squeezed dry. Fresh works too, but it takes longer. You'll need about 1 pound cooked and chopped.
- Ricotta Sub: Whipped cottage cheese is a solid backup if you’re out of ricotta. Blend until smooth for best texture.
- Pasta Tip: Boil extra shells. A few will tear or stick, it happens.
- Filling Hack: Use a zip top or piping bag to fill the shells. Faster, neater, and less rage-inducing.
- Make Ahead: Assemble, cover, and refrigerate up to 2 days. Or freeze unbaked and bake later, just add a few extra minutes to the cook time.
- Reheating: Leftovers? Reheat in the oven or air fryer for best texture. Microwave works too but won’t give you that melty cheese top.
Nutrition
Serving: 2shells | Calories: 390kcal | Carbohydrates: 36g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 951mg | Potassium: 489mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2896IU | Vitamin C: 6mg | Calcium: 431mg | Iron: 2mg
