Classic Stuffed Shells Recipe
User Reviews
5.0
231 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
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Calories
429 kcal
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Course
Main Course, Dinner
Classic Stuffed Shells Recipe
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Jumbo shells stuffed with creamy ricotta and hearty spinach, baked to perfection in a zesty marinara sauce and topped with bubbly, golden cheese!
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Ingredients
- 24 jumbo shells
- 2 cups ricotta cheese
- 10 ounces frozen chopped spinach thawed and squeezed dry
- ⅓ cup shredded Parmesan cheese plus 2 tablespoons, divided
- 1 egg
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 pinch black pepper
- 2 ½ cups marinara sauce
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350°F and lightly spritz a 9x13" baking dish with non-stick spray.
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, per package instructions. Drain, then immediately run under cold water to stop cooking.
- In a separate bowl, mix together the ricotta, spinach, ⅓ cup of Parmesan cheese, egg, salt, dried parsley, basil, oregano, and pepper. Transfer this mixture to a piping bag or a large zippered bag and cut off ½-inch at the end.
- Spread 1 cup of marinara sauce in the bottom of the prepared baking dish.
- Fill each pasta shell with the ricotta mixture and arrange them in the baking dish, ensuring the filling is divided evenly. You might have to squish the shells a little to fit.
- Pour the remaining marinara sauce over the shells, then sprinkle with mozzarella and the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until the edges are bubbly and the cheese is melted.
Notes
- Cook a few extra shells in case any break while filling.
- Use a piping bag or freezer bag to pipe the filling. Shells can also be filled using a small spoon.
- Prep Ahead: Assemble this stuffed shells recipe and pop them in the fridge until you're ready to bake. If they're chilled from the fridge, you may need to add 10 minutes of extra cooking time.
- Freezer Friendly: When freezing unbaked stuffed shells, follow the recipe but hold off on that cheese topping. Make sure the filling is cool. Then, wrap your dish tightly first with plastic wrap, then foil. They'll be good in the freezer for up to a month. To serve, thaw the casserole overnight in the fridge before baking. Add 15 minutes to the cooking time.
Nutrition Information
Show Details
Calories
429
(21%)
Carbohydrates
34g
(11%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
94mg
(31%)
Sodium
1435mg
(60%)
Potassium
663mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5500IU
(110%)
Vitamin C
9.2mg
(10%)
Calcium
545mg
(55%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429 | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 1435mg | 60% |
| Potassium | 663mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5500IU | 110% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 545mg | 55% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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