Classic Stuffed Shells Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
429 kcal
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Course
Main Course, Dinner
Classic Stuffed Shells Recipe
Description
The Classic Stuffed Shells Recipe combines jumbo pasta shells with a ricotta and spinach filling enriched with Parmesan cheese, egg, and Italian herbs. After cooking the shells until al dente and cooling them, they are filled with the creamy mixture, arranged in a baking dish spread with marinara sauce, and topped with additional sauce and shredded mozzarella and Parmesan. Baking for 30 minutes produces a bubbly, golden-topped casserole where the sauce saturates the pasta and the cheese melts into a rich layer.
The filling balances creamy textures and mild herb flavors while the spinach adds moisture and a touch of green. The marinara sauce adds acidity and sweetness that complements the cheese. The shells are large enough to hold a generous filling, making each bite satisfyingly rich.
This dish can be served as a main course alongside a green salad or garlic bread. It is suitable for making ahead and baking when needed, and leftovers reheat well. To avoid broken shells while filling, cook a few extras. Using a piping bag helps fill shells neatly.
For freezing, prepare and assemble without topping with cheese, wrap tightly, and freeze for up to a month. Thaw overnight before baking and add extra baking time to ensure thorough heating.
Ingredients
- 24 pasta shells jumbo
- 2 cups ricotta cheese
- 10 ounces spinach thawed and squeezed dry, frozen, chopped
- ⅓ cup Parmesan Cheese plus 2 tablespoons, divided, shredded
- 1 egg
- 1 teaspoon salt
- ½ teaspoon parsley dried
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- 1 pinch black pepper
- 2 ½ cups marinara sauce
- 1 cup mozzarella cheese shredded
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 extra shells in case some break during filling.
- Fill shells using a piping bag or small spoon for easier portioning.
- Assemble ahead and refrigerate; add 10 minutes to bake time if starting chilled.
- Freeze unbaked assembled shells without cheese topping; thaw overnight and add 15 minutes to baking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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