Stuffed Shells
User Reviews
5.0
264 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Shells
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These classic stuffed shells are filled with a creamy 4-cheese blend with Italian seasonings, sautéed garlic, and the optional addition of spinach. This meal is also make-ahead and freezer friendly!
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Ingredients
- 18-20 jumbo pasta shells boil extra in case some break
- 1-2 tablespoons olive oil
- 3 cloves garlic minced
- 4 cups spinach
- 15 oz. ricotta
- ½ cup Parmesan Cheese grated
- 3 cups mozzarella cheese shredded and divided
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- fresh parsley to garnish
Seasonings
- ½ tsp salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 375 degrees.
- Boil shells in salted water for 1 minute less than al dente, (around 13 minutes, refer to package). Set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
- Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
- Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
- Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
- Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!
Notes
- Pro Tips:
- Make Ahead Method:
- Storage
- Boil extra shells in case some break during the boiling or draining process.
- The spinach is optional but adds a nice touch! Frozen spinach may also be used, be sure to let it thaw and pat it dry.
- To incorporate meat into the mix, make this with my meat sauce recipe instead of regular marinara.
- Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much better.
- Low moisture whole milk mozzarella melts the best in this recipe.
- I love to use Dragone for the mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese.
- Rao's is my go-to brand for marinara sauce, (it's really good)!
- This recipe makes about 18 shells and has 6 servings. Nutritional facts are based on 3 shells per person.
- This recipe is in The Cozy Cookbook on page 135!
- Assemble and refrigerate up to 1 day ahead of time. Add 15 minutes to covered baking time.
- Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
1376mg
(57%)
Potassium
694mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3234IU
(65%)
Vitamin C
14mg
(16%)
Calcium
584mg
(58%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 1376mg | 57% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3234IU | 65% |
| Vitamin C | 14mg | 16% |
| Calcium | 584mg | 58% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
264 reviews
Excellent
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