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5.0 from 264 votes

Stuffed Shells

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 496 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
  7. 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

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

% 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.