Stuffed Shells
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Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Main Course, Dinner
Stuffed Shells
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Spinach stuffed shells with ricotta cheese and marinara are classic Italian-American comfort food. A freezer-friendly recipe that's easy too!
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Ingredients
- ½ teaspoon kosher salt plus more for pasta water
- 20-25 large shells I used one 12-ounce box and had some leftovers
- 1 tablespoon extra-virgin olive oil plus more for pasta
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container ricotta cheese whole milk or part skim
- 1 cup shredded whole milk mozzarella cheese about 4 ounces
- 1 ½ cups finely grated parmesan divided
- 1 large egg at room temperature
- 3 garlic cloves minced (about 1 tablespoon)
- ⅛ teaspoon ground nutmeg
- 1 (15-ounce) jar good quality marinara sauce (preferably basil or garlic flavored), divided (I like DeLallo or Rao’s)
- fresh basil thinly sliced, for serving
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Instructions
- Place a rack in the center of your oven and preheat to 375°F.
- Bring a large pot of well-salted water to a boil and cook the shells according to the shortest time on the package instructions for al dente (mine cooked for 8 minutes). Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.
- Meanwhile, place the spinach in a large microwave-safe bowl and microwave for 2 to 3 minutes, stirring every minute, until completely thawed. To the bowl, add the ricotta, mozzarella, ½ cup of the Parmesan, the egg, garlic, salt, and nutmeg.
- In an 9x13-inch baking dish, spread 1 cup of the marinara sauce in an even layer. Working with one shell at a time, stuff each shell with the cheese mixture. Don’t worry if one breaks, you’ll have extra. Arrange the stuffed shells in an even layer in the baking dish.*
- Pour the remaining sauce over the shells and sprinkle with the remaining 1 cup Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 10 minutes, until the cheese is melty and golden.
- Remove from the oven, cool for 5 to 10 minutes, garnish with fresh basil and serve warm.
Notes
- TO STORE: Refrigerate leftover stuffed shells in an airtight storage container for up to 4 days.
- TO REHEAT: Warm up leftovers in a baking dish covered with foil at 350 degrees F in the oven.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- TO STORE: Refrigerate leftover stuffed shells in an airtight storage container for up to 4 days.
- TO REHEAT: Warm up leftovers in a baking dish covered with foil at 350 degrees F in the oven.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
442kcal
(22%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.003g
Cholesterol
99mg
(33%)
Potassium
563mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6529IU
(131%)
Vitamin C
8mg
(9%)
Calcium
621mg
(62%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 442kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 99mg | 33% |
| Potassium | 563mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6529IU | 131% |
| Vitamin C | 8mg | 9% |
| Calcium | 621mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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