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Stuffed Shells

Spinach stuffed shells with ricotta cheese and marinara are classic Italian-American comfort food. A freezer-friendly recipe that's easy too!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 442 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 375°F.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.
  6. 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

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

% 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.