Stuffed Shells
User Reviews
5
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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
Description
Stuffed Shells are made by filling boiled jumbo pasta shells with a ricotta-based mixture enriched with cream cheese, mozzarella, parmesan, sautéed spinach, and garlic. The shells hold the creamy and herb-seasoned cheese filling, which combines both fresh and dried herbs for balanced flavor. The filled shells are placed over marinara sauce in a casserole dish, topped with additional cheese and sauce, and baked to meld the flavors and melt the cheese into a lightly golden crust.
The resulting dish balances creamy textures and savory herbs within tender but intact pasta shells, while the marinara sauce adds a bright tomato element that complements the cheese filling. Garlic and sautéed spinach add depth and freshness. Cooking ensures the spinach wilts and integrates smoothly into the mixture, while the use of various cheeses provides richness and gooey texture.
This casserole can be served as a main course, often accompanied by a simple salad or bread. The recipe suggests preparing extra shells to accommodate any breaks during cooking. It can be assembled and refrigerated ahead or frozen for later use, with adjusted baking times for reheating. Shredding cheese fresh from blocks rather than using pre-shredded types is recommended for better melting and flavor quality.
Many ingredient brands and minor substitutions are suggested to maintain quality. The recipe yields about 18 shells, serving around six people with three shells per portion.
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 cheese
- ½ cup Parmesan Cheese grated
- 3 cups mozzarella cheese shredded and divided
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- parsley to garnish, fresh
Seasonings
- ½ tsp salt
- ¼ tsp black pepper
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ½ teaspoon oregano dried
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
- Boil extra jumbo shells to compensate for any that break during handling and cooking.
- Frozen spinach can replace fresh, but thaw and drain well before using to avoid excess moisture.
- Shredding cheese from blocks improves melting and flavor compared to pre-shredded cheese.
- Prepare the casserole up to one day in advance by assembling and refrigerating; increase baking time by 15 minutes if baking from cold.
- For longer storage, freeze assembled shells up to three months; thaw fully before baking and add 10 minutes to the baking time.
- Store leftovers in airtight containers; refrigerate for up to three days or freeze for up to three months.
- This recipe makes about 18 stuffed shells, serving six people at three shells each.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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