Stuffed Shells
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
32 mins
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Total Time
1 hr 2 mins
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Servings
9
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Calories
390 kcal
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Course
Main Course, Lunch, Dinner
Stuffed Shells
Description
This recipe begins by cooking jumbo pasta shells until al dente and rinsing to prevent sticking. The filling is made by blending ricotta cheese, grated Parmesan, thawed and squeezed spinach, beaten egg, salt, and pepper for balance. This mixture is piped or spooned into each shell, which are then arranged in a casserole dish layered with marinara sauce.
Additional marinara sauce is poured over the filled shells, followed by a generous layer of shredded mozzarella cheese. Baking at 400°F for 20–25 minutes cooks the dish through and melts the cheese, while broiling briefly encourages golden browning on top. Fresh basil garnish adds a fresh herbal note and color contrast.
The baked shells serve as a hearty main course or side and keep well refrigerated for several days. They freeze for up to a month and should be thawed and baked before serving to regain their fresh-baked texture.
Ingredients
- 12 ounce jumbo pasta shells dry
- 2 cups ricotta cheese
- 4 ounce Parmesan Cheese grated
- 1 cup spinach thawed, frozen, chopped
- 1 egg
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 24 ounce marinara sauce 1 jar
- 2 cups mozzarella cheese shredded
- basil chopped, for garnish, fresh
Instructions
- Prep the pasta: Preheat the oven to 400℉. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they're al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in the strainer.
- Make the filling: Squeeze out as much excess water from the spinach as you can. Mix the ricotta, parmesan, spinach, egg, salt and pepper in a bowl. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1" diameter.
- Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish. Pipe each shell with about 2 tablespoons of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
- Finish the dish: Garnish with fresh basil and freshly cracked pepper.
Notes
- Store leftover baked stuffed shells in airtight containers in the refrigerator for 3 to 5 days.
- Freeze stuffed shells in tightly sealed dishes for up to one month; thaw overnight in the refrigerator before reheating.
- Reheat frozen shells by baking them according to the original instructions to restore texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 2shells | |
| Calories | 390kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 951mg | 40% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2896IU | 58% |
| Vitamin C | 6mg | 7% |
| Calcium | 431mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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