The Best Baked Stuffed Shells Recipe for Family Dinners

Creamy cheese and savory herbs dance together in these delectable baked stuffed shells that promise a mouthwatering Italian-inspired meal.

Packed with rich ricotta and tender pasta, this comfort food classic delivers pure culinary bliss.

The shells burst with flavor in every single bite, creating a delightful symphony of textures and tastes.

Melted mozzarella blankets the perfectly seasoned filling, promising a golden, crispy top that beckons you to dig in.

Each shell cradles a generous mixture of herbs and cheese that transforms a simple dinner into an extraordinary experience.

The aroma of bubbling marinara and baked pasta will fill your kitchen with warmth and anticipation.

You won’t be able to resist this irresistible dish that brings the best of homestyle Italian cooking right to your table.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly. Just thaw, drain thoroughly, and squeeze out excess moisture before mixing into the cheese filling.

• Is this recipe vegetarian?

Yes, this stuffed shells recipe is vegetarian as it contains no meat, using spinach and cheese as the primary filling ingredients.

• Can I prepare the shells ahead of time?

Absolutely! You can assemble the stuffed shells a day in advance, cover, and refrigerate. When ready to bake, add an extra 5-10 minutes to the cooking time.

• What type of cheese works best for this recipe?

Ricotta, mozzarella, and Parmesan are ideal. Use full-fat versions for the best flavor and creamy texture. Low-moisture mozzarella melts beautifully on top.

Baked Stuffed Shells Recipe Flavor Details

• Totally Beginner-Friendly: Perfect for home cooks with minimal cooking skills, this recipe requires simple steps and basic ingredients that anyone can master without advanced culinary techniques.
• Crowd-Pleasing Comfort Food: Packed with cheesy goodness and classic Italian flavors, these stuffed shells guarantee smiles around the dinner table, making it an ideal meal for family gatherings or casual weeknight dinners.
• Customizable Crowd-Pleaser: Easily adaptable to different dietary preferences by swapping ingredients like using ricotta alternatives or adding protein, this versatile dish allows creative cooking without complicated modifications.
• Minimal Prep, Maximum Satisfaction: With straightforward preparation and standard kitchen tools, this recipe delivers restaurant-quality results while keeping cooking stress to a minimum and providing maximum deliciousness.

Shopping List For Baked Stuffed Shells

• Jumbo Pasta Shells: Large pasta shells perfect for holding the creamy filling.

• Ricotta Cheese: Provides a rich and creamy base for the stuffing.
• Mozzarella Cheese: Offers a melty and stretchy texture to the dish.
• Parmesan Cheese: Adds a sharp and salty flavor to enhance the overall taste.

• Spinach (Cooked): Adds nutritional value and a vibrant green color to the filling.
• Egg: Helps bind the cheese mixture together and provides structure.
• Garlic: Brings a aromatic and savory element to the stuffed shells.
• Salt: Enhances the overall flavor of the dish.
• Black Pepper: Provides a subtle heat and depth to the filling.

• Marinara Sauce: A classic tomato-based sauce that complements the cheesy shells.
• Fresh Basil: Optional herb for adding a fresh, aromatic garnish.

Stuffed Shells Cooking Directions

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375°F, creating the perfect cozy environment for your delicious shells to bake.

Step 2: Prepare the Pasta

Boil the jumbo pasta shells in salted water until they’re tender but still have a slight bite.

Drain carefully and let them cool slightly.

Step 3: Mix the Creamy Filling

• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan
• Cooked and chopped spinach
• Beaten egg
• Minced garlic
• Salt
• Black pepper

Blend everything together until the mixture looks smooth and inviting.

Step 4: Create the Sauce Base

Spread a generous layer of marinara sauce across the bottom of a 9×13-inch baking dish, creating a flavorful foundation.

Step 5: Stuff the Shells

Carefully fill each pasta shell with the ricotta mixture, nestling them snugly into the saucy baking dish.

Step 6: Top and Dress

Pour the remaining marinara sauce over the stuffed shells, then sprinkle the extra mozzarella cheese on top for a golden, melty finish.

Step 7: Bake to Perfection

Cover the dish with foil and slide it into the preheated oven.

Bake for 25 minutes, then remove the foil and continue baking for another 10 minutes until the cheese turns golden and bubbly.

Step 8: Finish and Serve

Optional: Scatter some fresh basil leaves on top for a pop of color and extra flavor.

Serve the shells piping hot and enjoy the cheesy, spinach-filled goodness.

Tips For Delicious Baked Stuffed Shells

• Pat cooked shells gently with paper towels to remove excess water and prevent soggy stuffing.
• Use a clean kitchen towel to remove maximum moisture from cooked spinach, ensuring a firmer filling texture.
• Let ricotta mixture sit for 10 minutes before stuffing to allow flavors to meld and enhance overall taste.
• Assemble shells a day ahead and refrigerate, then bake when ready to serve for deeper flavor development.
• Use a small cookie scoop for consistent and neat shell stuffing, creating uniform and professional-looking shells.

Stuffed Shells Recipe Mix-Ups And Twists

• Gluten-Free Shell Swap: Replace traditional pasta shells with gluten-free jumbo shells made from rice or corn flour for those with wheat sensitivities.
• Vegan Cheese Lovers: Substitute dairy cheese with cashew ricotta, nutritional yeast, and plant-based mozzarella alternatives to create a dairy-free version.
• Protein-Packed Edition: Add ground turkey or lean ground chicken to the ricotta mixture for a protein-rich meal that keeps you fuller longer.
• Low-Carb Zucchini Boats: Swap pasta shells for halved zucchini and stuff with the original ricotta mixture for a low-carbohydrate, vegetable-based alternative.

Plating Stuffed Shells For Gatherings

• Cozy Family Dinner Companion: Pair this hearty dish with a crisp green salad dressed in light vinaigrette for balanced nutrition and fresh contrast.
• Bread Lover's Delight: Serve alongside warm garlic bread or crusty Italian bread to soak up extra marinara sauce and enhance the meal's comfort factor.
• Wine Pairing Perfection: Complement the rich, cheesy shells with a medium-bodied red wine like Chianti or Sangiovese to elevate the dining experience and bring out subtle flavor notes.
• Veggie Side Kick: Add roasted vegetables like zucchini, bell peppers, or asparagus to create a complete meal with additional texture and nutritional value.

Storing Baked Stuffed Shells Successfully

• Transfer cooled stuffed shells to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Wrap the baking dish securely with plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label with the date to track freshness.
• Place individual portions on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking midway to ensure even warming.

Baked Stuffed Shells Recipe

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4.6 from 28 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Cheesy baked stuffed shells bring Italian comfort to dinner tables with rich ricotta and spinach nestled in tender pasta pockets. Melted mozzarella and herbs crown this classic dish, inviting you to savor each comforting, hearty bite.

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Ingredients

Scale 1x2x3x

Pasta:

• 20 shells jumbo pasta shells
• 1 tablespoon salt

Cheese Components:

• 15 ounces (425 grams) ricotta cheese
• 1.5 cups shredded mozzarella cheese
• 0.5 cups grated parmesan cheese
• 1 large egg

Sauce and Seasoning:

• 3 cups marinara sauce
• 1 tablespoon olive oil
• 1 small onion
• 3 garlic cloves
• 0.5 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste

Optional Garnish:

• Fresh basil (chopped)
• Fresh parsley (chopped)
• Extra parmesan cheese
• Red pepper flakes

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Instructions

1. Heat the oven to 375°F, preparing a welcoming environment for the pasta shells.
2. Boil jumbo pasta shells in salted water until they reach tender al dente texture, then carefully drain and set aside to cool slightly.
3. Create a luxurious filling by whisking ricotta, mozzarella, Parmesan, cooked spinach, egg, minced garlic, salt, and pepper into a smooth, creamy mixture.
4. Coat the bottom of a 9×13-inch baking dish with a generous layer of marinara sauce, creating a flavorful foundation.
5. Gently fill each pasta shell with the rich cheese mixture, nestling them snugly into the sauced baking dish.
6. Lavish the stuffed shells with remaining marinara sauce, then crown with a blanket of shredded mozzarella cheese.
7. Shield the dish with aluminum foil and bake for 25 minutes, allowing flavors to meld and shells to heat through.
8. Uncover the dish and continue baking for an additional 10 minutes until the cheese transforms into a golden, bubbling masterpiece.
9. Optional: Scatter fresh basil leaves over the top for a vibrant finishing touch before serving piping hot directly from the oven.

Notes

• Prevent shells from sticking by stirring gently and using olive oil when boiling pasta, ensuring each shell remains intact and easy to stuff.
• Squeeze excess water from cooked spinach thoroughly to avoid watery filling, which could make the shells soggy and compromise the texture.
• Create a gluten-free version by using gluten-free jumbo shells and checking marinara sauce ingredients for potential gluten contamination.
• Enhance protein content by adding cooked ground turkey or lean beef to the ricotta mixture for a heartier meal option.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 23 g
• Cholesterol: 75 mg