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Baked Stuffed Shells

A comforting dish of oversized pasta shells filled with a creamy cheese mixture, baked in savory marinara sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1.5 cups ricotta cheese Use fresh for best flavor
  • 1 cup shredded mozzarella cheese Plus more for topping
  • 0.5 cups grated Parmesan cheese
  • 1 cup fresh spinach, chopped Can substitute with other greens
  • 3 cloves garlic, minced Enhances flavor
  • 1 large egg For binding the filling
  • to taste salt and pepper Adjust based on your preference
For assembly
  • 20 pieces jumbo pasta shells Cooked al dente
  • 2 cups marinara sauce Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil a large pot of salted water. Cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and rinse under cold water.
  3. In a mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, Parmesan cheese, chopped spinach, minced garlic, egg, salt, and pepper. Mix until well combined.
Assembly
  1. Stuff each cooked jumbo shell with the ricotta mixture.
  2. Spread half of the marinara sauce at the bottom of a baking dish. Place stuffed shells on top and pour the remaining sauce over them. Sprinkle the remaining mozzarella cheese on top.
Baking
  1. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  2. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
Serving
  1. Let the dish cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

Try different fillings like cooked ground chicken or turkey. Store leftovers in an airtight container for up to 3-5 days, or freeze unbaked shells for longer storage. Reheat in the oven at 350°F (175°C).