Stuffed Shells: A Comforting and Cheesy Italian Favorite

When it comes to comforting Italian dishes, few recipes rival the deliciousness of Stuffed Shells. These jumbo pasta shells, filled with a creamy spinach and cheese mixture and baked in marinara sauce with a golden, cheesy topping, are the epitome of homey, feel-good food.

Perfect for family dinners, meal prepping, or even a cozy dinner party, stuffed shells are a crowd-pleaser that never goes out of style. Not only are they simple to make, but they also pack big flavors in every bite. With a gooey blend of ricotta, mozzarella, Parmesan, and cream cheese, each shell is a creamy, cheesy dream.

Whether you’re a pasta pro or a novice in the kitchen, this recipe is approachable, forgiving, and endlessly customizable. Add it to your recipe rotation, and you’ll have a hearty, satisfying dish that everyone will request again and again.

Why You’ll Love Stuffed Shells

1. Easy to Make Ahead

Prepare the shells in advance and bake them when you’re ready for an effortless meal.

2. Rich and Creamy

The ricotta and spinach filling is luxurious and perfectly seasoned, while the marinara sauce balances the richness with tangy, savory notes.

3. Family-Friendly

Kids and adults alike love the cheesy, pasta-packed goodness of this dish.

4. Customizable

Add cooked sausage, mushrooms, or a different type of cheese to suit your preferences.

5. A Comfort Classic

Stuffed shells are the ultimate comfort food, perfect for a cold evening or a special family dinner.

Ingredients

The Pasta Shells:

• 18–20 jumbo pasta shells: Boil a few extra in case of breakage.
• 1–2 tablespoons olive oil: For sautéing the garlic and spinach.

The Cheese Filling:

• 3 cloves garlic, minced: Adds aromatic depth to the filling.
• 4 cups spinach: Fresh spinach for a nutrient-packed filling.
• 15 oz ricotta cheese: The base of the creamy filling.
• ½ cup Parmesan cheese, grated: For a salty, nutty flavor.
• 3 cups mozzarella cheese, shredded and divided: Adds gooey, cheesy goodness.
• 2 tablespoons cream cheese: Enhances the filling’s creaminess.
• 1 egg: Helps bind the filling together.

The Sauce and Toppings:

• 24 oz marinara sauce: Adds tangy, savory flavor to the dish.
• Fresh parsley: For garnish and a burst of freshness.

Seasonings:

• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp dried oregano

Preparation Time and Yield

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Serves 4–6

Step-by-Step Instructions

Step 1: Preheat and Boil the Shells

1. Preheat your oven to 375°F (190°C).
2. Boil the jumbo pasta shells in salted water for 1 minute less than al dente (about 13 minutes). Set a timer to avoid overcooking.
3. Drain the shells and gently rinse them with cold water to cool them and prevent sticking. Set them aside.

2: Sauté Garlic and Spinach

1. Heat 1–2 tablespoons olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 1 minute, stirring to avoid burning.
3. Toss in the spinach and cook for about 3 minutes, until wilted.
4. Remove from heat and let the spinach cool slightly.

3: Prepare the Cheese Filling

1. In a large bowl, add the ricotta, salt, pepper, basil, parsley, and oregano. Stir to combine.
2. Mix in half of the mozzarella cheese and most of the Parmesan (reserve a little Parmesan for sprinkling).
3. Add the cream cheese and egg, stirring until smooth and creamy.
4. Fold in the cooled spinach and garlic mixture.

4: Assemble the Dish

1. Spread half of the marinara sauce over the bottom of a 9×13-inch casserole dish or a round 12-inch oven-safe skillet.
2. Use a spoon to fill each pasta shell with the cheese mixture, and place the filled shells in the dish.
3. Pour the remaining marinara sauce over the shells and top with the remaining mozzarella cheese and reserved Parmesan cheese.

5: Bake the Stuffed Shells

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

6: Garnish and Serve

1. Remove the stuffed shells from the oven and let them rest for a few minutes.
2. Sprinkle with chopped fresh parsley before serving.
3. Pair with garlic bread and a crisp green salad for a complete meal.

 

How to Serve

Stuffed shells are a hearty, versatile dish that pairs beautifully with various sides and accompaniments:

• Garlic Bread: Perfect for scooping up the extra marinara sauce.
• Green Salad: A light, crisp salad balances the richness of the dish.
• Vegetables: Serve alongside steamed broccoli or roasted asparagus for added nutrition.
• Wine Pairing: A medium-bodied red like Chianti or a crisp white like Pinot Grigio complements the flavors.

Tips for Perfect Stuffed Shells

1. Cook Shells Al Dente: Slightly undercooking the pasta ensures it holds up well during baking.
2. Cool the Filling: Let the spinach and garlic mixture cool before mixing it with the ricotta to prevent the cheese from becoming runny.
3. Don’t Overfill: Avoid overstuffing the shells to prevent them from tearing.
4. Use Fresh Cheese: Grating your own Parmesan and mozzarella results in better flavor and meltability.
5. Make It Ahead: Assemble the dish a day ahead and store it in the fridge. Bake just before serving.

Recipe Variations

• Add Protein: Incorporate cooked sausage, ground beef, or shredded chicken into the filling.
• Go Vegetarian: Add sautéed mushrooms or roasted red peppers for a veggie-packed option.
• Switch the Cheese: Try ricotta alternatives like cottage cheese or mascarpone.
• Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for a touch of heat.
• Pesto Twist: Mix pesto into the cheese filling for a flavorful twist.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the assembled, unbaked dish for up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Warm individual portions in the microwave or bake the dish at 350°F until heated through.

FAQ

Q: Can I use gluten-free pasta shells?
A: Yes, gluten-free jumbo shells work perfectly in this recipe. Adjust the boiling time as needed.

Q: Can I make stuffed shells ahead of time?
A: Absolutely! Assemble the dish up to a day in advance, cover it tightly, and refrigerate until ready to bake.

Q: What can I substitute for spinach?
A: Kale, arugula, or even sautéed zucchini can replace spinach in the filling.

Q: Can I use store-bought marinara?
A: Yes! Choose a high-quality marinara sauce to complement the flavors of the dish.

Conclusion

Stuffed Shells are the ultimate Italian comfort food, combining creamy cheese, tender spinach, and savory marinara into one unforgettable dish. Easy to make and endlessly customizable, these shells are perfect for feeding a crowd or meal prepping for the week ahead.

With their rich, cheesy filling and tangy tomato sauce, stuffed shells are a dinner everyone will love. Whether you’re serving them for a special occasion or a cozy family meal, this recipe is sure to become a household favorite.

So preheat that oven, boil your pasta, and get ready to enjoy a plate of cheesy, saucy perfection. Buon appetito!

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