Description
Stuffed Shells are jumbo pasta shells filled with a creamy ricotta cheese mixture, often with spinach and herbs, then baked in marinara sauce and topped with gooey mozzarella. A comforting Italian-American classic perfect for family meals or entertaining.
Ingredients
- 20–25 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 cup fresh spinach (optional)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara or tomato sauce
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. If using spinach, sauté until wilted, chop, and mix in.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Fill each cooked shell with the cheese mixture and place in the dish, open side up.
- Pour remaining marinara sauce over the shells.
- Sprinkle remaining mozzarella cheese over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is melted and lightly golden.
- Let cool for a few minutes before serving. Garnish with fresh basil or parsley.
Notes
Use gluten-free shells and sauce for a gluten-free version.Can be assembled ahead and refrigerated up to 24 hours before baking.3 months; thaw before baking.Red pepper flakes can be added for a spicy kick.Do not overbake to keep the filling creamy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
