Italian Stuffed Shells

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Perfect choice! Italian Stuffed Shells are a beloved classic — a cozy, cheesy baked pasta dish filled with creamy ricotta, spinach, herbs, and smothered in marinara. Here’s a full recipe that’s hearty enough for family dinners, yet elegant enough for guests.

Italian Stuffed Shells

Ingredients

For the Filling:

  • 20 jumbo pasta shells

  • 15 oz (425 g) ricotta cheese

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 large egg

  • 2 cups fresh spinach, sautéed and chopped (or use thawed frozen spinach, well-drained)

  • 2 garlic cloves, minced

  • 1 tbsp fresh parsley, chopped (or 1 tsp dried)

  • 1 tbsp fresh basil, chopped (or 1 tsp dried)

  • ½ tsp salt

  • ¼ tsp black pepper

For the Sauce & Baking:

  • 3 cups marinara sauce (homemade or store-bought)

  • 1 cup shredded mozzarella cheese (for topping)

  • ¼ cup grated Parmesan cheese (for topping)

  • 1 tsp Italian seasoning

Instructions

1. Cook the Shells

  • Bring a large pot of salted water to a boil.

  • Cook pasta shells until just al dente (slightly undercooked, since they’ll finish baking).

  • Drain and lay shells on a parchment-lined tray to prevent sticking.

2. Make the Filling

  • In a skillet, sauté spinach with garlic until wilted (if using fresh). Cool slightly, then chop.

  • In a large bowl, combine ricotta, mozzarella, Parmesan, egg, spinach, herbs, salt, and pepper.

  • Mix until creamy and well blended.

3. Assemble the Shells

  • Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.

  • Stuff each cooked shell with 2–3 tablespoons of filling and arrange them seam-side up in the dish.

  • Spoon remaining marinara sauce evenly over the shells.

  • Sprinkle with mozzarella, Parmesan, and Italian seasoning.

4. Bake

  • Cover with foil and bake at 375°F (190°C) for 25 minutes.

  • Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.

5. Serve

  • Let rest for 5 minutes before serving.

  • Garnish with extra parsley or basil.

  • Pair with garlic bread and a fresh green salad.

Tips & Variations

  • Meaty version: Add cooked Italian sausage or ground beef to the filling.

  • Extra flavor: Mix some caramelized onions or roasted red peppers into the ricotta mixture.

  • Make ahead: Assemble the dish up to a day in advance, cover, and refrigerate until ready to bake.

  • Freezer-friendly: Stuffed shells can be frozen (unbaked) for up to 3 months. Bake directly from frozen, adding extra time.

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