Description
Delicious baked stuffed jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and cheeses, topped with marinara sauce and melted mozzarella and Parmesan. This comforting Italian-American dish is perfect for a family meal and can be prepared ahead of time.
Ingredients
Scale
Pasta and Sauce
- 18-20 jumbo pasta shells
- 24 ounces marinara sauce
- 1-2 tablespoons olive oil
Cheese and Filling
- 15 oz. ricotta cheese
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons cream cheese
- 1 egg
Vegetables and Seasonings
- 3 cloves garlic, minced
- 4 cups spinach
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for about 13 minutes, one minute less than al dente to avoid overcooking. Drain and rinse gently with cold water until cooled.
- Cook Spinach and Garlic: Heat olive oil in a large skillet over medium heat, add minced garlic and cook for 1 minute. Add spinach, toss to coat, and cook until wilted, about 3 minutes. Remove from heat and let cool.
- Prepare Cheese Mixture: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, parsley, oregano, half of the mozzarella, most of the Parmesan (reserve some for topping), cream cheese, and egg. Fold in cooled spinach and garlic mixture.
- Assemble Dish: Spread half of the marinara sauce on the bottom of a 9 x 13-inch casserole dish. Stuff each pasta shell with the cheese mixture and place them in the dish.
- Top Stuffed Shells: Pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese evenly over the top.
- Bake: Cover the dish and bake for 20 minutes. Then remove the cover and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve immediately, ideally with garlic bread with cheese.
Notes
- Boil extra pasta shells in case some break during cooking or handling.
- Spinach is optional; frozen spinach can be used if thawed and well-drained.
- For a meaty version, substitute the marinara sauce with a meat sauce recipe.
- Shred cheese from blocks for better melting and flavor rather than pre-shredded.
- Use low-moisture whole milk mozzarella for the best melt.
- Recommended brands: Dragone mozzarella, BelGioioso Parmesan, Philadelphia cream cheese, and Rao’s marinara sauce.
- Recipe yields about 18 stuffed shells serving 6 people, with nutrition based on 3 shells per serving.
- Make ahead: Assemble and refrigerate up to 1 day (add 15 minutes to baking time), or freeze up to 3 months (thaw fully and add 10 minutes to baking).
- Store leftovers refrigerated up to 3 days or freeze up to 3 months in airtight containers.
Nutrition
- Serving Size: 3 shells
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
