Description
Classic Stuffed Shells feature tender jumbo pasta filled with ricotta, mozzarella, Parmesan, cream cheese, garlic, Italian herbs, and optional spinach. The shells bake in marinara sauce beneath a layer of melted cheese for a comforting family dinner that can be prepared ahead or frozen.
Ingredients
Scale
- 18 to 20 jumbo pasta shells, plus extra in case some break
- 1 to 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups fresh spinach, roughly sliced if desired
- 15 ounces whole-milk ricotta cheese
- 1/2 cup finely grated Parmesan cheese, divided
- 3 cups shredded low-moisture whole-milk mozzarella cheese, divided
- 2 tablespoons cream cheese, softened
- 1 large egg
- 24 ounces marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to a boil.
- Boil the jumbo shells for one minute less than the package’s al dente time, usually about 13 minutes.
- Drain the shells and gently rinse them with cold water until cool enough to handle.
- Arrange the shells open-side down on a clean tray or towel.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute while stirring.
- Add the spinach and cook for about 3 minutes, or until wilted.
- Transfer the spinach and garlic to a plate and let the mixture cool.
- Combine the ricotta, salt, pepper, basil, parsley, and oregano in a large bowl.
- Stir in half of the mozzarella, most of the Parmesan, the cream cheese, and the egg.
- Fold the cooled spinach and garlic into the cheese filling.
- Spread half of the marinara sauce across the bottom of a 9-by-13-inch baking dish.
- Fill each cooled shell generously with the cheese mixture.
- Arrange the filled shells in a single layer with the open sides facing upward.
- Spoon the remaining marinara sauce over the shells.
- Top with the remaining mozzarella and reserved Parmesan.
- Cover the baking dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the sauce bubbles and the cheese melts.
- Let the stuffed shells rest for 5 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Boil a few extra shells because some may break during cooking or draining.
- The spinach is optional.
- Frozen spinach may replace fresh spinach, but thaw it and press out all excess moisture first.
- Use meat sauce instead of marinara for a heartier variation.
- Shred mozzarella and Parmesan from blocks for smoother melting.
- Low-moisture whole-milk mozzarella produces the best texture.
- Assemble and refrigerate the casserole for up to 1 day, then add 15 minutes to the covered baking time.
- Assemble and freeze the unbaked casserole for up to 3 months.
- Thaw a frozen casserole fully in the refrigerator and add 10 minutes to the covered baking time.
- Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked leftovers for up to 3 months.
- One serving equals approximately 3 stuffed shells.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 496
- Sugar: 7
- Sodium: 1376
- Fat: 29
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 3
- Protein: 30
- Cholesterol: 119