Description
Delicious baked stuffed shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and herbs, baked in a rich marinara sauce and topped with melted cheese. This comforting Italian-American dish is perfect for a hearty family meal or special occasion.
Ingredients
Scale
Pasta Shells
- 18–20 jumbo pasta shells
- Salt (for boiling water)
Cheese and Filling
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons cream cheese
- 1 egg
Vegetables and Seasoning
- 4 cups spinach
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Sauce and Garnish
- 24 ounces marinara sauce
- Fresh parsley, for garnish
- 1–2 tablespoons olive oil (for sautéing garlic and spinach)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook the pasta shells: Boil the jumbo shells in salted water for about 13 minutes, one minute less than al dente as indicated on the package. Once done, drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Sauté spinach and garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add fresh spinach, optionally sliced into strips, and cook for about 3 minutes or until wilted. Remove from heat and let cool.
- Prepare the cheese filling: In a large bowl, combine ricotta cheese with salt, pepper, dried basil, parsley, and oregano. Stir in half of the shredded mozzarella and most of the Parmesan cheese, reserving some Parmesan for topping. Add cream cheese and egg, mixing thoroughly. Fold in the cooled spinach and garlic mixture.
- Assemble the shells: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish or a 12-inch oven-safe skillet. Using a spoon, fill each shell with the cheese and spinach mixture and arrange them in the dish.
- Add remaining sauce and cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and reserved Parmesan cheese evenly on top.
- Bake the dish: Cover the casserole with foil and bake for 20 minutes. Then remove the cover and bake uncovered for an additional 10 minutes until the top is bubbly and golden.
- Garnish and serve: Sprinkle fresh parsley over the baked shells for a burst of color and fresh flavor. Serve warm, ideally with garlic bread topped with cheese.
Notes
- Boil extra pasta shells to have backups in case some shells break.
- Rinsing pasta shells with cold water after boiling helps them hold their shape.
- Optionally slice the spinach before cooking for smaller pieces in the filling.
- Use fresh herbs if available for enhanced flavor instead of dried.
- Covering the dish during the first bake keeps the shells moist; uncovering browns the cheese nicely.
- Garlic bread with cheese pairs perfectly with this dish for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, baked pasta shells, ricotta filling, spinach stuffed shells, Italian dinner, cheesy stuffed pasta
