Jumbo pasta shells are stuffed with a creamy filling and topped with gooey cheese! This easy stuffed shells recipe will be your new go-to for cool, cozy nights. It’s ready in under 30 minutes!
Some weeknights and weekends call for easy-to-make comfort foods, and this recipe fits the bill. You can add a salad and garlic bread if you’d like.
Ingredients You’ll Need to Make Stuffed Shells
- Jumbo pasta shells
- Marinara sauce – Spaghetti or vodka sauce would be unique.
- Ricotta cheese- You can use cottage cheese in a pinch. Just pulse it in the blender for a few seconds to smooth it out.
- Canned spinach- You can also opt for frozen spinach; make sure to thaw and drain well before using.
- Shredded mozzarella cheese
- Shredded parmesan cheese – You could substitute grated parmesan for a more uniform texture.
- Large egg – The egg is optional but acts as a binder, bringing excellent richness to this recipe.
- Italian seasoning
- Roasted minced garlic – Easily replace this with ½ teaspoon garlic powder.
- Salt and pepper
- Chopped Basil is optional but adds a great flavor. Parsley works great, too, if you’re looking for an alternative.
You will need the following supplies:
- 9×13 casserole dish
- nonstick spray
- large bowl
- wooden spoon
- piping bag or resealable ziplock-type bag
- aluminum foil
Step-By-Step Directions (Full, Printable Recipe Card Down Below!)
Preheat the oven to 375°F and spray a 9×13 casserole dish with non-stick spray. Spread the jar of marinara evenly in the casserole dish.
Combine the ricotta cheese, drained spinach, 1 ½ cups mozzarella cheese, shredded parmesan, egg, Italian seasoning, minced garlic, salt, and pepper in a large bowl.
Transfer the cheese mixture to a piping bag (or a reusable bag and cut the corner off the bag). Pipe the filling into each shell (about 1.5 tablespoons per shell) and place them in a single layer, open side up, over the marinara sauce.
Cover with foil and bake for 20 minutes.
Uncover and sprinkle with the remaining 1 cup of mozzarella cheese, then bake for another 10 minutes uncovered.
Garnish with basil and serve immediately.
Frequently Asked Questions
How Do I Store Leftover Stuffed Shells?
If you have leftover stuffed shells, you can store them in a covered baking dish in the refrigerator. Allow the dish to cool on the counter for an hour before covering it tightly with plastic wrap or foil and placing it in the fridge. Your stuffed shells will be good for 4-5 days.
How can I reheat this dish?
To reheat your stuffed shells, pull the leftovers out of the refrigerator and allow the dish to come to room temperature for 20-30 minutes (or remove to a room-temperature, oven-safe dish). Heat uncovered in a 350°F oven for 15-20 minutes. You can also heat individual servings on a microwave-safe plate for 2-3 minutes on high.
Should I eat my stuffed shells warm or cold?
Stuffed shells are safe to eat cold when leftover but are best enjoyed warm. This dish comes out of the oven with bubbly, gooey cheese and should be eaten right away.
Do I have to use store-bought sauce, or can I make my own?
If you have a homemade sauce on hand, you can use it, which will be fantastic. Right now, many great sauces are available to save you some time in the kitchen.
They even offer alternatives for people with allergies or diet restrictions, so look next time you’re at your local grocery store and see if something works for you.
Can I make this ahead of time and freeze it?
This recipe is great to make ahead and freeze. Bake as directed using a disposable 9×13 pan, but do not top with additional mozzarella cheese until you are ready to eat.
Allow the pan to cool on the counter for about 1 hour (but no longer than 2 hours) and cover before placing in the freezer. When ready to eat: Preheat your oven to 375°F and bake covered with foil for 35-40 minutes or until an internal temperature of 165°F is reached. Top with cheese and bake for an additional 10 minutes, uncovered before serving.
Can I make this in a round dish instead of a rectangle?
Yes, but you’ll want to ensure all your shells fit in a single layer in your dish. A 10-inch round dish will work well. You can also use two 8-inch round dishes if you want to eat one the day you bake it and save another to freeze.
What if I don’t have non-stick spray?
If you’re out of or don’t like to use non-stick spray, you can substitute with butter or oil. Just place about a tablespoon of butter or oil into the dish. Use a paper towel to coat the bottom and sides of the dish evenly so nothing sticks.
Why did my stuffed shells turn out watery?
Drain the spinach well and squeeze out as much water as possible. Wrap it in cheesecloth or paper towels and squeeze as hard as you can.
Cheese can also release oil as it cooks, making the dish seem a bit soupy. To prevent this, use high-quality cheese and, if possible, shred the cheese yourself rather than using pre-shredded cheese.
What else can I add for additional flavors?
While this dish can be eaten as a complete and hearty meal, here are a few things you could add for variation and extra flavor.
- Red pepper flakes add a touch of heat.
- Shredded chicken in the cheese mixture will add extra protein to your dish.
- Add cooked ground beef to the sauce or the cheese mixture for a protein boost with a deep, meaty flavor.
- Ground Italian sausage gives this recipe fantastic flavor. Try spicy Italian if you like extra spice.
Check Out More Of My Delicious Recipes!
- Best Stuffed French Toast
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- Cream Cheese Pineapple Pie
- Cheesy Artichoke Stuffed Italian Bread
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Classic Stuffed Shells With Spinach And Ricotta
Jumbo pasta shells are filled with creamy Ricotta cheese and spinach to make a satisfying meal for any occasion.
Ingredients
- 1 (24 ounce) jar marinara sauce
- 2 cups ricotta cheese
- 1 (13.5 ounce) can spinach, drained and liquid squeezed out
- 2 ½ cups shredded mozzarella cheese, divided
- ½ cup shredded parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon roasted minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (12 ounce) box jumbo shells cooked to package instructions
- Chopped basil (optional garnish)
Instructions
- Prep. Preheat the oven to 375°F and spray a 9x13 casserole dish with non-stick spray.
- Add a layer of marinara. Spread the jar of marinara over the bottom of the casserole dish.
- Make your filling. Use a wooden spoon to combine the ricotta cheese, drained spinach, 1 ½ cups mozzarella cheese, shredded parmesan, egg, Italian seasoning, minced garlic, salt, and pepper in a large bowl.In a large bowl, use a wooden spoon to combine the ricotta cheese, drained spinach, 1 ½ cup mozzarella cheese, shredded parmesan, egg, Italian seasoning, minced garlic, salt and pepper.
- Prep a piping bag. Transfer the cheese mixture to a piping or resealable bag and cut the corner off the bag.
- Fill your shells. Gently pipe the filling into each shell (about 1.5 tablespoons per shell) and place them in a single layer, open side up, over the marinara sauce.
- Cover and bake. Cover with foil and bake for 20 minutes.
- Top with cheese. Uncover and sprinkle with the remaining 1 cup of mozzarella cheese, then bake for another 10 minutes uncovered.
- Garnish and serve. Garnish with basil before serving.
Notes
If you have leftover stuffed shells, they can be stored in the baking dish covered in the refrigerator. Allow the dish to cool on the counter for an hour before covering it tightly with plastic wrap or foil and placing it in the refrigerator. Your stuffed shells will be good for 4-5 days
