Description
Hearty Classic Stuffed Shells recipe brings Italian-American comfort straight to family dinner tables. Ricotta cheese, herbs, and marinara sauce create a satisfying meal promising warmth and deliciousness you will savor with each delightful bite.
Ingredients
Scale
- 3 cups (720 ml) marinara sauce
- 12 oz (340 g) jumbo pasta shells (about 20–25 shells)
- 1 container (15 oz / 425 g) ricotta cheese
- 1 ½ cups (150 g) shredded mozzarella cheese (divided)
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 1 cup (100 g) cooked and chopped spinach (fresh or frozen, squeezed dry)
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsps chopped fresh basil or parsley (optional, for garnish)
Instructions
- Pasta Preparation: Immerse jumbo shells in salted, boiling water until achieving an al dente texture. Drain and rinse with cold water to prevent overcooking, then spread shells on a clean surface for filling.
- Cheese Mixture Creation: Thoroughly combine ricotta, mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl until smooth and well-integrated.
- Oven Staging: Preheat oven to 375F (190C). Lightly grease a rectangular baking dish to prevent ingredient adhesion.
- Shell Arrangement: Spread a foundational layer of marinara sauce across the baking dish. Meticulously fill each shell with the cheese mixture, arranging them in neat, organized rows.
- Final Layering: Lavishly coat stuffed shells with remaining marinara sauce, ensuring complete coverage. Generously sprinkle additional mozzarella to create a decadent, golden-brown topping.
- Baking Process: Cover dish with aluminum foil and bake for 25 minutes. Uncover and continue baking for 10 more minutes until cheese transforms into a bubbling, slightly crisp surface.
- Serving Presentation: Remove from oven and allow brief resting time. Garnish with freshly chopped basil or parsley. Plate immediately, pairing with crusty garlic bread or a vibrant garden salad.
Notes
- Prevent Shell Breakage: Cook pasta shells just until al dente to maintain structural integrity and prevent tearing during stuffing.
- Moisture Management: Drain and rinse shells with cold water to stop cooking and prevent sticking, then let them dry slightly on a clean towel to absorb excess moisture.
- Filling Consistency: Mix cheese filling thoroughly but gently to avoid overworking, which can make the mixture dense and less creamy.
- Customize for Dietary Needs: Substitute ricotta with tofu for a vegan version, or use gluten-free pasta shells for a gluten-sensitive diet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 422
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg