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Classic Stuffed Shells Recipe

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This Classic Stuffed Shells recipe features jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked to perfection in a rich marinara sauce. A comforting and satisfying Italian-inspired dish perfect for family dinners or entertaining.

Ingredients

Scale

For the filling:

  • 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 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the shells and sauce:

  • 12 oz (340 g) jumbo pasta shells (about 20–25 shells)
  • 3 cups (720 ml) marinara sauce
  • 2 tablespoons chopped fresh basil or parsley (optional, for garnish)

Instructions

  1. Cook the pasta shells:
    • Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the filling:
    • In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
  3. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
  4. Assemble the stuffed shells:
    • Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
    • Using a spoon or piping bag, fill each shell with the ricotta mixture. Place the stuffed shells in the baking dish, seam-side up.
  5. Top with sauce and cheese:
    • Pour the remaining marinara sauce over the shells, ensuring they are evenly coated. Sprinkle the remaining ½ cup of mozzarella cheese over the top.
  6. Bake:
    • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Garnish and serve:
    • Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm with garlic bread or a fresh salad.

Notes

  • Add cooked ground beef or Italian sausage to the marinara sauce for a heartier version.
  • For a creamier filling, substitute ½ cup of ricotta with mascarpone or cream cheese.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://ukfinda.com/classic-stuffed-shells-recipe/