Dive into the ultimate Italian-American comfort food with this incredible stuffed shells recipe! Jumbo pasta shells embrace a rich, creamy filling of ricotta cheese and tender spinach, all bathed in savory marinara.
This delightful dish makes a perfect family dinner or an impressive meal for entertaining guests. Plus, you can easily prepare these stuffed shells ahead of time for ultimate convenience on busy weeknights.
Table of Contents
Why You’ll Love This Stuffed Shells Recipe
- This dish delivers an incredibly delicious, comforting, and satisfying meal for everyone.
- The step-by-step process is easy to follow, making it ideal even for beginner cooks.
- You can effortlessly prepare these stuffed shells in advance or freeze them for later.
- The recipe adapts beautifully to various dietary preferences with simple swaps.
- It looks impressive on the table but requires surprisingly minimal effort to assemble.
Ingredients
Gather these fresh, simple ingredients to create your unforgettable stuffed shells. Each component plays a crucial role in building the dish’s incredible flavor and texture.
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach
- 2 cups whole milk ricotta cheese, (16 ounces)
- ¼ cup grated Pecorino Romano cheese, plus more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for the pasta water
- Freshly ground black pepper
- 2 cups Marinara Sauce*, plus more for serving
- Chopped fresh parsley, for serving
Notes & Substitutions
- Pasta: Always choose jumbo shells; smaller varieties will not hold enough filling for this recipe. Cooking them to al dente is crucial for the best texture.
- Ricotta: For the creamiest, most luxurious filling, use whole milk ricotta cheese. Part-skim ricotta works, but the texture might be slightly less rich.
New England Dairy highlights ricotta as a versatile cheese used in various entrées, desserts, breakfast foods, and appetizers, showcasing its culinary flexibility. Creative ways to enjoy ricotta - Other Cheeses: Feel free to substitute or combine Pecorino Romano with grated Parmesan cheese, shredded mozzarella, or a blend of Italian cheeses.
- Marinara: A good quality store-bought marinara sauce saves time. For a homemade touch, prepare your favorite simple tomato sauce.
- Spinach: Fresh spinach provides the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out all excess water before chopping.
- Herbs & Spices: Fresh parsley or basil add brightness when chopped and mixed into the filling. Adjust the red pepper flakes to your preferred spice level.
- Lemon Zest: Lemon zest brightens the entire dish, cutting through the richness. Adjust the quantity to your taste, starting with the recommended amount.
Equipment
Making these delicious stuffed shells requires only a few basic kitchen tools.
- Large pot (for boiling pasta)
- Steamer basket (for spinach)
- Large mixing bowl
- 9×13 inch baking dish
- Small spoon or piping bag (for stuffing)
Instructions For The Best Stuffed Shells
Creating these amazing stuffed shells is straightforward and enjoyable. Follow these steps for a perfect, comforting meal every time.
- Prep Oven and Spinach: Preheat your oven to 425°F (220°C). Place the fresh spinach in a steamer basket set over a pot with about 1 inch of water. Bring the water to a simmer, cover the pot, and steam the spinach for just 1 minute until wilted. Transfer the wilted spinach to a strainer. Press firmly with the back of a spoon to squeeze out all excess water, then chop it finely.
- Cook Pasta Shells: In a large pot of generously salted boiling water, cook the jumbo pasta shells according to package directions, typically 10 minutes, until they are al dente. Drain the cooked shells thoroughly. Drizzle them lightly with a little extra-virgin olive oil and gently toss to prevent them from sticking together while you prepare the filling.
- Prepare Ricotta Filling: In a medium-sized mixing bowl, combine the chopped, well-drained spinach with the ricotta cheese, Pecorino Romano, grated garlic, dried oregano, lemon zest, and red pepper flakes. Season the mixture with ¾ teaspoon sea salt and several generous grinds of fresh black pepper. Stir all the ingredients together until they are thoroughly combined and evenly distributed. This forms the creamy heart of your stuffed shells.
- Assemble Shells: Spread 2 cups of your chosen marinara sauce evenly across the bottom of a 9×13 inch baking dish. Carefully take each cooked jumbo shell and use a small spoon (or a piping bag for neatness) to fill it generously with the prepared ricotta-spinach mixture. Arrange the filled stuffed shells snugly in a single layer within the prepared baking dish.
- Bake: Cover the baking dish tightly with aluminum foil. Place the dish in your preheated oven and bake for 20 minutes. The foil helps steam the shells, ensuring they are heated through and the cheese filling becomes warm and bubbly.
- Serve: Remove the dish from the oven. Garnish your baked stuffed shells with a sprinkle of additional Pecorino Romano cheese and freshly chopped parsley. Serve immediately, with extra warm marinara sauce on the side for guests to add as they please. Enjoy your homemade comfort food!
Pro Tips & Troubleshooting
- Al Dente Pasta: Never overcook your shells. Al dente pasta holds its shape better for stuffing and provides a pleasant chew after baking. Cooking pasta al dente offers nutritional benefits, including better digestion and a lower glycemic index compared to overcooked pasta. Benefits of cooking pasta al dente for nutrition
- Dry Spinach is Key: Squeezing every bit of water from the cooked spinach prevents your ricotta filling from becoming watery and runny.
- Flavor Adjustments: Taste the ricotta filling before stuffing. Add more lemon zest for brightness or extra red pepper flakes if you prefer a spicier kick.
- Stuffing Technique: A small spoon works well for filling. For a neater, faster approach, snip the corner off a resealable plastic bag or use a piping bag to pipe the filling into each shell.
- Prevent Sticking: Drizzling cooked pasta shells with olive oil immediately after draining keeps them from clumping, making them easier to handle.
- Golden Brown Top: For a slightly crispy, golden cheese topping, remove the foil during the last 5-10 minutes of baking.
Serving Suggestions & Variations
Enhance your stuffed shells meal with classic Italian pairings and explore delicious variations to keep things exciting.
Classic Pairings
Serve these hearty stuffed shells alongside a crisp green salad, like a classic Caesar salad or a simple arugula salad with lemon vinaigrette. Don’t forget a warm, crusty loaf of Italian bread or some cheesy garlic bread for soaking up every last bit of sauce.
Make-Ahead & Freezing
- Refrigeration: You can assemble the unbaked stuffed shells up to 24-48 hours in advance. Cover the baking dish tightly with plastic wrap or foil and refrigerate until ready to bake. Add an extra 10-15 minutes to the baking time if baking from cold.
- Freezing Baked/Unbaked: Freeze unbaked or fully baked stuffed shells for longer storage. For unbaked, assemble in a freezer-safe dish, wrap tightly with foil, then plastic wrap. For baked, let cool completely, then wrap. They last up to 2-3 months.
- Reheating: Bake frozen, unbaked shells covered at 375°F (190°C) for 1 hour, then uncovered for 20-30 minutes. Reheat frozen baked shells covered at 350°F (175°C) for 45-60 minutes, until heated through.
Variations
- Meat Lovers: Brown and drain ground beef, Italian sausage, or shredded cooked chicken. Mix it into the ricotta filling for a heartier meal.
- Vegetable Boost: Sauté finely diced mushrooms, zucchini, bell peppers, or onions. Cool them completely before folding into the ricotta mixture.
- Vegan Option: Easily make this recipe vegan by using plant-based ricotta cheese and a dairy-free grated Parmesan alternative. Ensure your marinara sauce is also vegan.
- Cheese Blends: Experiment with other cheeses! Try adding shredded provolone, creamy fontina, or even a smoked mozzarella for a unique flavor.
Nutrition Information
(Please note: Nutritional values are estimates and can vary based on specific brands and ingredient quantities.)
| Amount Per Serving | |
|---|---|
| Calories | 450 |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Cholesterol | 55mg |
| Sodium | 780mg |
| Total Carbs | 40g |
| Dietary Fiber | 4g |
| Total Sugars | 8g |
| Protein | 25g |
This stuffed shells recipe is inherently vegetarian. It also offers a good source of protein and calcium. You can adjust the sodium content by choosing low-sodium marinara sauce.
Frequently Asked Questions
Can I prepare stuffed shells the day before?
Yes, you can assemble the entire dish ahead of time. Cover it tightly and refrigerate for up to two days before baking.
How do I freeze stuffed shells?
To freeze, assemble the shells in a freezer-safe dish, cover tightly with foil and then plastic wrap. Bake from frozen, adding extra time.
What kind of ricotta cheese is best?
Whole milk ricotta cheese provides the best creaminess and flavor for the filling in this stuffed shells recipe.
Conclusion
This stuffed shells recipe offers a perfect blend of simplicity and rich, comforting flavors. The creamy ricotta and spinach filling nestled within tender pasta and baked in savory marinara sauce makes for an unforgettable meal. Whether for a casual family dinner or a special gathering, these stuffed shells consistently deliver satisfaction.
Give this easy, beginner-friendly recipe a try tonight and discover your new favorite comfort food!
Stuffed Shells with Ricotta and Spinach
Ingredients
Equipment
Method
- Preheat oven to 425°F. Steam spinach for 1 minute until wilted. Drain and chop finely.
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and drizzle with olive oil to prevent sticking.
- In a bowl, mix spinach, ricotta, Pecorino Romano, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper until well combined.
- Spread 2 cups of marinara sauce in a 9×13 inch baking dish. Fill each shell with the ricotta-spinach mixture and arrange in dish.
- Cover dish with foil and bake for 20 minutes. Optionally uncover for final 5 minutes for a golden top.
- Garnish with Pecorino Romano and chopped parsley. Serve hot with extra marinara on the side.
Nutrition
Notes
- Use whole milk ricotta for best texture.
- For frozen spinach, thaw and squeeze dry.
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