Stuffed shells are big pasta shells filled with a creamy mix of cheese, herbs, and often a tasty meat or veggie option. They are baked in a rich tomato sauce, making them warm and cozy!
These shells look fancy but are super easy to make. I love serving them with garlic bread on the side—perfect for dipping! Just imagine that gooey cheese melting in your mouth. Yum!
Key Ingredients & Substitutions
Pasta Shells: Large conchiglie shells hold the filling perfectly. If you can’t find them, use manicotti tubes or even large noodles like lasagna, just layer them with filling instead of rolling.
Ricotta Cheese: This creamy cheese is the base for the filling. If you’re looking for a lighter option, cottage cheese works well too! Just blend it a little to smooth it out.
Spinach: Fresh spinach adds nutrition and a pop of color. If fresh isn’t available, frozen spinach is a great alternative. Just make sure to fully drain it to avoid extra moisture in your filling.
Cheeses: Mozzarella and Parmesan provide the cheesy goodness. You can mix things up using goat cheese for a tangy taste, or even vegan cheese if you’re looking for dairy-free options.
How Do You Ensure Your Stuffed Shells Are Flawless?
Stuffing the shells can be tricky, but there are some tips to make it easier. Start by filling a piping bag with your cheese filling for precision!
- Keep your pasta shells on a baking sheet and fill them one at a time.
- A spoon can work too; just be careful to avoid breaking the shells.
- Remember to grease the baking dish properly to prevent sticking, and don’t skip the layer of marinara sauce at the bottom.
For baking, covering with foil helps trap steam which keeps the shells moist. Just remove the foil towards the end for that golden, bubbly cheese on top!
How to Make Delicious Stuffed Shells
Ingredients You’ll Need:
For The Stuffed Shells:
- 20 large pasta shells (conchiglie)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 cup fresh spinach, chopped (or thawed frozen spinach, drained)
- 1 egg, lightly beaten
- 2 cups marinara sauce (or your favorite tomato sauce)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
- Olive oil, for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 35-40 minutes for baking. You’ll love how quickly it comes together, and it can be easily made ahead of time and baked just before serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 9×13-inch baking dish with some olive oil. This will keep your shells from sticking.
2. Cook the Pasta:
In a big pot, bring salted water to a boil. Add the large pasta shells and cook until they are al dente, which usually takes about 8-10 minutes. Drain them carefully and spread them out on a baking sheet to cool slightly—this way, they won’t stick together!
3. Mix the Filling:
In a large bowl, mix together the ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, chopped spinach, the lightly beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir everything until it’s nice and mixed!
4. Assemble the Dish:
Pour a thin layer of marinara sauce on the bottom of your greased baking dish. Carefully take each cooked shell and stuff it with your cheesy filling. Place the stuffed shells in the baking dish in a single layer.
5. Top It Off:
Pour the rest of the marinara sauce over the stuffed shells to keep them moist while baking. Then, sprinkle the remaining mozzarella and Parmesan cheese on top for that gooey, cheesy goodness!
6. Bake to Perfection:
Cover the baking dish with foil and pop it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
7. Serve and Enjoy:
Before serving, you can optionally garnish with fresh basil or parsley to add a lovely touch. Serve your stuffed shells warm, alongside garlic bread or a fresh salad for a complete meal!
Enjoy your delicious stuffed shells with gooey cheese and tasty tomato sauce!
Can I Use Gluten-Free Pasta Shells?
Absolutely! There are many gluten-free pasta options available. Just follow the cooking instructions on the package to ensure they don’t overcook or break apart.
Can I Prepare Stuffed Shells in Advance?
Yes, you can prepare the stuffed shells a day ahead. Just follow the recipe up to the baking step, then cover and refrigerate. When ready to bake, simply increase the baking time by about 10-15 minutes since they’ll be chilled.
What Can I Use Instead of Ricotta Cheese?
If you want a different flavor or texture, you can substitute ricotta with cottage cheese or even cream cheese. For a dairy-free option, try a vegan ricotta made from blended nuts or tofu!
How Do I Store Leftover Stuffed Shells?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm them in the oven or microwave until heated through, adding a splash of marinara sauce if they seem dry.
