Description
Stuffed shells are a comforting and hearty baked pasta dish featuring large pasta shells filled with a creamy cheese mixture, savory marinara sauce, and aromatic fresh herbs. This versatile recipe is simple to prepare, family-friendly, and perfect for weeknight dinners or meal prepping. Customize it with meats, veggies, or spices to suit your taste preferences, then enjoy a warm, cheesy meal that everyone will love.
Ingredients
Scale
Pasta
- 12 oz large pasta shells
Cheese Filling
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup fresh spinach, sautéed and well drained (optional)
- 2 tbsp chopped fresh herbs (basil, parsley, oregano) or to taste
- Salt, to taste
- Black pepper, to taste
- Pinch of ground nutmeg (optional)
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
Optional Variations
- 1/2 lb cooked ground beef, Italian sausage, or turkey (for meaty version)
- 1 cup sautéed mushrooms, zucchini, or roasted bell peppers (for vegetarian option)
- Red pepper flakes or chopped jalapeños (for spicy twist)
- Vegan cheese substitutes (for dairy-free alternative)
Instructions
- Cook the Pasta: Boil large pasta shells in salted water for 8-10 minutes until tender but still firm to the bite. Drain and rinse with cold water to stop cooking and prevent sticking.
- Prepare the Filling: In a mixing bowl, combine ricotta, mozzarella, Parmesan, minced garlic, chopped fresh herbs, sautéed spinach or chosen veggies, salt, pepper, and a pinch of nutmeg if desired. Stir until smooth and well combined.
- Stuff the Shells: Carefully fill each cooked shell with the cheese mixture using a spoon, avoiding overfilling. Place stuffed shells seam side up in a baking dish lightly coated with marinara sauce.
- Add Sauce and Cheese: Pour marinara sauce evenly over the arranged shells, then sprinkle extra mozzarella and Parmesan on top to create a golden bubbly crust after baking.
- Bake Until Bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove foil during the last 5 minutes to brown the cheese nicely.
Notes
- Do not overcook pasta shells; keep slightly firm to hold stuffing better.
- Use fresh herbs for the brightest flavor.
- Drain spinach well to avoid soggy filling if using frozen.
- Layer sauce evenly over shells to maintain moisture during baking.
- Let baked shells rest 5-10 minutes before serving for easier slicing and better texture.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: stuffed shells, baked pasta, cheesy stuffed shells, ricotta pasta, comfort food, Italian pasta recipe, family dinner, easy pasta bake
