Cheesy Stuffed Shells
Jumbo pasta shells filled with ricotta, spinach and mozzarella, baked in marinara until bubbling.
Stuffed shells look impressive but are simple to make, and you can assemble them a day ahead. Each shell is a neat little portion of creamy, cheesy filling.
Squeezing the thawed spinach really dry is the trick to a filling that stays creamy instead of watery.
Cheesy Stuffed Shells
Ingredients
For the shells
- 24 jumbo pasta shells (about 8 oz / 225 g)
- 3 cups (720 ml) marinara sauce, divided
For the filling
- 15 oz (425 g) whole-milk ricotta
- 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
- 1 cup (115 g) shredded low-moisture mozzarella
- ½ cup (45 g) grated Parmesan
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the top
- 1 cup (115 g) shredded low-moisture mozzarella
- ¼ cup (20 g) grated Parmesan
- Fresh basil, to serve
Instructions
- Heat the oven to 375°F (190°C).
- Cook the shells in salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them out on a tray so they don't stick. Cook a few extra in case some tear.
- Mix all the filling ingredients in a bowl until evenly combined.
- Spread 1 cup marinara over the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
- Fill each shell with about 2 tablespoons of filling and set it in the dish, open side up, in snug rows.
- Spoon the remaining 2 cups marinara over and between the shells. Sprinkle with the mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake for 10 to 15 minutes more, until bubbling and the cheese is melted.
- Rest for 5 minutes and scatter with basil before serving.
Tips for success
- A zip-top bag with the corner cut off makes filling the shells fast and tidy.
- Wring the spinach in a clean kitchen towel to get out as much water as possible.
- Add 8 oz (225 g) cooked Italian sausage to the sauce for a heartier dish.
Storing and reheating
Refrigerate for up to 4 days. Freeze assembled, unbaked shells for up to 3 months; bake from frozen, covered, for about 50 minutes, then uncover for 10 to 15 minutes.
Equipment you'll need
- 9 × 13-inch baking dish
- Large pot
- Zip-top bag for piping (optional)
Questions
Can I make them ahead?
Yes. Assemble, cover and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time.
Can I leave out the spinach?
Yes. Use an extra ½ cup mozzarella in the filling instead.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
