Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 24 stuffed shells
Cuisine: Italian-American
Ingredients: 24 jumbo pasta shells; 2 cups ricotta cheese; 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups marinara sauce

Italian-American · Main course · 60 min total

Stuffed Shells recipe videos

Jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella. A comforting Italian-American classic.

25
min prep

35
min cook

6
servings

450
kcal/serving

Ingredients

24 jumbo pasta shells
2 cups ricotta cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce

Instructions

Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente; drain and rinse with cold water.
In a large bowl, combine ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, oregano, salt, and pepper.
Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Fill each shell with about 2 tablespoons of the ricotta mixture and place in the dish, open side up.
Pour remaining 2 cups marinara over shells, then top with remaining 1 cup mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
Let rest 5 minutes before serving.

Tips

To save time, use a store-bought marinara sauce.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Garnish with fresh basil before serving.

More about Stuffed Shells →

AI estimate may be inaccurate · Terms