Baked Stuffed Shells

Name: Baked Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 12 pcs jumbo pasta shells (from a 12 oz box); 1 tbsp salt (for pasta water); 425 g ricotta cheese (whole milk); 330 g mozzarella cheese (shredded, divided); 60 g parmesan cheese (freshly grated, divided); 150 g spinach (fresh, roughly chopped); 1 pcs egg (large, lightly beaten); 4 pcs garlic (cloves, minced); 1 pinch black pepper (freshly cracked); 1 pinch nutmeg (freshly grated); 720 ml marinara sauce (homemade or jarred); 1 tbsp olive oil; 3 tbsp basil (fresh, torn, for garnish)

RATING

4.6/5(148)

TASTE SCORE

9/10

Jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and spinach, then nestled in a rich marinara sauce and baked until bubbly and golden. This classic Italian-American comfort dish is hearty enough to be the centerpiece of any family dinner yet surprisingly easy to assemble.

PREP

25m

COOK

35m

SERVES

3 PIECES

751 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat the oven and prep the baking dish.
Preheat your oven to 375°F (190°C). Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
boil · ~9 min
Boil the pasta shells.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then cook the jumbo shells according to package directions until al dente, about 9 minutes. Drain the shells and rinse briefly with cool water to stop the cooking. Lay them out on a clean kitchen towel to dry.
TIPSlightly undercook the shells by 1 minute so they don't tear when stuffing and hold their shape during baking.
saute · ~3 min
Wilt the spinach.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach.
mix
Make the ricotta filling.
In a large mixing bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella, half of the grated Parmesan, the cooled spinach mixture, and the beaten egg. Season with a pinch of salt, a pinch of black pepper, and a pinch of nutmeg. Mix well until everything is fully incorporated.
assemble
Stuff the shells.
Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner snipped off. Pipe the filling evenly into each of the 12 cooked shells. Alternatively, use a small spoon to fill each shell carefully.
TIPHandle the shells gently; they can tear. If one does split, just nestle it seam-side down in the sauce.
assemble
Assemble the dish.
Arrange the filled shells in a single layer over the marinara sauce in the baking dish, with the filled opening facing up. Spoon the remaining marinara sauce over and around the shells. Top with the remaining mozzarella and Parmesan cheese.
bake · ~30 min
Bake until golden and bubbly.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbling, and just starting to get brown spots.
TIPFor a deeply golden top, switch the broiler on for the last 1-2 minutes — just watch it so it doesn't burn.
rest · ~5 min
Rest before serving.
Remove the dish from the oven and let it rest for 5 to 10 minutes. This allows the filling to set so the shells hold their shape when served.
garnish
Garnish with fresh basil and serve.
Scatter the torn fresh basil leaves over the top and serve the shells hot, making sure to scoop up the sauce from the bottom of the pan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the shells 1 minute less than al dente so they stay firm enough to fill without tearing.
2
Thoroughly squeeze excess moisture from the wilted spinach to prevent a watery filling.
3
Use a piping bag or zip-top bag with a snipped corner for clean, fast, and mess-free stuffing.
4
Nestle any torn shells seam-side down in the sauce so they hold together during baking.
5
Let the baked shells rest 5–10 minutes before serving so the filling sets and slices neatly.
6
For a bubbly, golden-brown cheese top, switch on the broiler for the final 1–2 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the ricotta with low-fat cottage cheese (blended smooth) and add 200 g of finely chopped cooked chicken breast or Italian turkey sausage to the filling for extra protein.

vegetarian

Vegetarian

Swap the marinara for a chunky roasted vegetable sauce (zucchini, bell pepper, onion) and add a layer of sautéed mushrooms to the filling for deeper umami.

low carb