Baked Stuffed Shells
Jumbo pasta shells brimming with a creamy ricotta and spinach filling, baked in a savory homemade marinara sauce and blanketed with melted mozzarella. A classic Italian-American comfort food that's both hearty and satisfying.
For 4 servings
Prepare the marinara sauce.
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, add the dried oregano and half of the salt. Bring to a simmer, then reduce heat and let it cook for at least 15 minutes for the flavors to meld. Stir in the fresh basil at the end.
TIPA longer simmer will result in a richer, deeper-flavored sauce. If you have time, let it go for 30 minutes.Cook the pasta shells.
While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the jumbo shells. Cook according to package directions until al dente. Drain carefully to avoid tearing the shells and set them aside.
TIPCook the shells a minute less than the package directs, as they will continue to cook in the oven. This prevents them from becoming mushy.Make the ricotta and spinach filling.
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ricotta cheese, thawed and well-drained spinach, 1 cup of the mozzarella cheese, the grated parmesan, and the beaten egg.
- Add the remaining salt and the black pepper.
- Mix well until everything is evenly combined.
TIPSqueezing as much water as possible from the spinach is crucial to prevent a watery filling. Use your hands or a clean kitchen towel.Stuff and assemble the shells.
- Spread about 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Carefully fill each cooked pasta shell with a generous amount of the ricotta mixture. A small spoon or a piping bag works well for this.
- Arrange the stuffed shells in a single layer in the prepared baking dish, open side up.
- Spoon the remaining marinara sauce over and around the shells.
Bake the stuffed shells.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Rest before serving.
Remove the dish from the oven and let it rest for 5-10 minutes. This allows the filling and sauce to set, making it easier to serve.
Garnish and serve hot.
Garnish with fresh basil leaves before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier filling, transfer the ricotta mixture to a large zip-top bag, snip off a corner, and pipe the filling into the shells.
- 2Don't overcrowd the shells in the baking dish. Give them a little space so the sauce can bubble up around them.
- 3If you like a little heat, add a pinch of red pepper flakes to the marinara sauce.
- 4This dish freezes beautifully. Assemble completely but do not bake. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding 10-15 minutes to the covered baking time.
Adapt it for your goals.
Healthy
Use part-skim ricotta and mozzarella cheeses to lower the fat content. You can also add finely diced mushrooms or zucchini to the filling for extra vegetables.
veganVegan
Replace the ricotta with a tofu-based ricotta (crumbled firm tofu with nutritional yeast and lemon juice), and use your favorite vegan mozzarella and parmesan alternatives. Omit the egg.
gluten freeGluten free
Use gluten-free jumbo pasta shells. Ensure your marinara sauce ingredients are certified gluten-free.
high proteinHigh protein
Mix in 1/2 cup of cooked, crumbled Italian sausage or ground chicken into the ricotta filling for an extra protein boost.
Why this is on our healthy list.
High in Protein
With a generous amount of ricotta and mozzarella cheese, this dish provides significant protein, which is essential for muscle repair and building.
Rich in Calcium
The dairy components, especially the cheeses, are excellent sources of calcium, vital for strong bones and teeth.
Source of Vitamins
Spinach provides vitamins K and A, while the tomato sauce is rich in lycopene, a powerful antioxidant that supports heart health.
Provides Energy
The pasta shells offer complex carbohydrates, which are the body's primary source of energy for daily activities.
Frequently asked questions
Baked Stuffed Shells can be a balanced meal, offering protein from cheese, carbohydrates from pasta, and vitamins from spinach and tomatoes. It is high in calories and fat, so it's best enjoyed in moderation as part of a varied diet. Using part-skim cheeses can make it a healthier option.