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Stuffed Shells Recipe

Stuffed Shells Recipe
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4.9 from 15 reviews

These classic stuffed shells are filled with a creamy 4-cheese blend with Italian seasonings, sautéed garlic, and the optional addition of spinach. This meal is also make-ahead and freezer friendly!

Ingredients

Jumbo Pasta Shells:

18-20 shells boiled extra in case some break

Olive Oil:

1-2 tablespoons

Garlic:

3 cloves, minced

Spinach:

4 cups

Ricotta Cheese:

15 oz.

Parmesan Cheese:

½ cup, grated

Mozzarella Cheese:

3 cups, shredded and divided

Cream Cheese:

2 tablespoons

Egg:

1

Marinara Sauce:

24 ounces

Fresh Parsley:

to garnish

Seasonings:

½ tsp Salt, ¼ tsp Pepper, ½ tsp Dried Basil, ½ tsp Dried Parsley, ½ tsp Dried Oregano

Instructions

  1. Preheat oven to 375 degrees. Boil shells until 1 minute less than al dente, drain and rinse.
  2. Sauté garlic: in olive oil, add spinach and cook until wilted. Let cool.
  3. Mix filling: Combine ricotta, seasonings, half of mozzarella, most of Parmesan, cream cheese, egg, spinach, and garlic.
  4. Assemble: Fill shells with cheese mixture, place in baking dish. Top with marinara, remaining cheeses.
  5. Bake: Covered for 20 mins, then uncovered for 10 mins. Garnish with parsley.

Notes

  • Boil extra shells in case of breakage.
  • Spinach is optional but adds flavor. Thaw frozen spinach if using.
  • For a meaty version, use a meat sauce instead of marinara.
  • Shred cheese from a block for better taste and melt. Use low moisture whole milk mozzarella for best results.
  • Recommended brands: Dragone mozzarella, BelGioioso Parmesan, Philadelphia cream cheese, Rao’s marinara.
  • Makes about 18 shells, serving size is 3 shells per person.
  • Make-ahead: Refrigerate assembled dish for up to 1 day or freeze for up to 3 months.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookedbysarah.com/stuffed-shells-recipe/