Description
Classic Stuffed Shells are a comforting Italian dish that brings the warmth of home cooking to your dining table. Bursting with a creamy ricotta filling and layered with rich marinara sauce, these pasta shells are not only delicious but also nostalgic. Perfect for family gatherings or weeknight dinners, this recipe is easy to follow and customizable. Indulge in the gooey cheese and vibrant flavors that will have everyone asking for seconds!
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded whole milk mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh baby spinach, chopped
- 1 cup marinara sauce (store-bought or homemade)
- 2 garlic cloves, minced
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil salted water in a large pot and cook the pasta shells until al dente, about 8–10 minutes. Drain and let cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, spinach, herbs, salt, and pepper; mix until smooth.
- Fill each shell generously with the cheese mixture using a spoon or piping bag.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in rows over the sauce and pour additional sauce on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: For added nutrition, consider substituting ricotta with cottage cheese or adding other vegetables like mushrooms or bell peppers. If you prefer a spicy kick, sprinkle red pepper flakes into the filling. Leftover stuffed shells can be stored in an airtight container in the fridge for up to three days.