Easy Stuffed Shells
Get ready to master the ultimate comfort food that’ll have everyone begging for seconds! These stuffed shells are a perfect blend of creamy ricotta, tender spinach, and gooey melted cheese, all hugged by perfectly cooked pasta and wrapped in rich marinara sauce.
The best part? While these shells look totally impressive (seriously, wait until you see that golden-brown cheese pull!), they’re actually super easy to put together. With just a few simple steps, you’ll create a restaurant-worthy dish that’s perfect for both busy weeknights and special occasions.
Ingredients
For the Shells and Filling:
- 12 ounces jumbo pasta shells
- 2 cups ricotta cheese
- 4 ounces Parmesan cheese, grated
- 1 cup frozen chopped spinach, thawed
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
For Assembly:
- 24 ounces marinara sauce
- 2 cups mozzarella cheese, shredded
- Fresh basil, chopped (for garnish)
Steps
- Prep the Pasta (30 minutes): Preheat oven to 400°F (200°C). Cook shells in well-salted water for 8-10 minutes until al dente. TIP: Stir every 2-3 minutes to prevent sticking. Test one shell by cutting – it should be tender but still firm. Drain and rinse with cold water to stop cooking.
- Make the Filling: Remove ALL excess water from spinach (crucial step – water will make filling runny). Combine ricotta, Parmesan, squeezed spinach, egg, ½ teaspoon salt and pepper. Transfer to piping bag, cut 1-inch opening. TIP: No piping bag? Use zip-top bag!
- Assemble (15 minutes): Spread 12 ounces marinara in 9×13-inch baking dish. Pipe 2 tablespoons filling into each shell. Place shells in single layer. Pour remaining sauce over top. Sprinkle with mozzarella.
- Bake and Finish: Bake 20-25 minutes until bubbling. Broil 2-5 minutes until cheese browns (watch closely!). Let rest 5 minutes before serving. Garnish with fresh basil.
Smart Swaps
- Use cottage cheese (blended smooth) for ricotta – adds protein
- Try whole wheat shells for extra fiber
- Swap in dairy-free cheese for vegan version
Make It Diabetes-Friendly
- Use whole wheat jumbo shells (reduces net carbs by 6g per serving)
- Replace regular ricotta with low-fat ricotta (saves 4g fat per serving)
- Add extra vegetables like finely diced mushrooms to filling
- Portion size: stick to 3 shells per serving (approximately 30g carbs)
Pro Tips
- Cook extra shells – some may break during boiling
- Let shells cool completely before filling – prevents cheese from melting prematurely
- Use room temperature ricotta for smoothest filling
- Score top of cheese before broiling for even browning