Italian Stuffed Shells

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Description
These Italian Stuffed Shells are jumbo pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and topped with melted mozzarella and Parmesan. A classic, indulgent Italian dish that’s easy to make and always a hit!

Origin
Stuffed shells are a classic Italian-American dish, originating from the southern regions of Italy. The dish has evolved into a comforting casserole with many variations, but the combination of ricotta, marinara, and mozzarella remains a favorite.

Ingredients Quantity

For the stuffed shells:

  • 1 box (12 oz or 340g) jumbo pasta shells
  • 1 lb (450g) ricotta cheese
  • 1 ½ cups (150g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 egg
  • 2 cups (180g) fresh spinach, wilted and chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • Salt and pepper to taste

For the sauce and topping:

  • 3 cups (750ml) marinara sauce (store-bought or homemade)
  • 1 ½ cups (150g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Ingredients Optional

  • Ground beef or sausage for added protein (about 1 lb)
  • Fresh herbs (such as basil or oregano) for extra flavor in the sauce
  • A pinch of red pepper flakes for a touch of heat

Instruction

  1. Cook the pasta shells: Preheat your oven to 375°F (190°C). In a large pot of salted water, cook the jumbo pasta shells according to the package instructions until al dente (slightly firm to the bite). Drain and set aside, laying the shells on a tray to prevent sticking.
  2. Prepare the filling: In a large bowl, mix the ricotta cheese, 1 ½ cups of mozzarella cheese, ½ cup Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
  3. Stuff the shells: Using a spoon, carefully fill each cooked pasta shell with the ricotta mixture. Place the stuffed shells in a 9×13-inch (23x33cm) baking dish. Repeat until all the shells are filled.
  4. Top with marinara sauce: Pour the marinara sauce evenly over the stuffed shells. Use the back of a spoon to spread it out so the shells are fully covered.
  5. Add cheese and bake: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top. Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake for 25 minutes.
  6. Finish baking: After 25 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
  7. Serve: Garnish with fresh basil or parsley, if desired, and serve hot.

Tips of Success
Make sure the pasta shells are slightly undercooked (al dente) since they will continue to cook in the oven.
If you’re using frozen spinach, be sure to squeeze out all excess moisture to avoid a watery filling.
For added flavor, you can sauté garlic or onions in olive oil before mixing into the sauce.

Recommendation
Serve these stuffed shells with a side of garlic bread, a simple green salad, or roasted vegetables. A glass of red wine, like Chianti or Sangiovese, pairs wonderfully with this dish.

Nutrition (per serving, approx. 6 servings)
Calories: ~500
Fat: 25g
Carbohydrates: 45g
Sugar: 7g
Protein: 28g
Sodium: 800mg

Feel free to customize the filling with different vegetables or protein, or even add some crumbled sausage to the sauce. Let me know if you need any tweaks!

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