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Baked Stuffed Shells

Deliciously Cheesy Baked Stuffed Shells Your Family Will Love

Enjoy these Baked Stuffed Shells filled with creamy ricotta and spinach, topped with marinara and melted mozzarella—a family favorite!
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Large Jumbo Pasta Shells Essential for holding the filling.
For the Filling
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese.
  • 1 cup Shredded Mozzarella Cheese Reserve some for topping.
  • 0.5 cup Grated Parmesan Cheese Pecorino Romano can be used instead.
  • 1 large Egg Can be omitted for a vegan option.
  • 10 ounces Spinach (fresh or frozen) Drain frozen spinach well.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Italian Seasoning Can substitute with dried basil and oregano.
  • to taste Salt and Pepper Adjust to preference.
For the Marinara
  • 3 cups Marinara Sauce Homemade sauce is preferable.
Optional Garnish
  • to taste Fresh Basil or Parsley Add for freshness and color.

Equipment

  • large pot
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions for Baked Stuffed Shells
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and cook the jumbo pasta shells for about 8-10 minutes.
  3. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, grated Parmesan, egg, and drained spinach. Mix well.
  4. Spread 1 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish.
  5. Stuff each cooked pasta shell with approximately 2 tablespoons of the cheese-spinach filling and place in the dish.
  6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
  7. Sprinkle the remaining ½ cup of mozzarella cheese on top.
  8. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes.
  9. Let the shells rest for 5 minutes before serving, garnished with fresh basil or parsley.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 6mgCalcium: 400mgIron: 2mg

Notes

For best results, ensure spinach is well-drained and avoid overcooking the pasta shells.

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