Description

These Italian Stuffed Shells are a classic comfort dish filled with a rich ricotta and spinach mixture, topped with marinara sauce and melted mozzarella. Perfect for a family dinner or a crowd-pleasing potluck, this easy-to-make recipe delivers authentic Italian flavors in every bite.

Ingredients

Units Scale

For the Shells:

20 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, chopped (or 1 cup frozen, thawed, and drained)
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

For the Sauce:

3 cups marinara sauce (store-bought or homemade)
1/4 teaspoon red pepper flakes (optional)

For Topping:

Fresh basil or parsley, chopped (optional)

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Instructions

Prepare the Shells:
Cook jumbo pasta shells in salted boiling water according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Filling:
In a large bowl, mix ricotta cheese, mozzarella, Parmesan, egg, spinach, garlic powder, basil, oregano, salt, and pepper until well combined.
Fill the Shells:
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tablespoons of the ricotta mixture and arrange them in the dish.
Add Sauce and Cheese:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional shredded mozzarella on top.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve warm.

Notes

You can substitute spinach with kale or omit it for a plain cheese filling.
Add cooked Italian sausage or ground beef to the filling for a heartier version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.