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Creamy Stuffed Shells

Creamy Stuffed Shells are large pasta shells filled with a rich, creamy cheese filling and topped with marinara sauce. A perfect comfort food for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese This creamy cheese will be the base of your filling.
  • 1 cup shredded mozzarella cheese Adds melty goodness!
  • 1/2 cup grated Parmesan cheese For that cheesy richness.
  • 1 cup spinach (cooked and chopped) Adds nutrition and color.
  • 1 teaspoon garlic powder For added flavor.
  • Salt and pepper to taste Essential for seasoning.
For the pasta and sauce
  • 12 large pasta shells Choose jumbo shells that can hold a generous amount of filling.
  • 2 cups marinara sauce Make or buy your favorite version.
  • Fresh parsley to taste garnish Optional for garnish and freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, garlic powder, salt, and pepper. Mix until well combined.
  4. Take each cooked pasta shell and fill it generously with the cheese mixture. Place the stuffed shells seam-side up in a greased baking dish.
Baking
  1. Pour marinara sauce over the stuffed shells, making sure every shell is covered. Sprinkle the remaining mozzarella over the top.
  2. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  3. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbling and golden.
Finishing touches
  1. Let the dish rest for a few minutes, then sprinkle with fresh parsley before serving.
  2. Serve the Creamy Stuffed Shells onto plates or in bowls, and enjoy with a side salad or garlic bread.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. For longer storage, freeze after cooling for up to 2 months. Reheat in microwave or oven.