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Stuffed Shells

Delicious jumbo pasta shells filled with a creamy cheese blend, baked in marinara sauce for a comforting and family-friendly meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 20-24 pieces Jumbo pasta shells
  • 4 cups Marinara sauce
Cheese Filling
  • 15 oz Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 piece Egg, beaten
  • 2 cups Fresh spinach, cooked and chopped (optional) Can be added for extra flavor and nutrition
Seasoning
  • 1 tsp Italian seasoning
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the jumbo shells according to package directions until al dente. Drain and set aside to cool.
  3. In a large bowl, mix the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, and cooked spinach (if using). Season with salt, pepper, and Italian seasoning.
Assembly and Cooking
  1. Take each pasta shell and fill it generously with the cheese mixture using a spoon or piping bag.
  2. Spread about half of the marinara sauce in the bottom of a baking dish. Arrange the filled shells on top of the sauce, then pour the remaining sauce over the top. Sprinkle the rest of the mozzarella cheese on top.
  3. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  4. Allow the dish to cool for a few minutes before serving.

Notes

Leftover stuffed shells can be stored in an airtight container in the fridge for 3-4 days. They can also be frozen before baking for up to 3 months.