Stuffed Shells

Stuffed shells are comfort food at its finest, with layers of flavors baked to melty perfection for a weeknight meal you can bring together a little over an hour. All of the best ingredients are accounted for—pasta, marinara, ricotta, mozzarella, and Parmesan—for a hearty dish the whole family will love.

By pooling the sauce in the pan and placing the shells on top, you get a prettier presentation, and you can even scoop some of the flavorful sauce over each serving. A good jarred sauce (like Rao’s), frozen spinach, and pre-shredded cheeses cut your prep time and make these shells a cinch to throw together.

Learn how to make stuffed shells, and add this to your weeknight rotation soon.

Ingredients for Stuffed Shells

Spinach and parsley brighten up these rich, cheese-stuffed shells, with a layer of flavorful tomato sauce to round out this Italian-inspired meal. To make stuffed shells, you'll need:

• Fresh or frozen spinach: For a vibrant green color and nutrient-rich addition. You could use baby kale, too.
• Salt: Enhances the flavor of the filling.
• Marinara sauce: A tangy tomato base and saucy complement to the stuffed shells. We like Rao's, but you should use your favorite brand.
• Jumbo pasta shells: A vessel to hold the cheese and spinach filling.
• Part-skim ricotta cheese: A rich, creamy base for the filling.
• Large egg: Binds the filling to give it a light and fluffy consistency after baking.
• Fresh parsley: A fresh, herbaceous flavor.
• Black pepper: A hint of peppery spice.
• Shredded Parmesan cheese: A nutty, umami-rich flavor to enhance the cheesiness of the dish.
• Shredded low-moisture, part-skim mozzarella: A melty, cheesy top layer that becomes golden brown after broiling.

How To Make Stuffed Shells

Spinach is cooked, pasta is boiled and stuffed with a quick filling, then placed over marinara sauce and topped with cheese before baking. Making stuffed shells might seem intimidating, but it really is as easy as that. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook spinach: Cook spinach in boil water until bright green and wilted; drain and rinse with cold water. Squeeze out any excess liquid.
• Step 2. Cook pasta: Cook pasta in boiling salted water until al dente; drain.
• Step 3. Prepare filling: Combine the spinach, ricotta, egg, parsley, salt, pepper and some of the cup shredded Parmesan. In a separate bowl, mix together remaining Parmesan and mozzarella.
• Step 4. Stuff shells: Pour marinara sauce evenly into a broiler-safe baking pan. Stuff each shell with spinach mixture and place over sauce.
• Step 5. Top: Top with the mozzarella mixture. Cover the pan tightly with foil.
• Step 6. Bake: Bake 30 minutes, then uncover and broil to brown the cheese.
• Step 7. Serve: Let stand 5 minutes before serving.

Stuffed Shells Variations

For a flavorful twist on this stuffed shell recipe, consider these variation ideas:

• Protein: Layer in cooked Italian sausage, ground beef or turkey for a protein-rich addition.
• Veggies: Sneak in extra veggies with sautéed mushrooms, bell peppers, or onions, or roasted eggplant or zucchini.
• Herbs: Add fresh basil, oregano, or thyme for additional flavor.
• Spices: Sprinkle in crushed red pepper flakes for heat, or Italian seasoning or garlic powder for a flavorful boost.
• Cheese: Swap the mozzarella with provolone or fontina, or part of the ricotta with silken tofu, if desired.
• Toppings: Top the shells with breadcrumbs or pine nuts for a crunchy topping.
• Sauce: Swap the marinara with an Alfredo or vodka sauce, or add a splash of heavy cream to the marinara for a creamy twist. Swirl pesto into the filling before stuffing the shells for an herbaceous complexity.
  

Can I Make Stuffed Shells Ahead?

Stuffed shells can be prepared ahead and baked fresh before serving. To make this dish ahead, prepare the pasta shells and stuff as directed. Wrap the baking pan well, and refrigerate for up to two days, or freeze for up to two months.

Thaw the shells overnight in the refrigerator if frozen. When ready to serve, let the dish stand at room temperature while the oven preheats. Bake as directed, adding a few minutes to the baking time as needed, and broil before serving.

How To Store and Reheat Leftover Stuffed Shells

Cool, wrap, and refrigerate leftover stuffed shells for up to four days, or freeze for up to two months. To reheat, thaw overnight if frozen, then let stand at room temperature while the oven preheats to 350°F. Heat, covered, until hot throughout before serving. You can also reheat small portions in the microwave.

What To Serve With Stuffed Shells

Serve the stuffed shells with crusty bread or garlic bread for mopping up all that delicious marinara. You can also pair with a side of sautéed or roasted vegetables, a side salad, or meatballs, grilled or roasted chicken or steak, or Italian sausages to bulk up the meal.

More Baked Pasta Recipes You'll Love

Baked pasta dishes are satisfying, indulgent, and can be easily made ahead for a hearty meal to take the load off of busy weeknights. These pasta bakes are some of our favorites:

• Chicken Cannelloni with Roasted Red Bell Pepper Sauce
• Smoked-Pork-Stuffed Pasta Shells
• Creamy Kale and Pasta Bake
• Baked Ziti with Chicken
• Creamy Chicken Alfredo Casserole
• Ravioli Lasagna
• Baked Tortellini Alfredo with Mushrooms
• Chicken and Broccoli Pasta Bake

Editorial contributions by Katie Rosenhouse.