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Caitlin Bensel; Food Stylist: Torie Cox
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.
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Caitlin Bensel; Food Stylist: Torie Cox
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.
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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1 lb. fresh spinach, washed (or 1 (10 oz.) package of frozen spinach, thawed, drained, and squeezed very dry)
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1 Tbsp. plus 1/2 tsp. salt, divided
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1 (32 oz.) jar marinara sauce (or 3 cups homemade sauce)
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28 pieces jumbo pasta shells, from 1 (12 oz.) package
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1 (15 oz.) container part-skim ricotta cheese
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1 large egg
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1/2 cup chopped fresh parsley
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1/2 tsp. black pepper
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5 oz. shredded Parmesan cheese (about 1 1/2 cups)
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6 oz. shredded low-moisture part skim mozzarella cheese (about 2 cups)
Directions
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Cook and drain spinach:
Preheat the oven to 375°F. Bring a large pot of water to a boil, and set up a large colander in the sink. Drop the spinach into the boiling water, stirring with each addition. Bring the water back to a boil for a few seconds, just until the spinach is bright green, then drain the spinach, and rinse with cold water.
Caitlin Bensel; Food Stylist: Torie Cox
Drain the spinach and wring it out by the handful, then spread the spinach on a kitchen towel. Wrap the towel around the spinach and roll it up, and press down to press all the water out of the spinach. Set aside until ready to use.
Caitlin Bensel; Food Stylist: Torie Cox
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Cook pasta:
Bring a large pot of water to a boil, and stir in 1 Tbsp. salt. Cook the pasta shells for a minute less than the package directs, about 9 minutes, then drain.
Caitlin Bensel; Food Stylist: Torie Cox
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Make filling:
In a large bowl, combine the prepared spinach, ricotta cheese, egg, parsley, salt, pepper and a cup of the shredded Parmesan cheese. Stir to mix well. In a medium bowl mix together the remaining half cup of Parmesan cheese and the mozzarella. Set aside.
Caitlin Bensel; Food Stylist: Torie Cox
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Assemble dish:
Pour the marinara sauce in a broiler-safe 9- x 13-inch baking pan and spread into an even layer.
Caitlin Bensel; Food Stylist: Torie Cox
Use a teaspoon to form rounded portions of spinach filling, then gently stuff each into a cooked shell. Place in the baking pan as you go.
Caitlin Bensel; Food Stylist: Torie Cox
Test Kitchen Tip
You can also use a piping bag or snip the corner off a ziplock bag, and fill them with the cheese mixture to make for easier shell stuffing.
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Add cheese:
When all the shells are filled, top with the mozzarella mixture.
Caitlin Bensel; Food Stylist: Torie Cox
Cover the pan with foil, crimping it tightly around the rims.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake, then broil:
Bake in preheated oven 30 minutes. Uncover the pan and turn on the broiler. Place the pan under the broiler and watch carefully as it quickly browns the cheese. Let stand 5 minutes before serving.
Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
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Stuffed shells can be assembled and frozen, or frozen after baking. Whichever way you choose, thaw in the refrigerator overnight before baking as directed in the notes above.
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Stuffed shells pair well with a variety of sauces, including vodka sauce, Alfredo sauce, or a creamy marinara sauce (marinara mixed with a splash of cream), to name a few.
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The main difference between these dishes is the shape of the pasta. While both are stuffed with a cheesy filling, manicotti are tubular while shells resemble, well, shells. With their tubular shape, manicotti are slightly more difficult to stuff than their shell-shaped counterparts.
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Take care to drain the pasta and spinach carefully before assembling the dish to avoid excess moisture that may make the dish watery.