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Best Stuffed Shells Recipe

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4 from 41 reviews

Delicious and comforting baked stuffed shells filled with a creamy blend of ricotta, spinach, and cheeses, topped with marinara sauce and melted mozzarella. This classic Italian-American dish is perfect for family dinners and easily serves 8 people.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Vegetables and Greens

  • 1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
  • 4 cloves garlic, peeled and cut into several segments
  • ¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces
  • Fresh basil for garnish, optional

Dairy and Eggs

  • 15 ounces (or 1 pound) ricotta cheese or cottage cheese
  • 8 ounces (2 cups) grated part-skim mozzarella, divided
  • ½ cup (2 ounces) grated Parmesan, plus extra for garnish
  • 1 large egg, lightly beaten with a fork

Pantry Items

  • 1 tablespoon extra virgin olive oil
  • 12 ounces jumbo shells pasta
  • ¾ teaspoon fine sea salt, to taste
  • Freshly ground pepper, to taste
  • ½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
  • 3 cups (24 ounces) marinara sauce, homemade or store-bought

Instructions

  1. Preheat and Prepare Boiling Water: Preheat your oven to 375°F with racks in the middle and upper thirds. Bring a large Dutch oven or stockpot of water to a boil over high heat and generously salt it with at least 2 teaspoons of salt. If using fresh greens, prepare a large bowl of ice water for blanching.
  2. Blanch Greens: For fresh greens, add them to the boiling water and cook until wilted, about 20 to 40 seconds. Use tongs to transfer them to the ice bath to cool down quickly. Drain and squeeze out as much water as possible. For frozen greens, thaw under cool running water in a colander and squeeze out excess water.
  3. Cook Pasta Shells: Bring the water back to a boil. Gently place jumbo shells into the water in handfuls to avoid breakage. Cook until pliable and just shy of al dente, about 10 minutes, stirring frequently. Drain and return shells to the pot, adding olive oil and stirring gently to prevent sticking. Set aside.
  4. Prepare the Filling: In a food processor, drop the garlic segments through the feeding tube and pulse until chopped. Scrape the sides, add the well-drained greens, and process until finely chopped. Add ricotta cheese and blend well. Then add half of the mozzarella, all Parmesan, chives, black pepper (about 10 twists), red pepper flakes, and salt. Blend again and taste to adjust seasoning. Finally, add the beaten egg and pulse to incorporate. Set filling aside.
  5. Prepare Baking Dish: Spread 1 cup of marinara sauce evenly in the bottom of an extra-large baking dish (larger than 9×13 inches). If using smaller dishes, divide the sauce between them evenly, ensuring coverage on the bottom to prevent sticking.
  6. Stuff the Shells: Spoon about 1 ½ to 2 tablespoons of the green cheese mixture into each shell. Place the stuffed shells in rows in the prepared baking dish(es). Spoon the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.
  7. Bake Covered: Cover the baking dish tightly with foil and bake on the middle rack for 30 minutes.
  8. Bake Uncovered for Browning: Remove the foil, move the dish to the upper rack, and bake for an additional 5 to 10 minutes until the mozzarella is fully melted and slightly golden. Baking longer will deepen the browning but may dull the greens’ vibrant color.
  9. Garnish and Serve: Garnish the baked shells with a light dusting of grated Parmesan and fresh torn basil leaves if desired. Serve warm.
  10. Storage: Leftover stuffed shells can be refrigerated for up to 4 days or frozen for several months for convenient future meals.

Notes

  • Using fresh greens requires blanching to soften and preserve color; frozen greens must be fully thawed and drained thoroughly.
  • Do not overcook pasta shells; they should remain pliable to hold the filling but not too soft.
  • If you prefer less spice, omit the red pepper flakes.
  • For a richer cheesy flavor, use whole-milk ricotta or a blend with cottage cheese.
  • Make sure to cover the dish with foil during most of baking to retain moisture and prevent the shells from drying out.
  • Use a large enough baking dish to fit all shells in a single layer for even cooking.
  • Leftovers reheat well in the oven at 350°F until warmed through.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/best-stuffed-shells-recipe/