Stuffed Shells Recipe
This Stuffed Shells Recipe is a cheesy, comforting, vegetarian pasta bake that’s pure joy in every bite.
I still remember the first time I spooned that rich tomato sauce over pillowy jumbo shells—it felt like a warm hug on a chilly November evening. With creamy ricotta, melty mozzarella, and bright basil folded inside, it’s an Italian-inspired dinner that’s as homey as Sunday supper at Nonna’s table. Perfect for weeknight gatherings or potlucks, this baked pasta dish brings people together—no fuss, plenty of flavor, and just a touch of nostalgia.
Why You’ll Love This Recipe
– Cheesy without being greasy: balanced ricotta and mozzarella.
– Vegetarian-friendly crowd pleaser: everyone asks for seconds.
– Make-ahead magic: assemble shells the day before.
– Freezer-friendly comfort food: stash extras for busy nights.
– Ready in under an hour: plenty of time for salad, dessert, wine.
– Adaptable to seasonal veggies: spinach today, roasted peppers tomorrow.
– Simple pantry staples: no exotic ingredients required.
– Family-tested: perfect for picky kids and adventurous eaters alike.
Ingredients
– 12 oz jumbo pasta shells (Barilla or DeLallo)
– 2 cups whole-milk ricotta cheese (Galbani or your favorite store brand)
– 1 cup shredded part-skim mozzarella (freshly shredded melts best)
– ½ cup grated Parmesan cheese, plus extra for serving
– 1 large egg, lightly beaten (helps the filling set)
– 2 cups fresh baby spinach, roughly chopped (sub 1 cup thawed frozen; squeeze out excess water)
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 1 tsp dried Italian seasoning (oregano, basil, thyme blend)
– 3 cups low-sodium tomato sauce (homemade or Rao’s jarred)
– 2 tbsp fresh basil leaves, thinly sliced (or 2 tsp dried)
– ½ tsp fine sea salt and a few grinds of black pepper
Tips: Cook shells just until al dente so they don’t tear when you stuff them. Whole-milk ricotta adds creaminess, but light ricotta works if needed.
Directions
1. Preheat & Prep
Preheat your oven to 375°F. Lightly grease a 9×13″ baking dish with olive oil or nonstick spray.
-
Boil Shells
Bring a large pot of salted water to a boil. Add shells and cook 8–9 minutes until al dente. Drain and rinse under cold water to stop cooking. -
Mix the Filling
In a bowl, combine ricotta, egg, spinach, garlic, Italian seasoning, half the mozzarella, Parmesan, basil, salt, and pepper. Taste and tweak seasoning. -
Sauce Base
Spread 1 cup tomato sauce on the bottom of the dish so shells stay moist. -
Stuff & Arrange
Fill each shell with ~2 Tbsp of the cheese mixture using a small spoon or piping bag. Place shells open-side up, snugly but not overcrowded. -
Top & Cover
Pour remaining tomato sauce over shells. Sprinkle on the rest of the mozzarella and a bit more Parmesan. Cover tightly with foil. -
Bake Covered
Bake 20 minutes so filling sets and flavors meld. -
Brown & Bubbly
Remove foil and bake another 10 minutes until cheese is golden and bubbling. -
Rest & Serve
Let rest 5 minutes—this thickens the sauce. Garnish with fresh basil or a pinch of red pepper flakes.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes (20 minutes covered + 10 minutes uncovered)
Total Time: 50 minutes—under an hour to a feel-good dinner
Variations
– Spinach-Artichoke: swap half the ricotta for cream cheese and stir in chopped artichoke hearts.
– Sausage & Pepper: brown 8 oz Italian sausage, drain, mix into filling with diced bell peppers.
– Pesto Twist: swirl ½ cup basil pesto into the sauce before baking.
– Mexican Flair: use salsa verde, add cilantro and jalapeños to the filling.
– Vegan Version: use dairy-free ricotta and mozzarella; replace egg with flax egg.
– Veggie Boost: fold in roasted zucchini, eggplant, or mushrooms for extra color and texture.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. To freeze, assemble (don’t bake), cover tightly with foil, label, and freeze up to 2 months.
Reheat baked leftovers covered at 350°F for 15–20 minutes, or microwave individual portions on medium power for 2–3 minutes, stirring halfway.
Make-ahead tip: Assemble shells up to 24 hours before baking—just pull out 30 minutes before to take the chill off.
Notes
• Sauce Consistency: Simmer watery tomato sauce 5 minutes to concentrate flavor and avoid soggy shells.
• Cheese Balance: Stick to the recommended cheese ratios for a balanced melt.
• Filling Hack: Oil your spoon or piping bag tip so cheese doesn’t stick.
• Fresh Herbs: If you can grab fresh basil, it brightens the whole dish.
• Even Baking: Rotate the dish halfway through covered bake time for uniform heat.
FAQs
Q: Can I use no-boil shells?
A: Yes—add an extra ½ cup sauce and bake 5–10 minutes longer so shells soften fully.
Q: How do I keep shells from tearing?
A: Cook them just until they hold a light bite (al dente) and rinse immediately to remove starch.
Q: Is it gluten-free friendly?
A: Swap in a gluten-free jumbo shell (like Jovial or Banza) and follow the same steps—adjust bake time as needed.
Q: Can I freeze after baking?
A: Absolutely. Cool completely, wrap in foil, then freeze; reheat covered at 350°F until warmed through.
Q: What if my filling is too watery?
A: Squeeze excess moisture from spinach and choose whole-milk ricotta for a firmer mix.
Q: How can I add meat?
A: Brown ground beef or Italian sausage, drain fat, then mix into the cheese filling.
Q: Can I make it spicy?
A: Sure—stir red pepper flakes into sauce or filling for a gentle kick.
Q: Any tips for extra flavor?
A: Stir a splash of red wine into your tomato sauce before baking—it adds depth.
Conclusion
Creamy ricotta, tender pasta, and zesty tomato sauce come together in this Stuffed Shells Recipe for a home-style Italian meal that feels both comforting and a little fancy—and honestly, that’s my favorite combo. Give it a whirl, then swing back here and let me know how it turned out. Hungry for more Italian veggie bakes? Check out my Spinach & Mushroom Lasagna next!
Stuffed Shells Recipe
Ingredients
- 12 oz jumbo pasta shells (Barilla or DeLallo)
- 2 cups whole-milk ricotta cheese (Galbani or your favorite store brand)
- 1 cup shredded part-skim mozzarella
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cups fresh baby spinach, roughly chopped (sub 1 cup thawed frozen; squeeze out excess water)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp dried Italian seasoning (oregano, basil, thyme blend)
- 3 cups low-sodium tomato sauce (homemade or Rao’s jarred)
- 2 tbsp fresh basil leaves, thinly sliced (or 2 tsp dried)
- 1/2 tsp fine sea salt and a few grinds of black pepper
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13″ baking dish with olive oil or nonstick spray.
- Bring a large pot of salted water to a boil. Add shells and cook 8–9 minutes until al dente. Drain and rinse under cold water to stop cooking.
- In a bowl, combine ricotta, egg, spinach, garlic, Italian seasoning, half the mozzarella, Parmesan, basil, salt, and pepper. Taste and tweak seasoning.
- Spread 1 cup tomato sauce on the bottom of the dish so shells stay moist.
- Fill each shell with ~2 Tbsp of the cheese mixture using a small spoon or piping bag. Place shells open-side up, snugly but not overcrowded.
- Pour remaining tomato sauce over shells. Sprinkle on the rest of the mozzarella and a bit more Parmesan. Cover tightly with foil.
- Bake 20 minutes so filling sets and flavors meld.
- Remove foil and bake another 10 minutes until cheese is golden and bubbling.
- Let rest 5 minutes—this thickens the sauce. Garnish with fresh basil or a pinch of red pepper flakes.
