Stuffed Shells Recipe
This Stuffed Shells Recipe is a cheesy, comforting, vegetarian pasta bake that’s pure joy in every bite. Perfect for weeknight gatherings or potlucks, this baked pasta dish brings people together—no fuss, plenty of flavor, and just a touch of nostalgia.
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.
Notes
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.
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