Here’s a recipe that’s simple, hearty and pleases a crowd: this easy Stuffed Shells recipe! Stuff pasta shells with ricotta, mozzarella, Parmesan and spinach, then bake them up in a bath of garlicky tomato sauce. It makes your kitchen smell heavenly, and the first bite into one of those jumbo shells confirms it’s just as tasty as the smell. This Italian classic recipe is a favorite of ours: here’s how to bake up this easy dinner idea. (Even our spinach-averse kiddo was a fan!)
Ingredients in this stuffed shells recipe
You can make stuffed pasta shells with just about any type of filling. Here we’ve opted for a spinach ricotta stuffing, which is both classic and vegetarian. But don’t worry: meat lovers won’t miss the meat at all! Our friends and family can attest that this one is a winner. Here’s what you’ll need for this stuffed shells recipe:
Jumbo pasta shells Fire roasted crushed tomatoes (or substitute purchased marinara sauce) Garlic Olive oil Dried oregano and salt Frozen spinach Ricotta cheese Parmesan cheese Whole milk mozzarella cheese Lemon zest Egg Parsley, for garnish
Ingredient notes for stuffed shells
As with any Italian dish, this stuffed shells recipe depends on the quality of ingredients for a great result. Above all, we suggest making your own tomato sauce with fire roasted tomatoes. While you can use purchased marinara, a homemade tomato sauce heightens the flavors! Here are a few things to keep in mind:
Use fire roasted tomatoes in the tomato sauce. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes and add 1 teaspoon sugar and ½ teaspoon smoked paprika. If you choose to use purchased marinara, add the garlic and oregano in the recipe. This helps to infuse homemade flavor into the purchased sauce. Whole milk mozzarella cheese makes a difference. This type of cheese melts much better than part skim and has a richer flavor (try it: you’ll notice a difference!). It also melts better when reheating.
Working with frozen spinach
Frozen spinach is the best ingredient to use in these stuffed shells: not fresh spinach! Of course if you like, you can cook down 10 ounces of fresh spinach until it is wilted very small. But frozen spinach really does have an advantage: it has just the right texture for using in filled pastas once it’s defrosted. Here are a few tips on using frozen spinach:
Defrost under warm running water or in the microwave. If you’re using warm water, each brand of spinach takes a different amount of time to thaw. Some brands thaw in a few minutes, others take a while of breaking apart the frozen chunks. The microwave can be quicker and easier. Important: squeeze out all extra moisture with your fingers. If you’d like, you can place the spinach in a paper towel to do this. Or, just squeeze out the moisture over the sink before using it. It should feel very dry and crumbly before using it.
Leftover storage and make ahead tips
This stuffed shells recipe takes about 1 hour to make, which doesn’t always work for weeknights. We like to make this one for dinner parties or on weekends, but you can also meal prep some of the components. This recipe also freezes well, which makes it great for a quick leftover dinner. Here are a few ideas for make ahead and storage:
Cook the pasta shells and make the tomato sauce in advance. This saves about 20 minutes off the timing of the recipe. Refrigerate both until ready to fill. Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate if you like. Leftovers tastes great after re-warming in a 375 degree oven. Using whole milk mozzarella cheese is nice because it re-melts nicely when left over. Freeze leftovers in a sealed container for up to 3 months. Place on the counter or in the refrigerator to thaw, or you can place it right into a 375 degree oven and reheat until warmed through and the cheese is melted.
What to serve with stuffed shells
How to make these stuffed shells into a meal? Use the 30 minute bake time to prepare some simple side dishes. We love it with a crunchy salad or quick sauteed vegetables. Here are a few ideas:
Mix up simple Watercress Salad with Apple & Parmesan or Arugula Salad Try Grapefruit Salad with Almonds, Endive Salad with Parmesan & Orange or Fennel Orange Salad Go for Kale Caesar Salad or Perfect Italian Salad Mix up Sauteed Broccolini or Lemony Sauteed Green Beans
More Italian pasta recipes
Love pasta dishes? Here are a few more classic Italian pasta recipes you’ll love:
Try the famous Roman cheese and pepper pasta, Cacio e Pepe Go for classic Vegetarian Lasagna with Ricotta, Penne Pomodoro or Pomodoro Sauce Throw a pan of Baked Ziti in the oven Opt for Pasta with Vodka Sauce
This stuffed shells recipe is…
Vegetarian. 5 from 1 review
