why make this recipe
Stuffed shells are a comforting and satisfying dish that’s perfect for family dinners or special occasions. These large pasta shells hold a creamy cheese and spinach filling, all baked together in a rich marinara sauce. It’s a wonderful way to sneak in some veggies and please everyone at the table!
how to make Stuffed Shells
Ingredients :
- Conchiglioni pasta (jumbo shells)
- Ricotta cheese
- Shredded mozzarella cheese
- Parmesan cheese
- Egg
- Spinach (fresh or frozen)
- Marinara sauce
- Garlic
- Salt
- Pepper
- Italian seasoning
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, egg, spinach, minced garlic, salt, pepper, and Italian seasoning until well combined.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each cooked shell with the cheese mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy!
how to serve Stuffed Shells
Stuffed shells are best served warm. You can add a sprinkle of fresh parsley or extra grated Parmesan on top for a nice presentation. Serve alongside a simple salad or garlic bread for a complete meal.
how to store Stuffed Shells
If you have leftovers, you can store the stuffed shells in an airtight container in the refrigerator. They will last for about 3 to 4 days. You can also freeze them before baking, just make sure to cover them well. When you’re ready to eat, bake them straight from the freezer, adding a bit more time to the cooking.
tips to make Stuffed Shells
- Make sure the pasta shells are cooked al dente. This will help them hold their shape when baking.
- Use fresh spinach for a brighter flavor, but frozen spinach works well too. Just ensure it’s fully thawed and drained.
- Feel free to experiment with the cheese mixture by adding herbs or using different types of cheese.
variation
You can change the filling by adding cooked ground meat, sautéed mushrooms, or different vegetables. For a lighter version, you can use low-fat cheeses or leave out the egg.
FAQs
Can I make Stuffed Shells ahead of time?
Yes, you can prepare the shells in advance, cover them, and keep them in the fridge for a day before baking.
Can I use a different sauce?
Absolutely! You can use Alfredo sauce or a homemade tomato sauce if you prefer something different.
How do I know when the stuffed shells are done?
The stuffed shells are done when the cheese on top is melted, bubbly, and slightly golden brown.
Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, egg, spinach, minced garlic, salt, pepper, and Italian seasoning until well combined.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each cooked shell with the cheese mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.