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Stuffed Shells

Stuffed shells are a comforting dish filled with creamy cheese and spinach, baked in rich marinara sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauces
  • 12 pieces Conchiglioni pasta (jumbo shells) Cooked until al dente
  • 2 cups Marinara sauce Divided into layers
Cheese Filling
  • 1 cup Ricotta cheese
  • 1 cup Shredded mozzarella cheese Divided into layers
  • 0.5 cup Parmesan cheese
  • 1 large Egg
Vegetables and Seasoning
  • 2 cups Spinach (fresh or frozen) Use fresh for better flavor; thaw and drain frozen spinach
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the conchiglioni pasta according to package instructions until al dente. Drain and set aside.
  3. In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, egg, spinach, minced garlic, salt, pepper, and Italian seasoning until well combined.
  4. Spread a layer of marinara sauce on the bottom of a baking dish.
  5. Stuff each cooked shell with the cheese mixture and place them in the baking dish.
Baking
  1. Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
  2. Cover with foil and bake for 25 minutes.
  3. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
  4. Let cool slightly before serving.

Notes

Stuffed shells are best served warm. You can add a sprinkle of fresh parsley or extra grated Parmesan on top for presentation. Serve alongside a salad or garlic bread for a complete meal. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen before baking.