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Stuffed Shells are a comforting, cheesy delight perfect for any dinner table. Imagine jumbo pasta shells filled with a rich blend of ricotta, mozzarella, and parmesan, mixed with spinach and seasoned just right. Topped with marinara sauce and baked until bubbly, this dish is sure to become a family favorite. Let's dive into this easy-to-follow recipe that promises a satisfying meal.
Stuffed Shells Recipe
Ingredients:
- 20 pieces jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup frozen spinach, thawed and drained
- 2 cups marinara sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, parmesan, spinach, salt, pepper, and garlic powder.
- Stuff each shell with the cheese mixture and place in a baking dish.
- Pour marinara sauce over the shells.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes or until bubbly.
- Let cool for a few minutes before serving.
What You Will Need
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What you will need to make stuffed shells
- Jumbo pasta shells: These large shells hold the filling perfectly, creating a delightful bite-sized package of cheesy goodness.
- Ricotta cheese: Provides a creamy, smooth texture that forms the base of the filling, making each bite rich and satisfying.
- Mozzarella cheese: Adds a gooey, melty element to the filling, ensuring a deliciously cheesy experience.
- Parmesan cheese: Offers a sharp, nutty flavor that complements the other cheeses, adding depth to the dish.
- Frozen spinach: Brings a touch of earthiness and a pop of color, balancing the richness of the cheeses.
- Marinara sauce: Coats the shells in a tangy, savory layer, enhancing the overall flavor and keeping the dish moist.
- Garlic powder: Infuses the filling with a subtle, aromatic garlic flavor, elevating the taste profile.
Necessary Tools and Instruments
What tools/instruments will be needed to make stuffed shells recipe
- Large pot: Needed to cook the pasta shells until al dente.
- Mixing bowl: Combines cheeses, spinach, and seasonings for the filling.
- Baking dish: Holds stuffed shells and marinara sauce for baking.
- Aluminum foil: Covers the dish to prevent drying out during baking.
- Spoon: Helps stuff the shells with the cheese mixture.
Stuffed Shells Recipe
A classic Italian dish with stuffed pasta shells filled with a delicious ricotta and spinach mixture, baked in marinara sauce.
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Ingredients:
Main Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 cup Frozen spinach, thawed and drained
- 2 cups Marinara sauce
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, salt, pepper, and garlic powder.
- Stuff each shell with the cheese mixture and place in a baking dish.
- Pour marinara sauce over the shells.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes or until bubbly.
- Let cool for a few minutes before serving.
Notes:
Feel free to add some cooked ground beef or sausage to the cheese mixture for a meatier version.
Read more: Unstuffed Shells Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the stuffed shells as directed but don't bake.
- Arrange stuffed shells in a baking dish.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Follow the make-ahead steps.
- Instead of refrigerating, place the covered dish in the freezer.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using frozen spinach instead of fresh saves time and ensures a consistent texture in your stuffed shells.
Frequently Asked Questions
FAQ:
How do I prevent the shells from sticking together while cooking?
Stir them occasionally and add a bit of olive oil to the boiling water.
Can I use fresh spinach instead of frozen?
Yes, just sauté it first to remove excess moisture.
Can I make this recipe ahead of time?
Absolutely, assemble the dish and refrigerate it until ready to bake.
What other cheeses can I use?
Try adding some provolone or fontina for extra flavor.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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