Stuffed Shells
These stuffed shells are filled with a creamy 4-cheese blend and Italian seasonings. Perfect for make-ahead meals!
Equipment
- large skillet
- 9 x 13-inch casserole dish
- Spoon
- timer
Ingredients
- 18-20 jumbo shells pasta shells boil extra in case some break
- 1-2 tablespoons olive oil
- 3 cloves garlic minced
- 4 cups spinach
- 15 oz. Ricotta cheese
- ½ cup Parmesan cheese grated
- 3 cups mozzarella cheese shredded and divided
- 2 tablespoons cream cheese
- 1 large egg
- 24 oz. marinara sauce
- Fresh parsley to garnish
Seasonings
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 375 degrees.
- Boil shells in salted water for 1 minute less than al dente, around 13 minutes. Drain and rinse with cold water.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Add spinach and toss to coat. Cook for about 3 minutes until wilted. Set aside to cool.
- In a large bowl, combine ricotta, seasonings, half of the mozzarella and Parmesan, cream cheese, and egg. Stir to combine, then fold in cooled spinach and garlic.
- Add half of marinara sauce to the bottom of a baking dish. Fill each shell with cheese mixture and place in dish.
- Top with remaining marinara, mozzarella, and Parmesan.
- Cover and bake for 20 minutes. Remove cover and bake for an additional 10 minutes. Garnish with fresh parsley.
Notes
Pro Tips: Boil extra shells, use frozen spinach if needed, shred cheese from a block, and use specific brands for best results. Make Ahead: Assemble and refrigerate up to 1 day ahead or freeze up to 3 months.
Nutrition
Serving: 3shellsCalories: 496kcal
Tried this recipe?Let us know how it was!