Description
Creamy, cheesy, and saucy, this Easy Stuffed Shells Pasta is a weeknight favorite that feels gourmet without the hassle. Jumbo pasta shells are filled with a rich ricotta-spinach blend, topped with melty mozzarella and baked in a vibrant marinara sauce until golden and bubbly. It’s a perfect easy dinner idea that satisfies picky eaters and impresses guests. Whether you’re searching for a quick comfort food, a make-ahead meal, or a vegetarian dinner option, this dish delivers on all fronts. Ideal for family meals, meal prepping, or freezing for later—this stuffed shells recipe is a staple in any home cook’s rotation.
Ingredients
20–25 jumbo pasta shells
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
1 egg
2 cups fresh spinach (sautéed and chopped)
2 tablespoons chopped fresh parsley
Salt and pepper to taste
2 to 2½ cups marinara sauce
½ cup mozzarella cheese (for topping)
¼ cup parmesan cheese (for topping)
Optional: red pepper flakes or Italian seasoning
Instructions
1. Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente (about 9–10 minutes), then drain and rinse under cold water. Set aside.
2. In a mixing bowl, combine ricotta, mozzarella, parmesan, sautéed spinach, egg, parsley, salt, and pepper. Mix well.
3. Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce on the bottom of a 9×13 inch baking dish.
4. Using a spoon or piping bag, fill each shell with the cheese mixture. Place them open side up in the dish.
5. Cover shells with remaining marinara sauce, then sprinkle mozzarella and parmesan cheese over the top.
6. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
7. Let the dish rest for 5–10 minutes before serving. Garnish with extra parsley or basil if desired.
8. Serve warm with your favorite sides.
Notes
Rinse the pasta shells after boiling to prevent sticking and make stuffing easier.
Use fresh herbs if available—they brighten up the cheesy filling.
Generously sauce the top to keep shells moist during baking.
Nutrition
- Serving Size: 3–4 shells
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: easy pasta recipe, stuffed shells, cheesy pasta, vegetarian dinner, baked pasta