prep time: 30 MINUTES ,cook time: 30 MINUTES ,total time: 1 HOUR .
These classic stuffed shells are filled with a creamy 4-cheese blend with Italian seasonings, sautéed garlic, and the optional addition of spinach. This meal is also make-ahead and freezer friendly!
Ingredients
US CUSTOMARY
- 18-20 jumbo pasta shells, boil extra in case some break
- 1-2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. Ricotta
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley, to garnish
Seasonings
- ½ tsp Salt
- ¼ tsp 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, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
- Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
- Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
- Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
- Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!
Notes
Pro Tips:
- Boil extra shells in case some break during the boiling or draining process.
- The spinach is optional but adds a nice touch! Frozen spinach may also be used, be sure to let it thaw and pat it dry.
- To incorporate meat into the mix, make this with my meat sauce recipe instead of regular marinara.
- Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much better.
- Low moisture whole milk mozzarella melts the best in this recipe.
- I love to use Dragone for the mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese.
- Rao’s is my go-to brand for marinara sauce, (it’s really good)!
- This recipe makes about 18 shells and has 6 servings. Nutritional facts are based on 3 shells per person.
Make Ahead Method:
- Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
- Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Storage
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 496kcal, Carbohydrates: 29g, Protein: 30g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1376mg, Potassium: 694mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3234IU, Vitamin C: 14mg, Calcium: 584mg, Iron: 3mg