Stuffed Pasta Shells Recipe

Stuffed pasta shells are the epitome of comfort food—a perfect combination of tender pasta, creamy fillings, savory sauces, and cheesy goodness. This dish is versatile, customizable, and perfect for family dinners, potlucks, or even meal prep. Whether you prefer classic ricotta and spinach stuffing or want to explore meat or veggie-based fillings, this recipe covers all the essentials to create a truly satisfying meal.

Why You’ll Love This Recipe

• Family-Friendly: Loved by kids and adults alike.
• Customizable: The filling can range from cheesy ricotta to meaty marinara or even vegetarian options.
• Perfect for Meal Prep: Make ahead, freeze, and reheat for a quick, hearty meal.
• Delicious and Impressive: A guaranteed crowd-pleaser for gatherings.

Step-by-Step Instructions

Step 1: Cook the Pasta Shells

1. Boil Water: Bring a large pot of water to a rolling boil. Add a tablespoon of salt to flavor the pasta.
2. Cook the Shells: Add the jumbo pasta shells to the boiling water and cook according to the package instructions, typically 10–12 minutes, until al dente.
3. Drain and Cool: Drain the shells and rinse them under cold water to stop the cooking process. Lay them out on a baking sheet to prevent sticking.

Step 2: Make the Sauce

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and cook for 2–3 minutes, until translucent.
2. Add Garlic: Stir in minced garlic and cook for another minute, until fragrant.
3. Simmer the Sauce: Add marinara sauce and red pepper flakes (if using). Simmer for 5–7 minutes, stirring occasionally. Remove from heat and set aside.

Step 3: Prepare the Filling

1. Mix the Cheeses: In a large bowl, combine ricotta, mozzarella, and Parmesan cheeses.
2. Add the Egg: Crack the egg into the mixture and mix well to bind the filling.
3. Season the Filling: Stir in chopped spinach, garlic, dried basil, oregano, salt, and pepper. Mix until evenly combined.

Step 4: Assemble the Pasta Shells

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Spread Sauce: Pour a layer of marinara sauce into the bottom of a large baking dish to prevent sticking.
3. Stuff the Shells: Using a spoon or piping bag, fill each pasta shell with 1–2 tablespoons of the ricotta mixture.
4. Arrange in Dish: Place the stuffed shells in the baking dish, open side up, in a single layer.

Step 5: Bake the Dish

1. Add Sauce and Cheese: Spoon the remaining marinara sauce over the shells and sprinkle with mozzarella and Parmesan.
2. Cover and Bake: Cover the dish with aluminum foil and bake for 20 minutes.
3. Uncover and Broil: Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve and Enjoy

1. Garnish: Sprinkle with freshly chopped basil or parsley for a pop of color and added flavor.
2. Serve: Serve hot with garlic bread and a side salad for a complete meal.

Tips for Perfect Stuffed Pasta Shells

1. Don’t Overcook the Pasta: Cook the shells just until al dente, as they will continue to cook in the oven.
2. Use a Piping Bag: For easier filling, use a piping bag or a resealable plastic bag with a corner cut off.
3. Season the Filling Generously: Ensure the filling is well-seasoned, as it’s the star of the dish.
4. Prevent Dryness: Cover the dish with foil during the initial baking to prevent the shells from drying out.

Variations

• Meaty Filling: Add cooked ground beef, Italian sausage, or shredded chicken to the ricotta mixture for a protein boost.
• Vegetarian Twist: Use sautéed mushrooms, zucchini, or roasted red peppers in the filling.
• Cheese Lovers: Add cream cheese or goat cheese for extra creaminess.
• Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the filling for a bit of heat.

Serving Suggestions

• Garlic Bread: Pair the stuffed shells with buttery garlic bread or breadsticks for the ultimate comfort meal.
• Salad: A crisp green salad with a tangy vinaigrette balances the richness of the dish.
• Wine Pairing: A glass of red wine, such as Chianti or Merlot, complements the flavors beautifully.

Make-Ahead and Freezing Instructions

Make Ahead

• Prepare the stuffed shells and assemble them in the baking dish up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake.

Freezing Instructions

1. Before Baking: Assemble the dish but don’t bake it. Cover tightly with aluminum foil and freeze for up to 3 months.
2. Reheating: Bake directly from frozen at 375°F (190°C) for about 50–60 minutes, or until heated through.

Frequently Asked Questions

Q: Can I use gluten-free pasta shells?
Yes, gluten-free jumbo shells work just as well. Be sure to follow the package instructions for cooking time.

Q: What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 15–20 minutes, covered with foil, to retain moisture. You can also microwave individual portions.

Q: Can I add more vegetables to this recipe?
Absolutely! Chopped zucchini, mushrooms, or even butternut squash are great additions to the filling or sauce.

These Stuffed Pasta Shells are a cozy, satisfying dish that’s perfect for any occasion. The creamy ricotta filling, hearty marinara sauce, and gooey melted cheese make every bite unforgettable. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to become a favorite in your household. Enjoy!

Yield: 6

Stuffed Pasta Shells Recipe

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Stuffed pasta shells are the epitome of comfort food—a perfect combination of tender pasta, creamy fillings, savory sauces, and cheesy goodness. This dish is versatile, customizable, and perfect for family dinners, potlucks, or even meal prep. Whether you prefer classic ricotta and spinach stuffing or want to explore meat or veggie-based fillings, this recipe covers all the essentials to create a truly satisfying meal.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the Filling:
• 1 container (15 oz) ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (optional)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Pasta and Sauce:
• 20-25 jumbo pasta shells
• 3 cups marinara sauce (homemade or store-bought)
• 1/4 cup water
• 1 tablespoon olive oil
• Optional Garnishes:
• Fresh basil or parsley, chopped
• Additional grated Parmesan cheese

Instructions

1. Cook the Pasta Shells

1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook 2 minutes less than package instructions (to prevent overcooking).
2. Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking.

2. Prepare the Ricotta Filling

1. In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, spinach, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

3. Preheat the Oven

• Preheat your oven to 375°F (190°C).

4. Assemble the Dish

1. Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
2. Stuff each cooked pasta shell with about 1-2 tablespoons of the ricotta mixture and place them seam-side up in the dish.
3. Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are well coated. Add 1/4 cup of water around the edges of the dish to keep it moist during baking.

5. Bake

1. Cover the dish tightly with foil and bake for 25 minutes.
2. Remove the foil, sprinkle the shells with extra mozzarella cheese, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.

6. Serve

• Let the stuffed shells rest for 5 minutes before serving.
• Garnish with fresh basil or parsley and additional Parmesan if desired.

Notes

• Add Protein: Mix cooked ground beef, sausage, or shredded chicken into the ricotta filling.
• Make Ahead: Assemble the stuffed shells in advance and refrigerate for up to 24 hours before baking.
• Freeze It: Prepare the dish, cover tightly with foil, and freeze. When ready to bake, thaw in the fridge overnight and bake as directed.
• Vegetable Boost: Add finely chopped mushrooms, zucchini, or roasted peppers to the filling.