Description
Classic stuffed shells filled with a creamy four-cheese blend, sautéed garlic, spinach, and Italian herbs, then baked in marinara sauce until bubbling and golden.
Ingredients
Scale
- 18 to 20 jumbo pasta shells, plus extra in case some break
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 15 ounces whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons cream cheese, softened
- 1 large egg
- 24 ounces marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil and cook the jumbo shells for 1 minute less than the package directions for al dente pasta, usually about 13 minutes.
- Drain the shells and gently rinse them with cold water until cool. Separate them so they do not stick together.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute, stirring frequently.
- Add the spinach and cook for about 3 minutes, tossing until wilted. Transfer the spinach and garlic to a plate and let cool.
- Place the ricotta cheese in a large bowl and add the salt, black pepper, dried basil, dried parsley, and dried oregano. Stir until combined.
- Add half of the mozzarella, most of the Parmesan, the softened cream cheese, and the egg. Stir until smooth.
- Fold the cooled spinach and garlic into the cheese mixture.
- Spread half of the marinara sauce evenly across the bottom of a 9-by-13-inch casserole dish.
- Fill each cooked shell with the cheese mixture and arrange the shells open-side up in the prepared dish.
- Spoon the remaining marinara sauce over the shells.
- Top with the remaining mozzarella and reserved Parmesan cheese.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for 10 more minutes, or until the sauce bubbles and the cheese melts.
- Let the casserole rest for 5 minutes, garnish with fresh parsley, and serve.
Notes
- Cook several extra jumbo shells because some may break during boiling or filling.
- Cook the pasta slightly under al dente so the shells do not become too soft while baking.
- Let the spinach and garlic cool before adding them to the cheese mixture.
- Drain watery ricotta or press excess liquid from the cooked spinach to prevent a loose filling.
- Assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate until ready to bake.
- Freeze the unbaked casserole for up to 3 months in a tightly covered freezer-safe dish.
- Thaw frozen stuffed shells overnight in the refrigerator before baking and add 10 to 15 minutes to the covered baking time.
- Store cooked leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 615
- Sugar: 9
- Sodium: 1030
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 31
- Cholesterol: 125