Name: Stuffed Shells Recipe: Cheesy and Comforting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: Stuffed Shells:; 20-24 jumbo pasta shells; 15 oz ricotta cheese; 1 cup mozzarella (divided); 1/2 cup Parmesan; 1 egg (beaten); 2 cups spinach (thawed and squeezed dry); 2 cloves garlic (minced); 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp nutmeg (optional); Sauce and Baking:; 3 cups marinara sauce; 1/2 cup mozzarella; 1 tbsp olive oil; Optional: Basil (parsley); Suggested Pairings: Garlic bread (red wine)

Introduction

Table of Contents

Stuffed Shells are a beloved Italian-American classic, perfect for cozy family dinners, holiday gatherings, or impressive entertaining. These jumbo pasta shells, filled with creamy ricotta and spinach, baked in tangy marinara, and topped with melted mozzarella, deliver rich, comforting flavors. Presented in a white ceramic baking dish, garnished with fresh basil or parsley, these Stuffed Shells offer a vibrant, inviting aesthetic. This recipe delivers a traditional Stuffed Shells, adaptable for dietary preferences, best served hot for a satisfying, heartwarming experience.

Ingredients

For the Stuffed Shells:

20-24 jumbo pasta shells (about half a 12-oz box)
15 oz ricotta cheese (whole milk for creaminess)
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, beaten
2 cups frozen spinach, thawed and squeezed dry (or 4 cups fresh spinach, sautéed)
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional, for warmth)

For the Sauce and Baking:

3 cups marinara sauce (store-bought or homemade)
1/2 cup shredded mozzarella cheese (for topping)
1 tbsp olive oil (for dish)

Serving:

Optional: Chopped fresh basil or parsley
Suggested Accompaniments: Garlic bread, Caesar salad
Suggested Pairings: Red wine, sparkling water
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: 9×13-inch baking dish, large pot, mixing bowl

Step-by-Step Process

Cook Shells: Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente, about 8-10 minutes. Drain, rinse with cold water to stop cooking, and set aside.
Make Filling: In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg (if using). Mix until smooth.
Prep Dish: Preheat oven to 375°F. Lightly grease a 9×13-inch white ceramic baking dish with olive oil. Spread 1 cup of marinara sauce evenly over the bottom.
Stuff Shells: Spoon about 1.5-2 tbsp filling into each shell, closing gently. Place shells seam-side up in the baking dish, nestling into the sauce. Pour the remaining 2 cups of marinara over shells, ensuring they’re mostly covered. Sprinkle 1/2 cup mozzarella over the top.
Bake: Cover with foil; bake 25 minutes. Remove foil; bake 10-15 minutes until cheese is melted and bubbly.
Serve: Let rest 5 minutes. Garnish with fresh basil or parsley. Serve hot in the white ceramic baking dish with garlic bread, Caesar salad, red wine, or sparkling water.

Tips for Better Stuffed Shells

Cook shells al dente to prevent tearing during stuffing; they soften further while baking.
Squeeze spinach thoroughly to remove excess water, avoiding watery filling.
Use a piping bag or zip-top bag with a cut corner for easier shell stuffing.
Spread sauce evenly to keep shells moist during baking.
Test a shell’s doneness before baking; it should hold shape but be pliable.
If cheese browns too quickly, cover with foil during the final baking.
Taste filling before stuffing; adjust salt or herbs for flavor.
Enhance aesthetic: Arrange shells neatly, sprinkle with fresh herbs, and serve in a white ceramic dish for a vibrant look.

Variations and Customization

Meat-Stuffed Shells: Add 1/2 lb cooked, crumbled Italian sausage or ground beef to filling.
Vegetarian Stuffed Shells: Add 1 cup sautéed mushrooms or zucchini to filling, omit spinach.
Gluten-Free Stuffed Shells: Use gluten-free jumbo shells and ensure the marinara is gluten-free.
Low-Fat Stuffed Shells: Use part-skim ricotta and mozzarella, reduce Parmesan to 1/4 cup.
Vegan Stuffed Shells: Use cashew ricotta, vegan cheese, and egg substitute (e.g., 1 tbsp flaxseed + 3 tbsp water).
Spicy Stuffed Shells: Add 1/2 tsp red pepper flakes to filling or marinara.
Pesto Stuffed Shells: Mix 2 tbsp pesto into filling, reduce Italian seasoning to 1/2 tsp.
Low-Sodium Stuffed Shells: Reduce salt to 1/4 tsp, use low-sodium marinara and cheese.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 3 days.
Reheat in the oven at 350°F for 15-20 minutes or microwave for 1-2 minutes, ensuring sauce covers shells.
Freeze unbaked or baked shells in an airtight container for 2 months; thaw in the fridge and bake or reheat gently.
Serve hot for the best texture; cold filling may firm up.
Use leftovers as a base for skillet pasta or top with extra sauce.
Don’t leave at room temperature for over 2 hours.
Pair with light sides, like salad, to balance richness.
Presented in a white ceramic baking dish with fresh herbs for an inviting charm.

Nutritional Information

Based on 6 servings (4-5 shells with sauce):

Calories: 420 kcal
Total Fat: 22g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 820mg
Total Carbohydrates: 36g
Dietary Fiber: 4g
Sugars: 8g
Protein: 22g
Vitamin A: 60% Daily Value
Vitamin C: 15% Daily Value
Calcium: 40% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. These are high in calcium and protein; try low-fat or vegan versions. Serve with veggies for balance.

Conclusion

This Stuffed Shells recipe offers a cheesy, comforting dish perfect for any occasion. It transforms simple ingredients into an Italian-American classic. Its easy preparation and vibrant presentation make it a favorite. The creamy filling and tangy sauce, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its heartwarming appeal.