Baked Stuffed Shells

Baked Stuffed Shells are a comforting and delicious dish that brings the flavors of Italy right to your home. Each giant shell is generously filled with a creamy ricotta and spinach mixture, then topped with marinara sauce and gooey mozzarella cheese. It’s a meal that’s perfect for family gatherings, weeknight dinners, or special occasions when you want to impress without spending all day in the kitchen.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 400
• Protein: 20 grams
• Carbohydrates: 45 grams
• Fat: 18 grams
• Fiber: 3 grams
• Sugar: 5 grams
• Sodium: 600 mg

Why Make This Baked Stuffed Shells

Baked Stuffed Shells are not only mouthwatering but also incredibly versatile. You can customize the filling to suit your tastes, whether adding more veggies, different cheeses, or even ground meat if that’s your preference. This dish offers a wonderful combination of flavors and textures—the creaminess of the ricotta, the earthy taste of spinach, and the rich marinara sauce all melt together in perfect harmony. Additionally, it’s simple to prepare, making it a fantastic option for both novice cooks and seasoned chefs alike.

How to Make Baked Stuffed Shells

Step 1: Preparation

Preheat your oven to 375°F (190°C). Start by cooking the jumbo pasta shells in a large pot of salted boiling water according to the package instructions, until they are al dente. This typically takes about 8-10 minutes. Drain the shells and set them aside to cool slightly.

Step 2: Mixing

In a large mixing bowl, combine 2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, 2 cups of spinach (fresh or frozen), 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix all the ingredients well until they are evenly incorporated, resulting in a creamy filling.

Step 3: Cooking

Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Begin stuffing each cooked pasta shell with the ricotta and spinach mixture, placing them seam-side up in the baking dish. Once all the shells are filled, pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered. Finally, sprinkle the remaining 1/2 cup of mozzarella cheese on top for an extra cheesy finish.

Step 4: Finishing

Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Once finished, remove the dish from the oven and allow it to sit for about 5 minutes before serving. You can garnish with fresh basil or parsley for an added touch.

How to Serve Baked Stuffed Shells

Baked Stuffed Shells shine as a main dish, best served warm right out of the oven. Pair them with a fresh green salad and garlic bread for a complete Italian-style meal. They also make for great party food; simply cut the dish into smaller portions for easy serving.

How to Store Baked Stuffed Shells

Leftover Baked Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the oven at 350°F (175°C) for about 20 minutes or until heated through. For longer storage, freeze the stuffed shells before baking. They will keep well in the freezer for up to 2-3 months. To reheat from frozen, bake them at the same temperature for about 45 minutes, covered, then uncover and bake until bubbly.

Expert Tips for Perfect Baked Stuffed Shells

• Use a mix of cheeses for a more complex flavor. Try adding some grated mozzarella or fontina to the ricotta filling.
• If you have leftovers, consider blending them into a creamy sauce for pasta later on.
• For a spicier version, add red pepper flakes to the marinara sauce.
• Experiment with other fillings, such as ground turkey or mushrooms, for a heartier option.

Delicious Variations

• Meat Lovers: Incorporate cooked ground beef, sausage, or turkey into the ricotta mixture for a protein-packed filling.
• Vegetable Delight: Add roasted vegetables like zucchini, bell peppers, or mushrooms to the filling for extra nutrition.
• Herb-Infused: Mix fresh herbs like basil or parsley directly into the filling for a fresh flavor burst.

Frequently Asked Questions

• Can I make stuffed shells ahead of time?
  Yes! You can prepare the shells up to the baking step, then cover and refrigerate them for up to 24 hours, or freeze for up to 3 months.

• What can I substitute for ricotta cheese?
  Cottage cheese can be used as a lighter alternative. Blend it for a smoother texture.

• Are Baked Stuffed Shells vegetarian?
  Absolutely! This recipe is vegetarian-friendly unless you choose to add meat.

• Can I use a different sauce?
  Yes! Alfredo or pesto sauce can also be delicious alternatives to marinara.

• How do I know when they are done?
  The cheesy topping will be golden brown, and the sauce should be bubbling around the edges.

Conclusion

Baked Stuffed Shells are a wholesome, flavorful dish that is bound to be a hit at your dining table. They are versatile, can easily accommodate various dietary preferences, and offer a satisfying meal without excessive fuss. Whether you’re enjoying them on a busy weeknight or serving them at a festive gathering, these stuffed shells will surely warm hearts and bellies alike. So gather your ingredients, roll up your sleeves, and have fun making this delightful recipe! Happy cooking!

Baked Stuffed Shells

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• Author: lydia
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Baked Stuffed Shells are a comforting and delicious Italian dish filled with a creamy ricotta and spinach mixture, topped with marinara sauce and mozzarella cheese.

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Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups spinach (fresh or frozen)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and cook the jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
2. In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, spinach, garlic powder, Italian seasoning, salt, and pepper until combined.
3. Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta mixture and place them seam-side up. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is melted and bubbly. Let sit for 5 minutes before serving, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze unbaked shells for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 50mg