Italian Stuffed Shells

Why You’ll Love This Recipe

This Italian Stuffed Shells recipe is a guaranteed crowd-pleaser. With a rich blend of ricotta, mozzarella, and Parmesan cheeses, each bite is creamy and flavorful. The addition of fresh spinach brings a touch of greenery that complements the richness of the cheese mixture, while the garlic adds a delightful aromatic kick. Plus, it’s a simple yet satisfying dish that can be made in advance and baked right before serving for a fuss-free meal. Whether you’re feeding a family or hosting a gathering, these stuffed shells are a comforting and delicious choice that will leave everyone coming back for more.

Ingredients

• 1 lb (450g) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (optional)
• 2 cloves garlic, minced
• Marinara sauce (for topping)
• Extra mozzarella cheese (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, chopped spinach (if using), and minced garlic. Stir until all ingredients are evenly incorporated.
3. Cook the pasta shells according to the package instructions until they are al dente. Drain the shells and set them aside.
4. Stuff each cooked pasta shell with the cheese mixture. Arrange the stuffed shells in a greased baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle extra shredded mozzarella on top.
6. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
7. Remove from the oven and let the dish cool slightly before serving.

Servings and Timing

This recipe makes about 4-6 servings, depending on portion size. It takes approximately 45-50 minutes from start to finish, including preparation and baking time.

Variations

• Meat lovers: Add cooked ground beef, turkey, or sausage to the cheese mixture for a heartier filling.
• Vegetarian: Besides spinach, try adding other vegetables like mushrooms, bell peppers, or zucchini to the stuffing for extra flavor and texture.
• Dairy-free: Substitute dairy-free cheese options like cashew cheese or vegan mozzarella for a plant-based alternative.

Storage/Reheating

• Storage: Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, place the stuffed shells in a baking dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes, or until heated through.

FAQs

1. Can I make Italian stuffed shells ahead of time?

Yes, you can prepare the stuffed shells in advance, cover them with foil, and refrigerate them before baking. When you’re ready to serve, simply bake them at 375°F (190°C) for about 30-35 minutes.

2. Can I freeze stuffed shells?

Yes, stuffed shells can be frozen before baking. Place the prepared shells in a freezer-safe container, cover with foil, and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as directed.

3. Can I use a different type of cheese in the filling?

Absolutely! You can experiment with different cheeses like provolone, goat cheese, or ricotta alternatives, depending on your preferences.

4. How do I prevent the stuffed shells from falling apart?

Make sure your pasta shells are cooked al dente so they hold their shape. Also, be gentle when stuffing the shells to avoid cracking.

5. Can I add more vegetables to the filling?

Definitely! Feel free to add chopped mushrooms, bell peppers, or onions to the cheese mixture for extra flavor and texture.

6. Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works perfectly in this recipe. However, making your own sauce can add an extra layer of flavor if you’re looking for something homemade.

7. How do I know when the stuffed shells are done baking?

The stuffed shells are ready when the cheese is melted and bubbly, and the top is golden brown. You can also check the internal temperature to make sure it reaches 165°F (74°C).

8. Can I make this recipe gluten-free?

Yes, you can use gluten-free pasta shells as a substitute for the regular ones to make the dish gluten-free.

9. How long do stuffed shells last in the fridge?

Stored properly in an airtight container, stuffed shells will last up to 3 days in the fridge.

10. Can I make stuffed shells without spinach?

Yes, you can omit the spinach if you prefer a plain cheese filling or substitute it with another vegetable or herb that you enjoy.

Conclusion

Italian Stuffed Shells are the perfect dish for any occasion, combining rich flavors and a comforting texture that everyone will love. Whether you’re making them for a cozy dinner at home or a gathering with friends and family, these stuffed shells are sure to impress. With endless variations and the option to prepare them in advance, this recipe is both convenient and delicious.

Italian Stuffed Shells

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Italian Stuffed Shells are the ultimate comfort food. Filled with creamy ricotta, mozzarella, and Parmesan cheese, these pasta shells are topped with marinara sauce and melted mozzarella, making them an irresistible dish for family dinners or gatherings. The addition of fresh spinach gives this recipe a burst of flavor, while the easy preparation and variations ensure it’s a crowd-pleaser every time.

• Author: Laura
• Prep Time: 15min
• Cook Time: 30min
• Total Time: 45-50 minutes
• Yield: 4-6servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 lb (450g) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (optional)
• 2 cloves garlic, minced
• Marinara sauce (for topping)
• Extra mozzarella cheese (for sprinkling)

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Instructions

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine ricotta, shredded mozzarella, Parmesan cheese, egg, chopped spinach (if using), and minced garlic. Mix until smooth and well-combined.
• Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
• Stuff each pasta shell with the cheese mixture and place them in a greased baking dish.
• Pour marinara sauce over the stuffed shells and sprinkle with extra mozzarella cheese.
• Bake for 25-30 minutes until bubbly and golden brown on top.
• Let the dish cool slightly before serving

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes.
• Freezing: Stuffed shells can be frozen before baking. Thaw in the fridge overnight and bake as directed.