Ahhh, stuffed shells—classic Italian comfort food that’s cheesy, saucy, and utterly satisfying 🐚🍝🧀. Here’s a full recipe for cheesy stuffed shells that feeds 6–8 people.
🐚 Classic Cheese Stuffed Shells
Ingredients
For the Shells
- 20–25 jumbo pasta shells
- Salt (for pasta water)
For the Filling
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 large egg
- 2 tsp Italian seasoning
- 2 cups fresh spinach, chopped (optional)
- Salt & pepper, to taste
For the Sauce
- 3 cups marinara sauce (store-bought or homemade)
- 1 tsp garlic powder or 2 cloves garlic, minced
- 1 tsp olive oil
Topping
- 1 cup shredded mozzarella
- 2 tbsp Parmesan
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells
- Boil shells in salted water until al dente. Drain and cool slightly.
- Prepare filling
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, spinach (if using), salt, and pepper until creamy.
- Prepare baking dish
- Spread 1 cup of marinara sauce on the bottom of a 9×13 dish.
- Stuff shells
- Fill each shell with 2–3 tablespoons of cheese mixture and place in the sauce, open side up.
- Add remaining sauce
- Pour remaining marinara over shells.
- Top with cheese
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake 10–15 more minutes until bubbly and golden.
- Serve
- Let cool 5 minutes before serving. Garnish with fresh basil if desired.
Tips for Perfect Stuffed Shells
- Don’t overfill shells: They can break when baking.
- Sauce under & over: Keeps shells moist and prevents drying.
- Spinach optional: Adds color, nutrients, and flavor, but classic shells are fine without it.
- Make ahead: Assemble in dish, cover, and refrigerate up to 24 hours before baking.
If you want, I can give a “meat lover’s stuffed shells” version with ground beef or Italian sausage mixed in for an even heartier meal.
Do you want me to do that?
