Three Cheese Stuffed Shells are the ultimate Italian comfort dish! Jumbo size pasta is filled with a creamy ricotta, parmesan, and spinach mixture and topped with marinara sauce and mozzarella cheese.
If you’re on the hunt for a fancy but easy Italian dish, make these Stuffed Shells! Pair them with a side of Goes with Everything Side Salad and 5-Minute Garlic Cheese Bread or Flat French Bread.
Stuffed Shells
These Stuffed Shells are a great meatless dish that can be made in advance. The shells need to be boil first but are filled quickly by using a trigger scoop or piping bag. Once everything is in the pan you can refrigerate or cook immediately.
Ingredients for Cheese Stuffed Shells:
- Jumbo Pasta Shells– These large noodles are boiled until al dente before stuffing with a filling.
- Marinara Sauce– Use your favorite store bought sauce or make your own. I love Rao’s.
- Spinach– Roughly chop fresh spinach or baby spinach. Feel free to use more if desired. It cooks down a lot.
- Garlic– Fresh minced garlic add the best flavor!
- Mozzarella– I like to freshly grate my mozzarella but to save on time, feel free to use already shredded mozzarella.
- Parmesan– The best parmesan cheese is parmigiano reggiano. I always keep a wedge on hand in my freezer and use the rind to add flavor to soups like The BEST Minestrone Soup.
- Egg– This can be omitted for dietary needs. Egg is added to the ricotta mix to add creaminess and help the cheese filling set and have more body.
- Parsley– This herb adds a fresh flavor and color to the dish.
How to make Stuffed Shells:
Time needed: 50 minutes
- Prep
Preheat oven to 375°F. Grease a 9×13 inch pan with cooking spray.
- Prepare Pan
Pour 1 1/2 cups of the marinara sauce into the 9×13 pan to cover the bottom.
- Cook Spinach
Heat oil in pan over medium heat. Add spinach and cook and stir for 2-3 minutes until wilted. Add garlic and cook until fragrant (~30 seconds). Remove from pan and allow to cool.
- Make Cheese Filling
In a mixing bowl, combine ricotta, 1 1/2 cups mozzarella, parmesan, egg, parsley, salt, and pepper. Stir in the cooked spinach and garlic.
- Fill Shells
Use a spoon or small trigger scoop (1 1/2 tablespoon) to fill the shells with the ricotta mixture. Place open side up in the pan.
- Layer
Pour remaining 1 1/2 cup marinara sauce over the tops and sprinkle with remaining 1 1/2 cups mozzarella cheese.
- Bake
Cover pan with foil and bake for 20 minutes. Remove foil and cook for 5 more minutes. Garnish with fresh parsley.
FAQs
The easiest way to fill pasta shells is to use a medium (size #40) trigger scoop. If you don’t have one, you can use a regular large spoon or place filling in a pastry bag (or Ziploc), cut the tip, and squeeze into the shells.
TOOLS USED TO MAKE SPINACH CHEESE STUFFED SHELLS:
- Trigger Scoop– I love all three of these! The large is great for portioning muffin and cupcake batter, the medium is perfect for cookies, and the small is great for truffles.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Garlic Press– Fresh garlic tastes best and this is my favorite garlic press. I love how easy it is to use and clean!
LOOKING FOR MORE PASTA DISHES? CHECK OUT THESE:
- Easy Beef, Spinach, and Cheese Manicotti
- Instant Pot Beef Ragu
- Creamy Tomato Pasta
- Skillet Lasagna
- Slow Cooker Spaghetti Meat Sauce
Stuffed Shells
Ingredients
- 20 Jumbo pasta shells, cooked according to package, al dente
- 3 cups marinara sauce, divided
For the Filling:
- 4 ounces fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 3 cups mozzarella cheese, shredded, divided
- 2 cups ricotta cheese
- ⅓ cup parmesan cheese, shredded
- 1 large egg
- 2 tablespoons fresh flat-leaf parsley, chopped
- ½ teaspoon salt
- fresh ground black pepper
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch pan with cooking spray.
- Pour 1½ cups of the marinara sauce into the 9×13 pan to cover the bottom.
- Heat oil in pan over medium heat. Add spinach and cook and stir for 2-3 minutes until wilted. Add garlic and cook until fragrant (~30 seconds). Remove from pan and allow to cool.
- In a mixing bowl, combine ricotta, 1½ cups mozzarella, parmesan, egg, parsley, salt, and pepper. Stir in the cooked spinach and garlic.
- Use a spoon or small trigger scoop (1½ tablespoons) to fill the shells with the ricotta mixture. Place open side up in the pan.
- Pour remaining 1½ cups marinara sauce over the tops and sprinkle with remaining 1½ cups mozzarella cheese.
- Cover pan with foil and bake for 20 minutes. Garnish with presh parsley.
How well does this freeze?