Classic Stuffed Shells Dish

This hearty stuffed shells recipe has become my weeknight dinner hero for those times when I want something impressive yet manageable. The jumbo pasta shells cradle a rich four-cheese filling that's spiked with garlic and Italian herbs, all nestled in marinara sauce and baked until bubbly perfection.

I first made these stuffed shells for a family gathering when I needed something foolproof yet special. The empty casserole dish and requests for the recipe confirmed this would become part of our regular rotation.

Ingredients

• Jumbo pasta shells: Always cook extra as some inevitably break during boiling
• Ricotta cheese: The creamy base of our filling provides that luxurious texture
• Mozzarella cheese: Use whole milk low moisture and shred it yourself for superior melting
• Parmesan cheese: Adds that nutty salty depth that elevates the entire dish
• Cream cheese: The secret ingredient that makes the filling extra velvety and rich
• Garlic: Fresh minced garlic sautéed in olive oil creates the aromatic foundation
• Spinach: Optional but adds nutrition and beautiful flecks of green throughout
• Marinara sauce: Quality matters here use Raos if possible for restaurant-worthy results
• Italian seasonings: The classic blend of basil oregano and parsley brings authentic flavor
• Egg: Acts as a binder to hold the cheese filling together while baking

Step-by-Step Instructions

Cook the pasta shells:

Boil the jumbo shells in heavily salted water for one minute less than the package directions indicate for al dente approximately 13 minutes. This slight undercooking prevents the shells from becoming mushy during baking. After draining immediately rinse with cold water to stop the cooking process and prevent them from sticking together. Handle gently as they tear easily.

Prepare the spinach and garlic:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and cook for exactly one minute stirring constantly to prevent burning. The garlic should become fragrant but not brown. Add the spinach to the pan tossing quickly to coat with the garlic-infused oil. Cook until just wilted about 3 minutes. The volume will reduce dramatically. Set aside to cool completely before adding to the cheese mixture.

Mix the cheese filling:

In a large bowl combine the ricotta cheese with all seasonings using a silicone spatula to ensure thorough mixing. This creates the flavor base. Add half the mozzarella most of the Parmesan and all of the cream cheese followed by the egg. Mix until smooth and well incorporated. Once the spinach and garlic mixture has cooled fold it gently into the cheese mixture preserving some texture.

Assemble the shells:

Spread half the marinara sauce evenly across the bottom of your baking dish creating a bed for the shells. Using a spoon or piping bag fill each shell generously with the cheese mixture. The filling should be abundant but not overflowing. Arrange the filled shells in the baking dish with the opening facing upward to prevent spillage during baking.

Bake to perfection:

Cover the dish with foil and bake at 375°F for 20 minutes which allows the flavors to meld and the filling to heat through without browning. Remove the foil and continue baking for 10 more minutes until the cheese on top becomes golden and bubbly. This two-stage baking process ensures the shells remain tender while achieving that desirable cheese crust on top.

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My absolute favorite part of this recipe is watching the golden bubbly crust form on top during those final minutes of baking. Something magical happens when those cheeses meld together and develop those slightly crispy edges that contrast with the creamy interior.

Make Ahead Magic

These stuffed shells were practically designed for busy cooks who need to plan ahead. You can completely assemble the dish cover it tightly and refrigerate for up to 24 hours before baking. When ready to cook simply add an additional 15 minutes to the covered baking time to ensure everything heats through properly. This makes the recipe perfect for entertaining or preparing on Sunday for a Monday night dinner.

Freezer Friendly Tips

For longer storage you can freeze the assembled unbaked stuffed shells for up to three months. First flash freeze the filled shells on a baking sheet for about two hours then transfer them to freezer bags. This prevents them from sticking together allowing you to take out just the number you need. Alternatively freeze the entire assembled casserole wrapped first in plastic wrap then in foil. Always thaw completely in the refrigerator before baking adding about 10 minutes to the covered baking time.

Serving Suggestions

These stuffed shells deserve the right accompaniments to create a complete meal experience. A simple green salad dressed with a light vinaigrette offers a refreshing contrast to the rich pasta. Garlic bread is essential for soaking up every last bit of the marinara sauce. For a more substantial spread consider adding Italian sausage on the side or incorporating it into the sauce for meat lovers. A medium-bodied Italian red wine like Chianti or Montepulciano completes the dinner perfectly.

Customization Options

One of the beauties of this recipe is how adaptable it is to different preferences and dietary needs. For meat lovers brown some Italian sausage or ground beef and mix it into the filling or sauce. If spinach isnt your thing substitute with finely chopped mushrooms zucchini or artichoke hearts. For those avoiding carbs the filling works beautifully stuffed into hollowed zucchini boats instead of pasta shells. Dairy-free alternatives can also work here though the texture will differ slightly from the original.

Frequently Asked Questions

→ How do I prevent pasta shells from breaking?

Boil extra shells to account for breakage, and cook them for one minute less than al dente to keep them intact.

→ Can I add meat to stuffed shells?

Yes, you can use a meat sauce instead of regular marinara, or mix cooked ground beef, sausage, or turkey into the cheese mixture.

→ Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach, pat it dry to remove excess moisture, and proceed as directed.

→ How should I store leftover stuffed shells?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

→ What type of cheese works best?

Use low-moisture whole milk mozzarella for better melting, and always shred cheese from a block for better taste and texture.