Big flavor, small effort, massive payoff. These cheesy, herby stuffed shells are comfort food perfected—easy enough for weeknights, fancy enough for guests.
8–10ouncesjumbo pasta shells20–24 shells, plus a few extra
Filling
15ouncesricotta cheesewhole milk preferred
2cupsshredded mozzarelladivided
0.5cupgrated Parmesanplus extra for serving
1egglarge
4cupsfresh spinachor 10 oz frozen, thawed and squeezed dry
3clovesgarlicminced
0.25cupfresh basilor 1 tsp dried
1tspItalian seasoning
0.25tspred pepper flakesoptional
nutmega pinch, optional
kosher salt and black pepperto taste
Sauce
3–4cupsmarinara saucejarred or homemade
1tbspolive oil
Instructions
Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread 1 to 1.5 cups marinara on the bottom.
Boil shells in salted water until very al dente (about 2 minutes less than package instructions). Drain and rinse with cool water. Lay on a sheet so they don’t stick.
Heat olive oil in a skillet. Add garlic and cook 30 seconds. Add spinach and cook until wilted. Season with salt and pepper. Cool slightly and chop.
In a bowl, mix ricotta, 1.5 cups mozzarella, Parmesan, egg, spinach, basil, Italian seasoning, red pepper flakes, nutmeg, salt, and pepper until creamy.
Stuff each shell with 1–2 tablespoons of the filling. Arrange stuffed shells into the baking dish on top of the sauce.
Spoon remaining marinara over the shells. Sprinkle with remaining mozzarella and extra Parmesan.
Cover with foil and bake 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden. Optional: broil 1 minute for extra browning.
Let rest 5–10 minutes before serving. Garnish with basil and Parmesan. Serve hot with garlic bread or salad.
Notes
Stuffed shells can be made ahead, frozen, or adapted with protein or other veggies. Don’t skimp on sauce, and let rest before serving for best results.
Keyword Pasta Bake, Ricotta, Stuffed Shells, vegetarian