Name: Italian Classics
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: Jumbo Pasta Shells: 18-20, boil extra in case some break.; Olive Oil: 1-2 tablespoons.; Garlic: 3 cloves, minced.; Spinach: 4 cups, fresh.; Ricotta Cheese: 15 oz.; Parmesan Cheese: ½ cup, grated.; Mozzarella Cheese: 3 cups, shredded and divided.; Cream Cheese: 2 tablespoons.; Egg: 1.; Marinara Sauce: 24 oz.; Fresh Parsley: To garnish.; Salt: ½ teaspoon.; Pepper: ¼ teaspoon.; Dried Basil: ½ teaspoon.; Dried Parsley: ½ teaspoon.; Dried Oregano: ½ teaspoon.

This classic Stuffed Shells recipe is a comforting Italian dish that combines creamy ricotta cheese, tender spinach, and a blend of seasonings stuffed into jumbo pasta shells, topped with marinara sauce and melted mozzarella. Perfect for a family dinner, it’s an easy-to-make, flavorful meal that’s also ideal for special occasions.

These classic Stuffed Shells with Spinach and Cheese make the perfect comfort food, combining tender pasta shells filled with creamy ricotta, spinach, and melted cheese. With a touch of marinara sauce and Italian herbs, this dish is ideal for family dinners or special occasions.

INGREDIENTS

Jumbo Pasta Shells: These large shells are perfect for stuffing with the cheese mixture and baking to a tender consistency.
Olive Oil: Used to sauté the garlic and spinach, adding depth to the filling.
Garlic (minced): Adds aromatic flavor to the dish, enhancing the savory taste of the spinach and cheese filling.
Fresh Spinach: Wilts beautifully in the filling, adding texture, flavor, and color to each stuffed shell.
Ricotta Cheese: The creamy base for the filling, providing a soft texture and mild flavor that complements the other ingredients.
Parmesan Cheese (grated): Adds a nutty, salty flavor to the filling and a bit on top, enriching the taste of the dish.

Additional Ingredients

Mozzarella Cheese (shredded): Provides a melty, gooey topping that pairs perfectly with marinara and ricotta.
Cream Cheese: Adds extra creaminess to the filling, enhancing the richness of the cheese mixture.
Egg: Helps bind the filling ingredients, giving the stuffing a smooth consistency when baked.
Marinara Sauce: A classic tomato-based sauce that adds moisture, flavor, and a slight acidity to balance the richness of the cheeses.
Italian Seasonings: Salt, pepper, dried basil, parsley, and oregano add traditional Italian flavors to the filling.

INSTRUCTIONS

Step 1: Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). Boil the jumbo pasta shells in salted water for about 1 minute less than the al dente time indicated on the package, approximately 13 minutes. Drain and rinse the shells gently with cold water to prevent sticking, then set aside.
Step 2: Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and toss to coat in the oil, cooking for about 3 minutes until wilted. Set aside to cool slightly.
Step 3: Make the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, salt, pepper, basil, parsley, and oregano. Add half of the shredded mozzarella cheese, most of the grated Parmesan (reserving some for topping), cream cheese, and the egg. Stir thoroughly to combine, then fold in the cooled spinach and garlic mixture.
Step 4: Assemble the Stuffed Shells: Spread half of the marinara sauce on the bottom of a 9 x 13-inch casserole dish. Fill each pasta shell with the cheese mixture using a spoon, and arrange the stuffed shells in the baking dish.
Step 5: Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the shells and sprinkle with the reserved Parmesan and the remaining mozzarella cheese.
Step 6: Bake the Stuffed Shells: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and become golden. Garnish with fresh parsley before serving.

Serving and Storage Tips

Serve these stuffed shells hot, garnished with fresh parsley and accompanied by garlic bread for a full Italian-inspired meal.
If there are leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, cover the shells with foil and warm them in the oven at 350°F until heated through. For a quicker option, reheat individual servings in the microwave.

Helpful Notes

To prevent the pasta shells from sticking, rinse them under cold water after cooking and set them aside separately.
If you prefer extra cheesiness, add a bit more mozzarella to the filling or on top before baking.
Feel free to add extra vegetables like mushrooms or bell peppers to the marinara sauce for added flavor and nutrition.

Tips from Well-Known Chefs

Chef Giada De Laurentiis recommends using fresh herbs whenever possible to enhance the flavors in Italian dishes.
Chef Lidia Bastianich suggests grating your own Parmesan cheese for a fresher, more intense flavor compared to pre-shredded options.
Chef Mario Batali advises using high-quality ricotta cheese for a creamier and smoother texture in the filling.

Why You'll Love This Recipe

This stuffed shells recipe is easy to make, comforting, and ideal for gatherings or family meals.
Combining ricotta, spinach, and a blend of cheeses creates a rich, creamy filling that pairs perfectly with marinara sauce.
Each shell is filled with the flavors of Italy, offering a hearty, satisfying bite with every forkful.

Variations

For a gluten-free version, use gluten-free jumbo pasta shells.
Substitute ricotta with cottage cheese for a lighter filling, or mix half and half for a balance of texture.
Add cooked Italian sausage or ground beef to the marinara sauce for a heartier, meatier dish.