Best Stuffed Shells
The Cheesiest Story (Seriously): Why This Recipe Means Home
Alright, so let me paint the picture. It’s a blustery Thursday, the kind where you can actually hear the wind whistling through that one spot in the window frame (you know the spot), and my son has just declared he is starving—as if he’s been lost in the woods for days. I don’t know about you, but those are the kinds of nights when I crave something warm and cheesy, something that legit feels like a hug form the inside. Enter: my best stuffed shells. The first time I made these, I tried to impress my in-laws. The cheese was basically overflowing—kinda like my anxiety. But hey, they asked for seconds. And honestly, so did I. Maybe a third (who’s counting?).
Why I Keep Coming Back to This Recipe
I make this when the family needs a pick-me-up, or just when I want to use up that tub of ricotta before it’s officially questionable. My crew goes bananas for these shells—I mean, we barely make it through grace before someone’s already reaching for the serving spoon. The best part? I always think it’s fussy, but then remember it’s mostly just mix and stuff. (The only part that drives me a little nuts is when the shells rip open, but honestly, who’s inspecting the inside?)
What You’ll Need (And Where I Totally Cheat)
- Jumbo pasta shells – About 20 or so. I’ve grabbed the store-brand, Barilla, you name it. Once I used manicotti tubes instead because the store was out. Worked, but…not quite the same.
- Ricotta cheese – 1 1/2 cups. If I’m feeling lazy, I’ll substitute cottage cheese. My grandmother would probably be scandalized, but it’s honestly fine.
- Shredded mozzarella – 2 cups. The pre-shredded stuff works if you’re in the “can’t be bothered” camp, but a good block is better. I used pepper jack once (oops), and it was…spicy.
- Parmesan cheese – 1/3 cup, plus more for topping. Pre-grated, fancy, whatever—no judgment here.
- Egg – 1 large. Adds that creamy, binding thing.
- Marinara sauce – Around 3 cups. I swear by Rao’s, but truthfully, I’ll grab anything on sale. Once, I even mixed canned tomatoes with oregano and called it a day.
- Chopped spinach – Optional. Frozen or fresh, whatever’s wilting in the fridge. I nearly always forget and just sprinkle a handful in last minute.
- Salt, pepper, dried oregano – To taste. Sometimes I add a little dried basil if I’m feeling wild, but it’s not a dealbreaker.
How I Actually Get These On the Table
- Boil the shells. Cook ’em in a giant pot of salted water, but pull them out a minute before they’re fully al dente—otherwise, they turn into a weird mushy mess later. Lay them on a tray or plate to cool off (and, frankly, to stop them sticking together, which drives me bonkers).
- Make the cheese filling. I just toss the ricotta, mozzarella, parmesan, egg, salt, pepper, and spinach (if I remembered) in a bowl and mix. This is where I usually sneak a taste. Not sorry. Adjust with a sprinkle of oregano or even chili flakes.
- Get your sauce ready. Pour a good cup of your chosen marinara, straight from the jar or homemade if you’re fancy, into the bottom of a nine-inch baking dish. Doesn’t have to be perfectly even.
- Fill those shells! Spoon about 2 tablespoons of filling into each shell. Don’t stress about making them look perfect. Some will gush out; just tuck it back in. If you run out of filling, stuff some shells with just mozzarella—it’s still great!
- Assemble and top. Nestle the stuffed shells into the dish, then cover them with the rest of the marinara and sprinkle with another generous handful of mozzarella and parmesan. I like it a bit messy, more cheese means more happiness.
- Bake! Cover with foil (which always sticks to my cheese, ugh, but less so if I tent it higher). Bake at 180°C (350°F) for 25 minutes, then uncover and bake another 10-ish, till bubbly and gloriously golden.
I Did Not Read This in a Cookbook: Helpful Notes
- I found that salting the ricotta filling a bit more than seems safe actually makes it taste better post-bake. Don’t ask me why.
- If your shells fall apart, just kind of sandwich the filling between two pieces and pretend it’s rustic.
- The edges get crispy if you overbake them—but, honestly, I kind of like the crunchy bits?
Some Variations (And a Mishap or Two)
- I tried tossing roasted mushrooms into the filling once—delicious, and earthy, and no one even noticed it was a “healthier” tweak.
- Swapped out the marinara for vodka sauce (from a jar, admittedly)—big win, though the kids decided it was too “adventurous” for their tastes.
- Attempted a vegan version with cashew “ricotta.” I’ll say it: the texture wasn’t quite there; maybe that’s just me.
Equipment (But, Like, Don’t Overthink)
- You probably want a 9×13 or 9-inch baking dish. If you don’t have one, I once did this in a big cast iron pan. Bit unorthodox, still worked.
- A decent mixing bowl, but I’ve made the filling in a big measuring jug in a pinch.
- Spoon for stuffing. Or, rookie move—try a piping bag (clean, obviously), but honestly, I don’t always bother.
What’s The Deal With Leftovers?
Stick any leftovers in a sealed dish in the fridge. They’re good for about 3 days, but, truthfully, in this house there’s rarely much to save. (I think it actually tastes better cold for a midnight snack—does that make me weird?)
When in Doubt—What To Serve With?
My favorite way to serve this is with crusty garlic bread, a simple green salad, and—if I’m really feeling the mom vibes—steamed broccoli. Or, when the sun’s out, we’ll eat this outside with a glass of something bubbly. Sunday nights at our place always mean a bowl of shells and whatever salad’s lurking in the fridge.
Lessons Learned (AKA: Do as I say, not as I did)
- I once stuffed the shells too far ahead and they dried out. Now I always assemble right before baking.
- Don’t be tempted to under-sauce. Dry shells = sadness.
- If you rush the cooling stage with the pasta, the shells rip. Let ‘em chill for just a minute. Trust me.
Your Actual Questions (With Honest-to-Goodness Answers)
- Can I freeze these? Yeah, absolutely. I usually freeze before baking; wrap it tight. When you thaw, give it a little extra time in the oven.
- Do I really need spinach? Nope—but it makes me feel like I’m getting a vegetable in. Otherwise, just skip it.
- What if the shells break? Stuff them anyway. Nobody’s grading you. Sometimes broken shells taste even better, because the chewy bits soak up sauce (that’s my excuse, anyway).
- How do you keep the filling from leaking? Well, you kind of don’t! But if you want to be fancy, pipe it gently and don’t overfill. Or, just relax about it—tastes the same.
- Can I use a tom sauce instead of marinara? Sure, but I’d cook down the tomatoes a bit so things don’t get liquidy. Accidentally made that mistake once. Oops!
Oh, and slightly off-topic: if you haven’t ever tried homemade garlic bread, it will take these shells to, like, a whole new level. (Seriously, check out this recipe from Sally’s Baking Addiction.) Warm, buttery carbs with cheesy pasta? Now we’re talking. Anyway, enjoy—and if you end up with extra cheese, just sprinkle it on top. No one ever complains about too much cheese around here!
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 large egg
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
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2In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, chopped spinach, egg, garlic, Italian herbs, salt, and pepper. Mix until well combined.
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3Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
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4Stuff each cooked shell with the ricotta-spinach mixture and arrange them in the baking dish over the sauce.
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5Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 1/2 cup mozzarella cheese.
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6Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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