Description
This classic stuffed shells recipe offers restaurant-quality comfort with minimal fuss, featuring tender pasta cradling creamy, herbed cheese, all bathed in rich marinara and baked until golden. It’s a guaranteed family favorite, perfect for hearty weeknight meals.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 24 oz creamy ricotta cheese (whole milk recommended)
- 8 oz fresh baby spinach, wilted, squeezed, and chopped
- 8 oz shredded low-moisture mozzarella cheese (for filling)
- 0.5 cup grated Pecorino Romano cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 0.25 cup fresh dill, finely chopped
- 1 tbsp preserved lemon rind, minced
- 0.25 tsp dried oregano
- 0.25 tsp dried basil
- 0.25 tsp red pepper flakes (optional)
- 1 tsp fine sea salt
- 0.125 tsp freshly ground black pepper
- 48 oz marinara sauce, divided
- 0.5 cup shredded low-moisture mozzarella cheese (for topping)
- 0.25 cup pine nuts, toasted, for garnish
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 0.5 tsp ground sumac, for garnish
Instructions
- Preheat Oven and Cook Shells: Preheat oven to 375°F (190°C) and grease a 9×13 inch dish. Boil jumbo pasta shells al dente (9-11 minutes) until tender. Drain and rinse to prevent sticking.
- Prepare Spinach: Heat 1 tbsp olive oil in a skillet. Cook spinach until wilted (2-3 minutes). Cool, firmly squeeze out excess liquid, and coarsely chop.
- Mix Filling: In a large bowl, combine ricotta cheese, 8 oz mozzarella cheese, Pecorino Romano cheese, egg, minced garlic, chopped dill, minced preserved lemon, oregano, basil, red pepper flakes (optional), salt, and pepper. Add the squeezed, chopped spinach and mix until well combined.
- Assemble Dish: Pour 2 cups of marinara sauce into the prepared 9×13 inch dish, spreading evenly. Fill each cooked pasta shell with 2-3 tbsp of the cheese mixture. Arrange the filled shells snugly in the dish. (If a shell tears, nestle it seam-side down.)
- Sauce and Bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the additional mozzarella cheese for topping. Cover the dish with foil and bake for 25 minutes until bubbling. Remove the foil and bake for another 15-20 minutes until the sauce is bubbly and the cheese is golden.
- Toast Pine Nuts and Rest: While the shells are baking, toast pine nuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden (watch carefully to prevent burning). Remove the baked dish from the oven and let it rest for 10 minutes before serving. Garnish with toasted pine nuts and a dusting of ground sumac.
Notes
To save time, use quality jarred marinara sauce and prepare the cheese and spinach filling a day ahead. For extra flavor, add more red pepper flakes or fresh basil after baking. Boost nutrition with whole wheat shells or grated carrots in the sauce. Store leftovers refrigerated.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3-4 shells (about 250 g)
- Calories: 480 calories
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: stuffed shells, pasta, cheese, marinara, baked, comfort food, easy, weeknight dinner, family favorite, Italian-American