Cheesy Dreamy Baked Stuffed Shells Recipe For Cozy Nights

Creamy baked stuffed shells bring comfort right to your dinner table with their hearty, cheesy goodness.

Pasta lovers will adore this classic Italian-inspired dish packed with rich flavors.

Ricotta and spinach create a delightful filling that melts perfectly inside each tender shell.

Weeknight meals just got a serious upgrade with this simple yet impressive recipe.

Assembling these shells feels like culinary magic, turning basic ingredients into something spectacular.

Cheese enthusiasts and pasta fans can’t resist the warm, gooey texture that makes this dish irresistible.

Dive into this recipe and watch magic happen in your kitchen.

Helpful Hints for Baked Stuffed Shells

• Choose jumbo shells that are intact without cracks to prevent filling from leaking during baking.
• Allow shells to cool slightly before stuffing to make handling easier and prevent burning fingers.
• Squeeze excess moisture from spinach to keep cheese mixture firm and prevent watery filling.
• Pat ricotta cheese with paper towels to remove extra liquid, ensuring a creamy and thick stuffing.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain texture.

Stuffed Shells: Mix Up the Fillings

• Mediterranean Magic: Replace spinach with sun-dried tomatoes, feta cheese, and oregano for a Greek-inspired flavor profile.
• Protein Power: Mix ground chicken or turkey into the cheese filling for a heartier, protein-packed version of the classic recipe.
• Veggie Volcano: Incorporate roasted zucchini, bell peppers, and mushrooms into the cheese mixture for an extra vegetable boost.
• Spicy Southwest: Add jalapeños, green chiles, and swap marinara for enchilada sauce to create a zesty, Mexican-style stuffed shells dish.

Serve Baked Stuffed Shells with Style

• Festive Family Dinner Centerpiece: Arrange the baked stuffed shells on a large rustic wooden platter, garnished with fresh basil leaves and grated Parmesan. Perfect for creating a warm, inviting meal that brings everyone together around the table.
• Elegant Appetizer Twist: Serve smaller portions of stuffed shells on individual appetizer plates. Drizzle with extra marinara sauce and sprinkle with fresh herbs for a sophisticated starter that impresses guests at dinner parties.
• Healthy Lunch Companion: Pack cooled stuffed shells in meal prep containers with a side salad or roasted vegetables. Great for work lunches or quick reheatable meals that provide a nutritious and satisfying midday meal.

Baked Stuffed Shells – How to Store Leftovers

• Store cooled stuffed shells in an airtight container for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent odors from transferring.
• Wrap the baking dish securely with plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label the container with the date and contents for easy tracking.
• Warm individual portions in the microwave for 2-3 minutes, or reheat in a preheated oven at 350F (175C) for 10-15 minutes until heated through. Add a splash of marinara sauce to prevent drying out.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach completely and squeeze out excess water before mixing into the cheese filling to prevent a watery mixture.

• Is it possible to make this recipe vegetarian?

Absolutely! This stuffed shells recipe is already vegetarian. Just ensure your marinara sauce doesn’t contain meat.

• How can I make the shells ahead of time?

Prepare the stuffed shells, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to baking time if cooking directly from the refrigerator.

• What if I don't have jumbo shells?

You can substitute with large pasta tubes like conchiglioni or use large manicotti shells as an alternative to jumbo shells.

Baked Stuffed Shells – Pasta Night Favorite

• Quick to Create: Prepare these delightful pumpkin Oreo balls with minimal kitchen skills, perfect for beginners or seasoned bakers wanting a simple treat.
• Seasonal Crowd-Pleaser: Capture the essence of autumn with pumpkin spice and white chocolate, making these treats ideal for fall gatherings or Halloween parties.
• No-Bake Convenience: Skip the oven and enjoy a hassle-free dessert that comes together in just a few steps, requiring only basic mixing and chilling.
• Customizable Fun: Get creative with decorations like sprinkles or crushed Oreos, allowing personal touches that make each batch unique and exciting for kids and adults alike.

Baked Stuffed Shells Ingredient Essentials

• Jumbo Pasta Shells: Large pasta shells perfect for stuffing with creamy cheese and spinach filling.
• Ricotta Cheese: A soft, creamy Italian cheese that provides a rich and smooth base for the filling.
• Mozzarella Cheese: A mild, stretchy cheese that adds delicious melting texture and flavor.
• Spinach: Fresh leafy green that brings nutrition and color to the cheese filling.
• Marinara Sauce: A classic tomato-based sauce that adds moisture and traditional Italian flavor.

• Egg: Helps bind the cheese and vegetable filling together.
• Parmesan Cheese: A hard, salty cheese that enhances the overall flavor profile.
• Garlic: Adds a warm, aromatic flavor to the cheese mixture.
• Salt and Pepper: Essential seasonings that balance and enhance the dish's taste.

• Fresh Basil, Fresh Parsley: Optional herbs that provide a bright, fresh finish to the baked dish.

How to Make Baked Stuffed Shells

Step 1: Fire Up the Oven

Crank the oven to a toasty 375F (190C) to get ready for some serious baking magic.

Step 2: Cook Pasta Perfectly

Boil the jumbo pasta shells until they’re tender yet firm.

Drain and let them cool down while you prep the filling.

Step 3: Craft the Creamy Filling

• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Fresh spinach
• Egg
• Minced garlic
• Salt
• Black pepper

Whisk and blend everything until it becomes a smooth, irresistible mixture.

Step 4: Stuff Those Shells

Grab each pasta shell and generously fill it with the cheesy spinach mixture. Arrange the stuffed shells in a baking dish that’s been lightly coated with marinara sauce.

Step 5: Sauce and Cheese Finale

Drench the stuffed shells with the remaining marinara sauce. Sprinkle an extra layer of mozzarella cheese on top for that ultimate gooey goodness.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and slide it into the oven. Bake for 25 minutes, then remove the foil and continue baking for another 10 minutes until the top turns golden and bubbly.

Step 7: Garnish and Serve

Sprinkle some fresh basil or parsley on top to add a pop of color and fresh flavor. Serve hot and watch everyone’s eyes light up!

Baked Stuffed Shells Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Cheesy baked stuffed shells blend ricotta, spinach, and herbs into pasta perfection. Rich Italian-American comfort cuisine delivers hearty satisfaction for dinner gatherings with family and friends.

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Ingredients

Scale 1x2x3x

• 1 box jumbo pasta shells
• 15 oz ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 cup spinach, fresh or frozen (thawed and drained)
• 1 large egg
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsps fresh basil or parsley (optional, for garnish)

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Instructions

1. Heat oven to 375F (190C), ensuring precise temperature for optimal cooking.
2. Boil jumbo pasta shells until tender yet firm, then carefully drain and let cool slightly.
3. Craft a luxurious filling by blending ricotta, mozzarella, Parmesan, chopped spinach, whisked egg, minced garlic, salt, and pepper into a smooth, creamy mixture.
4. Gently spoon the cheese mixture into each shell, filling generously but avoiding overstuffing.
5. Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking.
6. Arrange the stuffed shells carefully in the prepared dish, nestling them close together.
7. Lavishly pour remaining marinara sauce over the shells, ensuring complete coverage.
8. Sprinkle an additional layer of mozzarella cheese across the top for extra richness.
9. Shield the dish with aluminum foil and bake for 25 minutes, trapping moisture and heat.
10. Remove foil and continue baking for 10 more minutes until cheese turns golden and edges become slightly crispy.
11. Allow the dish to rest for 5 minutes after removing from oven to set the filling.
12. Garnish with freshly chopped basil or parsley for a vibrant, aromatic finish before serving.

Notes

• Ensure shells are perfectly al dente by cooking 1-2 minutes less than package instructions to prevent overcooking during baking.
• Use room temperature cheeses for smoother, more evenly distributed filling that blends seamlessly.
• Consider adding protein like ground chicken or turkey to the cheese mixture for a heartier version of the dish.
• For gluten-free option, replace traditional pasta shells with gluten-free alternative shells or use zucchini boats as a low-carb substitute.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 75 mg