Name: Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 18–20 jumbo pasta shells; 1–2 tablespoons olive oil; 3 cloves garlic, minced; 4 cups spinach; 15 oz ricotta cheese; 1/2 cup grated Parmesan cheese; 3 cups shredded mozzarella cheese (divided); 2 tablespoons cream cheese; 1 egg; 24 oz marinara sauce; Fresh parsley, for garnish; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp dried oregano

A hearty, comforting dish featuring jumbo pasta shells filled with a creamy four-cheese and spinach mixture, baked in marinara sauce—perfect for cozy dinners or meal prep. Stuffed Shells

Why You’ll Love This Recipe

I love how the combination of ricotta, mozzarella, Parmesan, and cream cheese creates an irresistibly creamy filling. Adding garlic and spinach gives it extra flavor and nutrition. What’s more, I can prepare this ahead of time—either refrigerate or freeze it—and bake it later, making it a stress-free dinner option any night of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

18–20 jumbo pasta shells (boil extra in case some break)
1–2 tablespoons olive oil
3 cloves garlic, minced
4 cups spinach
15 oz ricotta
½ cup grated Parmesan cheese
3 cups shredded mozzarella cheese (divided)
2 tablespoons cream cheese
1 egg
24 oz marinara sauce
Fresh parsley, for garnish

Seasonings

½ tsp salt
¼ tsp pepper
½ tsp dried basil
½ tsp dried parsley
½ tsp dried oregano

directions

Preheat oven to 375 °F (190 °C).
Boil shells in salted water for 1 minute less than al dente (around 13 minutes); drain and rinse with cold water to stop cooking.
In a large skillet over medium heat, warm olive oil, sauté garlic for 1 minute, then add spinach and cook until wilted (about 3 minutes). Let cool.
In a bowl, mix ricotta, seasonings, half of the mozzarella, most Parmesan (reserve a little for topping), cream cheese, egg, and the cooled spinach-garlic mixture.
Spread half the marinara sauce in a 9×13-inch baking dish. Fill each shell with the cheese mixture and arrange them in the dish.
Pour remaining marinara sauce over shells and sprinkle with remaining mozzarella and Parmesan.
Cover and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and slightly golden.
Garnish with fresh parsley and serve.

Servings and timing

Servings: 6
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

Add cooked meat: Stir in meat sauce, Italian sausage, or cooked ground beef to the filling for a protein boost.
Use frozen spinach: Thaw and thoroughly drain before using.
Switch cheeses: Experiment with fresh mozzarella, Pecorino Romano, or add a slice of fresh mozzarella atop each shell for extra richness.
Make it spicy: Stir in red pepper flakes or swap regular marinara with spicy arrabbiata sauce.

storage/reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Keep up to 3 months—thaw overnight in fridge before baking.
Reheating:
- From fridge: cover and bake at 375 °F for about 20 minutes.
- From frozen: cover and bake at 375 °F for 30–40 minutes, then uncover for 10 minutes to heat through.

FAQs

What can I substitute for spinach?

I sometimes skip spinach entirely or replace it with thawed, well-drained frozen spinach. Kale or Swiss chard also work well.

Can I make this dairy-free or vegan?

I haven’t tried this myself, but swapping in dairy-free ricotta, mozzarella, and cream cheese might work. I’d also try skipping the egg or using a vegan egg substitute.

How do I prevent soggy shells?

I make sure not to overcook the shells—they stay slightly firm. Rinsing them under cold water after boiling helps stop cooking and keeps them from becoming mushy during baking.

Can this recipe be doubled?

Yes, doubling works well. I’d use two baking dishes or a larger pan. Baking time stays about the same but might need a few extra minutes when covered.

Can I add meat to the filling?

Yes, adding cooked Italian sausage or ground beef is a great way to make the dish heartier. I mix it into the cheese or layer it beneath the shells.

Conclusion

Stuffed shells have become one of my favorite comfort meals. The creamy four-cheese blend, savory garlic, and tender spinach baked in marinara sauce come together to create a dish that’s as delicious as it is satisfying. Plus, making it ahead of time and freezing leftovers means I have a delicious dinner ready whenever I need it.