Stuffed Pasta Shells – A Comforting Baked Pasta Dish. There’s something so comforting about a warm, cheesy, saucy baked pasta. The ooey-gooey cheese, the rich tomato sauce – it just hits the spot on a chilly night. This stuffed shell pasta takes those flavors up a notch by stuffing jumbo pasta shells with a creamy, spinach ricotta filling before smothering them in marinara sauce and cheese.
The best part about this recipe is that even though there’s no egg in the filling, you’d never know it from the decadent, almost mousse-like texture. The ricotta and Parmesan cheese makes these shells rich and satisfying. Wilted spinach adds extra flavor and nutrition without overpowering the other ingredients.
Once stuffed, the shells are nestled into a baking dish coated with marinara sauce, so they soak up all that seasoned tomato flavor as they bake. And the melted mozzarella that bubbles on top! Sheer cheesy perfection. Serve these straight out of the oven for an easy yet impressive dinner the whole family will love.
Ingredients:
• 12 Jumbo Pasta Shells
• 2 tbsp Olive Oil
• 2-3 cups Chopped Spinach
• 1 tsp Minced Garlic
• ½ cup Chopped Onion
• 1 (15 oz) Container Ricotta Cheese
• 1 cup Cheddar Three Cheese, Divided
• 1 cup Shredded Mozzarella Cheese, Divided
• ¼ cup Grated Parmesan Cheese
• ½ tsp Red Chili Flakes
• ½ tsp Italian Seasoning
• ½ tsp Ground Black Pepper
• Salt to Taste
• 1 ½ cups Marinara Sauce
• 1-2 tbsp Chopped Basil Leaves
Instructions:
1. Preheat oven to 350°F.
2. Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
3. Heat oil in a pan add minced garlic and chopped onion and sauté until golden brown.
4. Add chopped spinach and stir fry until wilted and all moisture evaporated.
5. Switch off the flame, mix together ricotta cheese, red pepper flakes, Italian seasoning, ½ cup cheddar, ½ cup mozzarella, Parmesan, salt, and pepper until well combined.
6. Spread marinara sauce evenly over bottom of prepared baking dish. Sprinkle half of chopped basil.
7. Stuff each cooked pasta shell with a generous spoonful of the cheese-spinach mixture. Place/arrange stuffed shells stuffing-side up in baking dish.
8. Sprinkle remaining cheddar-mozzarella cheese and chopped basil over top. Cover the dish with aluminum foil.
9. Bake for 30 minutes until hot and bubbly. Let cool 5 minutes before serving.
Tips:
• For a creamier filling, mix in an 8-ounce package of softened cream cheese along with the ricotta.
• Garnish with chopped parsley, basil, or oregano before serving for some fresh herb flavor.
• Leftovers can be stored covered in the refrigerator up to 4 days.
• You can add 1-2 tbsp almond flour or Psyllium husk in the stuffing for thickening.
- 12 Jumbo Pasta Shells
- 2 tbsp Olive Oil
- 2-3 cups Chopped Spinach
- 1 tsp Minced Garlic
- ½ cup Chopped Onion
- 1 (15 oz) Container Ricotta Cheese
- 1 cup Cheddar Three Cheese, Divided
- 1 cup Shredded Mozzarella Cheese, Divided
- ¼ cup Grated Parmesan Cheese
- ½ tsp Red Chili Flakes
- ½ tsp Italian Seasoning
- ½ tsp Ground Black Pepper
- Salt to Taste
- 1 ½ cups Marinara Sauce
- 1-2 tbsp Chopped Basil Leaves
- Preheat oven to 350°F.
- Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- Heat oil in a pan add minced garlic and chopped onion and sauté until golden brown.
- Add chopped spinach and stir fry until wilted and all moisture evaporated.
- Switch off the flame, mix together ricotta cheese, red pepper flakes, Italian seasoning, ½ cup cheddar, ½ cup mozzarella, Parmesan, salt, and pepper until well combined.
- Spread marinara sauce evenly over bottom of prepared baking dish. Sprinkle half of chopped basil.
- Stuff each cooked pasta shell with a generous spoonful of the cheese-spinach mixture. Place/arrange stuffed shells stuffing-side up in baking dish.
- Sprinkle remaining cheddar-mozzarella cheese and chopped basil over top. Cover the dish with aluminum foil.
- Bake for 30 minutes until hot and bubbly. Let cool 5 minutes before serving.
Garnish with chopped parsley, basil, or oregano before serving for some fresh herb flavor.
Leftovers can be stored covered in the refrigerator up to 4 days.
You can add 1-2 tbsp almond flour or Psyllium husk in the stuffing for thickening.
