Can I prepare stuffed shells ahead of time and still get good results?

Yes, you can prepare stuffed shells ahead of time. Stuff the shells, place them in the baking dish with marinara sauce, cover tightly with foil, and refrigerate for up to 24 hours before baking. This allows the flavors to meld together. When ready, bake them covered at 425°F for about 20-25 minutes until heated through.

How do I freeze stuffed shells for later use?

To freeze stuffed shells, assemble the dish as usual, cover tightly with foil, and place it in the freezer. When you want to cook them, thaw the dish in the refrigerator for about 10-12 hours. Let it sit at room temperature while your oven preheats to 425°F, then bake covered for 30 minutes or until fully warmed.

What size pasta shells work best for making stuffed shells?

Jumbo pasta shells are the best choice for stuffed shells because they are large enough to hold a good amount of filling without breaking. You can find them in most grocery stores near regular pasta varieties. Cooking them just until tender but still firm (just shy of al dente) helps prevent them from becoming mushy in the oven.

Should I drain the spinach well before mixing it into the ricotta filling?

Absolutely. After steaming or sautéing the spinach, squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. Removing moisture prevents the filling from becoming watery and keeps the stuffed shells from getting soggy during baking.

What is the best way to bake stuffed shells for even cooking?

Cover the stuffed shells tightly with foil to trap steam and prevent drying out. Bake them at 425°F for about 20 minutes if fresh or 30 minutes if previously frozen and thawed. Removing the foil during the last few minutes can help brown the cheese topping if desired.

Stuffed Shells Recipe With Creamy Cheese And Savory Sauce

Name: Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 18 to 20 jumbo pasta shells; olive oil for drizzling; 5 ounces fresh spinach; 2 cups (16 ounces) ricotta cheese; ¼ cup grated pecorino cheese for garnish; 2 cloves grated garlic; 1 teaspoon dried oregano; 1 teaspoon lemon zest; ¼ teaspoon red pepper flakes; ¾ teaspoon salt for pasta water; freshly ground black pepper to taste; 2 cups marinara sauce for serving; chopped fresh parsley for garnish

Description

🍝 Experience the ultimate comfort food with these jumbo pasta shells stuffed with creamy ricotta and fresh spinach
🧀 Perfect for family dinners – this Italian-American classic delivers restaurant-quality flavor right from your oven

Ingredients

Scale

18 to 20 jumbo pasta shells

olive oil for drizzling

5 ounces fresh spinach

2 cups (16 ounces) ricotta cheese

¼ cup grated pecorino cheese for garnish

2 cloves grated garlic

1 teaspoon dried oregano

1 teaspoon lemon zest

¼ teaspoon red pepper flakes

¾ teaspoon salt for pasta water

freshly ground black pepper to taste

2 cups marinara sauce for serving

chopped fresh parsley for garnish

Instructions

1-Step 1: Prep the Ingredients First, steam the fresh spinach over simmering water for 1 minute until it’s wilted, then drain and chop it. This helps remove excess moisture, preventing a watery filling that could make the shells soggy.

2-Step 2: Cook the Pasta Next, cook the 18 to 20 jumbo pasta shells in salted boiling water for about 10 minutes until just under al dente. Drain them and drizzle with olive oil to keep them from sticking together.

3-Step 3: Make the Filling In a bowl, combine the chopped spinach with 2 cups of ricotta cheese, ¼ cup grated pecorino cheese, 2 cloves of grated garlic, 1 teaspoon dried oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon salt, and freshly ground black pepper. If you want a firmer texture, mix in one large egg at this stage.

4-Step 4: Assemble the Dish Spread 2 cups of marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each pasta shell evenly with the cheese mixture and arrange them on top of the sauce.

5-Step 5: Bake and Serve Cover the dish with foil and bake for 20 minutes. Let it rest for a few minutes, then serve garnished with extra pecorino cheese, chopped fresh parsley, and additional marinara sauce. Total prep time is about 30 minutes, plus 30 minutes for baking.

Notes

🍅 Squeeze excess moisture from the wilted spinach to prevent a watery filling
📝 Undercook the pasta shells slightly as they will finish cooking in the oven
⏰ This dish can be assembled up to 4 hours ahead and refrigerated before baking

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 3-4 shells
Calories: 380
Sugar: 10
Sodium: 750
Fat: 18
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 35
Fiber: 4
Protein: 22
Cholesterol: 50

Keywords: stuffed shells, creamy cheese, savory sauce, pasta recipe