Name: Stuffed Shells Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 20 jumbo pasta shells, cooked to al dente; 1 tablespoon olive oil; 2 cloves garlic, minced; 6 oz fresh spinach; 1 egg; 15 oz ricotta cheese; ⅔ cup low-moisture mozzarella cheese, freshly grated; ⅔ cup parmesan cheese, plus more for garnish; ⅔ cup toasted salted pine nuts, divided; Zest of 1 lemon; Juice of ½ lemon; Salt and pepper to taste; 2 cups marinara sauce (Rao’s or Mezzetta brand recommended); Fresh basil, finely chopped, for garnish

Jump to Recipe·5.3 from 7 reviews

If there’s ever a dish that delivers cozy comfort and makes you look like a total kitchen rockstar, it’s Stuffed Shells. Tender jumbo pasta shells are filled with a creamy, herby ricotta and sautéed spinach mixture, nestled into bright marinara, and baked to golden, melty perfection. This Italian-inspired classic is pure family-dinner joy—easy enough for weeknights, but impressive when you’re gathering friends around your table.

Ingredients You’ll Need

Part of the magic of Stuffed Shells lies in how every ingredient plays a starring role. These aren’t just any pantry staples—they each bring flavor, texture, and color that work together for a craveable, crowd-pleasing main dish.

Jumbo pasta shells: Choose conchiglioni for the perfect bite and a built-in pocket to hold all that luscious filling.
Olive oil: A drizzle helps sauté the spinach and garlic for an aromatic foundation.
Garlic cloves: Fresh minced garlic infuses savory depth in every bite—don’t skimp!
Fresh spinach: Wilts down to velvet luxury and adds beautiful green flecks in the filling.
Egg: This binder keeps the ricotta filling creamy, fluffy, and rich as it bakes.
Ricotta cheese: Use whole or skim; it delivers that classic stuffed shell creaminess.
Mozzarella cheese: Freshly grated, it melts beautifully for subtle stretch and gooey goodness.
Parmesan cheese: Packs a punch of salty, nutty flavor and adds cheesy depth.
Toasted salted pine nuts: Some go into the filling, some on top for addictive crunch (don’t skip them if you love texture!).
Lemon zest and juice: Brightens up all the cheesy richness with a sunny hit of citrus.
Salt and pepper: Season to taste so every ingredient truly shines.
Marinara sauce: A classic (try Rao’s or Mezzetta if you’re going store-bought); it’s the flavorful bath for your shells.
Fresh basil: Sprinkle just before serving for vibrant color and a punch of freshness.

How to Make Stuffed Shells

Step 1: Boil the Jumbo Shells

Fill a large pot with salted water and bring it to a rolling boil. Drop in the jumbo shells and cook them just shy of al dente—about a minute less than package directions. You want them firm enough to hold up to stuffing and baking without getting mushy, so don’t overcook! When done, drain and lay the shells out on a baking sheet so they don’t stick together while you prep everything else.

Step 2: Sauté Garlic and Spinach

In a sturdy cast iron skillet or large frying pan, heat the olive oil over medium heat. Add the minced garlic and let it sizzle until just fragrant, about 30 seconds. Toss in the fresh spinach, sprinkle with a big pinch of salt and pepper, and sauté until it’s just wilted and deep green. Smashing the spinach a bit as it cooks helps release extra moisture, so the filling stays creamy, not watery.

Step 3: Make the Creamy Filling

Transfer the sautéed spinach and garlic to a large mixing bowl. Add the egg, ricotta cheese, mozzarella, parmesan, half your pine nuts, lemon zest, lemon juice, and another little hit of salt and pepper. Stir everything together until well-combined; you should have a scoopable, spreadable mixture flecked with green and little pops of nutty pine nut crunch.

Step 4: Stuff and Assemble the Shells

Pour your marinara sauce evenly over the bottom of the skillet (or a 9×13″ baking dish if your skillet isn’t oven-safe). Fill each cooked shell with about 2 heaping tablespoons of the spinach ricotta filling. Gently nestle the stuffed shells seam-side up into the sauce, lining them up side by side. The sauce should come about halfway up the shells, bathing them without drowning them.

Step 5: Bake Until Bubbly and Golden

Cover the skillet or baking dish snugly with aluminum foil and transfer it to a 375-degree oven. Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is soft, then remove the foil and bake for an additional 5 minutes so the tops just begin to brown. That final blast of heat makes all the difference, melting the cheeses perfectly.

Step 6: Garnish and Serve

Take the hot Stuffed Shells from the oven and finish with a generous shower of extra parmesan, the last handful of toasted pine nuts, and plenty of chopped fresh basil. The aroma at this stage is simply unbeatable—trust me, your family will come running!

How to Serve Stuffed Shells

Garnishes

A bright blanket of chopped fresh basil and a sprinkle of parmesan cheese are the must-haves here, but I also love an extra squeeze of lemon for a touch of acid right before serving. The reserved toasted pine nuts add a toasty, aromatic crunch that takes these Stuffed Shells straight from good to unforgettable.

Side Dishes

Nothing soaks up marinara like a fluffy homemade garlic dinner roll, turning every bite into pure comfort food bliss. If you want to round out the meal, try a zippy mixed green salad with a lemony vinaigrette, or roast some colorful vegetables (like zucchini, cherry tomatoes, or bell peppers) for a complete Italian feast. And, of course, you can’t ever go wrong with a side of classic Caesar salad.

Creative Ways to Present

Serve Stuffed Shells family-style straight from the skillet, or plate them individually over a swoosh of extra marinara for a bistro-worthy touch. For a cozy dinner party, try assembling them in cute mini baking dishes for each guest. Or, for a rustic look, bring the bubbling skillet right to the table so everyone can help themselves (be sure to warn them that it’s hot!).

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Shells keep beautifully! Cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they mingle, so tucking a few away for lunch or an easy dinner is honestly a treat.

Freezing

You can absolutely freeze Stuffed Shells for those future nights when you crave homemade coziness with zero effort. Assemble everything right up to the baking step, then wrap the dish tightly in plastic and foil. Freeze for up to 3 months. When you’re ready to cook, thaw overnight in the fridge, then bake as directed, adding a few extra minutes to make sure it’s piping hot throughout.

Reheating

Reheat Stuffed Shells in the oven at 350 degrees, covered with foil so they stay moist, for 20-25 minutes or until heated through. For single portions, you can also microwave with a splash of extra marinara and a loose cover for about 2 minutes. Garnish with extra basil and cheese just before serving for revived freshness.

FAQs

Can I use frozen spinach instead of fresh?

Yes! Thaw 6 ounces of frozen spinach and squeeze out as much water as possible before sautéing with the garlic. Fresh spinach brings a livelier color, but frozen works beautifully and saves a step.

What if I don’t have pine nuts?

No worries—Stuffed Shells are versatile! You can swap in chopped toasted walnuts or slivered almonds for a similar toasty bite, or simply omit the nuts if you prefer a nut-free filling.

Can I prepare Stuffed Shells ahead of time?

Definitely. Assemble the dish up to a day ahead, cover, and refrigerate until ready to bake. Just add a couple of extra minutes to the bake time since you’re starting from cold.

How do I keep the shells from breaking while stuffing?

Make sure to undercook the shells slightly and let them cool before handling—they’ll be more flexible. Use a small spoon or even a piping bag to gently fill each shell without forcing it open too much, and don’t worry if some are less than perfect; the sauce hides everything.

What’s the best way to reheat leftovers?

Reheat leftover Stuffed Shells in a covered baking dish at 350 degrees until hot, or microwave on medium power with extra sauce to keep them moist and flavorful. A sprinkle of fresh parmesan makes them taste just-baked.

Final Thoughts

Stuffed Shells are one of those lovingly baked classics you’ll want to put on repeat. Cheesy, herby, bubbling with tomato sauce, and endlessly inviting, they’re always met with happy forks and smiles around the table. Treat yourself and your loved ones to this Italian comfort—and don’t forget the garlic rolls!