Description
This Easy Stuffed Shells recipe features jumbo pasta shells filled with a flavorful mixture of ricotta, spinach, and cheeses, baked in a savory fire roasted tomato sauce. It’s a comforting Italian-American classic that’s perfect for family dinners and can be prepared ahead for convenience.
Ingredients
Pasta
- 24 jumbo pasta shells (6.5 ounces)
Tomato Sauce
- 28 ounces fire roasted crushed tomatoes
- 1 garlic clove, grated
- 2 tablespoons olive oil
- 2 teaspoons dried oregano, divided
- 1 1/2 teaspoons kosher salt, divided
Filling
- 10 ounces frozen spinach
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk mozzarella cheese, divided
- 1/2 teaspoon lemon zest
- 1 egg
Garnish
- Chopped parsley or basil, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F to get it ready for baking the stuffed shells.
- Cook the pasta shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook them until al dente according to package instructions. Drain and return them to the pot, then stir in a drizzle of olive oil to keep them from sticking.
- Prepare the tomato sauce: In a medium bowl, combine the fire roasted crushed tomatoes, grated garlic, olive oil, 1 teaspoon dried oregano, and 3/4 teaspoon kosher salt. Stir well until the olive oil is fully incorporated into the sauce.
- Make the filling: Thaw the frozen spinach according to package instructions. Squeeze out as much water as possible until the spinach feels dry and crumbly. In a mixing bowl, combine the spinach with ricotta cheese, grated Parmesan, 1 cup of the mozzarella cheese, lemon zest, egg, 1 teaspoon dried oregano, and 3/4 teaspoon kosher salt. Mix thoroughly until well combined.
- Assemble the shells: Spread half of the tomato sauce evenly in the bottom of a 9 x 13-inch baking dish. Take each cooked shell and stuff it generously with the cheese and spinach mixture. Arrange the stuffed shells in the baking dish. Spoon the remaining tomato sauce over the shells, then sprinkle the remaining 1 cup of mozzarella cheese in lines over the top so the shape of the shells remains visible.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil, and continue baking uncovered for 5 to 10 minutes, or until the cheese on top has melted and is slightly golden.
- Garnish and serve: Remove the dish from the oven and garnish with chopped parsley or basil. Serve hot for a comforting meal.
- Storage tips: Refrigerate leftovers for up to 4 days and reheat in a 375°F oven until warmed through. For longer storage, freeze leftovers for up to 3 months and thaw before reheating.
Notes
- Be sure to squeeze all excess water from the thawed spinach to prevent a watery filling.
- Using fire roasted tomatoes gives the sauce a smoky depth of flavor but regular crushed tomatoes work as well.
- Drizzling olive oil on cooked pasta prevents shells from sticking and tearing while stuffing.
- You can substitute whole milk mozzarella with part-skim for a lighter option.
- This dish freezes well; freeze before baking for easy make-ahead meals.
- Garnish with fresh herbs like parsley or basil to add brightness and color.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
