Stuffed Shells Recipe

I’m sharing my Easy Stuffed Shells Recipe featuring a creamy four-cheese blend, Italian seasonings, sautéed garlic, and optional spinach, and it’s suitable for making ahead and freezing.

I love these stuffed shells because they look fancier than they are, and the gooey filling always surprises guests. A creamy filling anchored by ricotta cheese and the bite of sautéed garlic keeps every forkful interesting.

I usually make a big batch, freeze some, and then act like I spent all day cooking. Somehow people started calling it the Best Stuffed Shells Recipe and I keep seeing it pop up in Valentine’s Day Recipes Dinner Easy roundups, which is kinda wild.

Trust me, you won’t believe how easy it is till you try it.

Ingredients

• Jumbo pasta shells: Big pasta hugs filling; carbs fuel, little fiber, great for holding sauce
• Whole milk ricotta cheese: Creamy, protein rich, adds richness and moisture, higher fat so use moderate
• Mozzarella cheese: Melty, mild, loads of calcium and protein, makes golden gooey topping
• Parmesan and Pecorino: Sharp salty cheeses, intense umami, a little goes far, adds savory depth
• Spinach: Offers vitamins iron and fiber, freshens filling, sneaks greens without fuss
• Eggs: Binders that add protein and structure, keep filling from falling apart
• Marinara sauce: Tomato base gives acidity, vitamin C, and saucy moisture, balances richness
• Garlic and herbs: Tiny flavor punch, garlic boosts savory, herbs brighten, not sweet at all

Ingredient Quantities

• 1 (12 ounce) box jumbo pasta shells, about 20 to 24 shells
• 1 (15 ounce) container whole milk ricotta cheese
• 2 cups shredded mozzarella cheese, divided (about 8 ounces)
• 1 cup grated Parmesan cheese, divided
• 1/2 cup finely grated Pecorino Romano or grated Asiago
• 2 large eggs, lightly beaten
• 10 ounces frozen chopped spinach, thawed and very well drained and squeezed, or 5 to 6 cups fresh baby spinach, wilted and chopped
• 2 tablespoons chopped fresh parsley, plus more for garnish if you want
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper to taste
• 2 to 3 cups marinara sauce, about 24 ounces, homemade or store bought
• 1 tablespoon olive oil
• Nonstick cooking spray or a little extra olive oil for the baking dish

How to Make this

1. Preheat oven to 375 F. Cook the jumbo shells in plenty of salted boiling water until just al dente, drain and toss with a little olive oil so they dont stick; set aside to cool on a sheet pan.

2. While shells cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook about 30 seconds until fragrant, then add fresh spinach if using and wilt it, or just warm up the thawed drained frozen spinach. Remove from heat and squeeze out any excess moisture if needed, then chop or fluff.

3. In a large bowl combine the whole milk ricotta, 1 1/2 cups of the shredded mozzarella (reserve the rest for topping), 3/4 cup of the grated Parmesan (reserve about 1/4 cup for topping), the Pecorino Romano or Asiago, the two lightly beaten eggs, the chopped parsley, the cooked garlic and spinach, Italian seasoning, crushed red pepper flakes if using, and salt and freshly ground black pepper to taste. Mix until evenly combined but dont overwork it.

4. Spray a 9 by 13 baking dish with nonstick cooking spray or rub with a little olive oil, then spread about 1 cup of marinara sauce over the bottom of the dish to prevent sticking.

5. Stuff each shell with about 2 tablespoons of the cheese-spinach mixture and place seam side up in the prepared dish in a single layer. You should get roughly 20 to 24 shells depending on size.

6. Pour the remaining 1 to 2 cups marinara evenly over the shells so they are mostly covered, then sprinkle the reserved mozzarella and reserved Parmesan over the top.

7. Cover the dish tightly with foil and bake for 25 minutes, or until the filling is hot and the sauce is bubbling. Remove the foil and bake another 5 to 10 minutes to let the cheese get lightly golden.

8. Let the shells rest 5 minutes before serving and sprinkle with extra chopped parsley and another pinch of black pepper if you want. Serve with extra warm marinara on the side.

9. Make ahead and freezer tips: assemble in the baking dish, cover tightly with plastic wrap and foil and freeze up to 3 months. To bake from frozen, add about 15 to 20 minutes to the covered bake time (so about 40 to 50 minutes covered) then uncover and bake 10 to 15 minutes more until bubbly and browned.

10. Quick hacks: always squeeze frozen spinach dry so the filling isnt watery, use whole milk ricotta for creaminess, taste the filling for seasoning before stuffing (cheeses are salty so go easy on extra salt), and dont overcook shells or they will split when you stuff them.

Equipment Needed

1. Large pot for boiling the jumbo shells, 6 quart or bigger, plenty of room so they dont stick
2. Colander to drain the pasta and the thawed spinach well
3. Sheet pan to cool the shells after tossing with olive oil
4. 10 inch skillet for cooking garlic and wilting spinach
5. Large mixing bowl to combine ricotta, cheeses, eggs and spinach
6. Measuring cups and spoons for cheeses, milk and seasonings
7. 9 by 13 baking dish plus heavy duty foil to cover while baking
8. Rubber spatula or wooden spoon and a small spoon or silicone spatula for stuffing the shells

FAQ

Stuffed Shells Recipe Substitutions and Variations

• Jumbo pasta shells: swap with manicotti tubes or large cannelloni — they fill and bake the same way, just stuff and stand up in the dish.
• Whole milk ricotta: use blended cottage cheese 1:1 (pulse in a blender for a smoother texture), or try silken tofu for a dairy free option (season to taste).
• Eggs (binder): replace each egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or 1/4 cup pureed silken tofu per egg for a vegan binder.
• Shredded mozzarella: fontina or provolone both melt great and give similar stretch; for a lighter melt use part-skim mozzarella.

Pro Tips

1) If you use frozen spinach, squeeze it like crazy — wrap it in a clean dish towel or paper towels and wring until almost dry. Any extra water will make the filling runny and the shells soggy, trust me.

2) Use whole milk ricotta for a creamier filling, and taste the mixture before you salt it. Those cheeses are already pretty salty so go easy on extra salt, add more pepper or parsley first if it needs a lift.

3) Don’t overcook the shells. Cook them just to al dente, toss with a little olive oil and let them cool on a sheet pan so they don’t stick or tear when you stuff them. For faster, neater stuffing, pipe the filling in with a zip bag with the corner snipped off or a real piping bag.

4) You can totally make this ahead and freeze it. Assemble, wrap tight with plastic then foil and freeze up to 3 months. To bake from frozen add about 15 to 20 minutes to the covered bake time, then uncover and bake until bubbly and golden.