Indulge in the comforting flavors of stuffed shells with this delightful recipe. Perfect for a cozy family dinner or a gathering with friends, these jumbo pasta shells are filled with a creamy blend of ricotta, mozzarella, and parmesan cheese, complemented by nutritious spinach. Topped with rich marinara sauce and baked to perfection, this dish promises a satisfying and hearty meal that everyone will love.
While most of the ingredients in this recipe are commonly found in many kitchens, you might need to make a trip to the supermarket for jumbo pasta shells. These are larger than typical pasta and are specifically designed for stuffing. Additionally, if you don't regularly use ricotta cheese or frozen spinach, you might want to check your pantry before starting. The marinara sauce can be homemade or store-bought, depending on your preference.
Ingredients For Stuffed Shells Recipe
Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.
Ricotta cheese: A creamy cheese that forms the base of the stuffing, offering a mild and slightly sweet flavor.
Mozzarella cheese: Shredded cheese that adds a gooey, melty texture to the filling.
Parmesan cheese: Grated cheese that provides a sharp, nutty flavor to enhance the dish.
Frozen spinach: Thawed and drained spinach adds a nutritious and earthy element to the filling.
Marinara sauce: A tomato-based sauce that coats the shells, adding moisture and flavor.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth to the filling.
Technique Tip for This Recipe
When preparing jumbo pasta shells, ensure they are cooked al dente, as they will continue to cook in the oven. This prevents them from becoming too soft and falling apart when stuffed. To make stuffing easier, use a piping bag or a small spoon to fill the shells with the cheese mixture. For a richer flavor, consider adding a pinch of nutmeg to the ricotta cheese mixture, which complements the spinach beautifully. When spreading the marinara sauce over the shells, ensure it's evenly distributed to keep the pasta moist and enhance the overall taste.
Suggested Side Dishes
Alternative Ingredients
Jumbo pasta shells - Substitute with manicotti: Manicotti tubes are similar in size and can be stuffed with the same filling, providing a similar texture and flavor.
Ricotta cheese - Substitute with cottage cheese: Cottage cheese offers a similar creamy texture and mild flavor, making it a suitable replacement in stuffed pasta dishes.
Shredded mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, which works well in baked pasta dishes.
Grated parmesan cheese - Substitute with pecorino romano: Pecorino romano is a hard, salty cheese like parmesan, providing a similar sharpness and depth of flavor.
Frozen spinach, thawed and drained - Substitute with fresh spinach: Fresh spinach can be quickly wilted and drained, offering a similar taste and texture to frozen spinach.
Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce provides a similar tomato base with a hint of basil, complementing the flavors of stuffed shells.
Salt - Substitute with sea salt: Sea salt can be used in the same quantity to enhance the flavors of the dish without altering the taste significantly.
Black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, while blending more seamlessly into the dish visually.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the stuffed shells to cool completely after baking. This prevents condensation, which can make the pasta soggy when stored.
For short-term storage, transfer the stuffed shells to an airtight container. Place a layer of parchment paper between each layer of shells to prevent sticking.
Store the container in the refrigerator, where the stuffed shells will remain fresh for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
For freezing, arrange the stuffed shells in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Label with the date and contents to keep track of freshness.
To reheat from frozen, place the stuffed shells in a baking dish, cover with marinara sauce, and bake at 375°F (190°C) for 45-60 minutes, or until heated through and bubbly.
For an extra touch of flavor, sprinkle additional mozzarella cheese on top before reheating. This will create a delightful, gooey topping that complements the creamy filling.
If you prefer individual portions, wrap each stuffed shell in plastic wrap before freezing. This allows you to reheat only what you need, reducing waste and ensuring every meal is as fresh as possible.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover stuffed shells in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes until the cheese is melty and the sauce is bubbling.
For a quicker method, use the microwave. Place the stuffed shells on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Add a splash of water or extra marinara sauce if they seem dry.
If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed shells in the basket, ensuring they are not overcrowded. Heat for about 8-10 minutes, checking for a crispy top and heated center.
On the stovetop, use a skillet over medium-low heat. Add a bit of marinara sauce to the pan to create steam and prevent sticking. Place the stuffed shells in the skillet, cover, and heat for about 10-12 minutes, turning occasionally for even warmth.
Essential Tools for This Recipe
Oven: Used to bake the stuffed shells until they are bubbly and golden.
Pot: Used to cook the pasta shells according to package instructions.
Colander: Used to drain the cooked pasta shells after boiling.
Mixing bowl: Used to combine ricotta, mozzarella, parmesan, spinach, salt, and pepper into a cheese mixture.
Spoon: Used to stuff each shell with the cheese mixture.
Baking dish: Used to arrange the stuffed shells and pour marinara sauce over them before baking.
Measuring cups: Used to measure out the ingredients like ricotta, mozzarella, parmesan, and marinara sauce.
Measuring spoons: Used to measure the salt and black pepper accurately.
How to Save Time on Preparation
Prepare ingredients in advance: Thaw and drain the spinach ahead of time. Grate and mix cheeses the night before to save time.
Use pre-made marinara sauce: Opt for a quality store-bought marinara sauce to cut down on preparation time.
Cook pasta efficiently: Boil pasta shells while preparing the filling to streamline the process.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Organize your workspace: Arrange all ingredients and tools before starting to ensure a smooth cooking process.
Stuffed Shells Recipe
Ingredients
Main Ingredients
- 20 pieces Jumbo Pasta Shells
- 2 cups Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1 cup Frozen Spinach, thawed and drained
- 2 cups Marinara Sauce
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, salt, and pepper.
- Stuff each shell with the cheese mixture and place in a baking dish.
- Pour marinara sauce over the shells.
- Bake for 25-30 minutes, until bubbly and golden.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- creamy mushroom sauce Recipe30 Minutes
- Cinnamon Roll Casserole Recipe40 Minutes
- Breakfast Casserole Recipe1 Hours
- Roast Pork Loin with Mincemeat Stuffing Recipe1 Hours 50 Minutes
- Pumpkin Spice Pork Tenderloin Recipe45 Minutes
- Pork Tenderloin Blueberry Reduction Recipe45 Minutes
- Grilled Herb-Crusted Chicken Recipe35 Minutes
- Grilled Eggplant Parmesan Recipe45 Minutes
Leave a Reply