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Comfort food doesn't get better than these jumbo pasta shells packed with spinach and creamy ricotta. You get that classic Italian vibe, plenty of cheesy goodness, and a rich tomato sauce—all coming together for a weeknight dinner everyone loves.
The first time I made these was on a chill Sunday night at home. Now, anytime I wanna wow someone without breaking a sweat, I pull out this trick. The gooey filling and perfectly cooked noodles fool folks into thinking I've been cooking for hours.
Tasty Ingredients
- Egg: Keeps the cheesy filling nestled inside those shells
- Italian seasoning: An easy hack for spot-on flavor
- Marinara sauce: Store-bought is great, homemade is even better if you have time
- Garlic: Packs in that delicious aroma and taste
- Fresh spinach: Brings nutrients, that fresh green look, and a mellow earthy bite
- Parmesan cheese: Cuts through the richness with its sharp, nutty kick
- Mozzarella cheese: Delivers the classic melty cheese pull
- Ricotta cheese: The star for extra creamy smoothness—full fat is best
- Jumbo pasta shells: Go big so you can cram in lots of cheesy filling
Simple Directions
- Bake it up:
- Stick the covered dish in a 375°F oven for 20 minutes, then take off the foil and sprinkle the rest of your mozzarella. Leave it in for about 10 more minutes so you get golden, bubbly, cheesy bites. Let it chill a few before digging in so the filling holds together nicely.
- Stuff the shells:
- Coat the base of a baking dish with half your marinara to keep noodles from sticking. Fill each cooled shell with a couple spoonfuls of your cheesy mix, then arrange it all open-side-up so the stuffing shows. Pour on the rest of the sauce—cover most shells so nothing dries out.
- Mix up the filling:
- Grab a bowl and stir ricotta, egg, parmesan, and half your mozzarella till smooth. In a skillet, fry garlic in olive oil briefly, toss in chopped spinach, and cook just until wilted and green. Dump the spinach mix into your cheese base, then shake in those herbs and some salt and pepper.
- Boil the noodles:
- Cook jumbo shells in salty water eight to ten minutes but keep them a little firm—they’ll soften more in the oven. Drain, then let them cool so you won’t burn your hands filling them.
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I swear by the spinach here. While the cheese gets the glory, it’s the just-right cooked spinach that brings a deep, earthy kick. Even my veggie-shy daughter always comes back for more when I serve these stuffed shells.
Easy Prep Ahead
This meal’s made for prepping in advance. Put it all together and stash it covered in your fridge for up to two days before baking, or freeze before baking for up to three months. When you’re ready, let it warm up on the counter for half an hour, then bake as usual. Thaw it in the fridge overnight if it’s straight from the freezer.
Switch It Up
This one’s super flexible. Toss in sautéed mushrooms for more savoriness or chopped sun-dried tomatoes for a tangy punch. Fresh herbs like oregano or basil take the flavors up a notch—just stir into the filling. Need more protein? Mix in some cooked sausage or shredded rotisserie chicken. Use whatever extras you have hangin’ around.
How to Serve
Pair these shells with a crisp arugula salad, just tossed with lemon and oil, to brighten things up. A few slices of garlic bread are perfect for mopping up sauce. If you’re going all out, set out an antipasto platter with olives, cured meat, and marinated veggies. A light, tangy red wine like Chianti wraps it up without overpowering all that creamy cheese.
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Frequently Asked Questions
- → What's the best way to keep shells from sticking?
Use lots of salted water and give your pasta a few stirs while it cooks. Drain, then lay shells out on a sheet tray or toss with a splash of olive oil so they don’t all clump up.
- → Can I swap in frozen spinach for fresh?
Totally! Just make sure you’ve thawed it and squeezed out all that extra water before mixing into your filling.
- → Can you prep this ahead?
For sure. Stuff your shells and arrange them in your baking pan, cover, and chill for a day or pop in the freezer. When baking from the freezer, let them go a few minutes longer than usual.
- → What else could I toss in the filling?
Go for sautéed mushrooms, some chopped sun-dried tomatoes, or fresh herbs like basil or parsley for a twist.
- → How should I warm up leftovers?
Pop the shells in the oven at 350°F under some foil till everything’s warmed through. If you’re just heating a portion, you can use the microwave with a lid.