These cheesy stuffed pasta shells are filled with three types of cheese, spinach, basil, and delicious aromatics! This stuffed shells recipe is perfect for serving a large family or taking to a potluck.
Why this recipe works
These cheesy stuffed pasta shells are an easy and flavorful dinner to feed the family or to bring to a potluck. Al dente jumbo pasta shells are stuffed with a three cheese spinach filling and then finished in the oven till the cheese is melted and bubbling. For less mess and ease, utilize a piping bag to stuff the shells.
Pasta shells
For this recipe we will use jumbo shells, you can also use manicotti with the same recipe. Ensure the pasta shells are cooked to al dente. If the pasta shells are overcooked, they will be hard to stuff and will break apart. Once the shells are done, strain, and run some cold water over them to stop the cooking.
Filling ingredients
The filling of the stuffed shells will consist of: mozzarella, parmesan, ricotta, spinach, garlic, egg and basil.
Cheese
I like to freshly grate the parmesan and mozzarella cheese for this recipe. Most pre-shredded cheese have anti-caking agents in them and they don’t melt as well. Mozzarella can be difficult to grate since it is so soft. The remaining piece that you can’t grate, you can use a knife to chop it up.
Cooking
Roughly chop the spinach leaves which it makes it easier when stuffing the shells, so you don’t have long strings of it. In a skillet you’re going to sauté the roughly chopped fresh spinach and minced garlic. I would advise against using frozen spinach, because it will make the filling watery.
Filling
In a mixing bowl, add the sautéd spinach and garlic. Then add the shredded mozzarella, shredded parmesan, ricotta, chopped basil, one egg, red pepper flakes, kosher salt and pepper. The cheese is salty, so be mindful not to add extra salt to the mixture. Stir until all the ingredients are combined.
Stuffing the shells
It wasn’t until maybe the 10th time that I made this recipe, that I found a better way to stuff the shells. I’ve always used a spoon, but ended up having more on me than in the actual shells [facepalm]. Putting the filling in a bag then piping it into the shells was easier and less messy.
You can use a rectangular baking dish or circular. Spread arrabbiata sauce on the bottom of the baking dish. I like using arrabbiata because it gives the dish a nice kick. If you don’t like spicy you can sub your favorite red sauce.
If you have filling leftover, but no more room to add shells you can add some more filling to the ones that you may have skimped on. Add some more parmesan cheese on top, cover with foil and into the oven they go.
Baking the stuffed shells
The stuffed shells bake in the oven for 20 minutes. Remove the foil at the end of the cooking time and broil to get cheese brown and bubbly. Keep a close eye when broiling, so you do not burn the cheese.
Once done cooking, top with freshly chopped basil, additional red pepper flakes (optional), and serve!
Love this stuffed shells recipe, but looking for a low carb option? Try my stuffed zucchini rolls, which has the same stuffing with hot Italian sausage inside!
Important Tips/FAQ’s
- Use fresh mozzarella and fresh parmesan and grate them yourself. Most shredded cheese has anti-caking agents that don’t allow them to melt as good.
- Cook the pasta shells al dente, so they do not fall apart when stuffing and baking.
- You can use a spoon to stuff shells. For ease and less mess, use a ziplock bag to pipe the filling into the shells
- I use arrabbiata sauce to surround the shells, if you do not like spicy you can substitute your favorite red sauce
- If you want to prepare in advance and freeze: Follow steps 1-5 in the recipe card. Once you have stuffed the pasta shells, place them in a freezer friendly bag. When ready to bake, proceed with the red sauce, and add 5-10 minutes to bake time
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Stuffed Shells
These spinach and cheese stuffed shells are a cheese lovers dream! With 3 cheeses, spinach, and delicious aromatics, this stuffed shells recipe is the perfect vegetarian family meal.
Ingredients
- 1-12oz box Barilla jumbo shells
- 2 Tbsp olive oil
- 4 cloves fresh garlic, minced
- 10oz bag fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup skim-milk mozzarella cheese, shredded
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- ¼ cup fresh basil, chopped & more for garnish
- ¼ tsp + ¼ tsp kosher salt
- ¼ tsp + ¼ tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- 1 jar (24oz) of arrabbiata sauce or any red sauce
Instructions
- Preheat oven to 375 degrees
- In a large pot, cook jumbo shells according to package instruction to al dente (don’t over cook or they will break when filling). Drain and rise with cold water to stop the cooking. You can drizzle a little olive oil so they don't stick together.
- In a high walled skillet over medium high heat, add olive oil. Add garlic and cook till fragrant about a minute. Add in chopped spinach, ¼ tsp fresh ground pepper, ¼ tsp kosher salt, and sauté till spinach begins to wilt. About 2-3 min.
- In a large bowl add sautéd spinach mixture, mozzarella, parmesan, ricotta, egg, basil, red pepper flakes, ¼ tsp salt and pepper, and mix together.
- In a rectangular or circular baking dish, spread all the red sauce on the bottom in an even layer. Then stuff the shells. You can use a spoon to stuff the shells or make a piping bag for an easier less messy stuffing. Pour the filling into a gallon ziplock bag, push it all to one of the bottom corners and seal the bag. Cut the corner of the bag and squeeze to fill each shell with filling.
- Cover with foil and bake the stuffed shells for 20 minutes. Remove foil and broil until cheese begins to bubble and brown. Keep a close eye so the cheese does not burn.
- Carefully remove from oven and garnish with fresh basil, additional red pepper flakes (optional) and serve.
Notes
- Use fresh mozzarella and fresh parmesan and grate them yourself. Most shredded cheese has anti-caking agents that don't allow them to melt as good.
- Cook the pasta shells al dente, so they do not fall apart when stuffing and cooking.
- You can use a spoon to stuff shells. For ease and less mess, use a ziplock bag to pipe the filling into the shells
- I use arrabbiata sauce to surround the shells, if you do not like spicy sub your favorite red sauce
- If you want to prepare in advance and freeze: Follow steps 1-5 in the recipe card. Once you have stuffed the pasta shells, place them in a freezer friendly bag. When ready to bake, proceed with the red sauce, and add 10 minutes to bake time (to total 30 minutes or until warmed through)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 438Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 728mgCarbohydrates: 47gFiber: 5gSugar: 12gProtein: 24g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*
Planned on making this tonight and then couldn’t find jumbo shells at my grocery store. So, made a quick decision and used this same recipe to make lasagna rolls. Definitely not the same dish without the delicate shells but worked in a pinch!!
Mary, way to pivot! So glad you got creative and made it work. Great idea!
This really is amazing. I made my own arrabbiata sauce and it made it especially good. I love spice! Thank you for your amazing recipes!
Cindy, I am so glad you loved the recipe! Homemade arrabbiata sounds amazing. Thank you for your support!
Made these yesterday. They were amazing. I’ve always used frozen spinach, but the fresh is so much better. Can’t wait to make make more of your recipes. Thanks!
Dorita
I’m so glad you loved the recipe Dorita!
Followed the directions for freezing and had to add an additional 35 min of cook time for it to be warm ask the way through, instead of 10 like the directions say.
Hi Jenny! I should have been more specific for the freezing directions. In the directions it says to add 5-10 minutes to the bake time of 20 minutes. I will edit to be more clear and include total bake time. Sorry about that!
Could I add artichoke hearts to this dish?
Hi Lindi! I haven’t tried it myself, but I don’t see why not! I love artichoke hearts and believe the flavors would go well with the rest of the filling.
I’m wondering if anyone has ever frozen the leftovers? Not sure because of the cheeses. Thanks
Hi Deb, I personally have never tried freezing the leftovers (cause there’s never any leftover haha). But I have had people freeze the shells prior to cooking and then when ready to bake, adding the red sauce and proceeding.
This is the second time I have made these and they’re AMAZING! This time I added some ground Italian sausage to this mix and it was a great addition. Super simple recipe that is a new staple for me.
This was soo delicious! Thank you for sharing. It was definitely a hit!!
I’m so glad you love them Jessie!
Can you substitute fresh spinach with frozen spinach?
I have never tried it with frozen spinach and I wouldn’t recommend due to the excess water and different consistency frozen spinach lends
I just made this and it’s delicious and so easy! The recipe is impossible to mess up! New go to meal for sure! Very quick and easy to follow instructions made it fool proof even for me!
I’m so glad you enjoyed it Courtney!! It’s one of my fav meals too
This is my absolute favorite recipe! It’s easy to make and everyone enjoys it! Great go-to for a smaller gathering or larger group. So delicious and highly recommend. Thanks Stef for creating a simple, delicious recipe!
This dish is why I started to follow GWTIC’s recipes. Someone posted it and I just simply had to make it for myself and guys, OH-EM-GEE….So good!
This will always be my favorite recipe no matter what I cook! I’m so glad you enjoyed it
These shells are so delicious and the recipe was so easy to follow! This will definitely become a regular dish at our house 🙂