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Classic stuffed shells filled with ricotta and mozzarella cheese baked in marinara sauce in a white casserole dish

Stuffed Shells

Jumbo pasta shells filled with creamy whole milk ricotta, mozzarella, parmesan, spinach, and fresh garlic, arranged over marinara and baked until golden and bubbly. A classic flavorful stuffed shells recipe that works for weeknight dinners and feeds a crowd from one baking dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 498
Ingredients Equipment Method Notes

Ingredients
  

  • 20-24 jumbo pasta shells, plus extras cook 4 to 6 extra in case some tear
  • 1 jar (24 oz) marinara sauce, divided
  • 1/2 cup water mixed into marinara for baking
  • 2 cups whole milk ricotta cheese
  • 1.5 cups shredded mozzarella, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 cups fresh baby spinach, roughly chopped optional, press dry before using
  • 2 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1 small handful fresh basil for garnish

Equipment

  • Large Pot for Pasta
  • 9x13 Baking Dish
  • Large mixing bowl
  • Spoon or Piping Bag for Filling

Method
 

  1. Preheat oven to 375°F. Spread 1 cup marinara mixed with 1/2 cup water across the bottom of a 9x13 baking dish.
  2. Cook shells in heavily salted boiling water 2 minutes less than package time. Drain and lay flat in a single layer on oiled parchment to cool.
  3. Mix ricotta, 1 cup mozzarella, parmesan, egg, garlic, Italian seasoning, onion powder, nutmeg, salt, and pepper until combined. Fold in spinach if using.
  4. Fill each shell with about 2 heaping tablespoons of filling using a spoon or piping bag. Arrange open side up in the baking dish over the sauce layer.
  5. Pour remaining marinara over the shells. Top with remaining 1/2 cup mozzarella. Cover tightly with foil and bake 30 minutes. Remove foil and bake 10 to 15 more minutes until golden and bubbly. Rest 5 minutes, then garnish with fresh basil and serve.

Notes

  • Cook shells 2 minutes less than package time - they finish softening in the oven and fully cooked shells tear during stuffing.
  • Lay drained shells flat and separated on parchment so they don't stick together while you prepare the filling.
  • Always use whole milk ricotta and include the egg - both prevent watery filling after baking.
  • Press spinach dry between paper towels before adding to the filling to avoid excess moisture in the finished shells.
  • Assemble up to 24 hours ahead and refrigerate unbaked - add 10 to 15 minutes to covered bake time when starting cold.