Easy Italian Stuffed Shells

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Introduction

Stuffed shells are one of the most comforting Italian-American pasta dishes out there. Big pasta shells are filled with creamy ricotta, mozzarella, parmesan, herbs, and sometimes spinach or meat, then baked in bubbling marinara sauce until golden and cheesy. This dish is cozy enough for family dinners but elegant enough for guests.

It’s called “easy” because we skip complicated steps, but the flavor stays authentic and bold.

Ingredients

For the Shells:

  • 20–25 jumbo pasta shells
  • 1 tablespoon olive oil (to prevent sticking)
  • 1 teaspoon salt (for boiling water)

For the Filling:

  • 15 oz (425 g) ricotta cheese
  • 2 cups shredded mozzarella cheese (divided, 1½ cups for filling, ½ cup for topping)
  • ½ cup grated parmesan cheese
  • 1 large egg (to bind the filling)
  • 2 cups fresh spinach, chopped (optional, for extra nutrition)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Sauce:

  • 3 cups marinara sauce (store-bought or homemade)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, balances acidity)

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add shells and cook until just al dente (about 9–10 minutes).
  3. Drain, drizzle with olive oil, and set aside to cool slightly.

Step 2: Prepare the Filling

  1. In a large bowl, combine ricotta, 1½ cups mozzarella, parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
  2. If using spinach, sauté briefly until wilted, squeeze out water, and stir into filling.

Step 3: Assemble the Shells

  1. Preheat oven to 375°F (190°C).
  2. Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
  3. Stuff each shell with about 2 tablespoons of the cheese mixture and place them open side up in the dish.
  4. Pour the remaining sauce evenly over the shells.
  5. Sprinkle with the rest of the mozzarella cheese.

Step 4: Bake

  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake uncovered for 10–15 more minutes, until bubbly and golden.

Step 5: Serve

Garnish with extra parmesan and fresh basil. Serve hot with garlic bread and a side salad.

History

Stuffed pasta has roots in Italian cuisine, especially in regions like Emilia-Romagna and Campania where filled pastas (like tortellini, ravioli, and cannelloni) are part of tradition. The jumbo pasta shell, however, is more Italian-American, popularized in the mid-20th century when pasta varieties became widely available in the U.S. It became a weeknight staple because it’s easier than rolling lasagna but just as comforting.

Benefits

  • Protein-packed: Ricotta, mozzarella, and parmesan provide protein for muscle strength.
  • Calcium-rich: Supports bone health.
  • Customizable: Can be made vegetarian (with spinach), meaty (with ground beef/sausage), or lightened with low-fat cheeses.
  • Meal prep friendly: Freezes beautifully—perfect for busy families.

Methods & Variations

  • Classic Meat Version: Add 1 lb cooked ground beef or Italian sausage to the filling.
  • Vegetarian Version: Keep it spinach + ricotta only.
  • Three-Cheese Delight: Mix in provolone or fontina for extra depth.
  • White Sauce Twist: Replace marinara with Alfredo for a creamy indulgence.
  • Freezer Method: Assemble, cover tightly, and freeze up to 3 months. Bake from frozen at 350°F (175°C) for about 45–50 minutes.

Nutrition (per serving, 3 stuffed shells)

  • Calories: ~360
  • Protein: 18 g
  • Carbs: 32 g
  • Fat: 18 g
  • Fiber: 3 g
  • Calcium: 30% DV

Conclusion for Pasta Lovers

Easy Italian Stuffed Shells are the ultimate comfort food—a bubbling dish of pasta, cheese, and sauce that never disappoints. It’s beginner-friendly, crowd-pleasing, and endlessly versatile. Whether you’re making it for Sunday dinner, a potluck, or freezing for later, this recipe guarantees satisfaction in every cheesy bite.

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