stuffed shells recipe

Spinach Stuffed Shells are an easy and healthy vegetarian dinner recipe that can be prepared in advance!

Spinach Stuffed Shells

(12 ounce) package jumbo pasta shells

(10 ounce) packages frozen chopped spinach, thawed

ricotta cheese

mozzarella cheese, divided

Parmesan cheese

basil

salt

garlic powder

Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.

Prepare pasta according to package instructions; drain and rinse under cold water.

Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.

Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture.

Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining ½ cup of mozzarella.

Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.

https://www.youtube.com/watch?v=qHe38MpV3bU

Spinach Stuffed Shells is an easy and healthy vegetarian dinner recipe that can be prepared in advance! With three types of cheese, the ultimate cozy, family-friendly meal is a hearty and satisfying meatless dish that’s perfect for hungry appetites. 

Grab the full recipe here: https://www.theseasonedmom.com/spinach-stuffed-shells/

This is a little bit of a where-have-you-been-all-my-life recipe.

Spinach and Cheese Stuffed Shells

kosher salt (to taste)

baby spinach

(16 ounces) ricotta cheese (preferably fresh)

(4 ounces) Swedish-style Fontina

milk

oregano

black pepper (to taste)

unsalted butter

garlic

half-and half

(4 ounces) gouda

red pepper flakes (or

basil (very thinly sliced (julienned) – about 1/4 cup)

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil.  Cook the jumbo shells according to package directions (there should be a set of instructions for cooking them for a shorter time, if they will be baked later.  If not, cook them for 3 minutes less than the full cooking time).   Drain the shells and rinse them with cold water in a colander or strainer.  Set aside.

Beat the egg in a large bowl.  Add the spinach, ricotta, fontina, 1/4 cup whole milk, and oregano, season with salt and pepper, and stir to combine well.

Melt the butter in a medium heavy saucepan over medium heat.  Add the garlic and sauté for 1 minute, until golden.  Add the half-and-half and the remaining 1/2 cup milk, and stir often until the mixture just starts to come to a simmer.  Turn the head to low, and add the gouda a handful at a time, stirring just until each batch is melted.  Stir in the red pepper flakes, season with salt and pepper, and remove from the heat.

Spoon a thin layer of the gouda cheese sauce into the bottom of a shallow 3-quart baking dish (a 9x13-inch pan works well).  Use a spoon or your fingers to stuff the cooked shells with the spinach-ricotta mixture, dividing it evenly between the shells.  Line them up neatly in the prepared pan, following the shape of the pan.  Give the gouda cheese sauce another good stir, then pour it slowly and evenly over the stuffed shells.

Cover the pan with foil and bake for 30 minutes.  Uncover the pan, turn the heat up to 475°F and continue to bake for about another 10 minutes, until the top turns golden brown and everything is lovely and bubbling.  Let sit for 5 to 10 minutes before serving.  Sprinkle with the basil, if desired, before serving.

Easy Crock Pot Turkey Stuffed Shells with Spinach are the perfect make-ahead dinner for the family! Stuff each dry shell with a turkey spinach ricotta mixture then smother with sauce and cheese! The ultimate comfort food bite! 

Crock Pot Turkey Stuffed Shells with Spinach

jumbo shells

avocado oil

red onion

turkey

dry oregano

dry basil

dry parsley

salt and pepper

spinach

mozzarella cheese

parsley

Sauté Turkey &amp; Spinach

Heat a large skillet to medium high heat. Add avocado oil and diced onions. Cook until translucent, about 3-4 minutes. Add garlic to the pan and saute for 30 seconds. Next add in the ground turkey. Cook turkey until no longer pink, about 5-7 minutes. Add in the fresh spinach and cook until the spinach is wilted, about 1-2 minutes.

Make Filling

In a large bowl add ricotta cheese, turkey spinach mixture, oregano, basil, parsley, garlic powder, salt and pepper. Stir to combine everything.

Stuff Shells

Stuff each jumbo shell with spinach turkey ricotta mixture.

Layer Crock Pot with Prepared Shells

Add 3 cups of marinara sauce to the bottom of the slow cooker. Place 14 stuffed shells on top of the sauce. Spoon 1 1/2 cups of marinara sauce over shells. Top with remaining stuffed shells and finish with the rest of the sauce.

Cook in Crock Pot

Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 until shells are cooked and tender.

Top with Mozzarella

When shells are cooked sprinkle mozzarella cheese over shells. Wait 5 minutes until cheese is melted. Garnish with parsley. Serve!

I cannot wait to find out what you are having! So exciting! This dinner looks amazing too!!

Made this super easy dinner tonight!  We loved it!   I will be making this again 😊 
Thank you for sharing!

The best stuffed pasta shells are full of ground beef, three different types of cheese, and a secret ingredient that adds tons of flavor!

The Best Stuffed Pasta Shells Recipe

(12 ounce) box Jumbo pasta shells

beef ((you can substitute with ground turkey, ground Italian sausage,

onion

(15 ounce) container ricotta cheese

pesto

(24 ounce) jar marinara sauce

Preheat oven to 350°F.

Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.

Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.

Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.

Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.

Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.

Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.

Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

https://www.youtube.com/watch?v=f0Ngserjkzo

This easy dinner recipe for Stuffed Shells with beef and ricotta cheese is definitely a family favorite! The 5-star recipe has been featured in Taste of Home magazine, and you're about to see why!

Get the full recipe here: https://www.theseasonedmom.com/favorite-stuffed-shells/

The Best Stuffed Shells Recipe

These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you&#039;re ready to serve. Then, just bake and eat!

Stuffed Shells

pasta shells

Extra-virgin olive oil (for drizzling)

(16 ounces) ricotta cheese

pecorino cheese (more

lemon zest

red pepper flakes

sea salt (more

black pepper

Marinara Sauce* (plus more for serving)

parsley (for serving)

Preheat the oven to 425°F.

Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

In a medium bowl, combine the spinach with  the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

Ricotta Stuffed Shells Recipe - Rich and cheesy EASY stuffed shells. A comforting dish you&#x27;ll serve again and again!

Ricotta Stuffed Shells Recipe

pasta

marinara, (or 24-ounce jar)

parmesan cheese

Italian parsley

rosemary

pepper

nutmeg

red pepper

Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan. (See no-boil instructions in notes.)

Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.

Spoon the sauce on and around the shells. Top with mozzarella cheese. Cover the pan tightly with foil. Bake until bubbly and golden, about 25 minutes. If you want the cheesy top golden, take the foil off the last 3-5 minutes.

Saucy and cheesy, this Stuffed Shells recipe is the perfect weeknight dinner! Perfect for making ahead or freezing for later, this pasta recipe is sure to be a hit!

milk ricotta cheese ((425 grams/15-ounce))

mozzarella cheese (divided (340 grams))

Parmesan cheese (divided (90 grams))

¼ cup chopped fresh flat-leaf parsley (divided)

Italian seasoning

marinara sauce (divided (720 milliliters))

Preheat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Generously season with salt and add the pasta shells. Return to a boil. Boil, uncovered until tender, about 12 minutes. Drain well.

While the pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 tablespoons parsley, Italian seasoning, salt, pepper, and egg. Stir until well blended.

Spread 2 cups of marinara in the bottom of the prepared baking dish. Fill the shells with the ricotta mixture and place on top of the marinara in the baking dish. Spoon the remaining 1 cup marinara sauce over the shells. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Loosely cover with foil.

Bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until the begins to brown. Garnish with the remaining 2 tablespoons of parsley before serving.

If you need the perfect weeknight dinner, these Stuffed Shells are for you. Filled with three types of cheeses and baked with marinara sauce and more cheese until golden brown, these stuffed pasta shells are always a crowd-pleasing meal. Saucy, cheesy, and filling, this recipe is the definition of comfort food!

RECIPE: https://preppykitchen.com/stuffed-shells/

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How to Make Stuffed Shells

This recipe for Delicious Three-Cheese Stuffed Shells may seem a little elaborate, but you can easily double the recipe and make another dish that you can freeze for future use.

Delicious Three-Cheese Stuffed Shells

marinara sauce

475 g Ricotta (1 container)

Mozzarella

Parmesan (grated)

basil (chopped)

In a saucepan of boiling salted water cook shells al dente. Drain.

Meanwhile heat marinara sauce over low-medium heat.

In a bowl mix the ricotta with 1 1/2 cups mozzarella, parmesan, egg, and basil. Salt and pepper. Stuff the shells with the cheese preparation.

Pour two-thirds of the marinara sauce into a 13 x 9&quot; baking dish. Place the stuffed shells in the dish. Cover with remaining sauce and the rest of the mozzarella. Cover the dish with a sheet of aluminum foil and bake for 15 to 20 minutes.

Set the oven to the &quot;broil&quot; position. Remove the sheet of aluminum foil from the dish and continue cooking for 2 to 3 minutes until the cheese is golden brown.

Cozy, satisfying, and bursting with Mediterranean flavor, these Stuffed Shells are filled with ricotta, mushrooms, spinach, and fresh herbs, baked in a rich marinara sauce until bubbly and golden.

Ricotta Stuffed Pasta Shells

jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart

olive oil, oil

onion, diced

4-6 garlic cloves, roughly chopped

fennel seeds

red chili flakes

sundried tomatoes (in oil), finely chopped

ricotta cheese (full-fat)

mozzarella

pecorino cheese

basil,

24-ounce jar of marinara sauce (or make your own)

Italian parsley and pecorino

Cook Pasta

Cook pasta shells in salted boiling water, according to package directions, to al dente. Drain.

Make filling

In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, stir for 2-3 minutes until fragrant. Add chili flakes, oregano and fennel seeds, saute one minute.  Add chopped mushrooms and saute until they release their liquid, lower the heat if necessary, and season with salt and pepper. Add the sundried tomatoes and spinach, wilt, and cook off any liquid. Cool the filling (I like to put it in the freezer for 10 minutes). 

Ricotta Mixture

In a medium bowl, whisk the optional egg. Add ricotta cheese, mozzarella, pecorino cheese, lemon zest, nutmeg, and fresh basil, and mix. Fold in cooled mushroom filling. 

 Assemble

In a 9 x 13-inch baking dish (12-13-inch round baker) add the marinara sauce. Stuff 16 shells with 2-3 tablespoons of filling and arrange over the sauce. You&#8217;ll have a few extras if any break. Spray or brush any bare pasta with olive oil and few twists of black pepper.

Bake

Cover with foil and bake for 25 minutes until bubbling. Uncover, sprinkle with more pecorino, mozzarella (if you want), and bake uncovered five more minutes. 

Garnish

with Italian parsley and finely grated pecorino. 

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Ricotta Stuffed Shells Recipe

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The most viewed stuffed shells recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine