Let me tell you, nothing brings a family together quite like a homemade meal enjoyed around the dinner table. There’s just something special about sharing a dish and chatting about everyone’s day. A few nights ago, our family sat down for a cozy dinner, and I decided to whip up my irresistible Stuffed Shells. It was such a simple recipe, yet so satisfying. The whole family couldn’t get enough of it, especially when I served it alongside some warm, crunchy garlic bread.
Cooking isn’t just about throwing ingredients into a pot; it’s about creating memories. As a mom, I love preparing meals that are both delicious and easy to make, and these stuffed shells tick all the boxes. The aroma of garlic sizzling in olive oil, the sight of the shells bubbling away in rich marinara sauce—it’s quite an experience! You don’t need to be a culinary expert to pull this off; the instructions are straightforward, leaving you plenty of time to spend with your loved ones.
This dish not only tastes fantastic but also lets you sneak in some healthy greens. My kids didn’t even notice the spinach tucked inside the cheesy filling! It’s like having the best of both worlds—comfort food that’s also nutritious. So, if you’re on the lookout for a meal that’ll make everyone’s face light up but won’t keep you in the kitchen for hours, I highly recommend giving this stuffed shells recipe a try. Trust me, you’ll be the hero of dinnertime.
How to Make Stuffed Shells
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Ingredients:
- 18-20 jumbo pasta shells (cook extra, just in case)
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 1 egg
- 15 oz. ricotta cheese
- ½ cup grated Parmesan cheese (reserve some for topping)
- 3 cups shredded mozzarella cheese (save some for topping)
- 2 tablespoons cream cheese
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1-2 tablespoons olive oil
- Fresh parsley for garnishing
Directions:
- Start by preheating the oven to 375°F.
- Cook the pasta shells in salted boiling water for 12 minutes, until they’re almost al dente. Drain them and rinse with cold water to halt cooking. Set aside.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté briefly, then add the spinach. Stir until it wilts, about 3 minutes. Allow to cool slightly.
- In a large mixing bowl, blend together the ricotta, salt, pepper, dried basil, dried parsley, and dried oregano, half of the mozzarella, and most of the Parmesan cheese, reserving some for topping. Incorporate the cream cheese and egg into the blend. Carefully fold in the cooled spinach and garlic mix.
- Pour half the marinara sauce in the base of a casserole dish. Fill each pasta shell with a generous amount of the cheese mixture and arrange them in the dish.
- Cover the filled shells with the remaining marinara sauce, then top with the remaining mozzarella and Parmesan cheese.
- Cover the dish and bake for 20 minutes. Remove the cover and bake another 10 minutes. Once done, sprinkle with fresh parsley and serve alongside garlic bread if you like.
Ingredient Substitutions:
Don’t worry if you don’t have all the ingredients on hand. Cottage cheese can replace ricotta if you’re in a pinch. You could swap spinach with kale for a slightly different texture. For a bit of spice, add a dash of red pepper flakes to the sauce. These substitutions will still satisfy and delight.
Serving Suggestions:
While serving these stuffed shells, consider adding a sprinkle of fresh basil or a dash of red pepper flakes for extra flavor. Pair with crusty garlic bread or a fresh, tangy arugula salad to complete the meal. A glass of lemonade or iced tea makes for a refreshing finish!
Seasonal Variations:
In the summer, you can add fresh diced tomatoes or zucchini to the filling. During fall, pumpkin puree stirred into the ricotta can add a seasonal twist. In winter, a bit of chopped kale alongside the spinach boosts nutrients and flavor, bringing a hearty touch to this classic.
Cooking Tips:
To make the stuffing process easier, use a piping bag to fill the pasta shells. If you’re short on time, store-bought marinara works beautifully, but homemade sauce can add a personalized touch. Make sure to save some mozzarella for sprinkling on top for that gooey, golden crust everyone loves!
Storing Suggestion:
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of marinara sauce over the shells to keep them moist, and warm them up in the oven at 350°F. These shells also freeze well—just cover tightly and freeze for up to two months.
FAQ:
What is the best way to prevent pasta shells from sticking when cooking?
After boiling the pasta shells, immediately rinse them under cold running water to stop the cooking process and prevent them from sticking. Toss the shells lightly with a dash of olive oil to further prevent stickiness. Handling the pasta gently also helps keep them intact.
Can I prepare the stuffed shells ahead of time?
Absolutely! You can prepare the shells up to a day in advance. Assemble the dish but hold off on baking it until you’re ready to serve. Keep it covered in the refrigerator, and just pop it in the oven when it’s time for dinner. It tastes even better as the flavors meld overnight.
How can I make this recipe gluten-free?
For a gluten-free version, simply swap the traditional pasta shells for gluten-free ones. These are easily found in most grocery stores. Ensure that any sauces or additional ingredients you use are also certified gluten-free to avoid any gluten exposure.
What’s the best type of mozzarella for this recipe?
For this recipe, you can use both part-skim or whole-milk mozzarella, depending on your preference. Whole-milk mozzarella will melt more richly, giving a gooey texture, while part-skim is slightly less rich but offers a delicate flavor that complements the dish well.
Is there a way to make the dish spicier?
If you’re looking to add a kick to your stuffed shells, consider mixing in some crushed red pepper flakes with the marinara sauce. Additionally, a pinch of cayenne pepper in the cheese mixture can also elevate the spice level. Remember to adjust according to your taste!
Can I add meat to the stuffed shells?
Certainly! You can add cooked ground beef, turkey, or sausage to the cheese mixture for a heartier filling. Just make sure the meat is well-cooked and seasoned before mixing it in. This addition transforms the dish into a substantial meal that meat lovers will enjoy.
Stuffed Shells
Ingredients
- 4 cups fresh spinach
- 3 cloves garlic minced
- 24 ounces marinara sauce
- 1 egg
- 15 oz. ricotta cheese
- ½ cup grated Parmesan cheese save some for topping
- 3 cups shredded mozzarella cheese save some for topping
- 2 tablespoons cream cheese
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1-2 tablespoons olive oil
- Fresh parsley for garnishing
Instructions
- Preheat your oven to a temperature of 375°F.
- Boil the pasta shells in salted water for approximately 12 minutes, cooking until just under al dente, then drain and immerse them in cold water to halt the cooking process; set aside.
- In a skillet, warm the olive oil over medium heat, sauté the minced garlic for a minute, then add the spinach, stirring until it wilts within roughly 3 minutes; allow the mixture to cool slightly afterward.
- In a large mixing bowl, combine ricotta, seasonings including salt, pepper, dried basil, and dried parsley, along with half of your mozzarella and most of the Parmesan cheese (remember to keep some Parmesan aside for topping!), then add the cream cheese and egg, mixing thoroughly; gently incorporate the cooled spinach and garlic into this mixture.
- Spread a layer of marinara sauce at the base of a casserole dish, then fill each pasta shell generously with the cheese mixture using a spoon and arrange them inside the dish.
- Pour the remaining marinara sauce over the shells, followed by a sprinkle of the leftover mozzarella and Parmesan cheese.
- Cover the dish and bake for 20 minutes; uncover and continue to bake an additional 10 minutes, finishing by garnishing with fresh parsley before serving, accompanied by garlic bread on the side!
