Stuffed Shells Recipe

If you’re longing for big, cozy flavors that just happen to check the boxes for easy, comforting, and packed with protein, this Stuffed Shells Recipe is your ticket! Tender pasta shells cradle a creamy cottage cheese, spinach, and pesto filling, all snuggled under a blanket of luscious marinara and golden mozzarella. The result? Pure Italian-American comfort for both weeknight dinners and special occasions. Whether you’re a busy home cook or you just want to eat something that feels like a hug, this Stuffed Shells Recipe will become a fast favorite at your table.

Ingredients You’ll Need

Each ingredient in this stuffed shells adventure is abundantly simple, but together they create that irresistible blend of creamy, herby, cheesy goodness. Here’s what brings this dish to life and why each component matters for taste, texture, or color.

• Jumbo pasta shells: These large shells are the perfect vessel for holding that generous, creamy filling. If you need a gluten-free option, Tinkyada makes wonderful shells that won’t fall apart.
• Fresh baby spinach: A handful of wilted spinach adds a fresh, subtly earthy note and a touch of green to every bite.
• 2% cottage cheese: Using cottage cheese keeps the filling rich and creamy but lighter than ricotta, while amping up the protein (Good Culture is a favorite brand!).
• Grated Parmesan cheese: Adds savory depth and that unmistakable cheesy tang that balances the creamy filling.
• Pesto: A couple spoonfuls of pesto brings herbaceous flavor and a hint of garlic, often the secret to that extra-special “what is that?” taste.
• Large egg: Helps bind the filling, so each shell is perfectly set without being dry.
• Kosher salt: Essential for seasoning both your pasta water and your filling for fully developed flavors in every forkful.
• Marinara sauce: Whether homemade or from a reputable jar, marinara brings acidity and a sweet, tomatoey base that unifies the whole dish.
• Part-skim mozzarella cheese: That bubbly, melty crown is all thanks to mozzarella—choose part-skim for the best balance of stretch and creaminess.
• Chopped fresh basil or parsley: A sprinkle of herbs to finish brings freshness, color, and a restaurant-worthy touch just before serving.

How to Make Stuffed Shells Recipe

Step 1: Wilt and Prep the Spinach

Start by steaming your fresh baby spinach. Add the spinach with a few tablespoons of water to a large pot, cover, and let it wilt for just a minute. Once it’s collapsed down to a beautiful bright green, squeeze out every last bit of moisture (you don’t want soggy filling!) and give it a good, rough chop.

Step 2: Cook the Pasta Shells

While your spinach is draining, bring a big pot of salted water to a bubbling boil. Cook the jumbo shells according to package instructions, aiming for al dente (about 9 or 10 minutes). Once cooked, drain and gently separate them on a tray so they don’t stick together—unstuck shells are much easier to fill!

Step 3: Mix the Filling

Now for the creamy core of this Stuffed Shells Recipe: In a large bowl, combine the cottage cheese, grated Parmesan, pesto, egg, and salt. Stir well, then fold in your chopped spinach. The result should be lush, herby, and utterly scoopable.

Step 4: Stuff the Shells and Assemble

Pour about a cup of marinara sauce into the bottom of your baking dish—this creates a saucy foundation that keeps the shells moist. Carefully stuff each pasta shell with roughly two tablespoons of the cheesy spinach filling, then nestle them cut-side up into the saucy dish. When all shells are filled and snug, pour the remaining marinara over the top and crown each with a generous sprinkle of shredded mozzarella.

Step 5: Bake to Perfection

Cover your baking dish gently with foil (to avoid sticking, try not to let the foil touch the cheese), and pop it into a hot 400°F oven. Bake for about 40 minutes, until the sauce is bubbling and the mozzarella is temptingly melty. Let it rest for a few minutes, then scatter fresh basil or parsley on top before serving—this little touch wakes up all the flavors.

How to Serve Stuffed Shells Recipe

Garnishes

A final flourish of chopped fresh basil or parsley instantly elevates the Stuffed Shells Recipe by adding color and a pop of bright flavor. If you want to take it up a notch, try a dusting of extra Parmesan or a swirl of pesto over each serving for richness and pizzazz.

Side Dishes

This dish is quite robust on its own, but it absolutely sings when paired with a crisp green salad (think arugula and lemon vinaigrette) or garlicky sautéed broccolini. And, let’s be honest, a warm hunk of crusty Italian bread for swiping up extra sauce never goes amiss!

Creative Ways to Present

If you’re entertaining, serve the shells in individual gratin dishes for a restaurant feel, or arrange the shells in a spiral pattern for a real show-stopper. For a playful weeknight twist, tuck the shells into a bread bowl or scatter with toasted pine nuts right before serving for extra crunch and flavor.

Make Ahead and Storage

Storing Leftovers

If you have extra shells, pack them into an airtight container once fully cooled. They’ll keep beautifully in the fridge for up to four days—ideal for planning ahead or next-day lunches. The flavors actually meld and deepen overnight, making this Stuffed Shells Recipe a fantastic leftover option.

Freezing

You can prepare this whole dish (assembled, unbaked) ahead of time and freeze it, tightly covered, for up to three months. When ready to enjoy, thaw overnight in the fridge before baking as directed. Even baked shells freeze well—just portion them out and wrap tightly for future comfort food cravings.

Reheating

To reheat, simply place shells in an oven-safe dish, add a splash of extra marinara to keep things saucy, cover with foil, and warm at 350°F until heated through (about 20 minutes). For a quick lunch, the microwave works too—just be sure to cover and reheat gently so the filling stays creamy.

FAQs

Can I substitute ricotta cheese for cottage cheese?

Absolutely! If you love the classic flavor of ricotta, simply use the same amount in place of cottage cheese. The dish will be slightly richer and just as delicious—many Italian grandmothers would approve.

What if I don’t have fresh spinach?

You can easily swap in frozen spinach—just be sure to thaw and squeeze out all excess water before adding it to your filling. The Stuffed Shells Recipe works well with either fresh or frozen, so use what you have on hand.

Are there any meat variations?

While this version is proudly vegetarian, you can stir some cooked, crumbled Italian sausage or ground turkey into the filling for extra heartiness. Just make sure any added proteins are fully cooked before stuffing the shells.

Can I make the Stuffed Shells Recipe gluten-free?

Yes! Gluten-free jumbo shells are available (look for brands like Tinkyada), and the rest of the ingredients are naturally gluten-free. Just follow the same steps and enjoy a safe, delicious Italian classic.

How do I prevent my pasta shells from tearing?

Aim for a gentle boil and cook the shells until just al dente, then carefully drain and lay them out separately so they don’t stick. Filling the shells with a small teaspoon or even a piping bag makes the process even easier and neater.

Final Thoughts

There’s something so joyful about pulling a bubbling pan of stuffed shells out of the oven, especially knowing you created it yourself. This Stuffed Shells Recipe is a comfort food classic with wholesome upgrades, perfect for sharing with the people you love. Give it a try—you just might discover your new favorite pasta night tradition!

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