Stuffed Shells

If you’re looking for the BEST Stuffed Shells recipe, you’ve come to the right place! These classic stuffed shells are filled with a creamy 4-cheese blend with the best Italian seasonings, sautéed garlic, and the optional addition of spinach. These shells are perfectly cooked and are make-ahead and freezer friendly!

You are absolutely going to love the 4-cheese filling in these stuffed shells, and the spinach, garlic, and Italian seasoning blend add just the right touch. We love that you can make this meal ahead of time and refrigerate or freeze it until you’re ready to bake it! Let’s go through how to make it, and be sure to check out our PRO tips for this recipe below!

Ingredients

  • 18-20 jumbo pasta shells, boil extra in case some break
  • 1-2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups spinach
  • 15 oz. Ricotta
  • ½ cup Parmesan cheese, grated
  • 3 cups mozzarella cheese, shredded and divided
  • 1 egg
  • 24 ounces Genovese Marinara Sauce
  • Fresh parsley, to garnish

Seasoning

  • ½ tsp Salt
  • ¼ tsp pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano

Make Ahead Method

Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.

Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Method

STEP 1
Preheat oven to 375 degrees.

STEP 2
Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.

STEP 3
Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)
Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.

STEP 4
Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking, add the egg and stir to combine. Fold in the cooled spinach and garlic.

STEP 5
Add half of the Genovese Marinara Sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.

STEP 6
Add the remaining Genovese Marinara Sauce, then top with remaining mozzarella cheese and Parmesan.

STEP 7
Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese