Get my Cookbooks! 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!
Be sure to serve this with some Garlic Bread with Cheese, and try my Taco Stuffed Shells recipe next!
Stuffed Shells
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. I 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 my PRO tips for this recipe below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Boil the shells in salted water for 1 minute less than al dente. Drain and rinse with cool water to stop them from cooking further.
While the shells boil, sauté garlic and spinach in olive oil until softened and wilted. Let cool.
Combine ricotta, seasonings, mozzarella cheese, Parmesan cheese, cream cheese, 1 egg, and cooled spinach/garlic.
Spread 1/2 of the marinara sauce on the bottom of a 9 x 13-inch casserole dish.
Fill the shells with the cheese mixture and place in the baking dish. Top with remaining marinara sauce.
Top with remaining mozzarella/Parmesan cheese. Cover and bake at 375°F for 20 minutes. Remove cover and bake for 10 minutes. Garnish with parsley and serve.
Make Ahead Method
- Assemble and refrigerate up to 1 day ahead of time. Add 15 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.
Pro Tips
- Boil extra shells in case some break during the boiling or draining process.
- The spinach is optional but adds a nice touch! Frozen spinach may also be used, be sure to let it thaw and pat it dry.
- To incorporate meat into the mix, make this with my meat sauce recipe instead of regular marinara.
- Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much better.
- Low moisture whole milk mozzarella melts the best in this recipe.
- I love to use Dragone for the mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese.
- Rao’s is my go-to brand for marinara sauce, (it’s really good)!
- This recipe is in The Cozy Cookbook on page 135!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Box Cheese Grater– Lets you finely shred the cheese. (Always shred from a block instead of using packaged shredded cheese.)
- Pasta Strainer– This is the one I use, it’s the perfect size.
Try These Next
-
- Minestrone Soup
-
- Pasta Primavera
-
- Baked Ravioli
-
- Chicken Parmesan
-
- Easy Ravioli Sauce
-
- Stromboli
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Stuffed Shells
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
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley, to garnish
Seasonings
- ½ tsp Salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 375 degrees.
- Boil shells in salted water for 1 minute less than al dente, (around 13 minutes, refer to package). 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.
- 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.
- 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 cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.
- Add half of the 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.
- Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
- 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!
Notes
- Boil extra shells in case some break during the boiling or draining process.
- The spinach is optional but adds a nice touch! Frozen spinach may also be used, be sure to let it thaw and pat it dry.
- To incorporate meat into the mix, make this with my meat sauce recipe instead of regular marinara.
- Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much better.
- Low moisture whole milk mozzarella melts the best in this recipe.
- I love to use Dragone for the mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese.
- Rao's is my go-to brand for marinara sauce, (it's really good)!
- This recipe makes about 18 shells and has 6 servings. Nutritional facts are based on 3 shells per person.
- This recipe is in The Cozy Cookbook on page 135!
Make Ahead Method:
- Assemble and refrigerate up to 1 day ahead of time. Add 15 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.
This was really good and had a lot of favor. The cheese was a great combo. My family loved this recipe.
I’m so happy your family loved it Amanda! Thanks so much for taking the time to leave a review!🩷
SO AMAZINGLY WONDERFUL!!! Just the aroma of the cooking woke my husband up. I waited to put remaining cheese for the last 10 minutes to get it golden and bubbly. Great touch!
I’m so happy that you loved it, it’s one meal worth waking up for!! haha! Thank you so much for the review, I really appreciate it!
Seriously so good!!
I’m sooooo happy that you loved it Mary!! Thank you!!
Pre shredded cheese is all I have does it make a big difference. I made these before. So yummy.
Hi Jenny!! You can definitely still make it with shredded cheese, you’ll just notice that the top that it won’t be quite as melty and uniform as freshly shredded 🙂
At what temperture do you bake this at?
Hi Michelle, step 1 indicates to preheat the oven to 375 degrees, make sure you’re looking at the recipe card at the bottom of the blog post and not the overview with the images 🙂
Hi Michelle, I’ll cut and paste from the post: “Top with remaining mozzarella/Parmesan cheese. Cover and bake at 375°F for 20 minutes. Remove cover and bake for 10 minutes. Garnish with parsley and serve.”
I must Ty this one.
This recipe is dangerous! I could eat the whole tray by myself and want more after. Thank you, that was delicious!
Lol, I know what you mean! I’m always super stuffed after making these shells. I’m so happy you enjoyed this one Jason, thanks so much for the review!🩷
This was really good- the garlic/spinach mixture is the game changer. Thanks to your easy recipe, I impressed my father-in-law, husband and teenage daughter! That is usually impossible. Thanks so much!
Another winner!
I’m so happy you impressed your father in law with this one Dena, nice work! Thanks so much for taking the time to leave a review!💖
What about using Celentano Stuffed Shells?
Hi Elana, those are already stuffed/prepared, this is a homemade recipe made from scratch. Let me know if I’m not understanding your question correctly 🙂
U don’t need a “recipe” if u are literally using pre-stuffed shells, from a factory (with all the chemicals & additives).
If u want to go that route, use the pre-stuffed mechanical garbage, add a jar of sauce & bake over package directions. However, do us all a favor and don’t punish this HOMEMADE recipe bc u used prepared junk and didn’t like the outcome.
Thank you for this recipe! The shells turned out exactly as I’d hoped. So yummy and comforting.
I’m so happy to hear that Maria, sounds like you really nailed it. Thanks so much for the review!❤️