sixtic These classic baked stuffed shells are a cozy hug in pasta form: jumbo shells brimming with creamy ricotta, vibrant spinach, and a hint of nutmeg, smothered in tangy marinara and bubbly mozzarella. It’s hearty Italian comfort food—vegetarian, make-ahead friendly, and freezer-proof for busy nights. Perfect for family dinners or meal prep, serving 6 generously in about 1 hour total (plus boiling time).
Ingredients
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 12 oz (about 30 shells) |
| Ricotta cheese (whole-milk for creaminess) | 2 cups (15 oz container) |
| Frozen chopped spinach (thawed and squeezed dry) | 10 oz package |
| Large eggs | 2 |
| Freshly grated Parmesan cheese | 1/2 cup (divided) |
| Shredded mozzarella cheese | 2 cups (divided) |
| Garlic cloves (minced) | 2 |
| Fresh basil (chopped) | 1/4 cup (plus leaves for garnish) |
| Marinara sauce (store-bought or homemade) | 3 cups |
| Ground nutmeg | 1/4 tsp |
| Kosher salt and black pepper | To taste |
| Olive oil | 1 tsp (for greasing) |
Instructions
- Prep the shells: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook shells per package directions until al dente (about 9-10 minutes)—they’ll soften more in the oven. Drain and rinse under cold water to stop cooking; set aside.
- Make the filling: In a large bowl, mix ricotta, eggs, 1/4 cup Parmesan, 1 cup mozzarella, minced garlic, chopped basil, nutmeg, 1 tsp salt, and 1/2 tsp pepper until smooth. Fold in the thawed, well-squeezed spinach (use a towel to wring out excess moisture—no soggy shells!). Taste and adjust seasoning.
- Assemble: Spread 1 cup marinara in a greased 9×13-inch baking dish. Stuff each shell with 1-2 tbsp filling (use a spoon or piping bag for ease) and arrange seam-side up in the dish. Spoon remaining 2 cups marinara over top, then sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Bake to bubbly: Cover with foil and bake 25 minutes. Uncover and bake another 10-15 minutes until cheese is golden and sauce bubbles. Broil 1-2 minutes for extra char if desired. Let rest 5-10 minutes before serving—garnish with fresh basil leaves.
Serve with crusty bread and a green salad. Pro tip: For meat lovers, stir in cooked Italian sausage to the filling. Total calories per serving: ~380. Make it your own—what’s your favorite stuffed pasta twist?
