by Ashley
This Classic Stuffed Shells Recipe couldn’t be easier to put together! Made with Ricotta, spinach, and Italian herbs and seasonings covered with marinara sauce and smothered in cheese.
Ricotta stuffed shells are perfect for making ahead and make a great freezer meal to enjoy at a later time. Add in a side of garlic bread and a tossed salad for a delicious meal!
Cheese and pasta are just one of those combinations that I don’t think anyone can refuse. From lasagna to mac and cheese to these stuffed shells, cheesy pasta is just the ultimate comfort food!
I stuffed these shells with a mixture of Ricotta, Parmesan, spinach and Italian herbs, but you could mix things up and add in Romano cheese or other herbs if you like. Have some fresh herbs exploding in the garden? Throw those in instead!
Stuffed shells are perfect for gifting to a family with a new baby or someone else in need, as they are easy to make ahead, and the creamy, comforting filling makes this recipe a hit with everyone around the dinner table.
This White Chicken Lasagna and Chicken Spaghetti Bake are more great make-ahead and freezer friendly casseroles!
How to Make Stuffed Shells
Stuffed shells are relatively easy to make if you have a few tricks up your sleeve.
Here’s how it’s done:
- Boil Pasta: Slightly undercook shells (just to al dente). A little firmer is essential since they will be baked later
- Make Filling: Prep cheese/spinach mixture.
- Fill Shells: Fill the shells. Stuffed shells need to bake about 30-35 minutes or until bubbly.
TIPS for Stuffed Shells
- Boil shells only to al dente (or even a little less). If you overcook them, they will fall apart when you try to stuff them.
- Use a piping bag or a large Ziploc bag with the tip cut off to fill your shells — this will get it done so quickly and with much less mess!
- Choose ingredients you like. If you don’t like basil, don’t add basil in. If you don’t like Ricotta, try cream cheese or cottage cheese!
- Select a bottle of marinara with great taste and simple ingredients or better yet, make homemade Marinara Sauce.
- For a heartier meal, swap out marinara and make stuffed shells with meat sauce.
- Double the recipe and make a second batch to freeze for later.
How Long Can You Keep Stuffed Shells in the Refrigerator?
Stuffed pasta shells are perfect for dinner parties, busy weeknights and gifting to a new mom or family in the neighborhood because they can be made ahead and refrigerated until ready to serve.
You can fill and refrigerate these stuffed shells up to 24 hours in advance, provided all your ingredients are as fresh as they can be. Then, simply place in the oven and bake as directed.
How to Freeze Stuffed Shells
Alternatively, you can prepare stuffed shells and freeze up to 3 months.
To freeze stuffed shells, place in the casserole dish as directed and cover with plastic wrap pressing the wrap against the shells to remove as much air as possible. Cover with foil and label. Freeze up to 2 months.
How to Cook Frozen Stuffed Shells: Defrost in the refrigerator 24 hours. Preheat oven to 350°F and remove plastic wrap. Bake 40 minutes or until hot and bubbly. Remove foil and bake an additional 5 minutes.
More Cheesy Pasta Favorites
- Easy Homemade Lasagna – Classic.
- Cheesy Beef & Macaroni Casserole – Kid friendly, macaroni in meat sauce!
- Taco Lasagna – Fun twist, add your fave toppings.
- Homemade Mac and Cheese Casserole – Personal favorite.
- Homemade Chicken Spaghetti – Reader favorite.
- Baked Ziti – Make ahead.
Classic Stuffed Shells
Prep Time 15 minutes
Servings 6 servings
Course Main Course
Cuisine ItalianIngredients
- 24 jumbo pasta shells
- 475 grams extra smooth Ricotta cheese about 2 cups
- 225 grams frozen spinach thawed and squeezed dry (about ½ cup)
- ⅓ cup + 2 tablespoons Parmesan cheese
- 1 egg
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- pinch black pepper
- 2 ½ cups marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
- Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper. Place in a piping bag or large zippered bag and snip the end off.
- Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
- Preheat the oven to 350°F.
- Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
- Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.
Nutrition Information
Hello
Can I freeze these before baking them with the raw egg in them?
Thank you.
Hi Carol, you can prepare stuffed shells and freeze up to 3 months. Instructions for how to freeze can be found in the post above. :)
Can I use Fresh Spinach?
Sure Fay, check out our spinach substitution guide for help on quantities :)
Great recipe and very tasty! My husband and I loved this version!
I made extra so I could have some for later. My kids LOVED it. We ended up eating almost all of both pans. I added a little garlic to the cheese mixture and a little cottage cheese in with the ricotta. I topped with Ragu sauce (1 jar of chunky garlic and onion and 1 jar of the garden vegetable). You’ll be glad you tried this. I printed it off and added to our recipe binder so we can make it often.
DO YOU COVER PAN?
This is baked uncovered.
I love your recipes
Why thank you Cyndi!
Hi, I used to be subscribe, but somehow I lost you. Your recipes were always good and easy to prepare.
Thanks Dea! If you want to resubscribe you can sign up here or scroll down to the bottom of the post and you will see a green signup box.
Hi
What do you mean by extra smooth ricotta, do I run it through a food processor.
Hi Jackie, at our local grocery store they sell traditional and extra smooth ricotta by the container. It has a creamy texture that is perfect for this recipe. You can also try making it with regular ricotta, cream cheese, or cottage cheese if you’d like! :)
Made this for dinner tonight and it was delicious! Followed the recipe exactly, but also added some garlic powder to the filling. Thanks for the recipe!
Great addition David, so happy you liked it.
This was truly an amazing recipe!! I’ve tried to make stuffed shells before and they came out soupy/ soggy and the flavor wasn’t there. It came out perfect and very flavorful. Next time I may use a tad less salt but that’s just my preference. Very excited to have found this recipe and will make again!
Yay! So happy it was a success for you Jeana!
Good
I love your recipes! My stuffed shells look so bare! I’m going to try your recipe, it looks so delicious!
I hope you love them Dory!
I made this for my kids and husband. However, I added ground sausage and used manicotti noodles instead. One of my favorites, it was delicious!!!
I am so glad your family enjoyed this recipe Shannon! Sausage sounds like a delicious variation!
Can’t wait to try this out with our Easter lunch. I plan on making this ahead. How much extra time would you recommend for frozen sauce and shells?
I would suggest defrosting in the refrigerator for 24 hours. Bake covered at 350°F for about 35-40 minutes. Uncover and bake an additional 5-10 minutes or until bubbly.
Is fresh spinach ok?
It would be delicious in this recipe! You can find info on subbing fresh spinach for frozen here.
This recipe is soooooo AWESOME thank you! Made it @ 1:00a.m. with my husband so delicious
I’m so glad you loved it Kim!
Absolutely delicious and the homemade marinara sauce made the dish.
So glad you loved it Christina!
Easily put together. Tastes great. I did add a little nutmeg as I always add it to spinach. I then froze the left over stuffed shells and threw them in a freezer where they will be easy to grab for a couple more meals since there is only two of us.
Nutmeg is a great idea Deborah, thanks for sharing!
Hi there. Can you use fresh spinach if you chop it up?
Absolutely! I usually cook, chop and then squeeze any liquid out.
My girlfriend is a vegetarian and I wanted to make something for our pot luck viewing party she would enjoy.
I altered the recipe just a bit…
Not a big ricotta fan so I used 1/2 ricotta and 1/2 small curd cottage cheese. Also doubled the herbs but NOT THE SALT and added 2 cloves of garlic…
They were DELICIOUS and I received many compliments,
I am so glad you loved them, those sound like delicious additions!
In order to make ahead, freeze. Do I simply prepare as instructions and then freeze or leave the marinara until ready to bake? Can they be frozen in baggies in order to only bake what is needed? Sometimes I am doing dinner for several and then again sometimes it is only for me.
Yes Pam, prepare and freeze until ready to bake. I think your idea would work as well though!
You could always bake it, then divide it into individual portions and freeze.
Great idea Linda!
Hi,
I was just wondering is the parmesan cheese grated or shredded? Or does it matter?
Thanks!
Either can be used Annmarie!
Just enjoying the “Stuffed Shells”. This so tasty. A family keeper..Thank you so much..
I’m so glad you enjoyed the recipe Holly!
Hi there. Just wondering about the egg that is “divided” in this recipe? I don’t see any mention of whites or yolks in the instructions for the recipe, just to add the egg to the filling mixture.
Thanks,
Kelly
Hi Kelly,
The egg is not divided in this recipe, sorry for any confusion. I’ve updated the post.