Italian Stuffed Shells provide an excellent choice for your next dinner gathering. I appreciate recipes that can be fully prepared ahead of time, making hosting effortless.

“I utilize straightforward methods to minimize stress. When entertaining, I create menus that can be prepped in advance. Typically, I’m placing a baked dish in the oven right as guests arrive or I’ve prepared something in my instant pot,” shared a local chef.

Italian Stuffed Shells

This recipe is a classic for any dinner party and embodies the essence of comfort food. It's incredibly simple yet so tasty. For gluten-free options, just use large gluten-free pasta shells.

Italian Stuffed Shells

Preparation Time

40 minutes

Cooking Time

20 minutes

Categories

Ingredients

Marinara Sauce:

  • 4 lbs fresh heirloom or San Marzano tomatoes
  • 2 yellow onions
  • 1 head garlic
  • Salt
  • Pepper
  • Basil

Ricotta Filling:

  • 2 containers (15 oz each) of whole milk ricotta cheese
  • 1 cup Pecorino Romano or Parmigiano cheese
  • 2 cups sautéed spinach or rainbow chard, seasoned
  • Salt
  • Pepper

Other Ingredients:

  • Large shell pasta
  • Mozzarella cheese

Cooking Instructions

  1. Wash tomatoes and chop them in halves or quarters. Quarter the onions and peel the garlic. Arrange them on a baking sheet, drizzle with olive oil, salt, and pepper, then bake at 400 degrees for 30 minutes until slightly browned.
  2. Let the mixture cool, then blend it until smooth. Transfer to a pot.
  3. Bring the sauce to a boil, then lower the heat to simmer. Stir in chopped fresh basil and adjust seasoning.
  4. In a bowl, mix ricotta, Pecorino or Parmigiano, and sautéed spinach or chard. Squeeze out excess moisture from the greens before combining. Season with salt and pepper.
  5. Cook large shell pasta according to package directions but remove from heat 1-2 minutes early for al dente. Spread shells on a baking sheet to cool.
  6. Fill each shell with the ricotta mixture using a tablespoon.
  7. Add a layer of marinara sauce to the bottom of a 13x9 inch glass baking dish. Place stuffed shells in the dish, cover with more sauce, and sprinkle with mozzarella.
  8. Bake at 450 degrees for 20 minutes until the cheese is melted and bubbly.
  9. Garnish with fresh basil or chopped parsley before serving.

Comments (3)

  1. Sally Nardo says: October 5, 2021 at 6:10 pm

    This recipe looks amazing! What can I use if fresh tomatoes aren’t available? Would canned San Marzano work?

    Thanks,
    Sally

    Reply
    1. Camille Styles says: October 6, 2021 at 1:58 pm

      Absolutely, Sally! Just be sure to drain any extra liquid.

      Reply
  2. Michelle Hammonds says: October 19, 2021 at 1:39 pm

    Hi there

    Should the spinach measurement be before or after it's cooked?

    Reply