Stuffed Shells
Plump jumbo shells cradle a creamy ricotta-spinach filling and bake under bubbling marinara and golden mozzarella. Each bite is soft, cheesy, and deeply satisfying. This is the dish that empties at every family gathering.
- Prep time
- 25 mins
- Cook time
- 35 mins
- Total time
- 1 hr
- Servings
- 6 servings
- Calories
- 520
Ingredients
- 24 jumbo pasta shells (conchiglioni)
- 500g whole-milk ricotta
- 300g frozen spinach, thawed and squeezed dry
- 100g Parmigiano-Reggiano, grated, plus extra
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 700g marinara sauce
- 250g fresh mozzarella, torn
- 15ml olive oil
- Fresh basil leaves, to serve
Instructions
- Heat the oven to 190°C and spread 250g of marinara sauce over the base of a large baking dish.
- Boil the shells in salted water for 2 minutes less than the packet says; they must stay firm enough to handle.
- Drain, drizzle with olive oil, and lay the shells out on a tray to cool slightly.
- Mix the ricotta, spinach, parmesan, egg, garlic, salt, pepper, and nutmeg into a smooth, thick filling.
- Pipe or spoon about 2 tablespoons of filling into each shell and arrange them snugly in the dish.
- Spoon the remaining marinara over and between the shells and scatter over the torn mozzarella.
- Cover with foil and bake for 20 minutes, then uncover and bake 15 minutes more until golden and bubbling.
- Rest 10 minutes, then serve with basil and extra parmesan.
Pro tips
- Squeeze the spinach bone-dry in a clean towel, or the filling turns watery.
- Undercook the shells slightly — they finish cooking in the oven.
- A piping bag makes filling the shells quick and neat.
- Assemble a day ahead, refrigerate, and add 10 minutes to the bake time.
Frequently asked questions
Can I freeze stuffed shells?
Yes — freeze the assembled, unbaked dish for up to 3 months. Bake straight from frozen at 180°C, covered, for about 50 minutes, then uncovered for 15.
What can I use instead of spinach?
Try sautéed mushrooms, roasted butternut squash, or chopped kale. Meat lovers can add 250g of cooked Italian sausage to the filling.
How do I stop the shells from tearing?
Cook them a little less than al dente and handle them gently once drained. Tearing mostly happens with overcooked shells.
Is stuffed shells the same as manicotti?
Very similar — both are baked pasta tubes filled with ricotta. Manicotti uses tubes; stuffed shells use conchiglioni shells, which many find easier to fill.