Easy (and Yummy!) Stuffed Shells Recipe

I am always looking for dinners that I can make ahead and pull out of the freezer.  Our weeknights tend to get so jammed up with homework and sports practices and I refuse to become a fast-food family.  Last year I found this recipe for stuffed shells and have made it countless times and shared with quite a few friends.  While making it this week, I decided to share it with all of you!  And let’s face it, we all know Bridgette needs some ideas in the kitchen!  🙂 

PS:  It’s meatless, so this is great for those of us who observe Lent!  It’s coming up!  Even better, it makes a bunch, so you will have plenty for leftovers! 


What you need:
  •  1 (12-ounce) box jumbo pasta shells
  • 2 (10-ounce) packages chopped spinach, thawed and squeezed dry
  • 3 cups ricotta cheese
  • 1 1/4 cups grated Parmesan cheese
  • 2 1/2 cups shredded mozzarella cheese, divided
  • 1 large egg, well beaten
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 2 (24-ounce) jars marinara sauce, divided
How to Make It:

Easy Stuffed ShellsIn a large stockpot, bring water to a boil over high heat. Add shells. Cook until just tender, 8 to 10 minutes. Drain.

  1. In a large bowl, combine spinach, ricotta, Parmesan, 1 cup mozzarella, egg, garlic, and Italian seasoning, stirring well. Spoon spinach mixture into shells.
  2. Pour 1 jar marinara sauce into the bottom of a 15-x-11-x-2-inch baking dish. Arrange stuffed shells on top of sauce. Top with remaining 1 jar marinara sauce. Sprinkle with remaining 1.5 cups mozzarella.*
  3. Preheat oven to 350°.
  4. Cover and bake until cooked through, 45 to 60 minutes. Remove cover and bake until cheese is bubbly, 5 to 10 minutes.
Note: *If you’re making this dish ahead, cover it and freeze it at this point. Thaw in refrigerator overnight before baking.
Happy eating!

5 thoughts on “Easy (and Yummy!) Stuffed Shells Recipe”

  1. This recipe is quite amazing, Stuffed Shells Recipe is pretty good. It is the best Stuffed Shells Recipe I have ever eaten. Its so tasty..

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