Hey friends! If you love cheesy pasta and Italian flavors, you’re going to be so happy with this recipe. These stuffed pasta shells are warm, comforting, and full of creamy goodness. I love making them when I want something that looks fancy but is actually really easy. Plus, it’s a healthy twist on a classic dish!
👩🍳 Method
Boil the Pasta Shells
First, get a large pot of water boiling and add a pinch of salt. Once the water is bubbling, gently add the pasta shells. You want to cook them for about 3 minutes less than the time written on the package. This helps keep the shells slightly firm so they don’t fall apart when you stuff them later. After boiling, drain the pasta and rinse it with hot water to stop the cooking and keep them from sticking together. Set them aside in a single layer if you can.
Make the Marinara Sauce
Next, it’s time to build that rich Italian flavor with the marinara sauce. In a large oven-safe pan or casserole dish, heat a splash of olive oil over medium heat. Add the chopped garlic and cook it for about 1–2 minutes, just until it becomes golden and fragrant. Be careful not to burn it! Add the chopped tomatoes and sprinkle in the oregano. Let the sauce simmer for 5–7 minutes, stirring now and then, until it begins to thicken. Then pour in 150ml of hot water to loosen it up a bit and give it that perfect saucy texture. Stir well and turn off the heat.
Prepare the Spinach
While your sauce is cooking, get your spinach ready. Bring a small pot of water to a boil and add your spinach leaves. Let them cook for 1–2 minutes, just until they become soft and wilted. Drain the spinach well, and once it’s cool enough to touch, squeeze out as much water as you can using your hands. This step is super important so your filling doesn’t get too watery later.
Make the Cheese Filling
Now it’s time to bring the creamy filling together. In a mixing bowl, combine the ricotta cheese, grated Parmesan, mozzarella, salt, nutmeg, lemon zest, and the cooked spinach. Stir everything together until the mixture is smooth and well blended. The lemon zest adds a bright, fresh flavor that balances the richness of the cheese. Give it a quick taste and adjust the seasoning if needed.
Stuff the Shells
Once the filling is ready, it’s time for the fun part stuffing the shells! Take one pasta shell at a time and use a small spoon or scoop to fill it with about 2 teaspoons of the cheese mixture. Be gentle so the shells don’t tear. You should have just enough filling for all 24 shells.
Bake Everything
Now assemble the final dish. Place the stuffed shells carefully on top of the marinara sauce in your oven-safe pan or dish. Try to arrange them in a single layer so they cook evenly. Once all the shells are nestled into the sauce, pop the pan into a preheated oven at 375°F (190°C). Bake for about 20 minutes, or until the cheese is bubbling and the shells are soft. Keep an eye on them near the end so they don’t overcook.
Serve
Once baked, take the dish out of the oven and let it cool for a couple of minutes. Just before serving, drizzle a little extra virgin olive oil over the top and sprinkle with more Parmesan cheese for extra flavor. It’s ready to enjoy!
🧂 Necessary Tools
- Large pot (for boiling pasta)
- Strainer
- Mixing bowl
- Oven-safe casserole dish or pan
- Spoon or small scoop
- Oven
🐚 Stuffed Pasta Shells; A Cheesy, Cozy Italian Dish!
Cuisine: ItalianDifficulty: Easy2
servings20
minutes25
minutes45
minutesIngredients
For the pasta shells:
24 pasta shells
250g ricotta cheese
30g Parmesan cheese
A handful of grated mozzarella
1–2 handfuls of spinach (part-boiled)
½ tsp salt
¼ tsp nutmeg powder
1 tsp lemon zest
For the marinara sauce:
1 can chopped tomatoes
1 tsp oregano
3 cloves garlic (chopped)
A splash of olive oil
150ml hot water
Directions
- Boil the pasta shells: Cook the pasta for about 3 minutes less than what the package says. This keeps them firm enough to fill. Rinse under hot water and set aside.
- Make the marinara sauce: In a large pan (that can go in the oven), add a little olive oil. Cook the garlic until it smells amazing. Then add chopped tomatoes and oregano. Let it cook down a bit, then pour in the hot water. Stir well and simmer.
- Prepare the spinach: Boil the spinach for 1–2 minutes until soft. Then drain and squeeze out the water using your hands.
- Make the cheese filling: In a bowl, mix ricotta, Parmesan, mozzarella, salt, nutmeg, lemon zest, and spinach. This mix should be creamy and tasty.
- Stuff the shells: Use a spoon to add about 2 teaspoons of filling into each pasta shell.
- Bake everything: Place the stuffed shells on top of the marinara sauce in the pan. Bake at 375°F (190°C) for about 20 minutes. Keep an eye on them some pasta shells cook faster than others!
- Serve: Drizzle with a little olive oil and sprinkle more Parmesan on top. Yum!
Notes
- Don’t overcook the pasta or it will break when you try to fill it.
- Make sure to drain and squeeze the spinach well so your filling isn’t watery.
- Taste your cheese filling before stuffing the shells it’s your last chance to adjust the flavor!
🍽️ Serving Suggestions
- Serve with a side salad and crusty bread.
- Add roasted veggies on the side like zucchini or bell peppers.
- Enjoy with sparkling water or fresh lemonade for a fun dinner!
🧠 Fun Fact
Did you know stuffed pasta shells are called conchiglioni in Italian? That means “big shells.” They’re shaped like seashells and are perfect for holding all the cheesy filling!
✅ Conclusion
Stuffed pasta shells are a cozy, cheesy meal that’s full of flavor and fun to make. I love how simple they are, and they always make me feel like I’m eating in a little Italian café. I hope you enjoy this recipe as much as I do. Let me know how yours turn out happy cooking! 🧑🍳💛
