Stuffed Shells

When you crave a simple, comforting dinner, try this stuffed shells recipe. It’s one of our best pasta recipes, with reviewers raving about how quickly it comes together. The dish takes about 20 minutes to prep and bakes in less than 30 minutes. It can be prepared ahead of time and frozen for a quick weeknight dinner too. Since shells are hearty enough to travel well, this recipe for stuffed shells is also a good one to share at a potluck or freeze for a meal train.

Our stuffed shell recipe is so delicious, there are never any leftovers. The rich, creamy filling is made with a clever blend of cheeses that showcases a variety of textures and flavors. And the addition of spinach sneaks a healthy green vegetable into a comforting pasta dish, making this one of the best weeknight dinners for anyone trying to enjoy more meatless meals. The dish is so complex and satisfying that you won’t miss the meat.

Stuffed Shell Ingredients

• Jumbo pasta shells: Jumbo shells have plenty of space to stuff with a savory cheese mixture, so they’re the best pasta shape for stuffed shell recipes.
• Mozzarella cheese: Shredded mozzarella cheese melts beautifully, binding together the various cheeses inside the shells. For bonus richness, mozzarella is sprinkled over the top of the stuffed shell recipe.
• Asiago cheese: Flavorful Asiago cheese delivers a dose of super-savory umami flavor to the shell stuffing.
• Ricotta cheese: Sweet, mild ricotta cheese adds moisture to the filling.
• Cottage cheese: Slightly sweet and extremely creamy, cottage cheese has a mild taste that nicely blends into the filling.
• Chives: Minced chives add a sharp, fresh flavor that contrasts the cheese’s richness.
• Spinach: This recipe for stuffed shells calls for frozen spinach—it’s just so much easier to use than fresh spinach. After thawing it, squeeze out as much liquid as possible by placing the spinach in a fine mesh sieve and pressing it with a wooden spoon or paper towel. Then, chop the spinach before adding it to the filling.
• Spaghetti sauce: Our stuffed shells recipe calls for meatless spaghetti sauce, making it a perfect vegetarian pasta recipe for a meatless Monday.

Directions

Step 1: Cook the pasta

Preheat the oven to 350°F. Cook the pasta according to package directions.

Editor’s Tip: Boil the shells only until they’re al dente. They will cook a bit more in the oven and will be easier to stuff if they’re not completely soft.

Step 2: Mix the filling

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Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach.

Editor’s Tip: You won’t use all the spinach here, so save the leftovers for other recipes with frozen spinach.

Step 3: Fill the shells

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Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-quart baking dish coated with cooking spray. Drain the pasta, and stuff each shell with the cheese mixture.

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Arrange the shells in the dish.

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Top the shells with the remaining spaghetti sauce and mozzarella.

Step 4: Bake the shells

Cover the dish and bake until the shells are heated through, 25 to 30 minutes.

Recipe Variations

• Add meat: Many stuffed shell recipes contain meat and cheese. Ground sausage, beef or turkey would make a hearty addition to the stuffed shells recipe. Simply brown the meat in a saute pan until fully cooked, then mix it into the spaghetti sauce.
• Mix in herbs and spices: Want to boost the flavor? Add garlic powder, crushed red pepper flakes or smoked paprika to the cheese filling to add savory flavor. Or, add herbs like dried basil, oregano, thyme, marjoram or Italian seasoning. For an herby finishing touch, sprinkle chopped fresh basil over the recipe for stuffed shells after it is baked.
• Change up the cheese: You can experiment with other types of cheeses as long as you choose one with a similar texture to the cheese you’re replacing. For instance, Parmesan is a good substitute for Asiago because they’re both hard cheeses.

How to Store Stuffed Shells

Let the stuffed shells cool slightly. Transfer the shells to an airtight container, or keep them in the baking pan and wrap it tightly. Store the leftovers in the refrigerator.

How long do stuffed shells last?

In the fridge, stuffed shells will keep for three or four days. The pasta may soften since it absorbs sauce as it sits, but the shells will still taste good.

Can you freeze stuffed shells?

We recommend freezing a stuffed shell recipe as an unbaked casserole so you’ll have an easy freezer meal recipe whenever you need it! Fill the shells and arrange them in the casserole dish as directed. Then, instead of baking, cover the pan and freeze the shells for up to three months.

To use, partially thaw the stuffed shells in the refrigerator overnight. Remove the dish from the fridge 30 minutes before baking to take the chill off. Bake as directed, increasing the time as necessary to heat through and for a thermometer inserted in the center of the shells to read 165°.

How do you reheat stuffed shells?

Reheat a recipe for stuffed shells in a covered pan in a 350° oven until heated through. A thermometer inserted in the center of two or three shells should read 165°.

Can you make stuffed shells in advance?

You can make our stuffed shells recipe in advance and refrigerate the casserole instead of baking it. After assembling the stuffed shells, cover the dish and refrigerate it overnight. The next day, remove the dish from the fridge 30 minutes before baking. Bake as directed, increasing the cooking time as needed since the pasta will be colder than if prepared fresh.

Stuffed Shell Tips

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How do you prevent watery stuffed shells?

Be sure to drain the shells completely before filling them with the cheese mixture. Any sneaky bits of water left behind in the shells will dilute the cheese mixture and make stuffed shell recipes taste watered down. Another potential source of excess water is the chopped spinach. Really make sure to press all the liquid out of the spinach before stirring it into the cheese mix.

How do you avoid soggy pasta in stuffed shell recipes?

Since the jumbo shells are cooked twice—first in boiling water and then again in the oven—they can easily overcook and become soggy. Keep the first cooking session short and boil the noodles only until they’re al dente. They should still have a bite, or a firm center. This gives them plenty of leeway to soften as they absorb some sauce in the oven.

What else can you serve with stuffed shells?

We like to serve the recipe for stuffed shells with tasty vegetable side dishes, fresh green salad recipes and garlic bread, but you can mix it up endlessly. Try pairing the stuffed shell recipe with veggies like glazed ranch carrots and Parmesan roasted broccoli. If you’re bringing a pan of stuffed shells to a potluck, consider a side dish that travels well, such as a chopped garden salad or a marinated cauliflower salad.