{"id":24079,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/stuffed-pasta-shells\/"},"modified":"2024-07-23T13:52:44","modified_gmt":"2024-07-23T18:52:44","slug":"stuffed-pasta-shells","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-pasta-shells\/","title":{"rendered":"Stuffed Pasta Shells"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Stuffed shells with spinach are an icon of Italian-American comfort food. This baked pasta features tender shells generously packed with a cheesy filling and blanketed in a robust spaghetti sauce. It\u2019s a family-style meal guaranteed to bring everyone to the table. This recipe gets bonus points for being make-ahead friendly, so you can prepare it in advance and spend more time with your loved ones. It\u2019s also freezer-friendly, which means hearty and homemade weekend dinners are ready when you need them.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Ingredients for Stuffed Shells with Spinach<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Mozzarella cheese<\/b><span style=\"font-weight: 400;\">: Shredded mozzarella provides a melty, gooey texture and a mild, creamy flavor that binds the filling together.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Ricotta cheese<\/b><span style=\"font-weight: 400;\">: Ricotta adds a rich, creamy texture to the filling and helps to bind the ingredients. It creates a smooth and luscious consistency.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Frozen chopped spinach<\/b><span style=\"font-weight: 400;\">: Spinach contributes a mild, earthy flavor and a pop of green color. Be sure to wring out excess water from the spinach before using.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Jumbo pasta shells<\/b><span style=\"font-weight: 400;\">: The pasta shells serve as edible containers for the cheesy filling, offering a tender texture when baked.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Spaghetti sauce<\/b><span style=\"font-weight: 400;\">: The sauce adds a rich, tangy flavor. It also keeps the pasta shells moist during baking.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Grated Parmesan<\/b><span style=\"font-weight: 400;\">: Parmesan adds a sharp, salty, umami-rich flavor and enhances the overall taste of this classic casserole.<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Directions\u202f\u202f\u202f\u00a0<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">Step 1: Assemble and bake the shells<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Preheat your oven to 350\u00b0F. Cook the pasta shells according to the package directions and set aside. In a large bowl, combine the shredded mozzarella cheese, ricotta cheese and thawed, squeezed-dry spinach until well mixed. Carefully stuff each cooked and drained jumbo pasta shell with the cheese mixture. Arrange the stuffed shells in a greased 13&#215;9-inch baking dish, fitting them snugly together. Pour the spaghetti sauce evenly over the shells, covering them completely. Cover the dish with aluminum foil and bake for about 30 minutes or until the dish is heated through and bubbly. If desired, sprinkle grated Parmesan cheese over the top just before serving.<\/span><\/p>\n<p><em>Editor\u2019s Tip<\/em><b>:<\/b><span style=\"font-weight: 400;\"> If you prefer fresh spinach, start with 1-1\/2 pounds of raw spinach. Cook for three minutes in boiling water then run the drained spinach under cold water to chill. Squeeze out excess water and chop before using in this recipe.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Stuffed Shells with Spinach Variations<\/span><\/h2>\n<ul>\n<li><b>Make the stuffed shells gluten-free<\/b><span style=\"font-weight: 400;\">: Instead of using a traditional jumbo pasta shell, buy a gluten-free version. (Check that all other ingredients are gluten-free.)<\/span><\/li>\n<li><b>Swap the greens<\/b><span style=\"font-weight: 400;\">: Instead of frozen spinach, pick up a package of frozen kale or mixed greens for the filling.<\/span><\/li>\n<li><b>Try a tomato cream sauce<\/b><span style=\"font-weight: 400;\">:\u00a0 Use your favorite tomato cream sauce for a richer version of stuffed shells instead of basic spaghetti sauce.<\/span><\/li>\n<li><b>Make a mushroom filling<\/b><span style=\"font-weight: 400;\">: Saute 10 ounces of chopped mushrooms and garlic in olive oil. Combine with ricotta and mozzarella for a filling that is both earthy and creamy.<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">How to Store Stuffed Shells with Spinach<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">To store any leftover stuffed shells, first let them cool to room temperature. Then, transfer the shells to an airtight container and refrigerate for up to three days.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Can you freeze stuffed shells with spinach?<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Yes. Arrange the shells in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag. This will make it easy to defrost just as many shells as you want. They will stay good in the freezer for up to three months.\u00a0<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Can you make stuffed shells with spinach ahead of time?\u00a0\u00a0<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Yes, you can make stuffed shells with spinach ahead of time. Prepare the shells and stuff them with the spinach and cheese mixture and arrange them in a baking dish and cover with spaghetti sauce. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. You can also freeze the assembled, unbaked shells for up to three months and bake them directly from the freezer.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">How do you reheat stuffed shells with spinach?\u00a0<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">To reheat stuffed shells with spinach, preheat your oven to 350\u00b0. Place the shells in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Bake for about 25 minutes or until heated through.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If the shells are frozen, increase the baking time to about 50 minutes and keep them covered with foil until the last 10 minutes to allow the top to brown slightly. You can also reheat individual portions in the microwave by covering them with a microwave-safe cover and heating on medium power for two minutes or until hot.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Stuffed Shells with Spinach Recipe Tips\u202f\u202f\u202f\u00a0<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">How can I make sure my stuffed shells don\u2019t stick to the baking dish?<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">To prevent the shells from sticking, generously grease your baking dish with cooking spray or a thin layer of olive oil before arranging the stuffed shells. You can also add a thin layer of spaghetti sauce to the bottom of the dish before placing the shells on top.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">What goes well with stuffed shells with spinach?<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Stuffed shells pair wonderfully with <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">garlic bread<\/span><\/a><span style=\"font-weight: 400;\">, which is perfect for soaking up extra sauce and adds a delightful crunch. A crisp <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/caesar-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/caesar-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">Caesar<\/span><\/a><span style=\"font-weight: 400;\"> or green salad offers a refreshing contrast to the richness of the shells, while roasted vegetables like zucchini, bell peppers and cherry tomatoes provide a colorful and nutritious side.\u00a0<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">What\u2019s the best way to ensure the filling is evenly distributed in each shell?<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Use a small spoon or a piping bag to fill each shell. Press the filling gently into the shell so it reaches all the way to the bottom. This ensures that every bite has a perfect balance of pasta and filling.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. \u2014Jena Coffey, St. Louis, Missouri<\/p>\n","protected":false},"author":8065,"featured_media":2115922,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,305883,306910,304423,304328,305271,304292,305487,304338,305334,304515,303966,304988,304408,304368,306848,305353,304268,304455,306960,307514,306297,304558,324623,306973,306332,304560,304150,305031],"categories-v2":[308503,312163,308500,309439,311532,309906,308821,308988,308984,308481,309216,308305,310796,308992,309337,308880,308495,308935,308813,308745,309603,309362,259483,308860,309959,310497,312156,308910,309177,309971,312193,308915,309434,308975],"coauthors":[343536],"recommended_recipes":[{"post_title":"Stuffed Shells with 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Sauce","post_link":"\/recipes\/stuffed-shells-with-meat-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Pasta-Shells_EXPS_TOHD24_4989_EmilyJDavis_10.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-pasta-shells\/","name":"Stuffed Pasta Shells","datePublished":"2018-01-01","dateModified":"2024-07-23","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Stuffed-Pasta-Shells_EXPS_TOHD24_4989_EmilyJDavis_10.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way.\r\n                                         &mdash;Jena Coffey, St. Louis, Missouri\r\n","recipeIngredient":["4 cups shredded mozzarella cheese","1 carton (15 ounces) ricotta cheese","1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","1\/2 teaspoon dried basil","1\/2 teaspoon dried oregano","1\/2 teaspoon salt","1\/4 teaspoon pepper","1\/4 teaspoon crushed red pepper flakes, optional","1 package (12 ounces) jumbo pasta shells, cooked and drained","3-1\/2 cups spaghetti sauce","Optional: grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a large bowl, combine mozzarella, ricotta, spinach, basil, oregano, salt, pepper and if desired, crushed red pepper flakes; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, 30-45 minutes. If desired, sprinkle with Parmesan cheese just before serving."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","calories":" 314 calories","fatContent":"13g fat (7g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"576mg sodium","carbohydrateContent":"32g carbohydrate (9g sugars","fiberContent":"3g fiber)","proteinContent":"18g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.631579,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPuzzle"},"reviewBody":"I don\u2019t see why not Carol. I was thinking the same thing. I would cook ground beef, add it to spaghetti sauce and then add to shells.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlame"},"reviewBody":"I forgot to add in my last rating that I make two 8 in. pans with this recipe and freeze one. I defrost before heating and it never fails. Tastes as fresh as when I made it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBox"},"reviewBody":"This is a very basic recipe.  Often,  I add chicken (canned works fine)  to the shell stuffing and use a good jarred Alfredo... I  often sprinkle bacon on top along with the grated parmesan and bake per recipe....Go ahead, experiment...!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleProcessor"},"reviewBody":"Very easy to put together.  Agree that this would be great for potlucks.  I added a bit of garlic powder and some Parmesan cheese to the top.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPaw"},"reviewBody":"This is an amazing recipe. It has great flavor and excellent texture. I know people who only stuff their shells with ricotta which I very much dislike the taste. This recipe with the spinach and mozzarella cheese are a fantastic combination. Super Delicious and Super Easy. Thanks for sharing your recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"Just delicious and beyond simple.  A definate keeper - a single batch for a full meal serves about 6-8.  All you need is a salad and some bread.  Great meal!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRadio"},"reviewBody":"The stuffed shells were super easy and delicious.  Think I may try the steamed spinach next time since the frozen was a little chewy even after cooking them.  Still delicious though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueClover"},"reviewBody":"This is really good. Great for potlucks as a choice for both vegetarians and\/or diabetics. You will be asked to bring it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlame"},"reviewBody":"I have been making this for years and everyone, including all the grandchildren, love this recipe. So easy but looks like you worked for hours. Cheesy and just a wonderful taste in the mouth. I get asked for the recipe all the time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMustache"},"reviewBody":"very good recipe.  i just made a few tweeks. I added parmesan cheese, a pinch of nutmeg, salt and some dried basil to the cheese mixture.  Before a baked it, I topped the shells with the spaghetti sauce and parmesan cheese as well.  My husband and even my kids loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveHelmet"},"reviewBody":"We thought this was delicious! I added a clove of minced garlic plus some pepper, and it came out marvelous! Definitely a keeper :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedRaindrop"},"reviewBody":"Excellent simple yet very tasty recipe - I've used this recipe for myself and taken it to friends houses - they're always gone in a hurry!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanController"},"reviewBody":"I added a bit more ricotta, a handful of shredded colby-jack, and steamed a small bag of fresh spinach instead of using the frozen spinach. I also added some garlic and onion powder to the cheese mixture before stuffing the shells. All in all, a great recipe with plenty of room for variation! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLamp"},"reviewBody":"Everyone thought it was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBee"},"reviewBody":"My family loves this. I have made it a few times, but it doesn't freeze well. I will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBox"},"reviewBody":"Made this dish for dinner last night and it turned out great. Definitely needs to be served with something crunchy (I chose garlic bread) though to balance out the texture of the meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCone"},"reviewBody":"This recipe was a big hit.  I made 2 batches without realizing 1 batch would have been plenty for 4 adults and 2 kids.  I wouldn't make any changes, it was delicious as is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"easy reciept, but not alot of flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldApple"},"reviewBody":"These stuffed shells turn out great. I added a little more ricotta cheese. Probably shouldn't have used all the spinach, but overall was very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4989","romance_copy_dek":"These savory shells never fail to make a big impression, even though the recipe is very easy. 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