Big Pasta Stuffed Shells
Indulge in the ultimate comfort food with these Big Pasta Stuffed Shells—a perfect fusion of creamy, cheesy, and savory flavors! This classic Italian-inspired dish features jumbo pasta shells generously filled with a rich ricotta and spinach mixture, enhanced by the fragrant notes of garlic and Italian seasoning. Baked to perfection in marinara sauce and topped with bubbly, golden mozzarella and Parmesan cheese, each bite delivers irresistible flavor and texture. Ready in just one hour, this family-friendly recipe is ideal for weeknight dinners or cozy gatherings. Serve these cheesy stuffed shells with a crisp green salad and garlic bread for an unforgettable meal everyone will love. Perfect as a vegetarian main course, it's a dish that’s comforting, satisfying, and destined to become a favorite.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 15 ounces Ricotta cheese
- 3 cups Fresh spinach
- 1 cup Parmesan cheese, grated
- 1 Large egg
- 2 cloves Garlic, minced
- 2 cups Mozzarella cheese, shredded
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside to cool slightly.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
In a large mixing bowl, combine ricotta cheese, 1/2 cup of Parmesan cheese, the egg, the cooked spinach, salt, black pepper, and Italian seasoning. Mix until thoroughly combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Fill each cooked pasta shell with the ricotta and spinach mixture and arrange them in the prepared baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the stuffed shells cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 21.3 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4435 mg | 341% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
