Do Ahead Stuffed Shells
Perfect for meal prep enthusiasts and comfort food lovers alike, these Do Ahead Stuffed Shells are a cheesy, hearty masterpiece that's as convenient as it is delicious. Jumbo pasta shells are generously filled with a creamy blend of ricotta, mozzarella, Parmesan, and tender spinach, infused with the savory notes of garlic and Italian seasoning. Topped with rich marinara and extra cheese, this baked pasta dish is bubbling with flavor and golden perfection. With a total prep and bake time of just over an hour, it's an ideal make-ahead meal for busy weeknights or special gatherings. Simply assemble in advance, pop it in the oven when ready to serve, and enjoy a crowd-pleasing, restaurant-quality entree. Pair with garlic bread and a crisp salad for the ultimate Italian-inspired feast.
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Recipe Information
Ingredients
- 12 ounces Jumbo pasta shells
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 10 ounces Frozen chopped spinach
- 1 unit Large egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until al dente according to package instructions. Drain, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside to cool slightly.
Thaw the frozen spinach by microwaving it in a bowl or thawing it in the refrigerator overnight. Once thawed, squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, grated Parmesan cheese, spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until fully incorporated and smooth.
Spread 1 cup of marinara sauce evenly onto the bottom of a 9x13-inch baking dish.
Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the cheese mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbling and the edges are slightly golden.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with extra grated Parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 639 mg | 49% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 401 mg | 9% | |
*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.
