Emeril Lagasse Super Stuffed Shells
Take your weeknight dinners to the next level with Emeril Lagasse's Super Stuffed Shells—a hearty, cheesy, and flavor-packed masterpiece the whole family will love! Tender jumbo pasta shells are brimming with a luscious filling of creamy ricotta, gooey mozzarella, nutty Parmesan, and fresh spinach, all perfectly seasoned with minced garlic and Italian herbs. Nestled in a rich marinara sauce and topped with melted mozzarella, this baked pasta dish delivers comforting flavors with every bite. Ready in just over an hour, this crowd-pleaser is perfect for feeding a hungry family or impressing guests at your next dinner party. Serve it with a crisp green salad and garlic bread for a complete Italian-inspired feast!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 cups Chopped fresh spinach
- 1 large Egg
- 2 cloves Minced garlic
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells just until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, chopped spinach, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix until well combined.
Lightly grease a large baking dish with olive oil. Spread about 1 1/2 cups of marinara sauce evenly across the bottom of the dish.
Fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the shells.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 619 mg | 48% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 252 mg | 5% | |
*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.
