Stuffed Shells Dinner Recipe

Cook shells

Bring 4 cups water and 1 tbsp salt to a rolling boil in a large pot (use a larger pot if available). Add the jumbo shells and cook to al dente according to package instructions, usually 9–11 minutes. Stir gently to prevent sticking. Drain shells and spread them on a rimmed baking sheet in a single layer to cool so they don't stick together.

Prepare spinach

While pasta cooks, heat a medium skillet over medium heat. Add 1 tsp olive oil (from Sauce section) or a quick spray and sauté minced garlic briefly (about 30 seconds) until fragrant. Add chopped spinach in batches and cook until wilted, 2–3 minutes. Remove from heat and squeeze out excess moisture using a fine-mesh sieve or clean kitchen towel. Chop further if needed.

Mix filling

In a large bowl combine 2 cups ricotta, 1.5 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 beaten egg, the cooked and drained spinach, 2 tbsp chopped parsley, 2 minced garlic cloves (reserve a little garlic for sauce if you like), 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Stir until evenly mixed and relatively smooth. Taste and adjust seasoning.

Make sauce

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and sauté until translucent, 5–7 minutes. Add 2 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in 28 oz crushed tomatoes, add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir, bring to a gentle simmer, reduce heat to low and simmer, uncovered, 10–12 minutes to meld flavors. Taste and adjust seasoning.

Prep baking dish

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter. Spread about 1 to 1 1/2 cups of the warm tomato sauce in an even layer on the bottom of the dish to prevent sticking and to flavor the shells.

Stuff shells

Using a small spoon or piping bag, fill each cooled shell with about 2 tablespoons of the ricotta-spinach filling. Place each stuffed shell, open side up, in the prepared baking dish on top of the sauce. Arrange shells in a single layer; they should fit snugly (about 24 shells). If you have extra filling, reserve for serving or top spaghetti.

Top & bake

Spoon remaining sauce evenly over the arranged shells (use all or most, leaving a little for serving if desired). Sprinkle the top with the additional 3/4 cup shredded mozzarella and the remaining 1/2 cup grated Parmesan if you like extra. Cover the dish loosely with aluminum foil and bake in preheated oven for 20 minutes. Remove foil and bake 8–10 more minutes until cheese is melted and bubbling and edges are slightly golden.

Rest & garnish

Remove from oven and let rest 5 minutes to set. Garnish with 6 fresh basil leaves (chiffonade) or additional chopped parsley. Serve warm with remaining sauce on the side if reserved.

If shells stuck while cooling, run under warm water briefly and drain before stuffing. Use any leftover sauce to reheat and serve alongside. Store leftovers covered in the refrigerator up to 3–4 days; reheat in a 350°F (175°C) oven covered until warmed through, about 15–20 minutes, or microwave individual portions.