Stuffed Shells Recipe

Preheat oven to 375°F (190°C). Grease a 9x13-inch (or similar) baking dish lightly with cooking spray or 1 tsp olive oil.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt and 1 teaspoon olive oil (optional).

Add 24 jumbo pasta shells and cook until al dente, about 9–11 minutes (follow package for exact time but err on the slightly undercooked side so shells hold shape). Stir gently occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta water, then drain shells in a colander and rinse briefly with cool water to stop cooking. Arrange shells on a sheet pan or tray, open side up, to cool enough to handle.

If using fresh spinach, sauté about 1 cup packed fresh spinach in a small skillet over medium heat until wilted (2–3 minutes). Drain and press out excess moisture with paper towels, then chop. Alternatively, use thawed, well-drained frozen spinach.

In a large mixing bowl combine 2 cups ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 beaten egg, chopped spinach (about 1 cup cooked and squeezed dry), 1 tsp minced garlic, 2 tbs chopped fresh parsley, 1 tsp dried Italian seasoning, 3 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using).

Stir until mixture is homogenous and scoopable. Taste and adjust seasoning (add a pinch more salt or pepper if needed).

Spread 1 to 1 1/2 cups of your chosen sauce (house red or Alfredo) in an even layer across the bottom of the prepared baking dish to prevent sticking and create a saucy base.

Using a small spoon or piping bag fitted with a wide tip, fill each cooled shell with about 2 to 3 tablespoons of the cheese-ricotta filling and place the filled shells, open side up, in the dish in a single layer. Arrange shells snugly but not jammed.

When all shells are filled and in the dish, spoon the remaining sauce over the shells to cover mostly the tops (about 1 1/2 to 2 cups more, leaving some cheese exposed if you prefer browning).

Sprinkle 1 cup shredded Italian cheese blend evenly over the sauced shells and finish with 1/4 cup grated Parmesan.

Cover the baking dish loosely with aluminum foil (tenting so cheese doesn't stick) and bake in the preheated 375°F oven for 20 minutes.

Remove foil and bake an additional 8–12 minutes until cheese is melted and golden in spots and sauce is bubbling. If you want more browning, place under a broiler for 1–2 minutes watching closely.

Let the dish rest for 5 minutes out of the oven so the sauce settles. Garnish with torn fresh basil leaves if desired, then serve hot.