This Stuffed Pasta Shells Recipe is a delicious, easy, and quick recipe that will have everyone at your table going for seconds.
A few weeks back, I made glorious mashed potatoes. This recipe was not one of my own making but rather of my friend Amanda’s from the blog Midwest Nice. I love the way Amanda photographs food, her banter in her posts (I am slightly biased because I personally know her), but, we have not been able to meet in person due to Covid. She has this post for stuffed shells on her site and I felt compelled to make it. I like to think of this as a unified effort recipe as I used my own sauce, but, Amanda’s filing!
What do you need for this stuffed pasta shells recipe?
For the recipe to my homemade tomato sauce, click here.
I was finally able to find gluten free shells that are big enough to stuff! It may go down as one of the most thrilling days of my life. To order them, click here. This recipe calls for around 1 box- you will have a few extra that you can munch on.
For the filling of your shells you will need:
- 2 cups ricotta
- 1 egg
- ½ cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoon Italian Seasoning
- 1 teaspoon garlic powder (Amanda’s recipe calls for ¼ teaspoon but I really like garlic)
- ½ teaspoon onion powder (Again, Amanda’s calls for ¼ but I upped mine. It is your call!)
- 10 oz frozen spinach (1 ¼ cup)
- Tomato Sauce! * See above
How do you make it?
- Set your oven to 350°F. Make sure your oven rack is in the middle of your oven. While the oven is warming up, make the tomato sauce.
- While the tomato sauce is breaking down, boil water with a lot of salt. Once it reaches a boil, cook your shells according to the package. You will be baking them afterwards, so, you do not need to fully cook them. Once the pasta sauce is made, line the bottom of a 9×12 baking dish with the sauce.
- In a bowl, mix together your ricotta cheese, parmesan, egg, and spinach. Add in your spices and mix again. Take the shells and spoon in the filling. Make sure to be careful. Place them face up in the in your baking dish. Cover with mozzarella and cover the dish with aluminum foil.
- Bake for 45 minutes with the foil on. Uncover and bake for 10 minutes without foil. When you remove from the oven, allow it to sit for a few minutes as it will be hot. I like to add a bit more parmesan on top, and then eat!
Why should you make this stuffed pasta shells recipe?
This is the perfect dinner for a Fall or Winter night. It is really not difficult to make but the flavors it yields are just delicious. It makes you want to curl up under a big blanket, settle next to a fire, and get settled in for the holidays.
Looking for something similar?
Linguine with Clams click here
Homemade Tomato Sauce click here
Stuffed Pasta Shells Recipe
Ingredients
- For the recipe to my homemade tomato sauce click here.
- I was finally able to find gluten free shells that are big enough to stuff! It may go down as one of the most thrilling days of my life. To order them click here. This recipe calls for around 1 box- you will have a few extra that you can munch on.
- 2 cups ricotta
- 1 egg
- ½ cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoon Italian Seasoning
- 1 teaspoon garlic powder Amanda's recipe calls for ¼ teaspoon but I really like garlic
- ½ teaspoon onion powder Again, Amanda's calls for ¼ but I upped mine. It is your call!
- 10 oz frozen spinach 1 ¼ cup
- Tomato Sauce! * See above
Instructions
- Set your oven to 350°F. Make sure your oven rack is in the middle of your oven. While the oven is warming up, make the tomato sauce.
- While the tomato sauce is breaking down, boil water with a lot of salt. Once it reaches a boil, cook your shells according to the package. You will be baking them afterwards, so, you do not need to fully cook them. Once the pasta sauce is made, line the bottom of a 9x12 baking dish with the sauce.
- In a bowl, mix together your ricotta cheese, parmesan, egg, and spinach. Add in your spices and mix again. Take the shells and spoon in the filling. Make sure to be careful. Place them face up in the in your baking dish. Cover with mozzarella and cover the dish with aluminum foil.
- Bake for 45 minutes with the foil on. Uncover and bake for 10 minutes without foil. When you remove from the oven, allow it to sit for a few minutes as it will be hot. I like to add a bit more parmesan on top, and then eat!
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