Homemade Stuffed Shells are a comforting Italian dish featuring large pasta shells filled with a savory mixture of ricotta cheese, spinach, and herbs.
all baked in marinara sauce and topped with melted mozzarella.
This classic recipe is perfect for a hearty family meal or special occasion.
Ingredients
½ pound jumbo pasta shells
2 tablespoon olive oil
1 onion – finely chopped
salt and pepper (to taste)
3 cloves garlic – minced
1 pound ground beef
2 tablespoon italian herbs
2 cups spaghetti sauce
2 cups ricotta – or cottage cheese
1 cup mozzarella – shredded plus more for topping
½ cup parmesan cheese – grated plus more for topping
1 egg – beaten
OPTIONAL – frozen chopped spinach (as shown in the photo)
Instructions
Preheat oven to 350 F (175 C).
Cook the pasta in boiling water for about 1 minute less than the package suggests.
Drain and run cool water over the shells.
(to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes.
Add the garlic and cook for another minute or two.
Add the beef and cook until browned, breaking it up as it cooks.
When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.
Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom.
Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.
Bake for about 25 – 30 minutes, or until heated through.
To store homemade stuffed shells, first, allow them to cool completely after cooking.
If you’re refrigerating them, transfer the shells to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
They can be stored in the refrigerator for up to 3-5 days. If you prefer to freeze them, you can do so either before or after baking.
For uncooked shells, assemble them with sauce
in a baking dish but don’t bake them, and for
cooked shells, let them cool first. Wrap the dish
tightly in plastic wrap and aluminum foil, or use a
freezer-safe container, and store the shells in the
freezer for up to 2-3 months. When you’re ready to
enjoy them, thaw the frozen shells in the
refrigerator overnight and then bake at 350°F
(175°C) until heated through—about 25-30
minutes for cooked shells or 45 minutes to an
hour for uncooked frozen shells.
This will help maintain their flavor and texture
until you’re ready to serve them.