Tuscan Stuffed Shells are a luxurious take on classic baked pasta that brings the flavors of Italy straight to your kitchen. Packed with creamy ricotta, sautéed spinach, sun-dried tomatoes, and Italian herbs, these jumbo pasta shells are perfect for a hearty weeknight dinner or an impressive dish for guests. Baked in a rich tomato sauce and topped with melted mozzarella, Tuscan Stuffed Shells balance creamy, cheesy, and tangy flavors in every bite.

Not only are they visually stunning, but they also offer flexibility for customization. You can make them vegetarian, add protein like Italian sausage, or even experiment with different cheeses. In this guide, you’ll find everything you need: ingredients, step-by-step instructions, tips, variations, and serving suggestions, making it impossible to fail.

Ingredients

For the Shells:
20–25 jumbo pasta shells
2 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
Salt and pepper, to taste
For the Filling:
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and pepper, to taste
For the Sauce:
3 cups marinara sauce (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
Salt and pepper, to taste
Topping:
1 cup shredded mozzarella
¼ cup grated Parmesan
Fresh basil leaves for garnish

Instructions

Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.

Step 2: Prepare the Spinach Filling
In a medium skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add chopped spinach, season with salt and pepper, and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.

Step 3: Mix the Cheese Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, sun-dried tomatoes, dried basil, oregano, red pepper flakes, and the cooked spinach. Mix until fully incorporated. Taste and adjust seasoning as needed.

Step 4: Prepare the Sauce
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add onions and sauté until translucent, about 3–4 minutes. Add minced garlic, cook another 30 seconds. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5–7 minutes.

Step 5: Stuff the Shells
Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Using a spoon, fill each cooked shell generously with the cheese and spinach mixture. Place the filled shells in the dish in a single layer.

Step 6: Assemble and Bake
Pour remaining sauce evenly over the stuffed shells. Sprinkle with shredded mozzarella and Parmesan. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is melted and golden.

Step 7: Garnish and Serve
Remove from oven and let cool slightly for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy hot with a side of garlic bread or a crisp green salad.

Tips for Perfect Tuscan Stuffed Shells

Do not overcook pasta: Slightly undercooked shells will finish cooking in the oven without becoming mushy.
Let cheese filling cool: Mixing warm spinach directly with cheese can make the filling runny.
Layer sauce carefully: Ensure some sauce is under the shells to prevent sticking and drying out.
Use fresh herbs: If available, fresh basil and oregano elevate flavor significantly.
Make ahead: You can assemble the dish a day in advance, cover, and refrigerate. Bake before serving.

Variations

Protein Option: Add cooked Italian sausage or ground turkey to the cheese mixture for a meaty version.
Vegetable Boost: Incorporate mushrooms, zucchini, or roasted red peppers into the filling.
Cheese Swap: Use fontina, provolone, or goat cheese for a richer flavor profile.
Sauce Variations: Use a creamy Alfredo sauce instead of marinara for a white version.

Serving Suggestions

Serve Tuscan Stuffed Shells with a crisp Caesar salad and garlic bread for a full Italian meal.
Pair with a light Italian red wine like Chianti or Pinot Noir to complement the tomato-based sauce.
Leftovers can be reheated in the oven, maintaining the baked texture, or portioned for freezer-friendly meals.

Fun Facts & Cultural Context

Tuscan Inspiration: The dish takes inspiration from Tuscan cuisine, emphasizing fresh herbs, olive oil, and simple yet bold flavors.
Stuffed Pasta Tradition: Stuffed pasta, or “pasta ripiena,” dates back centuries in Italian culinary history, with regional variations across Italy.
Cheese Lovers: Ricotta is a classic Italian cheese for stuffed pasta, providing a creamy texture without overpowering other flavors.

Tuscan Stuffed Shells are a true crowd-pleaser, blending tradition with accessible ingredients. Whether you’re cooking for family or entertaining friends, this dish brings both comfort and elegance to the table.