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Tuscan Stuffed Shells

Creamy ricotta and spinach-filled pasta shells baked in rich marinara sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Tuscan
Calories: 450

Ingredients
  

Pasta
  • 20-25 pieces jumbo pasta shells
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 cups fresh spinach chopped
Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 0.5 cup grated Parmesan
  • 0.5 cup sun-dried tomatoes chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
Sauce
  • 3 cups marinara sauce
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • salt and pepper to taste
Topping
  • 1 cup shredded mozzarella
  • 0.25 cup grated Parmesan

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells according to package instructions until al dente, drain and toss with 2 tbsp olive oil.
  3. In a skillet, sauté garlic in olive oil, add spinach, season with salt and pepper, cook until wilted. Let cool.
  4. Mix cooled spinach with ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil, oregano, and red pepper flakes.
  5. Prepare sauce: sauté onion and garlic in olive oil, add marinara, oregano, basil, salt, and pepper. Simmer 5–7 minutes.
  6. Spread a thin layer of sauce in a baking dish. Stuff shells with filling and place in dish.
  7. Pour remaining sauce over shells. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 20 minutes.
  8. Remove foil and bake 10–15 more minutes until cheese melts and lightly golden. Garnish with fresh basil and serve.

Notes

Perfect for meal prep or make-ahead dinners. Can freeze before baking for up to 2 months.