In this easy stuffed pasta shells recipe, the stuffed pasta is filled with a combination of luscious Ricotta and Parmigiano Reggiano®
cheeses and spinach, then baked in homemade Simple Tomato Sauce. Stuffed pasta shells is a great make-ahead meal because you
can cook the shells a day in advance and stuff the pasta shells right before baking. Use fresh spinach in season or try some colorful
rainbow chard, blanched and drained. Some finely chopped ham or crumbled cooked bacon gives your stuffed pasta shells an
unexpected flavor boost.
Two time-saving tips: The best way to stuff the pasta shells is to put the filling in a piping bag or plastic bag, cut a corner of the bag
and pipe the filling in each shell. If you don’t have time to make our Simple Tomato Sauce, use a store-bought marinara for this easy
stuffed pasta shells recipe.
Cook the pasta shells in a large pot of boiling salted water for nine minutes. Drain and spread them on a clean towel to dry.
Defrost the spinach, drain and squeeze out most of the liquid. In a large bowl, mix the Ricotta with one cup of the Parmigiano
Reggiano, the eggs, the spinach, the chopped basil, and the salt, pepper and nutmeg.
In a 13 x 9 x 2-inch casserole, spread 1½ cups of tomato sauce.
Using a piping bag or plastic bag with one corner cut off, pipe the Ricotta mixture in each shell and place the shells, with opening
up, on the tomato sauce. Fit them snugly against each other.
Cover the shells with the remaining 1½ cups of sauce, then sprinkle with the Mozzarella and the remaining 1/4 cup of Parmigiano
Reggiano. Cover with foil and bake 30 minutes. Remove the foil and bake 10 minutes more. Let stand for at least 10 minutes before
Stuffed Pasta Shells
Amount Per Serving
Calories 189Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.