ENTREES/ Italian/ Pasta

Stuffed Shells

Stuffed Shells

Stuffed Shells

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 30 minutes Cooking Time: 1 hour

Truth be told, stuffed shells has never really been my thing. Mostly because I always thought it need more flavor. So, the filling in these includes fresh spinach and artichokes and copious amounts of garlic. When making the filling, don't go all bananas measuring. Taste it before you put the egg in to see if it packs enough punch for you!


  • 1 box pasta shells, cooked al dente (pull them out of water about 2 minutes shy of cooking time on box)
  • 1 cup ricotta cheese (maybe a little more )
  • 1 1/2 cups mozzarella, divided, shredded on a box grater (I like to shred it myself, I feel like the preshredded doesn't get as melty)
  • 1/2 cup Parmesan cheese, grated
  • 6 garlic cloves, finely chopped
  • 2 cups of spinach, roughly chopped, cooked and drained (you can saute in a little oil or cheat and toss with olive oil and micowave for a bit)
  • 1/2 can artichoke hearts, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 4 cups marinara sauce (jarred or homemade)
  • Fresh Italian parsley or basil, chopped for garnish
  • Extra Parmesan for serving



Preheat oven to 375 degrees.


Combine the ricotta, 1 cup of the mozzarella, Parmesan, garlic, spinach and artichokes in a large bowl and mix until combined. Season with salt and pepper and taste it. Now add the egg.


Cover the bottom of a 9 x 13" baking dish with about 2 cups of the sauce.


Fill each cooked shell with about a tablespoon of filling and arrange on sauce. Sprinkle more mozzarella and Parmesan on top of shells and throw the rest of the sauce on there.


Cover with foil and bake for about 35-45 minutes until bubbly. Remove foil and bake for another 10 minutes.


I like to put it under the broiler for about 2 minutes at the end because I like a crunch top. But keep an eye on it so it doesn't burn.

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