It’s really hard to put into words how amazing this recipe is! What I can tell you is that it was a hit with every family member (from the toddlers to the grandpas. I know what you’re thinking, miracles do happen! This recipe is creamy, seasoned perfectly, and hits that spot that only classic comfort dishes can.
This recipe is not only delicious but a great way to expand your family’s palate with a new way of presenting a classic dish. If you have kids that are picky (or even adults) in your life, this is really just a fun play on classic spaghetti or lasagna. I’m only mentioning this because when I say things like “stuffed shells” or something new, someone seems to get all up in a bother about what that actually means. Like they think I’m feeding them some weird food from mars. Maybe its just MY family but I often switch up versions of recipes so they don’t get used to having things just one way.
No matter what types of eaters you have in your home this is sure to be a recipe they will enjoy!!
How to make it
See the recipe below for full ingredients and instructions.
- Prep your ingredients.
- Preheat the oven to 375
- Boil the noodles in salted water. Drain and rinse in cool water to stop them from cooking.
- While the shells are boiling saute the garlic and spinach in oil until softened and wilted.
- Stir together the cheeses, egg, onion powder, and dried herbs and mix thoroughly.
- Assemble the ingredients in a 9×13 pan.
- Top with remaining cheese, cover with foil and bake at 375 degrees for 25 minutes.
- Remove foil and bake another 10-15 minutes.
Can you make it ahead of time?
Yes! This dish can be prepared ahead of time and kept in the refrigerator until ready to bake.
Is it freezer friendly?
This dish freezes well and is a great meal to meal prep for your family or make for someone else. You can freeze this dish after it has been baked and it will keep well in the freezer for up to 3 months.
How to reheat after freezing
Compeltely thaw the dish by leaving on the counter for a few hours or overnight in the fridge. After it is dethawed, cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake for an additional 10-15 to heat through.
Classic Stuffed Shells
- 16-20 jumbo pasta shells
- 2 tbsp olive oil
- 2 cloves garlic
- 4 cups packed fresh spinach leaves (roughly chopped)
- 32 oz organic ricotta cheese
- 1 cup mozerella, shredded
- 1 cup fresh grated parmasan cheese, plus more for serving
- 2 large eggs
- 1 tsbp onion powder
- 2 tbsp italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups organic marinara sauce
- fresh parmesan cheese
- fresh basil
- Preheat the oven to 375 degrees
- In a large skillet over medium heat, add the oil. When it starts to simmer, add the garlic and cook until it begins to brown, approximately one miinute.
- Add the chopped spinach to the pan with garlic and stir until it begins to wilt, about 3-4 minutes. Remove from heat and let cool.
- In a mixing bowl, combine the spinach, ricotta, mozzarella, parmesan cheese, egg, onion powder, italian seasoning, salt, pepper and stir until evenilymixed.
- Pour one cup of pasta sauce into the bottom of a 9×13 baking dish.
- Stuff each shell with a generous amount of the spinach and cheese mixture, and arrange in the baking dish.
- Top with remaining marinara sauce and cover with aluminum foil, bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown, another 10-15 minutes.
- Top with remaining parmesan cheese and fresh basil.