Can you freeze stuffed shells?

Yes, you can freeze stuffed shells before baking them or after, for up to 3 months.

How to cook frozen stuffed shells?

If your stuffed shells were frozen before baking, thaw them overnight in the fridge and bring them to room temperature before baking as directed in the original recipe—400°F for 25 minutes covered, then 5 minutes uncovered. If your stuffed shells were frozen after baking, bake them straight from frozen at 350°F for 50–60 minutes covered, then uncover and bake 10–15 minutes until heated through and bubbling. If thawed overnight, bake at 350°F for 25–35 minutes, keeping them covered for the first 20 minutes.

How many stuffed shells per person?

Serve 2–3 jumbo pasta shells per person. This recipe yields 8 servings, so 2 shells per person, which works great if serving with bread, a side, or a salad.

What goes inside stuffed shells?

Stuffed shells feature a filling that is a combo of sautéed veggies (onion, garlic, mushrooms, and spinach) and a rich and creamy ricotta mixture (ricotta, mozzarella, and pecorino).

What are some common mistakes when making stuffed shells?

Common mistakes include overcooking the shells (causing them to tear or turn mushy after baking), preparing a watery filling (which happens if the ricotta is not drained properly), or baking uncovered for too long (dries out the sauce and filling).

Do you have to cook pasta shells before stuffing them?

Yes, cook the pasta shells until just al dente. You want them cooked, but not too soft that they fall apart when stuffing them.

Best Stuffed Shells Recipe (with Ricotta)

Name: Ricotta Stuffed Pasta Shells
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 20 jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart; 1-2 tablespoons olive oil, plus oil for brushing; 1 cup onion, diced; 4-6 garlic cloves, roughly chopped; 1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning); 1 teaspoon fennel seeds; ¼ teaspoon red chili flakes; 8 ounces mushrooms, chopped into a small dice (see notes for meat); optional: 2 tablespoons sundried tomatoes (in oil), finely chopped; 3-4 ounces fresh spinach (3 cups), chopped or 1 ½ cups frozen,; ½ teaspoon salt; 1/2 teaspoon pepper; 1 ½ cups ricotta cheese (full-fat); ⅔ cup shredded mozzarella cheese, more for the top if desired; ⅓ cup pecorino cheese (if using parmesan, add more salt); One egg (optional). This will give the filling more structure and help the filling bind better.; ½ cup fresh basil, chopped; 1 teaspoon lemon zest; generous pinch nutmeg; 24-ounce jar of marinara sauce (or make your own); Garnish: fresh Italian parsley and pecorino

Description

Cozy, satisfying, and bursting with Mediterranean flavor, these Stuffed Shells are filled with ricotta, mushrooms, spinach, and fresh herbs, baked in a rich marinara sauce until bubbly and golden.

Ingredients

Units Scale

20 jumbo shells (6-7 ounces). You'll need 16, but some may fall apart
1-2 tablespoons olive oil, plus oil for brushing
1 cup onion, diced
4-6 garlic cloves, roughly chopped
1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning)
1 teaspoon fennel seeds
1/4 teaspoon red chili flakes
8 ounces mushrooms, chopped into a small dice (see notes for meat)
optional: 2 tablespoons sundried tomatoes (in oil), finely chopped
3-4 ounces fresh spinach (3 cups), chopped or 1 1/2 cups frozen,
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ricotta cheese (full-fat)
2/3 cup shredded mozzarella cheese, more for the top if desired
1/3 cup pecorino cheese (if using parmesan, add more salt)
One egg (optional). This will give the filling more structure and help the filling bind better.
1/2 cup fresh basil, chopped
1 teaspoon lemon zest
generous pinch nutmeg
24-ounce jar of marinara sauce (or make your own)
Garnish: fresh Italian parsley and pecorino

Instructions

Preheat oven to 400F
Cook Pasta. Cook pasta shells in salted boiling water, according to package directions, to al dente. Drain.
Make filling. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, stir for 2-3 minutes until fragrant. Add chili flakes, oregano and fennel seeds, saute one minute. Add chopped mushrooms and saute until they release their liquid, lower the heat if necessary, and season with salt and pepper. Add the sundried tomatoes and spinach, wilt, and cook off any liquid. Cool the filling (I like to put it in the freezer for 10 minutes).
Ricotta Mixture. In a medium bowl, whisk the optional egg. Add ricotta cheese, mozzarella, pecorino cheese, lemon zest, nutmeg, and fresh basil, and mix. Fold in cooled mushroom filling.
Assemble. In a 9 x 13-inch baking dish (12-13-inch round baker) add the marinara sauce. Stuff 16 shells with 2-3 tablespoons of filling and arrange over the sauce. You’ll have a few extras if any break. Spray or brush any bare pasta with olive oil and few twists of black pepper.
Bake. Cover with foil and bake for 25 minutes until bubbling. Uncover, sprinkle with more pecorino, mozzarella (if you want), and bake uncovered five more minutes.
Garnish with Italian parsley and finely grated pecorino.

Notes

Storage: Leftovers will keep for up to 4 days in the refrigerator or can be frozen for up to 3 months.

Make Ahead: Prepare this up to 24 hours in advance, store it covered in the fridge, and let it reach room temperature before baking. This also makes a great freezer meal- either baked or unbaked.

Meat. Feel free to brown Italian sausage or ground meat instead of the mushrooms.

Double the Spinach. Feel free to double the spinach and leave out the mushrooms.

Equipment: 12-inch round baker, or 9×13 baking dish

Nutrition

Serving Size: 2 shells
Calories: 302
Sugar: 3.3 g
Sodium: 443 mg
Fat: 15.3 g
Saturated Fat: 7.2 g
Carbohydrates: 26.4 g
Fiber: 2.4 g
Protein: 15.6 g
Cholesterol: 62.1 mg