Description
Tuscan Stuffed Shells are a comforting and cheesy Italian-inspired pasta dish filled with creamy ricotta, spinach, and herbs, then baked with marinara and cream sauce for a satisfying meal.
Ingredients
Scale
- 20 large pasta shells
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 cup cooked spinach (chopped and drained)
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups marinara sauce
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, cooked spinach, minced garlic, Italian seasoning, salt, and pepper.
- Carefully stuff each pasta shell with the ricotta mixture.
- Spread marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells over the marinara sauce in the dish.
- Pour cream evenly over the stuffed shells and top with extra mozzarella cheese.
- Bake for 25–30 minutes, or until the top is bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes
- Do not overcook the pasta shells; they should be slightly firm to hold their shape while baking.
- Add sautéed mushrooms, bell peppers, or cooked sausage for extra flavor.
- Broil the dish for 1–2 minutes at the end if you prefer a crispier cheese topping.
- Use low-fat cheese and extra marinara instead of cream for a lighter version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Tuscan stuffed shells, ricotta stuffed shells, vegetarian pasta bake, Italian stuffed shells, cheesy baked pasta