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Pioneer Woman Stuffed Shells

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Jumbo pasta shells are stuffed with a creamy, cheesy ricotta-spinach filling, smothered in a rich tomato sauce, and baked until bubbly and golden. The combination of tender pasta, savory filling, and melted mozzarella makes this a comforting, family-friendly main course.

Ingredients

Scale
  • 12 ounces (340g) jumbo pasta shells (about 20 shells)
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 10 ounces (283g) frozen chopped spinach, thawed and squeezed dry
  • 15 ounces (425g) whole-milk ricotta cheese
  • 1 cup (240g) full-fat cottage cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese, plus 2 tablespoons for topping
  • 2 cups (226g) shredded low-moisture part-skim mozzarella cheese, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 jar (24 ounces / 680g) marinara sauce (about 3 cups)
  • 1/2 cup (120ml) water

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the jumbo shells and cook until al dente, about 9-11 minutes, stirring occasionally to prevent sticking. Drain and rinse with cool water to stop cooking and make handling easier; lay shells flat on a baking sheet in a single layer.
  2. Preheat oven to 375°F (190°C). In a small skillet, heat the olive oil over medium heat until shimmering. Add the diced onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more, then transfer to a large mixing bowl.
  3. To the bowl with the onion mixture, add the squeezed-dry spinach, ricotta, cottage cheese, beaten egg, 1/2 cup Parmesan, 1 cup of the shredded mozzarella, kosher salt, black pepper, and ground nutmeg. Stir with a rubber spatula until thoroughly combined and uniform. Taste the filling and adjust salt if needed.
  4. In a separate 9×13-inch (or similar) baking dish, spread 1 cup of the marinara sauce evenly over the bottom. Add the water to the remaining marinara and stir to thin it slightly; this prevents the pasta from drying out during baking.
  5. Working with one shell at a time, use a small spoon or a piping bag fitted with a large tip to fill each shell with about 2 tablespoons of the ricotta mixture. Do not overstuff, or the shells will burst. Place each filled shell seam-side up in the prepared dish, arranging them in a single snug layer.
  6. Pour the remaining marinara mixture over the shells, spreading gently to cover all the shells evenly. Sprinkle the remaining 1 cup of mozzarella and the extra 2 tablespoons of Parmesan over the top.
  7. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the cheese is bubbly and golden brown in spots, about 10-15 minutes more. Let the dish rest for 5 minutes before serving — this allows the filling to set and prevents burns.
  8. Serve hot, garnished with fresh basil or parsley if desired. Each serving is about 4-5 shells.

Notes

Storage: Refrigerate leftover stuffed shells in an airtight container for up to 3 days. Freezing: Assemble the dish completely but do not bake. Cover tightly with foil and freeze for up to 3 months. To reheat from frozen, bake covered at 375°F (190°C) for 50-60 minutes, then uncover and bake until bubbly. To reheat from refrigerated, microwave individual portions for 1-2 minutes or reheat in a 350°F (177°C) oven covered for 15-20 minutes.

Nutrition

Keywords: stuffed shells, jumbo shells, ricotta stuffed shells, spinach and cheese shells, baked pasta, Italian-American recipe, Pioneer Woman recipe, comfort food, weeknight dinner, cheesy pasta bake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-stuffed-shells/