Baked Stuffed Pasta is kind of my go-to whenever I’m outta dinner ideas, or just want something that feels… cozy. (You know those days when your brain’s done and takeout is tempting?) But here’s the thing: it’s not actually that hard. With a little prep and a good recipe, you can get a dish on the table that tastes like it came out of a five-star Italian kitchen. If you’re wondering what to serve with it, these baked broccoli cheese balls are the side you didn’t know you needed. Trust me.
What You Need for Stuffed Pasta Shells
Alright, let’s talk ingredients. This isn’t the moment for fancy gourmet stuff, but get a little choosy if you’re feeling it. You need those big pasta shells (jumbo size, obviously). Regular ones won’t cut it… I tried, it’s sad. Next up: ricotta cheese. Get the creamy kind if you can, but honestly, store brand works too. Throw in some shredded mozzarella and a big handful of parmesan. For flavor? Spinach (frozen is fine, just squeeze out the water), garlic, and maybe a pinch of nutmeg if you’re feeling bold. Oh – don’t skip the marinara. Grab your favorite jar, or homemade if you’ve got the energy.
I once used a random cheese blend ‘cause that’s all I had. It still tasted fantastic. Just goes to show, you don’t have to stress over the “right” cheese.
“The first time I made baked stuffed pasta shells, I was surprised at how simple and tasty it was. My whole family cleaned their plates!”
How to Make Stuffed Shells
So, no technical jargon here. First, boil those jumbo shells in salty water. Don’t overcook them or they’ll fall apart later. Drain and let ‘em cool for a sec (nobody wants to handle boiling-hot pasta… learned the hard way).
While that’s going, mix ricotta, spinach, mozzarella, some parm, and one egg (it sort of holds everything together). Find a big spoon and stuff each cooled shell with the cheesy spinach filling. Sometimes I overfill them ‘cause that’s how I roll. Spread marinara sauce on the bottom of a baking dish, line up the shells, then pour the rest of the sauce on top. Little more mozzarella, little more parmesan for good luck.
Bake that whole thing at 375°F until bubbly. My kitchen always smells so good at this point it’s impossible to wait.
Wanna know the hardest part? Not eating half the filling while you stuff. Honest.
Serving Suggestions for Stuffed Shells
- Sprinkle extra parmesan and torn basil leaves on baked stuffed pasta for a real restaurant vibe.
- Serve with a crisp green salad—lettuce, arugula, whatever ya got, tossed in olive oil and vinegar.
- Garlic bread, obviously. Don’t skip.
- If you’re feeling adventurous, check out this onion boil stuffed baked onion delight to surprise your guests!
I usually just plop everything in the middle of the table and let folks dig in. It feels homey, you know?
More Favorite Pasta Recipes
Seems like I’m forever searching for new pasta ideas, and I’ve tried loads over the years. If you love baked stuffed pasta, I highly recommend trying lasagna roll-ups—whimsical twist, all the same comfort. Or swap in ziti noodles for a baked ziti night. Got leftover veggies? Dice them up and sneak them alongside the filling. My neighbor once added roasted mushrooms with her cheese. Absolutely wild. I keep meaning to try a version with butternut squash. No promises, but I bet it’d be amazing.
The point is: once you’ve learned stuffed shells, the whole world of pasta opens up. Leftovers heat up great, too, by the way.
Tips for Perfect Stuffed Shells
You want some real talk? Here’s what I learned the messy way. Make sure you undercook the shells just a touch. They’ll finish softening as the dish bakes, and you won’t end up with mush. Don’t skip draining the spinach well, or all that water will seep into your sauce—yikes. Feel free to taste the filling before you stuff, a little salt and pepper makes everything better.
Biggest pro tip: double the recipe and freeze half. Just don’t tell anyone or it’ll disappear from your freezer like mine always does.
Common Questions
Q: Can I make baked stuffed pasta ahead of time?
A: Totally. Assemble everything, cover, and stick it in the fridge overnight. Bake when you’re ready.
Q: What’s a good substitute for ricotta?
A: Cottage cheese works. Blend it first for a smoother texture.
Q: Do I need to cook the spinach before mixing it in?
A: If it’s frozen, thaw and squeeze; if it’s fresh, wilt it in a pan quick.
Q: How long does it take to bake?
A: Usually about 25-30 minutes (longer if chilled from the fridge), until cheesy and bubbly.
Q: Can I add meat to the filling?
A: Yup, crumbled cooked sausage or ground beef is great for a heartier dish.
Why You’ll Love Making Stuffed Pasta at Home
Baked stuffed pasta will never let you down. It feeds a crowd, makes leftovers worth eating, and is honestly easier than you’d expect. If you’re new to cooking or want another stellar recipe, have a peek at this Baked Stuffed Pasta video from FeelGoodFoodie or the Stuffed Shells Recipe from Love and Lemons. Your tastebuds and dinner guests will thank you for trying, even if your kitchen gets a little (okay, a lot) messy along the way!
Baked Stuffed Pasta Shells
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cozy and delicious baked stuffed pasta shells filled with creamy ricotta, spinach, and topped with marinara sauce.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup frozen spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 clove garlic, minced
- Pinch of nutmeg (optional)
Instructions
- Boil the jumbo pasta shells in salted water until slightly undercooked. Drain and let cool.
- In a bowl, mix ricotta, spinach, mozzarella, parmesan, garlic, egg, and nutmeg.
- Stuff each cooled shell with the cheesy filling.
- Spread 1 cup marinara sauce on the bottom of a baking dish and line up the stuffed shells.
- Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella and parmesan.
- Bake at 375°F for 25-30 minutes until bubbly and heated through.
Notes
Feel free to add cooked sausage or veggies to the filling for variation. Leftovers can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg