Jumbo Stuffed Shells with Three Cheeses are perfect for busy weeknights, offering a comforting and satisfying meal. You’ll love having these delicious freezer friendly dinner recipes ready to go whenever hunger strikes. This recipe makes a fantastic make-ahead option that tastes amazing.
Key Ingredients & Substitutions:
- Jumbo Pasta Shells: Use any large pasta shell if jumbo shells are unavailable.
- Ricotta Cheese: Cottage cheese is a good substitute for a slightly different texture.
- Mozzarella Cheese: Provolone or a blend of Italian cheeses works well.
- Marinara Sauce: Use your favorite brand or homemade sauce.
- Fresh Spinach: Frozen spinach, thawed and squeezed dry, can be used.
Ingredients:
Main:
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 10 oz fresh spinach, finely chopped
- 24 oz marinara sauce
- ½ cup water
Spices:
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 6
- Tools Needed: Large pot, large mixing bowl, 9×13 inch baking dish
Step-by-Step Instructions:
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain the shells and rinse them with cold water to prevent sticking.
2. Prepare the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, 1½ cups of mozzarella cheese, Parmesan cheese, egg, chopped spinach, oregano, garlic powder, salt, and pepper. Mix everything thoroughly until well combined.
3. Stuff the Shells
Take each cooked jumbo shell and carefully fill it with about 2-3 tablespoons of the cheese mixture. Don’t overfill, but make sure each shell is generously packed.
4. Assemble the Dish
Pour about half of the marinara sauce into the bottom of your 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells and add ½ cup of water to the dish.
5. Bake the Stuffed Shells
Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes. Remove the foil, sprinkle the remaining ½ cup of mozzarella cheese over the shells, and continue baking for another 20 minutes, or until the cheese is melted and bubbly.
Variation Ideas:
- Add sautéed mushrooms or bell peppers to the cheese filling for extra vegetables.
- Stir in a pinch of red pepper flakes to the sauce for a subtle kick.
- Experiment with different cheese blends like provolone or fontina.
Storage Instructions:
You can store leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the baked shells cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and then foil. They will last for up to 3 months. Reheat frozen shells in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions (FAQ):
Can I make these ahead of time?
Yes, you can assemble the stuffed shells and store them covered in the refrigerator for up to 24 hours before baking. This makes them excellent freezer friendly dinner recipes.
How do I prevent the shells from breaking when stuffing them?
Cook the shells until they are al dente, firm but still pliable. Rinsing them in cold water also helps to firm them up.
Can I use a different type of sauce?
Absolutely, you can use a meat sauce or a creamy tomato sauce if you prefer.
Is it possible to freeze these unbaked?
Yes, assemble the shells, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen, adding extra baking time.
What should I serve with stuffed shells?
A simple green salad with a light vinaigrette and some garlic bread are perfect accompaniments.
Do I have to use an egg in the filling?
The egg helps bind the cheese mixture. While you can omit it, the filling might be a bit looser.