Make amazing Stuffed Shells at home with this classic recipe. Pasta shells are filled with three cheeses, topped with Alfredo sauce and baked in a delicious store-bought marinara.

These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that’s great for feeding a crowd!


225 grams frozen spinach thawed and squeezed dry (about ½ cup)

¼ teaspoon dried oregano

475 grams extra smooth Ricotta cheese about 2 cups

2 ½ cups marinara sauce

⅓ cup + 2 tablespoons Parmesan cheese

½ teaspoon dried parsley

1 teaspoon salt

¼ teaspoon dried basil

1 egg

pinch black pepper

1 cup mozzarella cheese shredded

24 jumbo pasta shells


one, Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.

two, Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper. Place in a piping bag or large zippered bag and snip the end off.

three, Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.

four, Preheat the oven to 350°F.

five, Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.

six, Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.