Whether you’re craving a cozy weeknight dinner or hosting an elegant weekend meal, these stuffed shells are the ultimate comfort food. Filled with spinach and your choice of ricotta or cottage cheese, it’s easy to tailor to your taste. Plus, add pistachios for a crunchy twist that takes it to the next level!
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Table of Contents
Are stuffed shells healthy?
- Rich in nutrients: Spinach is a powerhouse of vitamins like A, C, and K, as well as iron to help boost energy. Research shows that it also has heart-protecting benefits, reduces inflammation, and may help protect against cancer.
- High in calcium: With ricotta or cottage cheese and Parmesan, these stuffed shells are a delicious way to support bone health.
Ingredients you’ll need
- Jumbo pasta shells: Perfect for stuffing with that rich and creamy filling. Cook them al dente for the best texture.
- Frozen spinach: Pre-steamed for convenience, it adds a nutritional boost to the dish.
- Cheese of your choice: Ricotta or cottage cheese works well as a creamy base for the filling.
- Parmesan cheese: Adds a nutty, savory flavor and a golden finish when baked.
- Pistachios: Finely chopped for a crunchy texture and unique flavor.
- Marinara sauce: A classic, tangy base that ties everything together.
How to make it
Cook the pasta:
In a medium pot, bring water to a boil and cook 1/2 box of jumbo shells according to package instructions until al dente. Drain and set aside to cool.
Preheat the oven:
Preheat your oven to 375°F (190°C).
Prepare the spinach:
Steam the spinach according to the package directions. Once cooked, press out any excess moisture using a paper towel or colander.
Make the filling:
In a large bowl, mix the spinach with ricotta or cottage cheese, 1/2 cup Parmesan cheese, 1/2 cup of the chopped pistachios, garlic, onion powder, salt, and pepper. Mix well.
Stuff the shells:
Fill each pasta shell with about 1 1/2 tablespoons of the cheese-spinach mixture (this should take about 10 minutes—grab a friend or family member to help!).
Prepare the baking dish:
Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange stuffed shells on top, then pour the remaining 2 cups of marinara sauce over them.
Bake the stuffed shells:
Cover the dish with foil and bake at 375°F for 20 minutes. After 20 minutes, remove foil and sprinkle the remaining 1/2 cup of Parmesan, and bake for another 10 minutes or until the Parmesan has melted.
Add the finishing touch:
Just before serving, top with the remaining chopped pistachios evenly on top for a crunchy finish.
Recipe tips and tricks
- Serving tips: Pair these stuffed shells with a crisp side salad, garlic bread, or roasted veggies for a well-rounded meal. For drinks, a light red wine or sparkling water with lemon works beautifully.
- Troubleshooting tips: To avoid overcooking the shells, cook them just until al dente—they’ll continue to cook slightly during baking. If filling the shells feels messy, try using a piping bag to make the process faster and cleaner.
- Scaling tips: Double the recipe by using the full box of pasta shells and adjusting the ingredients proportionally. This is perfect if you’re serving a crowd or want leftovers!
Customize it your way
Like all of my other recipes, this stuffed shell recipe is completely customizable. You get to choose what cheese you want to use.
- Cheese of your choice: Use either ricotta or cottage cheese – whatever you have on hand works!
- Feel free to make it vegan: Swap in plant-based ricotta or cashew cheese for a dairy-free version.
- Feel free to add extra protein: Add cooked, crumbled sausage or shredded chicken for an extra boost of protein.
Can I make it ahead of time?
Absolutely! Assemble the stuffed shells and refrigerate for up to 24 hours before baking. You can also freeze the unbaked dish for up to 3 months. Just thaw it overnight in the fridge and bake as directed when you’re ready!
How do I store leftovers?
Store any leftover stuffed shells in an airtight container for up to 3 days in the fridge. To reheat, place them in the oven at 350°F for about 15 minutes, or microwave in 30-second intervals until warmed through. For longer storage, you can freeze them for up to 2 months. Just make sure to thaw them in the fridge before reheating!
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Vegetarian Pistachio Stuffed Shells
Ingredients
- 1/2 box – 12 oz box jumbo pasta shells (known as Conchiglioni), about 20 shells
- 8 ounces frozen spinach 1 cup, steamed
- 1 cup cheese of your choice (whole milk ricotta cheese or whole milk cottage cheese (about 1/2 of a 16-ounce container))
- 1 cup grated Parmesan cheese, divided
- 1 cup finely chopped salted and roasted pistachios, divided
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 24 ounces 3 cups marinara sauce, divided
Instructions
- Cook 1/2 box of the jumbo pasta shells according to package instructions to al dente (typically about 9 minutes). Drain and cool on a sheet pan. Set aside.
- Preheat your oven to 375°F (190°C).
- Steam spinach according to package directions. Once cooked, press out any excess moisture using a colander or paper towel.
- In a large bowl, mix together the steamed spinach, ricotta or cottage cheese, 1/2 cup Parmesan cheese, 1/2 cup of the chopped pistachios, garlic, onion powder, salt, and pepper until well combined.
- Fill each shell with about 1 1/2 tablespoons of the cheese-spinach mixture. (This will take about 10 minutes to prep — so grab a family member or friend to help if possible!)
- Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top, then pour the remaining 2 cups of marinara sauce over the shells.
- Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the remaining 1/2 cup of Parmesan cheese over the shells.
- Replace the foil and bake for an additional 10 minutes, or until the Parmesan has melted.
- Just before serving, sprinkle the remaining 1/2 cup chopped pistachios evenly on top for a crunchy finish.
Notes
Nutrition
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