Name: Baked Stuffed Shells
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 2 tbsp olive oil; 1 medium yellow onion; 4 clove garlic; 1 can canned crushed tomatoes; 1 pinch sugar; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1/4 cup fresh basil; 15 oz ricotta cheese; 10 oz frozen chopped spinach; 8 oz shredded mozzarella cheese; 1/2 cup parmesan cheese; 1 whole eggs; 1/4 cup fresh parsley; to taste kosher salt; to taste black pepper

← Recipes · Baked · Baked Stuffed Shells

520 cal28g protein55g carbs21g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch80 min activeShortcut55 min active

Everyday 25nothing beyond the everyday cabinet

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Baked Stuffed Shells

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Baked80 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

jumbo pasta shells12 oz

olive oil2 tbsp

yellow onionfinely diced1 medium

garlicminced4 cloves

canned crushed tomatoes28 oz1 can

sugar1 pinch

dried oregano1 tsp

red pepper flakes1/4 tsp

fresh basiltorn1/4 cups

ricotta cheese15 oz

frozen chopped spinachthawed and squeezed very dry10 oz

shredded mozzarella cheesedivided8 oz

parmesan cheesegrated1/2 cups

eggs1 whole

fresh parsleychopped1/4 cups

kosher saltto taste

black pepperto taste

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Heat the oven to 375°F. Bring a large pot of well-salted water to a boil and cook the shells 2 minutes less than the package says, so they stay firm enough to stuff. Drain, rinse briefly with cool water, and lay them out on an oiled sheet pan so they don't stick.

2While the water heats, warm the olive oil in a saucepan over medium heat. Cook the onion with a pinch of salt for 5 to 6 minutes until soft. Add the garlic, oregano, and red pepper flakes and stir for 30 seconds.

3Pour in the crushed tomatoes, add the sugar, and simmer gently for 15 minutes, stirring now and then, until slightly thickened. Stir in the basil and season with salt and pepper.

4In a large bowl, mix the ricotta, spinach, half the mozzarella, the parmesan, egg, and parsley. Season generously with salt and pepper. The filling should taste well-seasoned on its own.

5Spread about 1 1/2 cups of the sauce across the bottom of a 9x13 baking dish. Spoon a heaping tablespoon or two of filling into each shell and nestle them open-side up in the dish, in snug rows.

6Spoon the remaining sauce over and between the shells, then sprinkle with the remaining mozzarella. Cover tightly with foil.

7Bake covered for 25 minutes, then uncover and bake 10 to 15 minutes more until the cheese is melted, golden in spots, and the sauce is bubbling at the edges.

8Let the shells rest for 5 minutes before serving so the filling sets. Finish with a little extra basil if you like.