If you're looking for an easy and filling weeknight meal, look no further than these giant cheese stuffed shells. They're loaded with creamy ricotta cheese and spinach, and make a great appetizer or main course. Plus, they're perfect for parties! Just pop them in the oven and everyone will be clamoring for a piece.
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❤️ Why you'll love this recipe
- These stuffed shells are packed with flavor and easy to make.
- They're great for weeknight dinners or appetizers for parties.
- You can make them ahead of time and bake them when you're ready to eat.
Have you ever had one of those recipes that is so good, that you make it over and over again? That's this recipe for giant stuffed shells. It's easy to make, and my family loves it. I hope you enjoy it too!
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- jumbo pasta shells
- olive oil
- fresh garlic
- fresh spinach
- ricotta cheese
- mozzarella cheese
- Parmesan cheese
- eggs
- onion powder
- Italian seasoning
- dried parsley
- dried basil
- kosher salt
- black pepper
- marinara sauce - homemade or jarred
- fresh basil (optional)
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it starts to turn a light golden color. About 1 minute. Add the chopped spinach stirring and cooking until it begins to wilt. About 3-4 minutes.
- Add ricotta cheese to a large mixing bowl.
- Then add the cooked spinach and garlic mixture, and the parmesan cheese to the top of the ricotta cheese.
- Next, add the mozzarella and eggs to the mixing bowl.
- Then add the seasonings to the ricotta and spinach bowl.
- Mix together the ricotta mixture until thoroughly combined.
- Measure out one cup of the marinara sauce.
- Pour the one cup of marinara sauce into the bottom of the baking dish, and spread out in a thin layer.
- Stuff each giant pasta shell with an ample amount of the spinach and cheese mixture.
- Arrange the shells filled side up in the baking dish. Placing the shells cheese-filled up prevents the cheese from leaking out into the sauce.
- Cover the filled shells with the remaining marinara sauce and cover with aluminum foil. Bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown, another 1--15 minutes. Sprinkle with Parmesan cheese and fresh chopped basil. Serve warm.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- pasta pot or deep pot for cooking pasta
- dry measuring cups
- measuring spoons
- baking dish 9X13-inch
🤔 FAQs
These are the questions we are most frequently asked about making Giant Cheese Stuffed Shells
Stuffed shells can get watery for a few different reasons. One reason could be that the shells were not cooked long enough and they released water while cooking. Another reason could be that the filling was too wet, which made the shells soggy.
The main difference between manicotti and stuffed shells is the shape. Manicotti are large, tubular pasta that is usually filled with a ricotta cheese mixture, while stuffed shells are smaller pasta shells that are stuffed with a variety of different fillings.
Some recipes for stuffed shells will call for an egg to be added to the filling mixture, while others will not. The egg helps bind the filling together and makes it less likely to fall out of the shell when it is being baked. This recipe does include eggs.
Stuffed shells are made of pasta that is filled with a variety of different fillings. The most common filling is a ricotta cheese mixture, but there are many other options as well. The shells are then baked in a tomato or Alfredo sauce.
👩🏻🍳 Tips
- I suggest cooking your pasta al dente because that will help you stuff them, and they will continue to cook in the oven.
- I like to use whole milk ricotta and mozzarella cheese because I've found that they give the best taste, you can use the lower-fat options if you prefer.
- My family prefers the taste and texture of mozzarella cheese that has been shredded by hand and not the pre-shredded stuff.
- For easy filling, you can use a large storage bag with the tip cut off to pipe in the cheese mixture.
📚 Variations
- Do you like extra protein in your shells? Add your favorite cooked protein like ground sausage, or beef.
- Want to add more vegetables to this recipe? Add cooked vegetables to your pasta recipes like zucchini, mushrooms, tomatoes, carrots, or onions.
- Make these extra cheesy by topping with additional marinara in the last couple of minutes of baking.
🥫 Storage
Store these copycat olive garden giant cheese stuffed shells in an airtight container for up to five days.
You can also make these up to 24 hours ahead by assembling them and covering them tightly with foil or plastic wrap in the fridge.
Reheat these stuffed shells in a 350-degree oven for 10 - 15 minutes. You can also reheat single servings in the microwave at 50% power for one to two minutes, or until warm all the way through.
These giant shells can also be stored in the freezer for up to three months in a freezer-safe container.
📗 Related Recipes
- If you love cheese filled pasta recipes like this one, you may also enjoy this Cheese Tortellini with with Caramelized Onions, Mushrooms and Spinch recipe.
- Are you craving a pasta dish that is filled with cheese and meat? Look no further than this Italian Ravioli with Meat and Cheese Filling recipe.
- Do you need a new weeknight dinner recipe that your entire family will rave about? This Baked Rigatoni is just what you are looking for.
🍽 Serve with
- There is no better side dish to serve with pasta than Garlic Cheesy Bread. It's the perfect blend of crispy bread, cheesy goodness and garlic flavor.
- This Basil Tomato Cucumber Salad is full of fresh vegetables and zesty flavor that pairs well with this hearty meal.
- This decadent Italian Budino al Cioccolato is the perfect chocolate pudding to serve on special occasions, holidays, or whenever you need to satisfy that chocolate craving! Plus, it's a delicious way to end this meal.
📞 Chiacchierata (chat)
I admit it. I have a food weakness: pasta shells. There's just something about the taste and texture of a giant stuffed pasta shell that makes me weak in the knees. These giant cheese stuffed shells are the perfect comfort food recipe when you are looking for something to make you feel warm and fuzzy inside.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Shells, cheese, and sauce are the stars of this fantastic show-stopping dish. But what really makes these giant pasta shells stand out is the mix of flavors and textures you get with every bite. Plus, they're perfect for a party or potluck!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Italian Giant Cheese Stuffed Shells
Ingredients
- 3 cups marinara sauce
Pasta
- 8 oz. jumbo Shells 18 Shells but add more just in case several split.
- salt for pasta water
- 1 teaspoon garlic powder optional
Cheese filling
- 2 Tablespoons olive oil
- 4 cloves garlic minced
- 4 cups fresh spinach leaves roughly chopped
- 32 oz. ricotta cheese
- 1 cup mozzarella cheese shredded
- 2 eggs large
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Garnish
- Fresh basil
- Parmesan cheese freshly ground
Instructions
Preheat the oven:
- Preheat the oven to 375℉. Lightly grease a 9X13-inch baking dish.
Boil the pasta:
- Place a large pasta pot (or deep pot) with water over high heat. Once the water boils season with salt and the garlic powder to infuse the pasta with more flavor. Although this recipe calls for 18 shells, cook 2-3 extra shells just in case some rip and break apart.
- Cook the giant pasta shells 1 or 2 minutes LESS than the package instructions. This will be molto al dente. You want the shells slightly under-cooked because they will finish cooking with the sauce in the oven.
- Once cooked, strain the pasta and set aside to cool down so you can easily handle them.
Cheese Filling:
- In a large skillet over medium-high heat, add the oil and when it starts to shimmer, add the garlic and cook until it starts to turn a light golden color. About 1 minute.
- Add the chopped spinach stirring and cooking until it begins to wilt. About 3-4 minutes.Remove from heat and cool.
- In a large mixing bowl, stir together the cooked spinach, ricotta cheese, mozzarella, Parmesan cheese, eggs, onion powder, Italian seasoning, dried parsley, dried basil, salt, and black pepper until thoroughly combined.
- Pour 1 cup of the marinara sauce into the bottom of the prepared 9X13-inch baking dish.
- Stuff each giant pasta shell with an ample amount of the spinach and cheese mixture.
- Arrange the shells filled side up in the baking dish. Placing the shells cheese filled up prevents the cheese from leaking out into the sauce.
Bake:
- Cover the filled shells with the remaining marinara sauce and cover with aluminum foil. Bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown, another 1--15 minutes.
- Sprinkle with Parmesan cheese and fresh chopped basil. Serve warm.
Notes
- I suggest cooking your pasta al dente because that will help you stuff them, and they will continue to cook in the oven.
- I like to use whole milk ricotta and mozzarella cheese because I've found that they give the best taste, you can use the lower-fat options if you prefer.
- My family prefers the taste and texture of mozzarella cheese that has been shredded by hand and not the pre-shredded stuff.
- For easy filling, you can use a large storage bag with the tip cut off to pipe in the cheese mixture.
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