Stuffed Shells with Cheese

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The secret to getting this Sunday night dinner worthy meal on the table any day of the week is that you don’t boil the pasta! Save yourself the time and hassle of boiling the noodles and just fill them uncooked. Nestle them in classic tomato sauce, top with shredded cheese and bake to al dente perfection in the oven!

It’s true! You DON’T need to boil your pasta anymore!

• The moisture from the red sauce and water is going to cook the jumbo shell noodles to al dente perfection right in the baking dish! This means you don’t need to fill a pot with water, wait for the water to boil, cook the noodles or strain the noodles.
• It also means that you won’t have to try to hang on to slippery noodles and somehow magically fill them with the cheesy spinach filling. Uncooked noodles are obviously much easier to hold and fill – so you’re welcome!

How to make stuffed shells:

Saute onion in olive oil along with a pinch of salt and pepper and saute for 5 minutes, stirring frequently.

Add garlic, oregano and sage. Cook for another minute or so.

Add spaghetti sauce.

Pour in water.

Add fresh chopped parsley and stir to combine.

Add spinach, ricotta, about 1/2 of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper to a large bowl.

Mix until well combined.

Fill uncooked jumbo shells with a couple tablespoons of filling each.

Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.

Bake for 40-50 minutes or until noodles are al dente. Garnish with fresh chopped parsley and enjoy!

Tips for making the best baked pasta:

• Fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water) then shake the water up in the pasta jar and pour the water into the pan. This will ensure that you get every last bit of sauce out of that jar!
• Feel free to make these shells ahead of time and store them in your fridge until you’re ready to bake. Then just follow the baking instructions below. Plan to add a few extra minutes of baking since the pasta will be going into the oven cold.
• Shred your own cheese. Buy a block of cheese and shred it yourself!
  Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!

If you liked these stuffed shells, you’re going to love these other delish pastas:

• One Pot Mushroom Stroganoff
• Wonton Ravioli with Arugula Pesto
• Easy Tomato + Garlic Bucatini
• No Boil Baked Manicotti
• 30 Minute Baked Ravioli
• Easy Homemade Lasagna

Stuffed Shells with Cheese

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★★★★★

5 from 2 reviews

• Author: Kylie Lato
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10–12 servings 1x

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Description

The secret to getting this Sunday night dinner worthy meal on the table any day of the week is that you don’t boil the pasta! Save yourself the time and hassle of boiling the noodles and just fill them uncooked. Nestle them in classic tomato sauce, top with shredded cheese and bake to al dente perfection in the oven!

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Scale 1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 24 oz. your favorite spaghetti sauce
• 12 oz. water
• 4 tablespoons fresh chopped parsley, divided
• 3 oz. fresh spinach, chopped
• 15 oz. whole milk ricotta
• 8 oz. shredded mozzarella
• 2 oz. shaved Parmesan
• 1 egg
• 25 jumbo shells, uncooked
• Kosher salt
• fresh cracked pepper

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion along with a pinch of salt and pepper and saute for 5 minutes, stirring frequently. Add garlic and saute for another minute or so.
3. Preheat oven to 350 degrees. 
4. Stir in oregano, sage, spaghetti sauce, 12 oz. water, 2 tablespoons fresh chopped parsley and another couple pinches of salt and pepper.
5. Keep sauce over medium heat while you fill the shells. 
6. In a large bowl combine spinach, ricotta, about 1/2 of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper.
7. Fill uncooked jumbo shells with a couple tablespoons of filling each.
8. Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.
9. Bake for 40-50 minutes or until noodles are al dente. Broil on high for 1-2 minutes until the cheese gets golden brown.
10. Garnish with fresh chopped parsley and enjoy!

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Notes

Fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water) then shake the water up in the pasta jar and pour the water into the pan. This will ensure that you get every last bit of sauce out of that jar!

Feel free to make these shells ahead of time and store them in your fridge until you’re ready to bake. Then just follow the baking instructions below. Plan to add a few extra minutes of baking since the pasta will be going into the oven cold.

Shred your own cheese. Buy a block of cheese and shred it yourself!
Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!

• Category: Pasta
• Method: Stove Top + Oven
• Cuisine: Italian

Keywords: baked pasta, vegetarian stuffed shells, spinach stuffed shells, stuffed shells with spinach

This post was originally published in November 2018. It was updated in October 2019 to include process shots, step-by-step instructions and tips for making the best stuffed shells every single time!