Stuffed Shells Recipe by Ina Garten for Cozy Comfort Food

Stuffed shells spark a culinary revolution, transforming humble pasta into a mouthwatering masterpiece that dances with flavor.

Delicate pasta pockets cradle a luscious filling that whispers promises of pure comfort.

Mediterranean zest weaves through each bite, creating a symphony of tastes that sing on your palate.

Creamy cheese and verdant herbs cuddle inside these tender shells, crafting a dish that feels both sophisticated and soul-warming.

Every shell becomes a delightful surprise, bursting with unexpected richness and depth.

The alchemy of simple ingredients elevates this classic recipe from ordinary to extraordinary.

Grab a fork and create a meal that will become your new dinnertime obsession.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Calories: 475 kcal

Servings: 5

Ingredients to Make Ina Garten Stuffed Shells

• Olive Oil: Select extra virgin for rich, robust flavor.
• Garlic: Choose fresh, firm cloves with no green sprouts.
• Crushed Tomatoes: Look for San Marzano variety for authentic taste.
• Oregano: Opt for dried herbs with vibrant green color.
• Red Pepper Flakes: Select bright red, aromatic flakes.
• Salt: Use kosher or sea salt for balanced seasoning.
• Black Pepper: Freshly ground provides superior taste.

• Pasta Shells: Choose medium to large shells for optimal filling.

• Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese: Select full-fat, freshly grated varieties for creamier texture.
• Fresh Spinach: Pick crisp, dark green leaves without wilting.
• Fresh Parsley: Choose bright green, fragrant leaves.
• Lemon: Select firm, bright yellow fruit with smooth skin.
• Egg: Use fresh, room temperature large egg.

Tools to Help Prepare Ina Garten Stuffed Shells

• Large pot: Perfect for creating rich tomato sauce.
• Skillet: Ideal for wilting spinach quickly.
• Baking sheet: Helps cool pasta shells evenly.
• Kitchen towel: Great for squeezing excess moisture from spinach.
• Large bowl: Necessary for mixing cheese and spinach filling.
• Baking dish: Essential for layering and baking stuffed shells.
• Measuring spoons: Helps measure salt, pepper, and seasonings accurately.
• Cutting board: Useful for chopping parsley and preparing ingredients.
• Sharp knife: Needed for fine chopping spinach and preparing ingredients.
• Grater: Perfect for zesting lemon and grating Parmesan cheese.
• Foil: Covers dish during initial baking to prevent burning.
• Wooden spoon or spatula: Great for stirring sauce and mixing filling.

Step-by-Step Instructions for Ina Garten Stuffed Shells

• Build the Zesty Tomato Base

Warm olive oil in a spacious pot over medium flame. Toss in minced garlic and cook until fragrant. Pour crushed tomatoes and sprinkle herbs and spices. Let the sauce bubble and dance, then lower heat to create a rich, velvety texture.

• Transform Pasta Shells

Crank oven to toasty 375˚F. Boil salted water and cook pasta shells until tender. Drain and spread on a baking sheet, allowing shells to cool and rest.

• Craft Vibrant Spinach Filling

Wilt spinach in a hot skillet until it softens. Transfer to a towel and squeeze out excess liquid. Chop into tiny green confetti.

• Blend Creamy Cheese Mixture

In a large mixing bowl, combine wilted spinach with soft ricotta, melty mozzarella, fresh parsley, sharp Parmesan, bright lemon zest, and a whisked egg. Season with salt and pepper, stirring until ingredients become best friends.

• Assemble Delicious Shells

Spread half the tomato sauce across a baking dish. Lovingly stuff each shell with the spinach-cheese mixture. Nestle shells into the sauce, then crown with remaining sauce.

• Bake to Perfection

Cover with foil and slide into the oven. Bake for 30 minutes, then remove foil and continue baking until edges turn golden. Let the dish rest briefly before serving. Sprinkle with extra Parmesan and a dash of red pepper for a final flourish.

Modifications You Can Try for Ina Garten Stuffed Shells

Explore creative twists that transform this classic dish into a personalized culinary adventure.

Replace spinach with kale, Swiss chard, or arugula for different flavor profiles and nutritional variety. Each green brings unique texture and subtle taste nuances to the cheese filling.

Incorporate cooked ground turkey, Italian sausage, or crumbled plant-based meat alternatives directly into the cheese mixture. These protein additions create a heartier, more substantial meal that satisfies different dietary preferences.

Experiment with cheese combinations like adding goat cheese for tanginess, fontina for creaminess, or blue cheese for bold depth. Mix and match cheeses to create your signature stuffed shells recipe that reflects personal taste.

Prepare the entire dish up to the baking stage, then refrigerate for 24 hours or freeze for up to one month. When ready to serve, bake directly from cold or thawed state, adding a few extra minutes to cooking time for perfect heating.

How to Plate Ina Garten Stuffed Shells for Guests

• Pair with Fresh Salad: Toss a crisp green salad with mixed lettuce, cherry tomatoes, and a light vinaigrette to balance the rich, cheesy shells.
• Complement with Crusty Bread: Serve warm, crusty Italian bread to soak up the delicious tomato sauce and add a delightful textural contrast.
• Wine Pairing Recommendation: Select a medium-bodied red wine like Chianti or Sangiovese to enhance the tomato and cheese flavors of the dish.
• Garnish with Fresh Herbs: Sprinkle chopped basil or additional parsley on top to add a bright, fresh finish and elevate the presentation.

Storage Suggestions for Ina Garten Stuffed Shells

• Store Smartly: Transfer cooled stuffed shells to an airtight container, keeping them fresh in the refrigerator for up to 4 days. Cover completely to prevent drying out.
• Freeze with Ease: Wrap the entire baking dish tightly with plastic wrap and aluminum foil. Frozen stuffed shells remain delicious for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat Perfectly: Warm individual portions in the microwave for 2-3 minutes, or bake covered at 350˚F for 15-20 minutes. Add a splash of water to maintain moisture and prevent shells from becoming tough.
• Prep Ahead Strategy: Assemble the entire dish up to 24 hours in advance. Cover and refrigerate uncooked shells, then bake just before serving. This technique saves time and allows flavors to develop deeper complexity.

Comforting Ina Garten Stuffed Shells Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 10 minutes
• Yield: 5 1x

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Description

Ina Garten’s stuffed shells bring classic Italian comfort to weeknight dinners with rich ricotta and herb-infused filling. Cheese lovers will appreciate the simple yet elegant approach that delivers maximum flavor in each perfectly baked shell.

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Ingredients

Scale 1x2x3x

• 9 oz (255 g) jumbo pasta shells (30 to 34 shells)
• 2 cups (454 g) ricotta cheese
• 2 cups (226 g) shredded low-moisture mozzarella cheese
• 1 large egg, beaten
• 1 8-oz (226 g) bag of fresh spinach
• 2 cans San Marzano tomatoes, crushed by hand
• ¼ cup (25 g) grated Parmesan cheese, plus more for topping
• ⅓ cup (20 g) finely chopped fresh parsley
• 6 cloves garlic, thinly sliced
• ¼ cup (60 ml) extra-virgin olive oil
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 tsp finely grated lemon zest
• 1 tsp dried oregano
• Pinch of red pepper flakes, plus more for topping
• Kosher salt
• Freshly ground pepper

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Instructions

1. Sauce Preparation: Heat olive oil in a large pot over medium-high heat. Sauté minced garlic until golden, then add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer vigorously, stirring occasionally, until sauce thickens and develops rich flavor, about 15-20 minutes.
2. Pasta and Vegetable Preparation: Preheat oven to 375°F. Cook jumbo shells in salted water until al dente, then drain and spread on a baking sheet. In a separate skillet, wilt spinach, squeeze out moisture, and finely chop.
3. Filling Creation: Combine chopped spinach with ricotta, mozzarella, parsley, Parmesan, lemon zest, egg, salt, and pepper in a mixing bowl. Blend thoroughly until ingredients are evenly distributed.
4. Assembly: Spread half the tomato sauce in a rectangular baking dish. Carefully stuff cooled shells with spinach-ricotta mixture, arranging in a single layer. Top with remaining sauce, ensuring complete coverage.
5. Baking and Finishing: Cover with aluminum foil and bake for 25-30 minutes. Remove foil and continue baking 10-12 minutes until edges turn light golden-brown. Rest for 8-10 minutes, then garnish with additional Parmesan and red pepper flakes before serving.

Notes

• Sauce Depth Tip: Simmer tomato sauce slowly to develop rich, complex flavors that elevate the entire dish’s taste profile.
• Pasta Preparation Trick: Spread cooked shells individually on a baking sheet to prevent sticking and ensure even cooling for easier stuffing.
• Spinach Moisture Control: Squeeze spinach thoroughly in a kitchen towel to remove excess water, preventing soggy filling and maintaining ideal texture.
• Cheese Melting Strategy: Let the dish rest 8-10 minutes after baking to allow cheese to set and flavors to integrate, ensuring perfect serving consistency.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 475
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 3 g
• Protein: 23 g
• Cholesterol: 80 mg