This easy stuffed shells recipe with basil, spinach, tomato, and ricotta cheese will make just about anyone ask for seconds… which they can because it makes two pans!
Recently I’ve had quite a few friends have babies. I’ve been cooking up extra meals to bring to barter for time holding their newborns. Actually, I’m kind of terrified to hold them to be honest. When you are used to a toddler, a tiny one feels intimidating again. I hope that fades soon considering our baby girl will be here soon and I probably should get comfortable with holding her.
Visiting all the sweet babies also has me focused on preparing for ours. I’ve been busy stocking our freezer with meals to enjoy while we try and get the hang out this family of four thing. In order to minimize kitchen time and accomplish as much as possible, today I am sharing a recipe designed for cooking in bulk.
I love stuffed shells (what is there not to love?), but they do take some time to make. This recipe is comforting, delicious and makes 3 pans full of shells. I gave one away, ate one and still had one for the freezer. I like that maximized result for my effort!
I like to use fresh spinach, mostly because I can never get all the moisture out of the frozen kind.
The giant pile cooks down quickly, so you’ll want to watch it to make sure it doesn’t get too mushy.
This recipe calls for fresh garlic and spinach, which really makes the flavor pop. I also highly suggest using fresh basil for a brighter flavor. With spring coming it should be easier to get, but feel free to cheat like I did.
You’ll want to cook extra shells because I guarantee you some will break in the process.
Then, turn on some tunes and enjoy the therapeutic filling of the shells.
If you plan on freezing a batch or three, first cover snuggly with plastic wrap, followed by tin foil.
I also like to clearly label with directions so there is no guess work when pulling it out of the freezer.
I was psyched to bring this to a friend, have one for ourselves and another ready in the freezer.
Totally worth the time and effort for homemade comfort food.
Spinach & Ricotta Stuffed Shells (Bulk Recipe for Freezing)
- Prep Time: 50 mins
- Cook Time: 40 mins
- Total Time: 1 hour 30 mins
- Yield: 12 (4 people per dish) 1x
Description
These stuffed shells taste so fresh. They are a perfect comfort food dish that makes 3 pans full of shells, perfect for freezing or sharing.
Ingredients
- 2 (12 oz) Boxes of Jumbo Shell Pasta
- 3 Tbsp Olive Oil
- 6 tsp Freshly Minced Garlic
- 12 c Fresh Spinach, roughly chopped (about 10 ounces)
- 36 oz Part-Skim Ricotta Cheese
- 3 c Shredded Part-Skim Mozzarella Cheese
- 1.5 c Grated Parmesan Cheese
- 3 Eggs
- 3 Tbsp Fresh Basil
- 3 tsp Salt
- 1.5 tsp Pepper
- 8 c Marinara Sauce
Instructions
- Cook shells according to package directions; rinse under cold water, drain and pat dry.
- Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 3-4 minutes.Add spinach and cook until wilted, about 5 minutes.
- Coat three 9-by-13-inch baking dishes with cooking spray then spread 2-2.5 cups of marinara along the bottom of each baking dish.
- Combine spinach, cheeses, egg, basil and salt and pepper in a large bowl. Mix well. Stuff each shell with 1 heaping spoon of filling and arrange stuffed shells in baking dish. Spoon any remaining sauce around shells where needed.
- If freezing: Cover tightly with plastic wrap, then tinfoil. Clearly label and keep in freezer for up to 3 months. Pull out of freezer and allow to defrost in the fridge over night, then follow regular baking directions (below).
- If cooking immediately: Preheat oven to 375 degrees. Bake covered with tinfoil for 25 minutes, then uncover and bake an additional 15 minutes.
Can also be made into lasagna roll-ups, like the above picture, for a faster prep time!
Parita @ myinnershakti says
I love stuffed shells. Although for me, the sauce is the best part. Vishnu always laughs at the extra amount I top my pasta dishes with! And we love that tubed basil (and cilantro and chili paste). Vishnu uses it as a sandwich spread!
Brittany Dixon says
As sandwich spread- how brilliant! That’s a great idea to use up a tube 🙂
Jaclyn @ BumpSweat says
Yum! I’d be excited for a friend to bring a dish like that after our baby’s born 🙂 Our church does a meal train when new babies arrive, so I’m always on the lookout for new recipes to take. What are some other favorites, other than pasta, you bring to friends?
Brittany Dixon says
I love bringing homemade soups, stuffed shells and enchiladas because they are crowd pleasers. It’s a little more challenging when the weather warms up because so many of my favorites are cold weather foods. I try and go by how the mom usually eats, too. If someone is really health-focused, I’ll sometimes make a big salad or fruit salad or healthy muffins, too. I think so many people bring dinners that breakfast sometimes gets overlooked 🙂
Katie @ Pick Any Two says
Freezer-friendly recipes are a MUST in my household! Before my son was born I went on a freezer-meal cooking spree, which was totally worth it. Between the meals I made and dishes from friends and family, I think we were eating dinner out of the freezer until my son was 4 months old! It was glorious.
Nicole says
I always find if I don’t put sauce on the top of the shells they get hard when cooked. Any issues with that?
Brittany Dixon says
I didn’t have trouble with it this go ’round and I’m thinking it’s because I mostly cook it covered and just uncovered it for the last 10 or so minutes. It certainly doesn’t hurt to put sauce on top (I love extra sauce!), but it just didn’t look as pretty for pictures 😉
Becky@TheSavedRunner says
This looks like a recipe my husband would love!! Unfortunately, I am reducing the amount of dairy I eat because I have noticed I feel better without it, so I don’t think this would be the best recipe for me. It still looks great though!
Ali says
It’s so nice that you have lots of friends that have recently had babies too!
christina says
Do those ship well? As in can you ship me a TON?
Brittany Dixon says
I’ll bring some when I visit! Oh, did you not know I was going to do that? Hmm… awkward. Well, I’ll bring shells 😉
Brittany Dixon says
I’ll bring some when I visit? Oh, did you not know I was planning on doing that? Hm, awkward. Well, I’ll be bringing shells! 😉
Maria says
Freezer meals are a mystery to me (well, beside the Evol frozen ones that mysteriously find their way into my grocery cart once and a while), so I’m happy you are posting about them! Stupid question: do you let everything cool before wrapping them and putting them in the freezer? I’m assuming so, but honestly have no idea 🙂
Brittany Dixon says
I know some people fully cook the meals before freezing, so yes, I’d say let cool completely to avoid freezer burn, but I cook after I thaw the meals, so no cooling necessary ahead of time since they are room temp. Freezer meals really aren’t so scary, I promise 😉
Hannah @ CleanEatingVeggieGirl says
Yum!! I totally need to make this with my vegan tofu “ricotta” cheese. Pretty sure it would be fantastic!
Kelli H (Made in Sonoma) says
I love stuffed shells! These will be delicious when you’re welcoming your new baby girl home.
emily says
I love stuffed shells!
One tip I have found to cut down of the ” stuffing” time is to use lasagna noodles and roll them up! Less breaking & still super yummy!
Avery @ Young Aspirations says
This looks amazing! Totally putting this on the list of meals to freeze for post baby! 🙂
Jessica says
Definitely adding these to my list of freezer meals before the baby arrives! Thank you!!! Could you add sausage to the filling mixture or would that not work to refreeze it?
Brittany Dixon says
You can add sausage and it would be just fine for freezing. Enjoy!
Matt @ Runner Savvy says
Yum! I love stuffed shells.
Jenni says
Thanks for the recipe! Ingredients are already added to my shopping list so I can try it this week!! I’ve never made freezer meals and this one looks like a great one to start with!
John @ Garage Gyms says
I’ve been told I don’t do my share of the cooking so I’m recipe hunting. Stuffed shells sounds so good and I see no reason why I couldn’t successfully make this. Yay, thank you =)
Kylie @ immaeatthat says
I’m not sure when it happened, but somewhere along the way stuffed pasta shells have become my favorite way to eat pasta. The stuffing options just seem endless! These look great!
AB says
Just made this recipe – so delicious! Thank you!
Kelsey says
I just made these and can testify that they are so delicious! Hopefully I can resist getting the other two dishes out of the freezer before our second arrives this summer! Thanks for the recipe 🙂
Lisa B. says
Hey there, I’m very excited to try this recipe, but I had a quick question. It says that the yield is 3 pans, each serving 4 people, with a total number of 16 servings? Wouldn’t it be 12 servings total?
Brittany Dixon says
Oh wow, yes you are right! Thank you for pointing that out!
Stephanie Wilson says
What size foil pan do you recommend for freezing a serving for 4?
Brittany Dixon says
9×13 is what I usually use!
Ollie says
I’ve tried Cannelloni with similar filling. This looks and sounds even better. Yum!
Sara says
I love stuffed shells
I do one extra step
I puree the garlic, spinach and riccotia onced cooked
I find it easier to spoon into the shells
I also add some parm cheese on top of the shells
Jillian says
Love cooking in bulk!! It’s like I’m giving my future self a gift of dinner!!
Made this recipe and loved it!!
Thanks!
Jillian
Brittany Dixon says
I feel the same way- like I’m giving myself a gift! 🙂 I’m so glad you enjoyed it; thank you for the review!
Deborah says
I made this dish for a new mom and her family and SO glad it was a large recipe so I could have some for my family. Very delicious! None of the dishes even made it to the freezer! Maybe next time.
Brittany Dixon says
Thank you so much for the review, Deborah! So glad it was a winner for you and your family!