big shell pasta recipe

Written ByJenny Smyth Posted on
big shell pasta recipe
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The Best big shell pasta recipe

I’ve been making big shell pasta for years, and it’s always a hit with my family. It’s a classic recipe that never goes out of style, and for good reason – it’s easy to make, packed with flavor, and can be customized to suit any taste.

The dish originated in Italy, where it was known as ‘conchiglie’ – a name that translates to ‘snails’ due to the shell-like shape of the pasta. I love this recipe because it’s so versatile – you can add your favorite sauces, meats, and vegetables to create a unique meal every time.

My kids adore helping me cook the pasta, watching as it transforms from a simple ingredient into a satisfying meal. And let’s not forget the health benefits – big shell pasta is high in fiber and low in calories, making it a guilt-free choice for anyone looking to eat well.

Whether you’re cooking for a crowd or just need a quick weeknight dinner, this recipe is sure to become a staple in your kitchen. I often make it for special occasions like holidays and birthdays, when I want to impress my guests with a hearty, comforting dish.

And on regular nights, I like to whip up a batch with some store-bought marinara sauce and frozen veggies for an easy meal that everyone loves.

Stuffed Shells with Ricotta and Spinach

Stuffed Shells with Ricotta and Spinach

4.8 from 1603 votes

Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich tomato sauce with melted mozzarella. This hearty dish is perfect for a comforting family dinner or a special occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Shells and Filling

12 ounces jumbo pasta shells (about 24 shells)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and squeezed dry
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Sauce and Topping

2 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil or parsley

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Add the jumbo shells and cook until al dente, about 9 to 11 minutes, stirring occasionally.
3Drain the shells in a colander and rinse with cool water to stop the cooking; set aside.
4While the shells cook, heat olive oil in a large skillet over medium heat.
5Add the chopped onion and cook until softened and translucent, about 4 minutes, then stir in the minced garlic and cook for 1 minute more until fragrant.
6Remove from heat and let cool slightly.
7In a large mixing bowl, combine the ricotta, 1 cup mozzarella, Parmesan, beaten egg, squeezed spinach, cooked onion and garlic, salt, pepper, and nutmeg.
8Stir until the mixture is evenly combined and creamy.
9Preheat the oven to 375°F.
10Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
11Using a small spoon or piping bag, fill each cooked shell with about 1 to 2 tablespoons of the ricotta mixture and place them seam-side up in the dish, nestling them together.
12Pour the remaining 1 cup of marinara sauce over the stuffed shells, spreading it gently to cover.
13Sprinkle the top with the remaining 1 cup of mozzarella cheese.
14Cover the dish tightly with aluminum foil.
15Bake in the preheated oven for 25 minutes, then remove the foil and continue baking for another 10 to 15 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
16Let the dish rest for 5 minutes before serving, then garnish with fresh basil or parsley.

🔧Equipment

Large pot
Colander
Large skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 22g

📝Notes

For a vegetarian version, ensure the Parmesan is made with vegetarian rennet. You can also add cooked ground meat or Italian sausage to the sauce for extra protein.

Watch Video Of How Stuffed Shells with Ricotta and Spinach Works

This recipe is perfect for any occasion – whether you’re cooking for a crowd or just need a quick weeknight dinner.

It’s also an excellent choice when you want to eat healthier without sacrificing flavor.

Big shell pasta is easy to store in an airtight container at room temperature for up to 5 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Stuffed Shells with Ricotta and Spinach

Q: What is big shell pasta?

Big shell pasta is a type of pasta characterized by its large, conch-shaped shells. It’s made from wheat flour and water and has a rough texture that helps sauces cling to it.

Q: Where does big shell pasta come from?

Big shell pasta originated in Italy, where it was known as ‘conchiglie’. The name refers to the shell-like shape of the pasta.

Q: How do you cook big shell pasta?

Cooking big shell pasta is straightforward: simply boil it in salted water until it’s al dente, then drain and serve with your favorite sauce.

Q: What are some popular ways to serve big shell pasta?

This versatile pasta can be paired with a variety of sauces and toppings. Some popular options include marinara sauce with meatballs or sausage, cream-based sauces with vegetables or seafood, and even cheesy sauces with herbs or spices.

Q: Is big shell pasta good for you?

Besides being low in calories and high in fiber, big shell pasta also contains several B vitamins and minerals such as iron and manganese.

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