Tuscan stuffed shells is a classic casserole dinner that's perfect for feeding a crowd. Pasta shells are stuffed with a three-cheese filling and topped with a creamy parmesan sauce filled with sun-dried tomatoes and spinach.
Recipe summary
Flavor: Rich, cheesy, Mediterranean-inspired.
Components: Pasta shells are stuffed with garlic-herb cheese filling and coated in creamy sun-dried tomato and parmesan sauce.
Great for: Sunday dinner, serving to guests, freezing, meal prep.
Similar to: Marry Me Chicken Pasta and Tuscan Chicken Mac and Cheese
More stuffed shells: Cheese Stuffed Shells and Beef Stuffed Shells
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Ingredients and substitutions
- Pasta shells - You'll need jumbo shells for this recipe. If you can't find jumbo shells, this recipe will work with manicotti instead (this recipe fills about 10-12 manicotti shells).
- Ricotta - The base of the cheese filling.
- Cheeses - A combination of mozzarella and parmesan cheeses adds melty, salty flavor to the cheese filling. Grate your cheese from a block rather than using packaged, pre-shredded cheeses, which are often coated in anti-clumping powders that add a grainy texture.
- Egg - Binds the cheese filling together.
- Seasoning - Italian seasoning, garlic powder, fresh garlic, red pepper flakes, salt, and pepper add mild, savory flavor to the cheese filling and sauce.
- Sun-dried tomatoes - Julienne cut sun-dried tomatoes in oil work best for this recipe. Julienne cut tomatoes don't require any additional prep work and can go right in the pan. I also like to substitute the olive oil with a bit of oil from the jar for added flavor.
- Spinach - Adds fresh flavor and a pop of color to the finished dish.
- Flour - Necessary to make a roux, which thickens the cream sauce.
- Broth - Adds savory flavor to the sauce. I recommend using a standard broth, not a low-sodium variation. If using a low-sodium broth, do a taste test and add more seasoning to taste before assembling your casserole.
- Heavy cream - Creates a creamy, rich sauce. Substituting with lower fat dairy products will result in a thinner sauce.
How to make Tuscan stuffed shells
- Add oil from the jar of sun-dried tomatoes and sauté garlic for about 30 seconds. Add flour to create a roux and cook for another minute.
- Whisk in broth, heavy cream, seasoning, and sun-dried tomatoes. Simmer for up to 5 minutes, or until sauce has thickened.
- Add parmesan cheese and stir until melted, then add fresh spinach.
- Stir until spinach has wilted, about a minute.
- Pour half of the sauce into a prepared 9x13 pan.
- Mix cheese filling in a bowl, then gently fill each shell with cheese mixture. I recommend transferring the filling to a plastic bag and piping it into the shells.
- Top shells with remaining sauce and reserved shredded cheese.
- Bake until cheese is melted across the top and casserole is bubbling.
Tips and tricks
Parboil your pasta - Cook your pasta to 1 minute shy of al dente. This allows the pasta to continue soaking up liquid as it bakes, preventing a watery casserole.
Add meat - Want to add meat to your shells? Add cooked and crumbled ground turkey, shredded rotisserie chicken, or cooked Italian sausage to the finished sauce before assembly.
Pipe the cheese filling - Transfer the cheese filling to a large plastic bag, cut off the tip, and pipe it into your shells. This method is much less messy than spooning the filling into each shell by hand.
Storage
Leftover stuffed shells will keep for 3 to 4 days in the refrigerator and reheat well in the microwave.
Stuffed shells can also be frozen for up to 3 months. Thaw in the refrigerator overnight, then reheat as normal. Dairy-based sauces tend to separate when thawed and the texture may change slightly, so keep this in mind when freezing.
Frequently asked questions
Stuffed shells can be served on their own (multiple shells per person) for a complete meal. I also like to serve them with cheesy garlic bread and a garden salad to stretch the servings further.
Cook your shells to 1 minute shy of al dente on the package directions. Pat them dry to remove excess water before filling. Your shells will continue to soak up liquid as they bake, preventing your casserole from getting watery.
It depends on the person, but about four to five shells is a standard serving.
Recommended
📖 Recipe
Tuscan Stuffed Shells
Ingredients
Shells and filling
- 26-28 jumbo shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup shredded parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 2 tablespoons oil, from the sun-dried tomatoes jar
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 12 ounces chicken broth
- 8 ounces heavy cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 4 ounces sun-dried tomatoes in oil, julienne cut, drained
- 2 ounces fresh baby spinach
- 1 cup fresh grated parmesan cheese
Instructions
Shells and filling
- Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
- In a pot of salted boiling water, cook jumbo shells to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until shells are easy to handle. Set aside.
- Meanwhile, to a bowl add ricotta, 1 ½ cups of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until combined and set aside.
Sauce
- In a sauté pan over medium heat, add 2 tablespoons of olive oil from the jar of sun-dried tomatoes. Add garlic and cook for 30 seconds.
- Add flour and stir to create a paste. Cook for one minute.
- Whisk in broth and heavy cream, then add Italian seasoning and sun-dried tomatoes. Bring to a simmer and cook for about 3-5 minutes, or until sauce has thickened slightly.
- Add parmesan cheese and stir until melted. Last, add spinach and stir until wilted, about a minute. Remove from heat.
- Pour half of the sauce into prepared 9x13 pan and spread into an even layer. Set aside.
- Gently fill each shell with ricotta mixture and place in rows in the baking dish. Spoon the cheese in or transfer to a plastic zip top bag and snip off the corner for mess-free piping.
- Pour remaining sauce over shells and top with reserved mozzarella cheese.
- Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.
Equipment Recommendations
Notes
- Leftovers: Leftover stuffed shells will keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
- Freezing: Freeze casserole whole or portion cooked leftovers into individual serving containers. To thaw, transfer to the freezer to thaw overnight. Leftovers reheat well in the microwave. Whole casserole can be reheated in the oven at 350F for about 15-20 minutes.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!