Tuscan Stuffed Shells – Creamy, Cozy Italian Comfort

Tuscan Stuffed Shells are the kind of dish that instantly makes a table feel full and welcoming. Jumbo pasta shells are generously filled with creamy ricotta, tender spinach, and Parmesan, then baked in a rich Tuscan-style cream sauce dotted with sun-dried tomatoes and garlic. Everything comes together in the oven into a bubbling, golden, deeply comforting casserole that feels restaurant-worthy but completely doable at home.

This dish draws inspiration from the flavors of Tuscany—cream, garlic, herbs, and sun-dried tomatoes—without being heavy or overwhelming. The sauce is luxurious yet balanced, clinging to every shell while letting the filling shine. Each bite delivers soft pasta, creamy cheese, and just enough tang from the tomatoes to keep things interesting.

Tuscan Stuffed Shells are perfect for family dinners, holidays, or when you want to make something that looks impressive without complicated steps. They’re also wonderfully make-ahead friendly, which makes them ideal for entertaining. Assemble them earlier in the day, slide them into the oven when you’re ready, and let the kitchen fill with the kind of aroma that makes everyone wander in asking, “What’s for dinner?”

Ingredients:

• 20–22 jumbo pasta shells
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 1 cup sun-dried tomatoes, chopped
• 1½ cups heavy cream
• ½ cup chicken or vegetable broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1½ cups whole-milk ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente, according to package directions. Drain and set aside to cool slightly.
2. Preheat the oven to 375°F (190°C).
3. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Stir in the sun-dried tomatoes and cook for 1 minute.
5. Pour in the heavy cream and broth, then season with salt, pepper, and Italian seasoning. Simmer gently for 5–7 minutes until slightly thickened.
6. Spread about one-third of the sauce evenly over the bottom of a baking dish.
7. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and chopped spinach until well combined.
8. Spoon the filling generously into each cooked shell.
9. Arrange the stuffed shells seam-side up in the baking dish over the sauce.
10. Pour the remaining sauce evenly over the shells.
11. Sprinkle the remaining mozzarella over the top.
12. Cover loosely with foil and bake for 25 minutes.
13. Remove foil and bake for another 10–15 minutes, until bubbly and lightly golden.
14. Let rest for 10 minutes before serving. Garnish with fresh basil or parsley.

Tuscan Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and spinach, baked in a rich Tuscan sun-dried tomato cream sauce.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main

Cuisine: Italian-American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

Pasta & Filling

• 22 pieces jumbo pasta shells
• 1.5 cups ricotta cheese
• 1.5 cups mozzarella cheese, shredded divided
• 0.5 cup Parmesan cheese, grated

Equipment

• Large pot
• Skillet
• Baking dish

Method

 

1. Cook shells until al dente and set aside.
2. Prepare Tuscan cream sauce with garlic, sun-dried tomatoes, cream, and broth.
3. Mix ricotta filling and stuff shells.
4. Assemble, top with cheese, and bake until bubbly.

Notes

Let rest before serving for best texture.

Tips & Tricks

• Undercook the shells slightly so they don’t become too soft while baking.
• Use oil-packed sun-dried tomatoes for the best flavor.
• Resting the dish helps the sauce thicken and makes serving easier.
• For extra richness, stir a tablespoon of butter into the sauce before baking.

Variations

• Add cooked chicken or Italian sausage to the filling.
• Swap spinach for kale or sautéed mushrooms.
• Use cottage cheese blended smooth instead of ricotta.
• Make it spicy with extra red pepper flakes.

Serving Suggestions

• Serve with garlic bread or focaccia.
• Pair with a crisp Caesar or arugula salad.
• Add roasted vegetables like broccoli or asparagus on the side.
• Finish with extra Parmesan at the table.

Storage Information

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat covered in the oven or microwave until warmed through.
• Freeze assembled (unbaked) shells for up to 2 months.

FAQ

• Can I make this ahead? Yes—assemble up to 24 hours ahead and refrigerate.
• Is this very rich? It’s creamy but balanced by spinach and tomatoes.
• Can I use marinara instead? You can, but the Tuscan cream sauce is the star here.

History / Fun Facts
Stuffed shells are an Italian-American classic, beloved for their generous portions and comforting nature. Tuscan versions evolved by pairing traditional ricotta fillings with cream-based sauces inspired by northern Italian cooking, creating a dish that feels both rustic and indulgent.