Ina Garten, also known as the Barefoot Contessa, brings comfort and flavor to the table with her Stuffed Shells recipe. This dish combines jumbo pasta shells filled with creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese. Perfect for a family dinner or special occasion, these stuffed shells are rich, cheesy, and incredibly satisfying.

What Are Barefoot Contessa Stuffed Shells?

Barefoot Contessa’s Stuffed Shells are large pasta shells filled with a mixture of ricotta, mozzarella, Parmesan cheese, spinach, and seasonings. The shells are baked in a marinara sauce and topped with more cheese, making this a hearty and flavorful dish. It’s a comforting meal that’s perfect for gatherings or meal prep.

Why You Should Try This Recipe

Make-Ahead Friendly: This dish can be assembled ahead of time and baked when ready to serve, making it ideal for busy days or special events.

Rich and Creamy: The combination of cheeses and spinach creates a flavorful and indulgent filling.
Perfect for Family Dinners: Stuffed shells are a family favorite, loved by both kids and adults alike.
Versatile: You can easily customize the filling by adding vegetables or switching up the cheese.

Ingredients Needed to Make Barefoot Contessa Stuffed Shells

24 jumbo pasta shells
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese
1 (10-ounce) package of frozen spinach, thawed and squeezed dry
1 large egg, lightly beaten

1 teaspoon Italian seasoning
1 clove garlic, minced
4 cups marinara sauce (store-bought or homemade)

Salt and pepper to taste
1 tablespoon olive oil
Fresh basil for garnish (optional)

Instructions to Make Barefoot Contessa Stuffed Shells

Step 1: Cook the Pasta Shells

Boil the shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and drizzle with olive oil to prevent sticking. Set aside.

Step 2: Prepare the Filling

Mix the cheeses: In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and the thawed, squeezed spinach.
Add seasonings: Stir in the beaten egg, Italian seasoning, minced garlic, salt, and pepper. Mix until the filling is well combined.

Step 3: Assemble the Dish

Preheat the oven: Set the oven to 375°F (190°C).
Fill the shells: Spoon the ricotta mixture into the cooked pasta shells, about 2 tablespoons per shell, and set them aside.
Prepare the baking dish: In a large baking dish, spread 1-2 cups of marinara sauce over the bottom.

Arrange the shells: Place the filled pasta shells on top of the sauce, open side up. Spoon the remaining marinara sauce over the shells, making sure they are well-covered.

Step 4: Bake the Stuffed Shells

Add more cheese: Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Broil for a golden top (optional): For a golden, crispy top, broil the dish for the last 2-3 minutes, watching closely to avoid burning.

Step 5: Serve

Garnish and serve: Remove the stuffed shells from the oven and let them rest for a few minutes before serving. Garnish with fresh basil, if desired, and serve warm.

Barefoot Contessa Stuffed Shells Recipe — Barefoot Contessa Stuffed Shells

What Goes Well with Barefoot Contessa Stuffed Shells

Garlic Bread: Serve with crusty garlic bread for a perfect complement to the cheesy, saucy shells.

Green Salad: A simple green salad with a light vinaigrette helps balance the richness of the dish.
Roasted Vegetables: Roasted asparagus or broccoli pair well with the creamy stuffed shells.
Wine Pairing: A light red wine like Chianti or a crisp white wine like Pinot Grigio would complement the flavors of the dish.

Essential Tips for Perfecting Barefoot Contessa Stuffed Shells

Cook the shells al dente: Make sure the pasta shells are cooked just until al dente, as they will continue to cook in the oven.
Use good-quality marinara sauce: A flavorful marinara sauce is key to the success of this dish, whether you make it from scratch or use a store-bought version.
Drain the spinach well: Squeeze out as much water as possible from the spinach to avoid a watery filling.

Let it rest: Allow the stuffed shells to rest for a few minutes after baking to help the flavors settle and make serving easier.

Variations of Barefoot Contessa Stuffed Shells

Meat Lovers: Add cooked Italian sausage or ground beef to the filling for a heartier version.
Vegetable Stuffed Shells: Swap the spinach for sautéed mushrooms, zucchini, or roasted red peppers for a vegetarian twist.

Four-Cheese Stuffed Shells: Use a blend of ricotta, mozzarella, fontina, and Parmesan for an extra cheesy filling.
Gluten-Free Option: Use gluten-free pasta shells for those with dietary restrictions.

Storing Barefoot Contessa Stuffed Shells: Best Practices

Refrigerate leftovers: Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.

Freeze for later: You can freeze the stuffed shells before baking. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before baking.
Label and date: Always label and date the stuffed shells when freezing for easy tracking.

Reheating Barefoot Contessa Stuffed Shells: Best Practices

Oven method: Reheat the stuffed shells in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.

Microwave option: Reheat individual portions in the microwave on medium power for 1-2 minutes, though the texture may not be as crispy.
Add extra sauce: When reheating, add a little extra marinara sauce to keep the shells moist.

How Can I Make Barefoot Contessa Stuffed Shells Healthier?

To make Barefoot Contessa’s Stuffed Shells healthier, consider the following adjustments:

Use part-skim cheese: Opt for part-skim ricotta and mozzarella to reduce the fat content.
Add more vegetables: Increase the amount of spinach or add other veggies like bell peppers or mushrooms to boost the nutrient content.
Whole-wheat pasta: Use whole-wheat pasta shells for added fiber and nutrients.

Lower-sodium sauce: Choose a low-sodium marinara sauce or make your own to control the salt content.

Nutrition Value (Per Serving)

Calories: 400
Protein: 18g

Carbohydrates: 45g
Fat: 18g
Saturated Fat: 8g

Cholesterol: 65mg
Sodium: 850mg
Fiber: 4g

Sugar: 7g

FAQs

Can I make stuffed shells ahead of time?

Yes, stuffed shells can be made ahead of time. Assemble the shells with the filling and place them in the baking dish with sauce. Cover and refrigerate for up to 24 hours before baking. When ready to cook, bake as directed.

Can I freeze stuffed shells before baking?

Yes, you can freeze stuffed shells before baking. After assembling the shells in the baking dish, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

What’s the best cheese to use in stuffed shells?

Ricotta is the most commonly used cheese for stuffed shells, but a combination of ricotta, mozzarella, and Parmesan gives a rich, creamy texture and added flavor. You can also experiment with other cheeses like Fontina or Pecorino.

How do I prevent stuffed shells from getting dry?

To prevent stuffed shells from getting dry, make sure they are well-covered with marinara sauce before baking. Also, covering the dish with foil for the first part of baking helps retain moisture. Remove the foil toward the end to allow the cheese to melt and turn golden.

Final Words

Barefoot Contessa’s Stuffed Shells are a comforting, crowd-pleasing dish that’s perfect for any occasion. The combination of creamy ricotta, spinach, and melted mozzarella nestled in jumbo pasta shells and topped with marinara sauce is both satisfying and delicious.