Absolutely! Here’s an appetizing and engaging article based on the recipe idea: “These are not your usual boiled shells! Just fill them up and bake them, they will be FANTASTIC.”

🧀✨ These Are Not Your Usual Boiled Shells! Just Fill Them Up and Bake – They’ll Be FANTASTIC

If you think stuffed pasta shells are just another predictable dish, think again. This recipe flips tradition on its head — no boiling required! That’s right: no pre-cooking the pasta. Just fill the dry shells with a rich, savory filling, smother them in sauce, and bake them to golden, melty perfection.

This method not only saves time (and dishes), but also lets the pasta absorb flavor while cooking — resulting in ultra-satisfying, cheesy, and deeply delicious shells you’ll want to make again and again.

🍽️ The Recipe: No-Boil Baked Stuffed Pasta Shells

🧺 Ingredients:

1 box jumbo pasta shells (uncooked)
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella (plus more for topping)
½ cup grated Parmesan cheese
1 egg
2 cups fresh spinach (chopped and sautéed) or thawed frozen spinach
Salt & pepper to taste
1 jar (24 oz) of your favorite marinara sauce
1 ½ cups water
Optional: chopped basil, crushed red pepper, Italian sausage, or mushrooms for extra flair

👩‍🍳 Directions:

Preheat oven to 375°F (190°C).
Make the filling: In a bowl, mix ricotta, 1 ½ cups mozzarella, Parmesan, egg, spinach, salt, and pepper. Stir until creamy and well combined.
Fill the shells: Using a spoon or piping bag, stuff the uncooked jumbo shells with the cheese filling. Don’t worry if they’re firm — they’ll soften beautifully in the oven.
Prepare the sauce: In a separate bowl or measuring cup, mix the marinara sauce with 1½ cups water. This added liquid helps cook the shells while baking.
Assemble the dish:
- Spread a layer of the sauce mixture on the bottom of a baking dish.
- Arrange the stuffed shells in a single layer.
- Pour the remaining sauce over the top, making sure all the shells are covered.
- Sprinkle extra mozzarella on top.
- Next→