Gluten Free Stuffed Shells

These gluten free stuffed shells are one of my favorite comfort food dinners. They’re cheesy, satisfying, and honestly just as good as the traditional version.

The filling is a simple mix of ricotta, mozzarella, parmesan, and fresh spinach. It comes together in minutes and tastes incredible once everything bakes together.

If you’ve been gluten free for a while, you know how hard it can be to find pasta dishes that actually work. Good news – gluten free jumbo shells hold up really well in this recipe.

Everything gets baked in marinara sauce until the cheese is melted and bubbly. It’s the kind of meal that makes the whole house smell amazing.

This is a great recipe for weeknight dinners or when you want to impress someone without spending hours in the kitchen.

Why You’ll Love This Recipe

Totally Gluten Free Comfort Food – If you miss classic stuffed shells since going gluten free, this recipe brings back that exact cheesy, saucy comfort you have been craving without any gluten.

Three Cheese Filling – The combo of creamy ricotta, melty mozzarella, and sharp parmesan makes every single shell taste rich and absolutely irresistible.

Sneaky Way to Eat Spinach – Fresh baby spinach is mixed right into the cheesy filling so even picky eaters will gobble it up without complaining about eating their greens.

That Secret Touch of Nutmeg – A little bit of ground nutmeg in the ricotta filling adds a warm, slightly sweet flavor that makes this taste like something from an Italian restaurant.

Ingredients

• 24 Gluten Free Jumbo Pasta Shells
• 2 cups Whole Milk Ricotta Cheese
• 1 1/2 cups Mozzarella Cheese (shredded, divided)
• 1/2 cup Grated Parmesan Cheese
• 1 Egg
• 2 cups Fresh Baby Spinach (chopped)
• 2 cloves Garlic (minced)
• 1/4 tsp Ground Nutmeg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 cups Marinara Sauce (gluten free)
• Fresh Basil (for garnish)

How to Make

Step 1

Preheat the oven to 375 degrees F. Cook the gluten free jumbo shells according to the package directions until just barely al dente. Drain, rinse gently with cool water, and lay them on a lightly oiled sheet pan to prevent sticking.

Step 2

In a large bowl, combine the ricotta cheese, 1 cup of the mozzarella, parmesan cheese, egg, chopped spinach, garlic, nutmeg, salt, and black pepper. Stir until well mixed.

Step 3

Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.

Step 4

Spoon about 2 tablespoons of the ricotta filling into each cooked shell. Arrange the stuffed shells in a single layer in the baking dish, open side up.

Step 5

Pour the remaining 2 cups of marinara sauce over the stuffed shells, making sure each one gets covered. Sprinkle the remaining 1/2 cup of mozzarella evenly on top.

Step 6

Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 12 minutes until the cheese is melted and bubbly.

Step 7

Let rest for 5 minutes, then garnish with fresh basil and serve.

Helpful Tips

Cook the Shells Just Under Al Dente

Gluten free pasta goes from perfectly cooked to mushy really fast, so pull the shells out of the water about 1 minute before the shortest time listed on the package. They should still feel slightly firm when you bite into one.

They’re going to keep cooking in the oven for another 35 minutes, so if they’re already soft when you drain them, they’ll turn into a soggy mess in the baking dish.

After draining, rinse them gently with cool water right away. This stops the cooking and also washes off the extra starch that makes gluten free pasta stick together. Then lay them out on an oiled sheet pan in a single layer so they don’t clump up while you make the filling.

Squeeze the Moisture Out of the Spinach

Even though fresh baby spinach doesn’t seem very wet, it releases a surprising amount of water once it’s chopped and mixed into the filling. If you skip this step, the extra moisture makes the ricotta filling runny and your shells will be watery on the plate.

After you chop the spinach, grab small handfuls and squeeze them tightly over the sink to get as much liquid out as possible. You want the spinach to feel almost dry before you add it to the bowl.

This one small step makes a big difference in how well the filling holds together inside each shell.

Use Whole Milk Ricotta

The recipe calls for whole milk ricotta for a reason. Part-skim ricotta has a grainier texture and more liquid, which means your filling won’t be as creamy and smooth.

If your ricotta looks watery when you open the container, spoon it into a fine mesh strainer set over a bowl and let it drain for about 15 minutes before mixing. This gets rid of excess whey and gives you a thicker, richer filling that stays put inside the shells instead of leaking out during baking.

You Might Also Like

• Gluten Free Classic Beef Lasagna
• Gluten Free Classic Italian Meatballs
• Gluten Free Cheesy Garlic Bread
• Gluten Free Mac & Cheese
• Gluten Free Italian Ricotta Cake

Frequently Asked Questions

Why do my gluten free shells keep breaking when I stuff them?

Gluten free pasta is more fragile than regular pasta, so overcooking is the number one reason shells crack or fall apart. Pull them out when they are just barely al dente – they should still feel slightly firm since they will continue to soften in the oven.

Also, rinse them gently with cool water right after draining and lay them on a lightly oiled sheet pan. This stops the cooking process and keeps them from sticking together or getting too soft to handle.