Gluten Free Stuffed Shells

These gluten free stuffed shells are an impressive pasta dish that is worth the effort. Large gluten free pasta shells are filled with a creamy ricotta and parmesan mixture, then arranged in a dish with tomato sauce and mozzarella, and finally baked for the perfect cheesy bite with crispy edges.

These Gluten Free Stuffed Shells are the ultimate pasta bake! Gluten-free jumbo shells are stuffed with a rich cheese blend filling, then layered in a dish with tomato sauce and mozzarella before being baked to crispy, cheesy perfection.

This stuffed shells recipe takes about 30 minutes to assemble, but it is well worth the effort. Enjoy these stuffed shells as a family dinner, make ahead meal prep, or an impressive date night. Who doesn't love cheesy gluten free pasta?!

These gluten free jumbo shells are made with 30 minutes of prep and about 30 minutes of baking. They are made with a just a few simple ingredients. The perfect main dish or side carb for those with celiac disease or a gluten intolerance. Try pairing these shells with some gluten-free garlic bread, gluten-free focaccia, or gluten-free no knead bread.

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• Substitutions
• Step-by-Step Instructions
• What to Serve with Stuffed Shells
• Make Ahead & Storage
• Expert Tips
• Frequently Asked Questions
• More Easy Dinners
• Recipe
• Reviews

Why You'll Love This Recipe

• A classic recipe, made gluten free!
• Creamy filled shells with crispy edges.
• Moderate protein vegetarian meal thanks to all the cheese.
• Easy weeknight meal with just 30 minutes of prep work.
• Made with simple ingredients. Pasta, sauce, cheese, & spices are kitchen staples in this simple recipe.
• Easy to make for a large group.
• Allergy-friendly. This recipe is gluten-free, vegetarian, and nut-free.
• Enjoy as the main meal or a side dish.

Love quick & easy pasta dishes? You'll also like my gluten free hamburger helper, authentic fettuccine alfredo, white cheddar mac and cheese, sausage & eggplant pasta, vegan spicy vodka sauce, and easy vegan mac and cheese.

Ingredient Notes

Here is everything you'll need to make this gluten free stuffed shell recipe:

• Gluten free jumbo shell pasta: As photographed above, the brand I used were Tinkyáda Pasta Joy—Brown Rice Grand Shells. These large shells can be a little tricky to source, but I have found them at local health food stores, or Amazon if you're lucky. When cooked correctly, they do not fall apart and are not slimy like most brown rice pasta.
• Chopped spinach: I use fresh spinach, but frozen spinach, thawed would work too. Ensure to drain the excess moisture.
• Ricotta: Use whole milk ricotta cheese or reduced fat if you wish.
• Egg: An egg binds the filling and makes it easy to scoop and hold together in the shell.
• Parmesan cheese: This flavors the ricotta in the filling. Use real parmigiano reggiano. You could also use grana padano or pecorino romano cheeses.
• Lemon: I like to add lemon zest to the filling for some bright acidity.
• Italian seasoning: A combination of basil, oregano, rosemary, thyme, and marjoram.
• Red pepper flakes: These are optional if you don't like spice, but add a nice flavor to the shells.
• Tomato sauce: For simplicity, use your favorite sauce brand that is ready-made.
• Mozzarella cheese: Shred it yourself for the best melt.

Substitutions

Can't find gluten free pasta shells? If you have more luck finding another type of pasta such as gluten free cannelloni or manicotti, you can stuff those with the filling and bake. Or use the filling, sauce, and cheese as layers in a gluten free lasagna.

Seasoning: You can add any seasonings to the filling mixture that you like.

Can I make this dairy free? The various cheeses are a large part of the flavor and texture in this recipe, so I recommend leaving them as is.

Add more veggies! When cooking the onion and garlic, sauté up any veggies you have such as zucchini, bell peppers, squash, until softened. Add them into the filling for a more filling filling.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions.

(Prep) Preheat the oven to 375ºF.

(1) Bring a large pot of water to a boil and liberally add salt. Cook pasta shells for 2-3 minutes less than the cooking instructions on the package. They should be pliable but still firm. Drain and rinse with cool water.

While the pasta cooks, add the olive oil to a pan over medium heat. Sauté the onion for 3 minutes before adding the garlic and spinach. Cook until the spinach is wilted and the onion is softened. Remove to a medium size bowl and let cool for 5 minutes.

(2) To the sauté mix, add to the ricotta, egg, parmesan, lemon zest, Italian seasoning, chili flakes, and salt. Mix with a spatula until combined. You could also blend this in a food processor.

Spread half a jar of tomato sauce across the bottom of a 9x13" baking dish.

(3) Scoop a heaping tablespoon of the ricotta filling and spread it into a gluten-free pasta shell. You could also add the filling to a piping bag and pipe it into the shells.

(4) Place the filled shell in the baking dish on top of the tomato sauce. Repeat until all shells are filled.

(5) Top the shells with a little bit more tomato sauce, then a layer of mozzarella cheese.

(6) Cover with aluminum foil and bake for 20 minutes covered, then 15 minutes uncovered. Broil on high for 2-3 minutes at the end to brown the cheese.

Remove from the oven and serve immediately. Sprinkle with parsley and more red chili flakes if you like. Be careful, the shells will be hot!

What to Serve with Stuffed Shells

These gluten free stuffed shells are super versatile. They can be the main meal or a delicious side carb. I like to serve it with a bread for dipping, and a side salad for some vegetables. You could also add meat for more protein. Here are some of my favorite recipes:

• Gluten-free garlic bread
• Gluten-free focaccia
• Gluten-free no knead bread
• Crunchy kale salad
• Gluten-free panzanella salad
• Beet & goat cheese salad
• Prosciutto wrapped asparagus
• Roasted broccoli and potatoes

Make Ahead & Storage

Make ahead: You can absolutely prepare and stuff the shells ahead of time. Prepare the recipe until the shells are stuffed and in the baking dish. Cover the baking dish with foil and place in the fridge for up to 24 hours. When ready to serve, top with sauce and mozzarella then bake.

Storage: Let leftover shells cool completely before covering and storing in the fridge for up to 3 days. Reheat in the oven or microwave with some extra tomato sauce until warm.

Freezing: I have not tested freezing cooked shells. I do not recommend it at this time.

Expert Tips

Here are some of my top tips and tricks for successful stuffed shells:

• Cook the pasta in super salty water.
• Undercook the pasta by 2-3 minutes so they are pliable yet still firm. Rinse them with cold water to stop cooking, as gluten free pasta can overcook quickly.
• Grate your own cheese so it melts nicely.
• Season to your taste preferences.
• Add as much cheese as your heart desires. And add any type that you have on hand.
• Broil for 2-3 minutes at the end to brown the cheese.
• Serve the shells with even more tomato sauce.
• Top with parsley, chili flakes, and/or a hot pepper spread for even more flavor!

Frequently Asked Questions

These delicious homemade stuffed shells are creamy, cheesy, and best of all—gluten free! Everyone can enjoy this delicious baked pasta dish, regardless of dietary restrictions.

More Easy Dinners

• Spaghetti aglio e olio
• White cheddar mac and cheese
• Fettuccine alfredo without cream
• Greek chicken meatballs
• Turkey meatballs
• Air fryer trout
• Air fryer halibut
• Sausage & eggplant pasta
• Gluten-free pasta salad
• Tuscan chicken & orzo skillet

Related Recipes

Have you made these gluten free stuffed shells? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!

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