Gluten Free Stuffed Shells

spoon lifting a gluten free stuffed shell out of the dish.

5 from 1 vote

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 491kcal

Author: Olivia Parsons

Ingredients

1 package gluten free jumbo shell pasta 225g (24 shells)
1 tablespoon olive oil
½ white onion diced
3 cups spinach chopped
2 cloves garlic minced
15 oz ricotta 425g
1 egg
½ cup parmesan cheese
Zest of 1 lemon
1 tablespoon Italian seasoning
½ teaspoon red chili flakes optional
½ teaspoon salt
1 jar tomato sauce your favourite brand of pasta sauce
1½ cups mozzarella cheese
Fresh parsley

Instructions

Preheat the oven to 375ºF.
Bring a large pot of water to a boil and liberally add salt. Cook the large shell pasta for 2-3 minutes less than the package states. 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.
To the sauté mix, add to the ricotta, egg, parmesan, lemon zest, Italian seasoning, chili flakes, and salt. Mix with a spatula until combined.
Spread half a jar of tomato sauce across the bottom of a 9x13" baking dish.
Scoop a heaping tablespoon of the ricotta filling and spread it into a large pasta shell. You could also add the filling to a piping bag and pipe it into the shells. Place the filled shell in the baking dish on top of the tomato sauce. Repeat until all shells are filled.
Top the shells with a little bit more tomato sauce, then a layer of mozzarella cheese. Cover with tin 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!

Notes

Make ahead: You can absolutely prepare and stuff the shells ahead of time. Prepare the recipe from step 2 until the end of step 6. 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.

Nutrition facts are an estimate.

Nutrition