Pioneer Woman Stuffed Shells

Pioneer Woman stuffed shells fill jumbo pasta shells with a spinach ricotta mixture, then layer them under both marinara and a béchamel with basil, parsley, and Parmesan. And from The Pioneer Woman, the dish serves 12 at around 365 calories in about 1 hour and 15 minutes, since the oven only needs 25 to 30 of those.

Ree Drummond runs two sauces over the shells instead of just one, which is the step most stuffed shell recipes skip entirely. The marinara goes on first for acidity and color, then the béchamel zigzags on top, so every scoop gets a streak of both.

Squeezing the wilted spinach dry before it goes into the filling is where this recipe succeeds or fails, because waterlogged spinach thins the ricotta and leaks into the shells as they bake. Wrap it in paper towels and press out every drop, so the filling stays thick enough to hold its shape inside each shell.

Source: The Pioneer Woman (Ree Drummond)

Pioneer Woman Stuffed Shells

Recipe by medshi8Course: PastaCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

365

kcal

Wilted spinach squeezes dry and folds into ricotta, Parmesan, egg, and fresh herbs to form a thick filling for jumbo shells. Then a quick béchamel builds in the same skillet from butter, flour, and milk with more basil and parsley stirred in. And the stuffed shells line a 13×9 dish under both marinara and the white sauce before baking at 375°F until bubbly.

Ingredients

• For the spinach:
  

• 1 Tbsp olive oil
  

• 1/2 onion, diced
  

• 1 clove garlic, minced
  

• 10 oz fresh baby spinach

• For the béchamel:
  

• 4 Tbsp butter
  

• 1/4 cup all-purpose flour
  

• 2 1/2 cups whole milk (more if needed)
  

• 1 Tbsp chopped basil (half the total)
  

• 1 Tbsp chopped parsley (half the total)
  

• Salt and pepper, to taste

• For the ricotta filling:
  

• 30 oz whole milk ricotta cheese
  

• 1 cup grated Parmesan cheese, plus more for sprinkling
  

• 1 large egg
  

• 1 Tbsp chopped basil (remaining half)
  

• 1 Tbsp chopped parsley (remaining half)
  

• Salt and pepper, to taste

• For assembly:
  

• 12 oz jumbo pasta shells (25 to 30 shells), cooked slightly firmer than al dente Marinara sauce (store-bought or homemade, about 2 cups)
  

Directions

• Sauté the aromatics: Heat the olive oil in a large skillet over medium, then add the diced onion and garlic and cook about 4 minutes until the onion softens.
  
• Wilt the spinach: Add all the baby spinach and stir continuously for about 2 minutes, since it shrinks fast once the heat hits it.
  
• Squeeze it dry: Let the spinach cool slightly, then wrap it in paper towels and press out as much liquid as you can before giving it a rough chop.
  
• Start the roux: In the same skillet over medium-low, melt the butter and sprinkle the flour over it, then whisk together and cook for a minute or two.
  
• Build the béchamel: Slowly pour in the milk while whisking out lumps, then cook 4 to 5 minutes until the sauce thickens.
  
• Season the béchamel: Turn off the heat, then stir in half the basil, half the parsley, and salt and pepper to taste.
  
• Mix the ricotta filling: In a separate bowl, combine the ricotta, Parmesan, egg, remaining basil, remaining parsley, and salt and pepper until everything is blended.
  
• Fold in the spinach: Stir the chopped spinach into the ricotta mixture, since distributing it now means every shell gets an even amount.
  
• Stuff the shells: Spoon the filling generously into each cooked shell, then place them seam-side down in a greased 13×9 baking dish.
  
• Add the marinara: Pour the marinara evenly over the shells, but don’t spread it into a smooth layer, since the uneven coverage creates pockets of different flavor.
  
• Zigzag the béchamel: Ladle the white sauce over the marinara in a zigzag pattern, then sprinkle extra Parmesan over the top.
  
• Bake until bubbly: Place in a preheated 375°F oven and bake 25 to 30 minutes until hot and bubbling at the edges.

FAQs

Can I freeze these shells before baking?

Ree designed this as a freezer dish, and the unbaked shells keep for up to 6 months wrapped tightly in heavy foil. That long window makes it worth doubling the batch, since you get one dinner now and one stored for a busy night.

To bake from frozen, place the covered dish in a 375°F oven for 1 1/2 hours, then uncover and bake 10 to 30 more minutes until bubbly. Thawing in the fridge for 24 to 48 hours first lets you bake at the standard 25 to 30 minutes instead. For another Ree recipe that freezes well for weeks, try the Pioneer Woman stuffed bell peppers.

Why does the recipe use two sauces instead of just marinara?

The marinara gives the dish acidity and tomato flavor, while the béchamel adds creaminess and richness on top. Using only marinara would leave the shells tasting like a standard baked pasta, since it’s the white sauce that makes this version feel layered and special.

The zigzag pattern matters too, because it keeps the two sauces visually distinct and creates streaks of different flavor in each bite. Mixing them together before pouring would turn the whole thing into one muddy pink sauce.

How firm should I cook the shells before stuffing?

Ree says slightly firmer than al dente, which means pulling them about 1 to 2 minutes before the package time. They soften further in the oven as they absorb sauce, so fully cooked shells turn mushy by the time the dish is done.

Rinse them under cool water after draining so they stop cooking and are cool enough to handle. Lay them out on a lightly oiled sheet pan in a single layer, since stacking warm shells causes them to stick together and tear when you try to separate them.

Can I add meat to this recipe?

Ground Italian sausage browned and drained works well stirred into the ricotta filling, because the fennel and spice in the sausage complement the basil and parsley. Use about 8 ounces, since more than that overpowers the spinach and ricotta.

Shredded rotisserie chicken is another option if you want protein without the pork. Fold it into the filling the same way you fold in the spinach, and keep the two sauces the same.

What should I serve alongside these shells?

A simple green salad with a light vinaigrette balances the richness of the ricotta and béchamel, since the acidity cuts through two layers of cream. Crusty garlic bread also works, because it mops up whatever sauce pools at the bottom of the dish.

Keep sides light, since 2 to 3 stuffed shells already make a full serving on their own. And for another Ree baked pasta that pairs well on a weekly rotation, the Pioneer Woman baked ziti uses a similar oven-to-table approach with different flavors.