Easy Greek Stuffed Shells Recipe
We’re doing Greek Stuffed Shells tonight, and trust me, even if you think you hate Greek food, you’re gonna inhale these. It’s like a party in your mouth, a cheesy, herby, bright, and happy party. And it’s way easier than it looks. I promise!
My family literally begs for this. My husband, bless his heart, is a meat-and-potatoes kind of guy, but even he is obsessed. The first time I made it, he went back for thirds. Thirds, people! And my kids? They call them “Giant Greek Snuggles” which, okay, is kinda weird, but also adorable. I swear, one time I caught my youngest trying to hide a shell in his pocket for later. That’s when I knew this recipe was a keeper.
Why You’ll Love This Easy Greek Stuffed Shells Recipe
- It’s basically comfort food but with a Greek twist, so you can feel a little fancy without actually being fancy.
- You can totally customize it with whatever veggies you have wilting in the fridge. Seriously, throw them in!
- It’s a crowd-pleaser. Even your picky cousin Susan will be impressed.
- Leftovers (if there are any) are amazing cold. I may or may not have eaten them straight from the fridge for breakfast more than once. Don’t judge.
How to Make It
Okay, so first things first: get your oven preheating to 375°F (190°C). Don’t forget! I do it ALL the time and then stand around waiting. Next, cook your jumbo shells according to the box. But, like, maybe shave off a minute or two so they’re al dente. Nobody wants mushy shells.
While the pasta’s doing its thing, let’s get that filling going. In a big ol’ bowl (the bigger, the better, trust me on this), crumble up some feta cheese. Seriously, don’t be shy with the feta. Add ricotta cheese, spinach (if you’re using frozen, make sure you squeeze out ALL the water, or you’ll have a soggy mess), chopped Kalamata olives, sun-dried tomatoes, garlic, oregano, lemon zest (don’t skip this! It’s what makes it POP!), and a pinch of salt and pepper. Mix it all together until it’s, like, uniform.
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Now, carefully stuff each shell with the cheese mixture. I use a spoon, but sometimes I get impatient and just use my fingers. No shame! Arrange the stuffed shells in a baking dish. Drizzle with olive oil.
Bake for about 20-25 minutes, or until the shells are heated through and the cheese is melty and bubbly.
Let it cool slightly before serving. And maybe garnish with some extra feta and fresh oregano. Boom! You just made magic.
Ingredient Notes
- Jumbo Pasta Shells: Gotta have these. Don’t try using small shells. It won’t work. I mean, you could, but it would take, like, a million years to stuff them all.
- Feta Cheese: Get the good stuff! Not the pre-crumbled kind that tastes like cardboard. The block feta in brine is where it’s at.
- Ricotta Cheese: Full-fat, baby! Don’t even think about using the low-fat stuff. It’s just not the same.
- Frozen Spinach: Squeeze out as much water as possible! Seriously, your filling will be a soupy disaster if you don’t.
- Kalamata Olives: These are a must! They add that salty, briny flavor that makes Greek food so addictive.
- Sun-Dried Tomatoes: The ones packed in oil are the best. Just drain them a bit before chopping.
- Fresh Garlic: Don’t even think about using garlic powder. Fresh garlic is the only way to go.
- Dried Oregano: You can use fresh if you have it, but dried works just fine.
- Lemon Zest: This is the secret ingredient! It brightens up the whole dish.
- Olive Oil: Extra virgin, always!
Recipe Steps:
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells until al dente.
- Crumble feta cheese into a large bowl.
- Add ricotta, spinach (squeezed dry), olives, sun-dried tomatoes, garlic, oregano, lemon zest, salt, and pepper to the bowl.
- Mix all ingredients until uniform.
- Stuff each shell with the cheese mixture.
- Arrange the stuffed shells in a baking dish.
- Drizzle with olive oil.
- Bake for 20-25 minutes, or until heated through and the cheese is bubbly.
- Cool slightly and garnish before serving.
What to Serve It With
A simple green salad with a lemon vinaigrette is perfect. Or some crusty bread for soaking up all that delicious sauce. And maybe a glass of Greek wine? Ooh, or a crisp white like Sauvignon Blanc!
Tips & Mistakes
- Don’t overcook the pasta shells! They’ll get all mushy and fall apart.
- Make sure to squeeze out all the water from the frozen spinach. I’m serious!
- Don’t be afraid to experiment with different cheeses. I’ve used goat cheese before, and it was amazing!
- If you’re short on time, you can make the filling ahead of time and store it in the fridge.
Storage Tips
Leftovers will keep in the fridge for up to 3 days. Just make sure to store them in an airtight container. You can reheat them in the oven or microwave. Or, you know, eat them cold straight from the fridge. I won’t judge. They’re surprisingly good cold! Especially for breakfast.
Variations and Substitutions
- No sun-dried tomatoes? Use roasted red peppers instead.
- Don’t have Kalamata olives? Use black olives. It won’t be quite the same, but it’ll do in a pinch.
- Out of ricotta? Cottage cheese will work, but make sure to drain it first.
- I’ve even used artichoke hearts when I was feeling fancy!
- One time, I accidentally used Italian seasoning instead of oregano… it was still pretty good!
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Easy Greek Stuffed Shells Recipe
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells about 24 shells
- 2 tbsp olive oil extra virgin
- 1 lb ground lamb or ground beef
- 1 cup feta cheese crumbled
- 1 cup ricotta cheese
- 1 tbsp dried oregano
- 2 cloves garlic minced
- 24 oz marinara sauce homemade or store-bought
- 0.5 tsp salt to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup parsley fresh, chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the ground lamb, garlic, oregano, salt, and pepper. Cook until the meat is browned and cooked through.
- In a large bowl, combine the cooked meat with ricotta, feta, and half of the parsley.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the meat and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the shells.
- Cover with foil and bake in the preheated oven for 25 minutes. Uncover and bake for an additional 10 minutes.
- Garnish with the remaining parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
