Stuffed Shells
These spinach and ricotta stuffed shells are cozy, cheesy comfort food that look impressive but are simple to make. Tender jumbo pasta shells are filled with a creamy spinach ricotta mixture, nestled into marinara, and baked until bubbly and golden. Perfect for family dinners, holidays, or make-ahead entertaining.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Ingredients
Pasta and Sauce
- 18–20 jumbo pasta shells
- 2 cups marinara sauce, plus extra for serving
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
Spinach Ricotta Filling
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- ¼ cup grated pecorino cheese, plus extra for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for the pasta water
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven
- Preheat the oven to 425°F (220°C).
- Lightly oil a 9×13-inch baking dish and set aside.
- Steam the spinach
- Place the fresh spinach in a steamer basket set over a pot with about 1 inch of water.
- Bring the water to a simmer, cover, and steam for about 1 minute, just until the spinach is wilted and bright green.
- Transfer the spinach to a strainer, let it cool slightly, then squeeze out as much excess water as possible.
- Roughly chop the spinach and set aside.
- Cook the pasta shells
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook until just al dente (about 10 minutes, or 1–2 minutes less than package directions).
- Drain thoroughly and drizzle lightly with olive oil to keep the shells from sticking together while you prepare the filling.
- Make the ricotta filling
- In a medium mixing bowl, combine the chopped spinach, ricotta, and grated pecorino cheese.
- Add the grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and several grinds of black pepper.
- Stir until the mixture is smooth and evenly combined. Taste and adjust seasoning if needed.
- Prepare the baking dish
- Spread 2 cups of marinara sauce evenly over the bottom of the prepared 9×13-inch baking dish.
- Stuff the shells
- Using a small spoon, carefully fill each cooled pasta shell with the spinach ricotta mixture.
- Nestle the stuffed shells, filling side up, into the marinara sauce in the baking dish, arranging them snugly in a single layer.
- The filling amount should be enough for about 18–20 shells.
- Bake the stuffed shells
- Cover the baking dish tightly with foil.
- Bake at 425°F for about 20 minutes, or until the shells are heated through and the sauce is bubbling around the edges.
- Finish and serve
- Remove the foil and sprinkle the tops with a little extra grated pecorino.
- Garnish with chopped fresh parsley.
- Serve hot with extra warm marinara on the side for spooning over the shells at the table.
Pro Tips
- Do not overcook the shells: Boil the shells just until al dente; they will finish cooking in the oven. Overcooked shells are more likely to tear when stuffing.
- Remove moisture from the spinach: Squeeze the steamed spinach very well so the filling stays thick and creamy instead of watery.
- Make ahead: Assemble the stuffed shells in the baking dish with the marinara up to 4 hours ahead. Cover with foil and refrigerate. When ready to serve, bake as directed until hot and bubbly.
- Freezer friendly: Assemble the shells in the baking dish, cover tightly with foil, and freeze. To serve, thaw in the refrigerator for about 10 hours, then bake covered at 425°F for about 30 minutes, or until fully heated through.
- Cheese variations: Pecorino adds a sharp, salty flavor, but you can substitute Parmesan if preferred, or add a little shredded mozzarella on top for extra melt and stretch.
Nutrition Information
Approximate values per serving (1/4 of recipe):
| Serving Size | Calories | Protein | Carbohydrates | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 520 | 25 g | 54 g | 22 g | 4 g | 9 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your specific ingredients, brands, and portion sizes. For precise dietary advice, please consult a qualified nutrition professional.
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Spinach and Ricotta Stuffed Shells
- Total Time: 60
- Yield: 4 servings
- Diet: Vegetarian
Description
These spinach and ricotta stuffed shells are cozy, cheesy comfort food that are simple to make. Tender jumbo pasta shells are filled with a creamy spinach ricotta mixture, nestled into marinara, and baked until bubbly and golden.
Ingredients
- 18–20 jumbo pasta shells
- 2 cups marinara sauce, plus extra for serving
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- ¼ cup grated pecorino cheese, plus extra for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for the pasta water
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and lightly oil a 9×13-inch baking dish.
- Place the fresh spinach in a steamer basket and steam until wilted.
- Chop the steamed spinach and set aside.
- Bring a large pot of salted water to a boil, add the jumbo pasta shells, and cook until al dente (about 10 minutes). Drain and drizzle with olive oil.
- In a bowl, mix spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, sea salt, and pepper until smooth.
- Spread 2 cups of marinara sauce in the baking dish and stuff each shell with the mixture. Place them in the sauce, filling side up.
- Cover with foil and bake for 20 minutes until heated through.
- Remove foil, sprinkle with extra pecorino, garnish with parsley, and serve hot with extra marinara.
Notes
Do not overcook the shells to prevent tearing. Remove moisture from the spinach before mixing. You can assemble ahead of time or freeze for later use.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian