Go Back
Easy Stuffed Shells Recipe with Ricotta and Spinach

Creamy Ricotta Stuffed Shells

Rebecca Blumer
Big flavor, small effort, massive payoff. These cheesy, herby stuffed shells are comfort food perfected—easy enough for weeknights, fancy enough for guests.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main
Cuisine Italian-American
Servings 6 Servings
Calories 420 kcal

Equipment

  • 9x13 Baking Dish
  • Large Pot
  • Skillet

Ingredients
 

Pasta Shells

  • 8–10 ounces jumbo pasta shells 20–24 shells, plus a few extra

Filling

  • 15 ounces ricotta cheese whole milk preferred
  • 2 cups shredded mozzarella divided
  • 0.5 cup grated Parmesan plus extra for serving
  • 1 egg large
  • 4 cups fresh spinach or 10 oz frozen, thawed and squeezed dry
  • 3 cloves garlic minced
  • 0.25 cup fresh basil or 1 tsp dried
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • nutmeg a pinch, optional
  • kosher salt and black pepper to taste

Sauce

  • 3–4 cups marinara sauce jarred or homemade
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread 1 to 1.5 cups marinara on the bottom.
  • Boil shells in salted water until very al dente (about 2 minutes less than package instructions). Drain and rinse with cool water. Lay on a sheet so they don’t stick.
  • Heat olive oil in a skillet. Add garlic and cook 30 seconds. Add spinach and cook until wilted. Season with salt and pepper. Cool slightly and chop.
  • In a bowl, mix ricotta, 1.5 cups mozzarella, Parmesan, egg, spinach, basil, Italian seasoning, red pepper flakes, nutmeg, salt, and pepper until creamy.
  • Stuff each shell with 1–2 tablespoons of the filling. Arrange stuffed shells into the baking dish on top of the sauce.
  • Spoon remaining marinara over the shells. Sprinkle with remaining mozzarella and extra Parmesan.
  • Cover with foil and bake 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden. Optional: broil 1 minute for extra browning.
  • Let rest 5–10 minutes before serving. Garnish with basil and Parmesan. Serve hot with garlic bread or salad.

Notes

Stuffed shells can be made ahead, frozen, or adapted with protein or other veggies. Don’t skimp on sauce, and let rest before serving for best results.
Keyword Pasta Bake, Ricotta, Stuffed Shells, vegetarian