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Italian

Spinach Ricotta Stuffed Shells

Jumbo pasta shells filled with ricotta, spinach, and Parmesan bake under a simple tomato sauce until bubbly. It is a steady weeknight bake that holds well for leftovers.

Prep
25 min
Cook
35 min
Total
1 hr
Servings
6
Difficulty
Medium
Jump to recipe
Baked jumbo shells filled with spinach ricotta under red sauce and melted cheese

Photo: Key West Wedding Photography (CC BY). Source

Why you’ll love it

  • The filling stays creamy without heavy cream.
  • Baking finishes the shells evenly in one dish.
  • Tomato sauce keeps the pasta moist in the oven.
  • Leftovers reheat cleanly for lunch the next day.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat oven to 375°F. Grease a 9x13-inch baking dish and spread 1/2 cup marinara on the bottom.

  2. 2

    Boil shells in salted water until just shy of al dente, about 8 minutes. Drain and cool briefly on a sheet pan.

  3. 3

    Mix ricotta, spinach, egg, 3/4 cup Parmesan, garlic, salt, and pepper in a bowl.

  4. 4

    Stuff each shell with the ricotta mixture and arrange in the dish. Spoon remaining marinara over the top.

  5. 5

    Scatter mozzarella and remaining Parmesan over the shells. Drizzle with olive oil.

  6. 6

    Cover with foil and bake 20 minutes. Uncover and bake 12 to 15 minutes more until bubbling.

  7. 7

    Rest 5 minutes before serving.

Pro tips

  • Squeeze spinach very dry so the filling is not watery.
  • Undercook the shells slightly; they finish in the oven.
  • A piping bag or zip-top bag makes stuffing faster.

Easy substitutions

frozen spinach
fresh spinach wilted and chopped
marinara sauce
crushed tomatoes simmered with garlic
mozzarella
provolone

Storage and reheating

Storage

Cool, cover, and refrigerate up to 4 days.

Reheating

Cover and bake at 350°F until hot, about 20 minutes, or microwave single portions.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
22 g
Carbs
42 g
Fat
18 g
Fiber
4 g

Moderate · Oven · Vegetarian

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From the kitchen

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Ingredients