Ricotta Stuffed Shells

This amazing classic Ricotta Stuffed Shell recipe uses jumbo pasta shells filled with a mixture of garlic, spinach, creamy ricotta cheese, mozzarella cheese, and Parmesan Cheese. The shells are then placed in a baking dish, topped with marinara sauce and more mozzarella, and baked to perfection.

This is the ultimate comfort food meal, and many enjoy it. Once you smell the shells baking, you will know that this recipe is just heavenly. If you like these shells, try spaghetti pie and creamy chicken lasagna.

This pasta dish is so incredibly easy to make. With a little advance preparation, it can be assembled and in the oven in about twenty minutes. To make this recipe quick and easy, I use store-bought marinara, but by all means, if you have a great recipe for homemade marinara and the time, use it!

Ingredients Needed

• Pasta – jumbo-size pasta shells.
• Spinach – either fresh or frozen for great flavor and color.
• Garlic – it wouldn’t be an Italian recipe without garlic.
• Cheese – a three-cheese blend of ricotta, mozzarella, and Parmesan.
• Egg – helps to bind the cheese blend so it does not cook out of the shells.
• Italian Seasoning Blend – to add flavor.
• Marinara – use your favorite jarred blend or make homemade marinara.
• Parsley – chopped fresh for flavor and color.
• Basil – chopped fresh for the best flavor and aroma

How to make Stuffed Shells

This is the summary version; for the complete ingredient list and full directions, please see the recipe card below.

Bring a large pot of salted water to boil. Add the pasta shells and boil slightly al dente according to package instructions, draining well. Then, add the olive oil to a skillet over medium-low heat. Add the garlic and spinach, cooking for 2-3 minutes or just until the spinach is wilted. Remove the skillet from the heat and let it cool.

In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan Cheese, egg, Italian seasoning, salt, pepper, and the cooled spinach mixture. Spread the bottom of the casserole dish with some marinara. Spoon the cheese mixture into the shells so they are nice and plump. 

Place the stuffed shells in the casserole dish on top of the marinara. Spoon some more marinara in and around the shells. Sprinkle with more mozzarella. Cover and bake.

Recipe Tips

• Do not over-boil the pasta shells. Cook them slightly al dente and add a few extra shells when boiling the pasta, as inevitably, several of them will tear.
• You can use fresh or frozen spinach. If using frozen spinach, squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
• Use good quality marinara or make your own from homemade marinara sauce.
• For a heartier meal, add browned ground beef or Italian Sausage. 
• For a change of pace try substituting alfredo sauce for the marinara sauce.

What To Serve with Ricotta Stuffed Shells

For a complete guest worthy meal, serve with a garden salad or Italian salad. Or serve garlic cheese bread, or garlic knots to sop up the extra sauce and melted cheese. To balance the carbs try roasted cauliflower or green beans almondine.

These delectable Ricotta Stuffed Shells are easy to prepare, family friendly, aromatic and oh so tasty.  They are fancy enough for company and yet easy enough for a weeknight meal.  Put the ingredients on your shopping list today and surprise your family with an awesome meal.

Frequently Asked Questions

More Pasta Recipes

Parmesan Pasta

Crock Pot Lasagna

Italian Sausage Pasta

Spaghetti Casserole

Mushroom Pasta

Baked Ziti

Ricotta Stuffed Shells

Baked Ricotta Stuffed Shells plump full of creamy ricotta, mozzarella, Parmesan Cheese, spinach and garlic all topped with marinara and another generous helping of mozzarella.

5 from 51 votes

Print Pin Rate

Course: pasta

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 servings

Calories: 494kcal

Author: Beth Pierce

Ingredients

• 20 jumbo shells ½ of a 12 ounce box
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 5 ounces baby spinach stems removed and chopped
• 15 ounces whole milk ricotta
• 3 cups mozzarella reserve 1 cup for the top
• ½ cup shredded Parmesan
• 1 large egg
• 1 ½ teaspoons Italian Seasoning
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 3 cups marinara
• 2 tablespoon chopped fresh parsley or fresh basil

Instructions

• Preheat oven to 350 degrees.
• Boil the pasta shells al dente according to package instructions; drain well.
• Add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
• In a large bowl combine the ricotta, 2 cups mozzarella, Parmesan Cheese, egg, Italian seasoning, salt, black pepper and the cooled spinach mixture.
• Spread the bottom of a 9×13 or equivalent sized casserole dish  1 1/2 cups marinara.  Spoon the cheese mixture into the shells Place the stuffed shells in the casserole. Spoon the remaining marinara in and around the shells.
• Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired sprinkle with parsley or basil. 

Notes

• Do not over-boil the pasta shells. Cook them slightly al dente and add a few extra shells when boiling the pasta, as inevitably, several of them will tear.
• You can use fresh or frozen spinach. If using frozen spinach, squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
• Use good quality marinara or make your own from homemade marinara sauce.
• For a heartier meal, add browned ground beef or Italian Sausage. 
• For a change of pace try substituting alfredo sauce for the marinara sauce.

Nutrition

Calories: 494kcal | Carbohydrates: 32g | Protein: 30g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 113mg | Sodium: 1351mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3666IU | Vitamin C: 18mg | Calcium: 593mg | Iron: 3mg

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