Ricotta Stuffed Shells

Name: Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 40 min
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

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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.

A plate with three Ricotta Stuffed Shells

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!

A casserole full of ricotta stuffed shells with spinach and garlic.

Ingredients Needed
How to make Stuffed Shells
Recipe Tips
What To Serve with Ricotta Stuffed Shells
Frequently Asked Questions
More Pasta Recipes

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

Baked shell in tomato sauce with mozzarella.

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.

Mix the ricotta cheese blend in a big bowl.

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.

Arrange the stuffed shells in the casserole dish and top with marinara and mozzarella.

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.

A metl spoon holding a ricotta and spinach stuffed pasta shell.

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

Can I make these in advance?

This recipe can be made up to 2 days in advance and covered tightly with plastic wrap, and stored in the fridge. Remove the casserole from the fridge 40 minutes prior to baking to come to room temperature. Don’t forget to remove the plastic wrap and replace with aluminum foil before placing the casserole dish in the oven.

Can I freeze these shells?

I do not recommend freezing this casserole as the ricotta, spinach, and mozzarella have a high moisture content and they will become watery and grainy after freezing.

More Pasta Recipes