This stuffed shells recipe creates the perfect comfort food dinner that combines tender jumbo pasta shells with a creamy ricotta and spinach filling. The dish delivers restaurant-quality flavor while remaining simple enough for busy weeknight cooking.
Stuffed shells bring together the best of Italian-American cuisine. The large pasta shells hold generous amounts of seasoned ricotta cheese, while marinara sauce adds tangy brightness to every bite. This make-ahead friendly recipe serves four people and takes just one hour from start to finish.
What You Need for Stuffed Shells
Creating delicious stuffed shells requires three main components that work together perfectly. Each ingredient plays a specific role in building layers of flavor and texture.
The Pasta Foundation:
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil for coating
Rich Ricotta Filling:
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- 1/4 cup grated pecorino cheese, plus extra for serving
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- Freshly ground black pepper
Sauce and Garnish:
- 2 cups marinara sauce, plus more for serving
- Chopped fresh parsley for garnish
The ricotta cheese mixture forms the heart of this recipe. Fresh spinach adds color and nutrition, while pecorino cheese contributes sharp, salty notes. Lemon zest brightens the filling, and red pepper flakes provide gentle heat.
How to Make Stuffed Shells Step by Step
Making stuffed pasta shells involves preparing the filling, cooking the pasta, and assembling everything for baking. Follow these simple steps for perfect results:
- Prepare the Spinach Filling. Preheat your oven to 425°F. Place fresh spinach in a steamer basket over one inch of simmering water. Cover and steam for one minute until the spinach wilts completely. Transfer to a strainer, squeeze out excess water thoroughly, and chop into small pieces.
- Cook the Pasta Shells. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for exactly 10 minutes until al dente. The pasta should still have a slight bite since it will finish cooking in the oven. Drain and toss with olive oil to prevent sticking.
- Make the Cheese Filling. Combine chopped spinach with ricotta cheese in a medium bowl. Add pecorino cheese, grated garlic, oregano, lemon zest, red pepper flakes, salt, and black pepper. Mix until well distributed.
- Assemble and Bake. Spread marinara sauce across the bottom of a 9×13 inch baking dish. Using a small spoon, fill each shell with ricotta mixture. Place stuffed shells in the dish, cover with foil, and bake for 20 minutes.
Make Ahead Tips for Busy Cooks
Stuffed shells work perfectly for meal planning and entertaining. These tips help you prepare this dish in advance:
- Short-term storage. Assemble the dish up to four hours before serving. After stuffing shells and placing them in the baking dish with sauce, cover with foil and refrigerate. Bake as directed when ready, adding five extra minutes if starting from cold.
- Freezer preparation. This recipe freezes beautifully for up to three months. Assemble shells completely, cover with foil, and freeze immediately.
- Thawing instructions. Move frozen shells to refrigerator 10 hours before serving. Let dish sit at room temperature while oven preheats, then bake covered for 30 minutes or until heated through.
- Quality maintenance. Always squeeze spinach thoroughly to prevent watery filling. Use foil to prevent shells from drying out during storage.
Serving Your Stuffed Shells
Proper presentation makes this homemade pasta dish even more appealing. The final touches transform a simple dinner into something special.
Garnish the hot shells with additional pecorino or parmesan cheese and fresh chopped parsley. Serve extra marinara sauce on the side so everyone can add more as desired. The extra sauce ensures every bite gets plenty of tangy tomato flavor.
Perfect Side Dishes:
- Caesar salad with crisp romaine
- Garlic bread or crusty Italian bread
- Simple green salad with vinaigrette
- Roasted vegetables like zucchini or bell peppers
Why This Recipe Works Every Time
This stuffed shells recipe succeeds because it follows proven cooking principles that deliver consistent results:
- Perfect pasta texture. Cooking shells to al dente prevents mushiness during baking. The pasta finishes cooking in the oven while maintaining its shape and bite.
- Balanced flavors. Creamy ricotta contrasts beautifully with tangy marinara sauce. Pecorino cheese and lemon zest add complexity that elevates basic ricotta filling.
- Proper moisture control. Thoroughly draining spinach keeps the filling from becoming watery. This prevents soggy shells and maintains the right consistency.
- Optimal baking temperature. The 425°F temperature heats everything through while keeping shells intact. Foil covering prevents tops from drying out while centers warm completely.
- Complete nutrition. The combination provides protein from ricotta, nutrients from spinach, and satisfaction from pasta. This makes it a complete meal for both adults and children.
- Versatile appeal. The recipe works for casual family dinners or special occasions, reheats well for leftovers, and pleases diverse tastes consistently.
Stuffed Shells Recipe with Ricotta and Spinach
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9×13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes.
- Serve with more marinara on the side and garnish with additional pecorino cheese and fresh parsley.