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Stuffed Shells Recipe

Stuffed Shells Recipe with Ricotta and Spinach

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Oil
  • 18-20 pieces jumbo pasta shells
  • extra-virgin olive oil for drizzling
Ricotta Filling
  • 5 ounces fresh spinach
  • 2 cups ricotta cheese 16 ounces
  • 1/4 cup grated pecorino cheese plus more for sprinkling
  • 2 cloves garlic grated
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon sea salt plus more for pasta water
  • freshly ground black pepper
Sauce and Garnish
  • 2 cups marinara sauce plus more for serving
  • chopped fresh parsley for serving

Equipment

  • 9x13 baking dish
  • Large pot
  • Steamer Basket
  • Medium Bowl
  • Small spoon
  • Strainer

Method
 

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
  5. Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes.
  6. Serve with more marinara on the side and garnish with additional pecorino cheese and fresh parsley.

Notes

Make Ahead Tips: You can assemble the entire dish up to 4 hours before serving. Cover with foil and refrigerate, then bake as directed (may need an extra 5 minutes if starting from cold).
Freezing Instructions: This recipe freezes well for up to 3 months. Assemble completely, cover with foil, and freeze. Thaw in refrigerator 10 hours before serving, then bake covered for 30 minutes.
Marinara Sauce: Use your favorite store-bought brand (Rao's is recommended) or homemade marinara sauce.
Storage: Leftover stuffed shells keep in the refrigerator for 3-4 days and reheat well in the microwave or oven.