Quick Description
Jumbo pasta shells stuffed with a creamy ricotta-spinach filling, baked in marinara sauce, and topped with melted mozzarella. A classic Italian comfort food that’s hearty and satisfying.
Servings & Timing
- Servings: 6 (about 3–4 shells per person)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients List
For the Shells
- 20 jumbo pasta shells (cook a few extra in case of breakage)
- 1 tbsp olive oil (to prevent sticking)
For the Filling
- 15 oz ricotta cheese
- 1 ½ cups mozzarella cheese (shredded, divided)
- ½ cup Parmesan cheese (grated)
- 1 egg (to bind filling)
- 2 cups fresh spinach (sautéed and chopped, or use 1 cup frozen, thawed & drained)
- 2 cloves garlic (minced, sautéed with spinach)
- ½ tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For Assembly
- 3 cups marinara sauce (homemade or store-bought)
- ½ cup mozzarella cheese (extra, for topping)
- 1 tsp dried parsley or basil (for garnish)
Instructions
- Cook Pasta Shells: Boil shells in salted water until al dente (about 10 minutes). Drain and toss with olive oil to prevent sticking. Set aside.
- Prepare Filling: In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, spinach, garlic, seasoning, salt, and pepper. Mix until creamy.
- Preheat Oven: Heat oven to 375°F (190°C).
- Assemble Dish: Spread 1 cup marinara sauce on bottom of a baking dish.
- Stuff Shells: Spoon ricotta-spinach mixture into each shell and place seam side up in baking dish.
- Top & Bake: Pour remaining marinara over shells. Sprinkle remaining mozzarella on top. Cover loosely with foil.
- Bake Covered: Bake 20 minutes.
- Uncover & Brown: Remove foil and bake 10 more minutes until cheese is melted and bubbly.
- Garnish & Serve: Sprinkle with parsley or basil. Serve hot with garlic bread or salad.
Additional Notes
- Don’t overcook pasta shells or they will tear when stuffing.
- Use a piping bag or spoon to neatly fill shells.
- Can be prepped ahead and refrigerated before baking.
Dietary Info
- Vegetarian
- High-Protein Option: Use cottage cheese + Greek yogurt in place of ricotta.
- Gluten-Free Option: Use gluten-free jumbo shells.
Ingredient Details & Substitutions
- Ricotta: Can substitute with cottage cheese or a ricotta–cream cheese mix for creaminess.
- Spinach: Kale or Swiss chard works well too.
- Marinara Sauce: Use arrabbiata for spice, or Alfredo sauce for a creamy twist.
- Cheese Topping: Try provolone or fontina for richer flavor.
Recipe Variations & Serving Suggestions
- Meaty Version: Add cooked ground beef, sausage, or chicken to filling.
- Cheesy Spinach Alfredo Shells: Swap marinara with Alfredo sauce.
- Veggie-Packed: Add chopped zucchini, mushrooms, or roasted red peppers into filling.
- Serving Idea: Pair with garlic herb skillet bread or a Caesar salad.
Storage & Make-Ahead
- Refrigerate leftovers up to 3 days.
- Freeze assembled (unbaked) shells up to 2 months. Bake from frozen at 375°F, covered, for 45 minutes.
- Store baked leftovers in freezer for 1 month; reheat in oven.
