Overview
These stuffed shells are perfect for family gatherings or busy weeknight dinners.
Ricota
Creamy Spinach and Ricotta Stuffed Shells
Classic jumbo shells stuffed with a creamy ricotta-spinach mixture, baked in tangy marinara and topped with bubbly mozzarella.
Ready in
55 min
Makes 6 servings
Prep
25m
Cook
30m
Level
Medium
About this recipe
Classic jumbo shells stuffed with a creamy ricotta-spinach mixture, baked in tangy marinara and topped with bubbly mozzarella.
These stuffed shells are perfect for family gatherings or busy weeknight dinners.
Ingredients
Pasta
Filling
Assembly
Equipment
- Large pot For boiling pasta
- 9x13 baking dish For baking
- Mixing bowl For the filling
Instructions
-
Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente.
-
In a bowl, mix ricotta, squeezed spinach, parmesan, egg, salt, and pepper until well combined.
-
Spread 1 cup of marinara sauce on the bottom of a 9x13 baking dish.
-
Stuff each cooked shell with the ricotta mixture and place them in the prepared baking dish.
-
Top with remaining sauce and shredded mozzarella cheese.
-
Cover and bake for 20 minutes, then remove cover and bake for another 5-10 minutes until cheese is bubbly and slightly browned.
25 min
Nutrition
Calories
420
Protein
18g
Carbs
52g
Fat
15g
Fiber
4g
Sugar
6g
Sodium
780mg
Serving Size
3 shells
Cooking Timeline
Recipe Scorecard
Overall
9.2
/10
Expert
4.8
95% conf.
Video
Expert Review
Verdict
A crowd-pleasing vegetarian dish that feels sophisticated yet remains classic comfort food.
Pros
- Make-ahead friendly
- Kid-friendly
- Rich flavor
Cons
- Requires multiple steps for assembly
AI Insights
Summary
Classic jumbo shells stuffed with a creamy ricotta-spinach mixture, baked in tangy marinara and topped with bubbly mozzarella.
Tips
- Use a piping bag to fill the shells easily and cleanly
- Add a pinch of nutmeg to the ricotta mixture for an extra layer of flavor
- Don't overcook the shells, as they will cook further in the oven
Substitutions
- Ricotta → cottage cheese (blend for smoothness)
- Frozen spinach → fresh baby spinach (sauté and drain)
Storage
Keep covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F.
Pairing
- Garlic knots
- Crisp green side salad with vinaigrette
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
How do I ensure the spinach doesn't make the filling watery?
The most important step is to squeeze all liquid out of the thawed spinach using a clean kitchen towel.
Can I prepare this in advance?
Yes, you can assemble the dish, refrigerate, and bake it when ready to serve.
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4.8 expert rating
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