This amazing classic Ricotta Stuffed Shell recipe is jumbo pasta shells filled with a mixture of garlic, spinach, creamy ricotta cheese, mozzarella cheese, and Parmesan Cheese. Then they are placed in a baking dish, topped with marinara sauce and more mozzarella, and baked to perfection. This is the ultimate comfort food meal and one enjoyed by many. Once you smell the shells baking you will know that this recipe is just heavenly.
This pasta dish is so incredibly easy to make. With a little advance preparation this recipe 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! For a complete meal serve with a side salad, Caesar Salad, garlic bread, or dinner rolls.
What are stuffed shells made of?
- 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
How to make Stuffed Shells?
Bring a large pot of salted water to boil. Add the pasta shells and boil slightly al dente according to package instructions and drain well. Then add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Then remove from the heat and let it cool.
In a large bowl combine the ricotta cheese, 2 cups mozzarella cheese, Parmesan Cheese, egg, Italian seasoning, salt, pepper and the cooled spinach mixture. Spread the bottom of the casserole dish with about a 1 1/2 cups of 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 about another 1 1/2 cups of marinara in and around the shells. Sprinkle with remaining mozzarella. Cover and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired sprinkle with parsley
Recipe notes and helpful tips for Ricotta Stuffed Shells
- Do not over-boil the pasta shells. Cook them slightly al dente.
- 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.
- Use freshly shredded Parmesan cheese. As my late mother used to say it is worth every red cent.
- This recipe can be made up to 2 days in advance and stored tightly covered in the fridge.
- I do not recommend freezing this casserole as both ricotta and mozzarella have a high moisture content and they will become watery and grainy after freezing.
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.
More pasta recipes you will love!
Ricotta Stuffed Shells
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
Instructions
- Preheat oven to 350 degrees.
- Boil the pasta shells al dente according to package instructions; drain well.
- Add the olive oil to a skillet over medium low heat. Add the garlic and spinach cooking 2-3 minutes or just until the spinach is wilted. Remove from the heat and let it cool.
- In a large bowl combine the ricotta, 2 cups mozzarella, Parmesan Cheese, egg, Italian seasoning, salt, black pepper and the cooled spinach mixture.
- Spread the bottom of a 9x13 or equivalent sized casserole dish 1 1/2 cups marinara. Spoon the cheese mixture into the shells Place the stuffed shells in the casserole. Spoon the remaining marinara in and around the shells.
- Cover with aluminum foil and bake for 20 minutes. Then uncover and bake for another 20 minutes. If desired sprinkle with parsley or basil.
Notes
- Do not over-boil the pasta shells. Cook them slightly al dente.
- 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.
- Use freshly shredded Parmesan cheese. As my late mother used to say it is worth every red cent.
- This recipe can be made up to 2 days in advance and stored tightly covered in the fridge.
- I do not recommend freezing this casserole as both ricotta and mozzarella have a high moisture content and they will become watery and grainy after freezing.
Nutrition
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stephanie
I make these all the time, but I’ve never tried them with spinach. Such a delicious idea!
Beth Pierce
You should try it! They are so delicious!
Jess
My mom made these for my birthday each year and I have been looking for a recipe that tasted like hers. Found it! Thank you!
Beth Pierce
The pleasure is all mine, Jess!
Dana Sandonato
I love stuffed shells! These are the best, and everyone really enjoys them when I make them!