Baked Stuffed Shells with Spinach and Ricotta

Why You’ll Love This Recipe

• Classic Italian comfort: tender shells, creamy herbed ricotta, bright marinara, and melty cheese.
• Make-ahead friendly: assemble earlier in the day (or freeze) and bake when you need it.
• Reliable and forgiving: parboiled shells and a saucy base keep everything tender and juicy.
• Easy to customize: add sausage for a heartier dish or extra veggies to keep it light.

Grocery List

• Produce: 10 oz frozen chopped spinach (or 5 oz fresh), garlic, fresh parsley and/or basil
• Dairy: Whole-milk ricotta (16 oz), low-moisture mozzarella (8 oz), Parmesan cheese, 1 large egg
• Pantry: Jumbo pasta shells (12 oz), marinara sauce (24–28 oz), olive oil, Italian seasoning, nutmeg, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Pasta & Sauce

• 12 oz jumbo pasta shells (you will fill about 24; cook extra in case some tear)
• 3 cups marinara sauce (24–28 oz)
• 1 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp water (to loosen sauce, if using a thick jarred marinara)

Ricotta-Spinach Filling

• 16 oz whole-milk ricotta
• 10 oz frozen chopped spinach, thawed and very well squeezed dry (or 5 oz fresh baby spinach, wilted and chopped)
• 1 large egg
• 1/2 cup shredded low-moisture mozzarella
• 1/4 cup finely grated Parmesan
• 2 garlic cloves, finely minced
• 1/4 cup chopped fresh parsley or basil (or a mix)
• 1 tsp Italian seasoning
• 1/8 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Topping & Finish

• 1 1/2 cups shredded low-moisture mozzarella
• 1/4 cup finely grated Parmesan
• 2 tbsp chopped fresh basil or parsley, for garnish
• Extra-virgin olive oil, for a light drizzle at the end (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly oil a 9×13-inch (3-quart) baking dish. Spread 2 cups of marinara in an even layer across the bottom; this keeps the shells moist and prevents sticking. Stir the remaining 1 cup marinara with 2 tablespoons water and set aside for topping.

Step 2: Boil the shells just shy of al dente

Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until just shy of al dente, 8–9 minutes (they will finish cooking in the oven). Drain and immediately spread the shells open-side up on a lightly oiled baking sheet to cool and prevent sticking. If needed, toss gently with a drizzle of olive oil.

Step 3: Make the ricotta-spinach filling

In a large bowl, combine ricotta, spinach (squeezed very dry), egg, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic, parsley/basil, Italian seasoning, nutmeg, salt, black pepper, and red pepper flakes (if using). Mix until smooth and evenly combined. Taste and adjust salt and pepper as needed.

Step 4: Fill the shells

Spoon about 2 tablespoons of filling into each shell. For speed and tidiness, transfer the filling to a zip-top bag, snip a 3/4-inch corner, and pipe it in. Aim to fill about three-quarters full so the filling doesn’t spill out as they bake.

Step 5: Nestle shells into the sauce

Arrange the filled shells snugly in the sauced baking dish, open side up. Spoon the reserved thinned marinara evenly over the shells so exposed pasta is lightly coated; this prevents dry edges.

Step 6: Add cheese and bake covered

Sprinkle the shells with 1 1/2 cups mozzarella and 1/4 cup Parmesan. Cover the dish tightly with foil (spray the underside of the foil with nonstick spray to prevent sticking). Bake for 25 minutes, until the sauce is bubbling around the edges.

Step 7: Uncover to brown, rest, and serve

Remove the foil and continue baking 10–15 minutes, until the cheese is melted with golden spots and the sauce is actively bubbling. Let the dish rest for 5 minutes so the filling sets slightly. Garnish with chopped basil or parsley and a light drizzle of olive oil. Serve hot.

Pro Tips

• Undercook the shells slightly so they hold their shape and don’t split while baking.
• Really squeeze the spinach dry; excess moisture can thin the filling and make the dish watery.
• Use a piping bag or zip-top bag to fill shells quickly and neatly.
• If your marinara is very thick, thin with a few tablespoons of water so the edges of the shells stay tender.
• Spray the underside of the foil to prevent it from pulling off the cheese.

Variations

• Meaty: Brown 8 oz Italian sausage (casings removed), drain, and fold into the filling or scatter over the sauce layer before adding shells.
• Veggie-packed: Add 1 cup finely chopped sautéed mushrooms or roasted red peppers to the filling for extra flavor and color.
• Three-cheese: Swap half the mozzarella for provolone, and add 1/4 cup pecorino to the Parmesan topping for a sharper finish.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 325°F (165°C) until hot, or microwave individual portions. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered bake time. To freeze, assemble in a freezer-safe dish without baking, wrap well, and freeze up to 3 months. Thaw overnight in the refrigerator, then bake as directed, or bake from frozen at 350°F (175°C) covered for 55–65 minutes, uncover and bake 10–15 minutes more.

Nutrition (per serving)

Approximate: 580 calories; 27 g fat; 57 g carbohydrates; 31 g protein; 5 g fiber; 980 mg sodium. Values will vary based on brands and exact amounts.