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5.0 from 45 votes

Ricotta Stuffed Shells

Spinach Ricotta Stuffed Shells is an effortless Italian-inspired dish made with three kinds of cheeses, ideal for a weeknight dinner or a special occasion.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 545 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 16-20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 4 cups packed fresh spinach leaves roughly chopped
  • 32 oz ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1 cup grated Parmesan cheese plus more for serving
  • 2 large eggs beaten
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups marinara sauce
Garnish:
  • Fresh basil and parmesan cheese

Instructions

Preheat the oven
    Cup of Yum
  1. First, preheat the oven to 375 degrees F.
Boil the pasta
  1. Place a large saucepan with water over high heat. Cook the pasta al dente, according to the package directions. Drain and set aside.
Make the cheesy filling
  1. Add the oil to a large skillet over medium-high heat. When it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.
  2. Then, add the chopped spinach, stir, and cook until it begins to wilt, about 3 to 4 minutes. Remove from heat and let it cool.
  3. In a mixing bowl, stir the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.
  4. Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish.
  5. Stuff each pasta shell with a hefty amount of the spinach and cheese mixture and arrange in the baking dish.
Bake
  1. Next, pour the remaining marinara sauce on top and cover with aluminum foil; bake for 25 minutes.
  2. Remove the foil and continue baking until the top begins to brown for another 10-15 minutes.
  3. Serve warm with grated Parmesan cheese.

Notes

  • The best tip I can give is to avoid cooking the shells all the way through. Trying to fill pasta shells that are flopping around is almost impossible. Not to mention that they tear a lot easier when they are soft. I cook mine until they are almost al dente. They are still firm enough to stand up a little bit by themselves and are easy to fill. But that is not the only thing that I do. 
  • The other important tip is to use a piping bag—not a real piping bag, just a sandwich bag or freezer bag with the corner cut off. Even if you’re using chunky filling, this works great. It is so much faster and neater. It also keeps the filling moist until it goes into the shells in case you get interrupted. Oh yeah, make sure the filling is not runny. That helps, too.
  • Drain the ricotta cheese and squeeze the spinach well to prevent a runny filling. 
  • After boiling the shells, run cold water over them to stop them from cooking afterward so they are completely cool.
  • Do not overstuff the shells, or they may burst or lose shape. 
  • Keep the shells apart when baking them to prevent them from sticking together. Do not add oil or butter to them, or the sauce will not stick to them.
  • Cook extra pasta shells just in case some tear.
  • If using frozen spinach, thaw it first and be sure to remove all of the excess liquid. 

Nutrition Information

Calories 545kcal (27%) Carbohydrates 30g (10%) Protein 36g (72%) Fat 32g (49%) Saturated Fat 17g (85%) Cholesterol 150mg (50%) Sodium 1590mg (66%) Potassium 784mg (22%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3393IU (68%) Vitamin C 14mg (16%) Calcium 734mg (73%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 545

% Daily Value*

Calories 545kcal 27%
Carbohydrates 30g 10%
Protein 36g 72%
Fat 32g 49%
Saturated Fat 17g 85%
Cholesterol 150mg 50%
Sodium 1590mg 66%
Potassium 784mg 17%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 3393IU 68%
Vitamin C 14mg 16%
Calcium 734mg 73%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.