Ricotta Stuffed Shells
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
545 kcal
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Course
Main Course
Ricotta Stuffed Shells
Description
In this recipe for Ricotta Stuffed Shells, jumbo pasta shells are cooked just until al dente to retain firmness for stuffing. Meanwhile, spinach is sautéed with garlic, then combined with ricotta, mozzarella, Parmesan, eggs, and herbs to form a flavorful, cohesive filling. The shells are stuffed generously and arranged in a baking dish layered with marinara sauce to infuse moisture and tanginess during baking. Covered and baked at 375°F, the sauce melds with the cheese filling, creating a rich yet balanced taste.
The filling texture should be moist but not runny; draining ricotta and squeezing spinach thoroughly prevent excess liquid that could lead to soggy shells. Using a piping bag (or a resealable plastic bag with the tip cut) can make stuffing the shells easier and neater. Par-cooking pasta shells makes handling simpler and reduces breakage.
Serving garnished with fresh basil and extra Parmesan adds a fragrant and cheesy finishing touch. This dish works well as a hearty main course and pairs nicely with a simple salad or crusty bread.
Cook extra shells in case of tearing, avoid adding oil to prevent sauce from sliding off, and cool shells after cooking by rinsing with cold water to stop residual cooking, making them easier to fill.
Ingredients
- 16-20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 cups spinach roughly chopped, packed fresh leaves
- 32 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan Cheese plus more for serving, grated
- 2 egg beaten, large
- 1 teaspoon onion powder
- 1 teaspoon italian herb blend dried
- 1/2 teaspoon parsley dried
- 1/2 teaspoon basil dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 3 cups marinara sauce
Garnish:
- basil fresh basil
- Parmesan Cheese fresh basil
Instructions
Preheat the oven
- First, preheat the oven to 375 degrees F.
Boil the pasta
- 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
- 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.
- 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.
- 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.
- Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish.
- Stuff each pasta shell with a hefty amount of the spinach and cheese mixture and arrange in the baking dish.
Bake
- Next, pour the remaining marinara sauce on top and cover with aluminum foil; bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown for another 10-15 minutes.
- Serve warm with grated Parmesan cheese.
Notes
- Cook pasta shells until just al dente; firm shells are easier to handle and less likely to tear.
- Use a piping bag or a resealable bag with a cut corner to fill shells neatly and efficiently.
- Drain ricotta well and squeeze cooked spinach to remove excess moisture, preventing a runny filling.
- After boiling, rinse shells with cold water to stop cooking and cool them before stuffing.
- Avoid overstuffing shells to prevent bursting and maintain shape during baking.
- Arrange stuffed shells apart in the baking dish to avoid sticking together.
- Do not add oil or butter to cooked shells; sauce will adhere better without it.
- Cook extra shells to account for any that tear during preparation.
- If using frozen spinach, thaw fully and remove all excess liquid before mixing into filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 545 kcal
% 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.
User Reviews
Overall Rating
5
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