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Ricotta Stuffed Shells
5 from 45 votes

Ricotta Stuffed Shells

Ricotta Stuffed Shells offer jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and sautéed spinach, seasoned with Italian herbs and garlic. The dish bakes in marinara sauce until bubbly and comforting, balancing rich cheeses with bright tomato flavor. These shells have tender pasta with a moist, cheesy center that holds its shape well when properly prepared.

Prep Time
30 mins
Cook Time
40 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 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
    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

  • 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

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%)

Nutrition Facts

Serving: 6 servings

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.