Stuffed Pasta Shells
This Stuffed Pasta Shells recipe is the cozy, get-together dinner you’ll want on repeat. Gigantic pasta shells cradle a creamy ricotta and spinach filling, all topped with bubbling melted mozzarella and a bright sprinkle of parsley. The flavors are simple yet satisfying—perfect for weeknights or a small dinner party. I love how easy it is to assemble and how impressive it looks when you bring it to the table.
Why you’ll love this recipe
There’s something comforting about a tray of stuffed shells: the tender pasta, the rich ricotta, and the garlicky spinach filling. This version keeps things straightforward with a handful of pantry-friendly ingredients and minimal fuss. It’s approachable for cooks of any level and easy to customize with extra herbs or a pinch of red pepper flakes if you like spice.
Ingredients
- ▢12 jumbo pasta shells
- ▢1 jar pasta sauce
- ▢15 oz. whole-milk ricotta
- ▢1 large egg
- ▢¾ cup shredded mozzarella cheese
- ▢1 ½ cup fresh spinach, roughly chopped
- ▢½ teaspoon Italian seasoning
- ▢1 clove garlic, minced or grated
- ▢½ teaspoons salt
- ▢¼ teaspoon black pepper
- ▢½ cup shredded mozzarella for topping
- ▢chopped Italian parsley for garnish
Make-ahead and storage tips
To prepare ahead, cook and stuff the shells, then cover the baking dish tightly and refrigerate for up to 24 hours. When ready to bake, remove the cover and add a few extra minutes to the baking time, since the chilled filling will be cooler. Leftovers keep well in an airtight container in the fridge for 3–4 days and reheat nicely in the oven or microwave.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- 9×13 or similar baking dish
- Spoon for stuffing shells
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13 baking dish and spread about one-third of the jar of pasta sauce evenly across the bottom to prevent sticking and add flavor.
- Bring a large pot of salted water to a rolling boil. Add the 12 jumbo pasta shells and cook until just tender but still slightly firm to the bite, about 8–10 minutes depending on the pasta brand. Stir occasionally to prevent sticking. Drain the shells in a colander and rinse briefly under cool water to stop the cooking. Arrange the shells on a baking sheet or a large plate so they’re easy to fill.
- In a large mixing bowl, combine the 15 oz. whole-milk ricotta, 1 large egg, ¾ cup shredded mozzarella cheese, 1 ½ cup roughly chopped fresh spinach, ½ teaspoon Italian seasoning, 1 clove garlic (minced or grated), ½ teaspoons salt, and ¼ teaspoon black pepper. Stir until well combined and the spinach is evenly distributed through the ricotta mixture. Taste and adjust seasoning if needed.
- Using a small spoon, gently fill each cooked pasta shell with about 1–2 tablespoons of the ricotta-spinach mixture. Take care not to overfill so the shells hold their shape. Place each filled shell seam-side up in the prepared baking dish on top of the sauce, arranging them in a single layer. If you have any leftover filling, you can dollop it between shells or spread it on top.
- Once all 12 shells are arranged, pour the remaining pasta sauce over the shells, covering them mostly but leaving a little ricotta exposed so the tops can brown. Sprinkle the ½ cup shredded mozzarella for topping evenly over the sauced shells.
- Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 8–10 minutes, or until the cheese on top is melted and bubbly and the sauce is heated through.
- Remove the dish from the oven and let the stuffed shells rest for 5 minutes to settle. Sprinkle chopped Italian parsley over the top before serving for a fresh herb finish. Serve warm, spooning extra sauce from the pan over individual portions as desired.
Serving suggestions
These Stuffed Pasta Shells pair beautifully with a simple green salad, crusty bread, or roasted vegetables. For a lighter plate, serve one or two shells alongside a big pile of garlicky wilted greens. For a more indulgent meal, add a side of garlic bread and a glass of chilled beverage you enjoy.
Variations and add-ins
- For extra protein, stir in cooked chopped chicken or sautéed mushrooms into the ricotta filling.
- If you like heat, add a pinch of red pepper flakes to the filling or the sauce.
- Swap half of the ricotta with cottage cheese for a slightly lighter texture, keeping the same total cheese volume.
- Fresh herbs like basil or oregano can be folded into the ricotta for a brighter flavor.
Notes on ingredients
This recipe uses whole-milk ricotta for a rich, creamy filling and shredded mozzarella for classic melting behavior. The single egg acts as a binder so the filling holds together when baked. Fresh spinach adds color, moisture, and a pleasant green note; if you prefer, use thawed, well-drained frozen spinach, but squeeze out excess water first so the filling isn’t watery.
Final thoughts
These Stuffed Pasta Shells are the kind of dish that feels special without being complicated. With a handful of ingredients and straightforward steps, you can have a family-friendly dinner that looks like it took much longer. Once you make this version, you’ll find it’s a terrific base recipe to adapt with your favorite cheeses, add-ins, and sauces. Enjoy!
Stuffed Pasta Shells
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and spread the jar of pasta sauce evenly across the bottom of a 13x9-inch baking dish.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente, then drain in a colander and keep warm.
- In a medium bowl, combine the ricotta, 3/4 cup shredded mozzarella, egg, chopped spinach, minced garlic, Italian seasoning, salt, and black pepper until evenly mixed.
- Spoon or pipe the ricotta mixture into each cooked shell, filling them evenly, and arrange the filled shells in the prepared baking dish on top of the sauce.
- Sprinkle the remaining 1/2 cup shredded mozzarella over the filled shells.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Remove from the oven and let the dish rest at room temperature for 10 minutes, then garnish with chopped Italian parsley and serve.
Notes
- Nutrition estimates vary by product and brand.
- Use whole-milk ricotta for creamier filling.
- Chop spinach roughly to distribute evenly.
- Cook shells just until al dente to avoid falling apart when stuffing.
- Letting the dish rest helps the filling set for easier serving.
