Ricotta Stuffed Shells

Ricotta Stuffed Shells combine pasta, creamy ricotta, and spinach all topped with marinara – comfort food that’s easy and delicious!

Ricotta Stuffed Shells are the perfect comfort food, combining tender pasta shells with a rich, creamy ricotta and spinach filling.

Topped with savoury marinara sauce and melted mozzarella, this dish is both hearty and satisfying. Whether you’re serving it for a weeknight dinner or a special occasion, these stuffed shells are sure to be a hit with everyone at the table.

Plus, it’s easy to prepare, making it a great option when you want something delicious without spending hours in the kitchen.

Making Ahead:

• Assemble in Advance: Prepare the stuffed shells up to the point of baking. Cover the dish tightly with plastic wrap or aluminum foil.
• Refrigerate: Store the assembled dish in the refrigerator for up to 2 days before baking.
• Freeze: For longer storage, cover the dish with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months.

Storage:

• Refrigerator: After baking, store any leftovers in an airtight container in the refrigerator for 3-4 days.
• Freezer: For baked leftovers, transfer to a freezer-safe container and freeze for up to 3 months.

Reheating:

• From the Refrigerator:
  • Oven: Preheat to 350°F (175°C). Cover the dish with foil and bake for 20-25 minutes until heated through.
  • Microwave: Place a portion on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes until warm.
• From the Freezer:
  • Oven: Preheat to 375°F (190°C). Bake the frozen dish, covered with foil, for 45-60 minutes. For unbaked shells, bake for 60-75 minutes, uncovering for the last 15 minutes to brown the cheese.
  • Microwave: Thaw in the refrigerator overnight before reheating in the microwave as instructed above.

Ingredients & Substitutions

Pasta – 24 jumbo pasta shells (conchiglio rigato) should fit in most 13×9 casserole dishes perfectly. Cook the shells just until al dente, as they’ll continue to cook in the oven. Overcooked shells can become too soft and fall apart.

Oil – Use a little olive oil for sautéing the vegetables. Do not use extra virgin olive oil. You may substitute with any neutral flavoured cooking oil that you prefer.

Garlic – Use fresh garlic for the best flavour. Prepared minced garlic is OK, but I find the flavour is a lot milder than fresh.

Onion – Yellow onion is best.

Spinach – Fresh spinach gives a vibrant flavour and texture, but you can substitute frozen spinach if needed. Just make sure to thaw and squeeze out excess water.

Ricotta – Ricotta is pretty easy to find, and I recommend not making substitutions. If you really had to I think mascarpone would be good, although I sometimes have trouble finding mascarpone. You could even do half ricotta and half mascarpone.

Mozzarella – Shred your own mozzarella from a brick. Fresh mozzarella will not work here. Do not use a bag of shredded cheese, it does not melt the same, and the flavour is not as good.

Parmesan – Grate your own parmesan if you like, or use the containers of grated parmesan.

Egg – Egg helps to bind everything together. This recipe will still work without egg if you have an egg allergy. Without egg the texture will not be as good.

Marinara – I used a storebought sweet basil marinara sauce. You can use homemade sauce or your own favourite marinara.

Basil – Tear up or chiffonade fresh basil to sprinkle over the shells just prior to serving.

Looking for More Pasta Dishes?

Check out more of my favourite pasta recipes!

When the weather begins to turn cold, snuggle up with this cozy & Creamy Cavatappi Pasta with Italian Sausage. It’s a tasty family dinner.

This Jamaican jerk chicken pasta will have your family licking their plates, this Rasta Pasta Recipe is a Jamaican-inspired meal you’ll love!

This Cajun Chicken Alfredo Pasta Recipe is a spicy take on a creamy classic. The best of both worlds in one easy dish with Andouille sausage!

How to Make Ricotta Stuffed Shells

Yields: 6-8 Servings | Prep Time: 20-25 Minutes | Cook Time: 20-30 Minutes

Ingredients:

• 24 Jumbo pasta shells
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 6 cups (packed) Fresh spinach, chopped
• 2 cups (475 g/ 16 oz) Ricotta cheese
• 2 cup Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon black pepper
• 3 cups Marinara sauce
• Fresh Basil, for serving

Directions:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Cook the Pasta: Boil the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. Sauté the Vegetables:
   • Heat a large skillet over medium heat and add the olive oil.
   • Add the diced onion and sauté for 3-4 minutes until it becomes tender.
   • Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
   • Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
4. Prepare the Filling:
   • Transfer the cooked spinach mixture to a large mixing bowl.
   • Add the ricotta, 1 cup of shredded mozzarella, grated Parmesan, egg, salt, and pepper.
   • Mix everything together until well combined. (Optional: Add a pinch of ground nutmeg for extra flavor.)
5. Assemble the Dish:
   • Spread half of the marinara sauce evenly over the bottom of a 9×13-inch casserole dish.
   • Fill each cooked pasta shell with the cheese and spinach mixture, then arrange them in the baking dish in a single layer.
   • Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining mozzarella cheese.
6. Bake:
   • Place the dish in the preheated oven and bake for 20-30 minutes, or until the cheese is melted and the dish is thoroughly heated.
7. Serve:
   • Garnish with fresh basil and additional Parmesan cheese if desired.
   • Serve immediately while hot and enjoy!