Pasta
Spinach & Ricotta Stuffed Shells
Jumbo pasta shells hold a spinach, ricotta, and Parmesan filling under tomato sauce and melted mozzarella, giving baked pasta neat individual portions.
Inspired by Italian-inspired baked pasta dinners
Prep
25 min
Cook
35 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 20 jumbo pasta shells (about 6 ounces dry)
- • 10 ounces frozen chopped spinach, thawed and squeezed very dry
- • 15 ounces ricotta cheese
- • 1 large egg
- • 1/4 cup grated vegetarian Parmesan-style cheese
- • 1 garlic clove, finely minced
- • 1/2 teaspoon dried oregano
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 2 cups marinara sauce
- • 1 cup shredded mozzarella
- • 2 tablespoons chopped basil
View ingredient-by-ingredient match
- 20 jumbo pasta shells (about 6 ounces dry)Missing
- 10 ounces frozen chopped spinach, thawed and squeezed very dryMissing
- 15 ounces ricotta cheeseMissing
- 1 large eggMissing
- 1/4 cup grated vegetarian Parmesan-style cheeseMissing
- 1 garlic clove, finely mincedMissing
- 1/2 teaspoon dried oreganoMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 2 cups marinara sauceMissing
- 1 cup shredded mozzarellaMissing
- 2 tablespoons chopped basilMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Spinach moisture is the biggest variable: squeeze it thoroughly so the ricotta filling stays cohesive rather than watery. Cooking shells just short of tender makes them easier to fill and leaves room for oven softening. Choose vegetarian-rennet cheeses when that dietary label matters.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked shells within two hours in shallow portions and use within 3–4 days. Reheat covered with a spoonful of sauce until the center reaches 165 F; freeze portions for up to two months.
Make-ahead tips
Fill shells and assemble the covered baking dish up to one day ahead, then refrigerate. Bake from chilled, allowing extra covered time and checking the center temperature rather than relying only on minutes.
What to serve with it
- - A crisp green salad
- - Roasted zucchini
- - Steamed green beans
Equipment needed
- - 9-by-13-inch baking dish
- - Pasta pot and colander
- - Mixing bowl and thermometer
Difficulty explained
Filling the shells takes a little patience, but the oven finishes the meal once the spinach is dry and the pasta is neatly arranged.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet spinach releases liquid into the filling and dilutes the tomato sauce during baking.
- Boiling shells until extremely soft causes them to tear when the filling is added.
- Packing a chilled make-ahead casserole into the original oven timing can leave the center cold; verify 165 F.
Nutrition Context
- Ricotta, egg, and mozzarella supply protein and richness, while pasta is the main carbohydrate source.
- The estimate includes five filled shells and one quarter of the measured sauce and cheese per person; side dishes are not included.
FAQ
Can I use fresh spinach?
Yes. Cook enough fresh spinach to produce roughly one cup tightly packed drained spinach, then squeeze it dry and chop.
Why include an egg?
It helps the ricotta filling set during baking. The center is checked at 165 F in this casserole method.
Can I freeze the assembled dish?
Yes, in suitable freezer-safe cookware. Thaw in the refrigerator and allow extra baking time until the center is hot.
What if a shell tears?
Use it as an extra patch or arrange it snugly around filling; a few imperfect shells do not affect the meal.
Should the sauce cover every shell?
Spoon sauce over exposed pasta so it does not dry, leaving some filling visible rather than submerging everything.
What sides pair best with this dish?
Good pairings include A crisp green salad; Roasted zucchini; Steamed green beans. Choose one or two based on how substantial you want the meal to be.