This classic stuffed shells recipe brings together creamy ricotta, tender pasta, and marinara sauce for a comfort food dinner with Italian vibes. My version is on the table in just 25 minutes!
I’ve always loved stuffed shells, but they felt like such an undertaking, I rarely made them. But this stuffed shells recipe is different—it’s ready in under 30 minutes! While the prep work is the same, I streamlined the baking process to get these creamy, cheesy pasta shells on your plate that much faster. Like my Instant Pot Spaghetti, this is the kind of weeknight recipe that will go on frequent rotation!
Why These Stuffed Shells Are the Best Ever
My family loves this stuffed shells recipe and I just know you will too!
- Stuffed shells in half the time. Not only does cutting the baking time get them on the table faster, it also keeps the filling extra creamy. Love that bonus!
- Comfort food goodness. Each shell is stuffed with a creamy spinach ricotta filling then smothered in marinara and mozzarella for a cozy, satisfying dinner.
- Make-ahead friendly. Assemble this stuffed shells recipe a day or two ahead of time, then bake when you’re ready. Your future self will thank you!
What You’ll Need
Here are the ingredients you’ll need for this spinach stuffed shells recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Jumbo shells – You’ll need about 20, but usually I’ll cook 1 or 2 extra to account for the ones that inevitably tear when boiling!
- Ricotta cheese – Whole milk ricotta will give you the best texture and richest flavor.
- Shredded mozzarella – Some for the filling, the rest for sprinkling over the top.
- Parmesan or Pecorino Romano – Adds salty, nutty depth.
- Egg – Helps bind the filling so it doesn’t ooze out.
- Spinach – I like adding spinach to the filling for a little more interest!
- Seasonings – Dried oregano, garlic powder, onion powder, salt, and pepper add some pizzazz to the filling since ricotta has a mild flavor on its own.
- Tomato sauce – Use a good one!
How to Make Stuffed Shells
This step-by-step guide will show you the process of making this easy stuffed shells recipe.
- Prepare. Preheat your oven to 375ºF and cook the pasta shells according to the package directions. Drain and rinse under cold water.
- Mix the filling. Stir together the ricotta, ½ cup of the mozzarella, Parmesan, egg, spinach, and seasonings.
- Prepare the pan. Spread half the sauce in a 9×13 casserole dish.
- Fill the shells. Stuff each shell with the ricotta and spinach filling and set them in the dish with the sauce.
- Top them. Pour the remaining sauce over the shells and sprinkle with the reserved cheese.
- Bake. Place the baking dish in the oven and bake uncovered for 10 to 15 minutes, or until hot and bubbly.
Stuffed Shell Recipe Variations
If you want to put a different spin on this recipe, here are some ideas to get you started.
- Swap out the spinach. Add sautéed kale for a heartier filling or fold in some minced basil instead.
- Use cottage cheese. If you love cottage cheese recipes like Cottage Cheese Eggs and Cottage Cheese Ice Cream to pack a little extra protein into your day, you can swap the ricotta for pureed cottage cheese.
- Make it spicy. Add crushed red pepper flakes to the sauce or use arrabbiata sauce.
- Add meat. Instead of marinara sauce, use your favorite meat sauce.
Storage and Reheating
- Refrigerator: Store leftover stuffed shells in an airtight container for up to 4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months; thaw overnight before reheating. You can also freeze these stuffed shells in a freezer-safe casserole dish before baking; thaw in the fridge and then bake according to the original recipe instructions.
- To reheat: Warm leftovers in the oven at 350ºF or in the microwave until heated through.
- ½ box jumbo shells (about 20)
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan or pecorino romano
- 1 egg
- 1 cup finely chopped spinach
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch of salt and pepper
- 1 (24oz) jar of your favorite tomato sauce
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Preheat the oven to 375ºF.
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Cook the pasta shells according to package instructions. (see note for uncooked option)
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While the shells are cooking, mix together the ricotta, 1/2 cup mozzarella, romano, egg, spinach, and spices.
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Line a 9×13 pan with half of the tomato sauce and set aside.
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Drain the pasta shells and rinse them under cold water to prevent sticking (and make handling easier).
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Fill each shell with the filling and place it in the dish. Continue until all the shells have been filled.
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Pour the remaining sauce on top and sprinkle with the remaining cheese.
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Bake uncovered for 10 – 15 minutes until everything is hot and bubbly.
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Remove and serve, garnishing with additional pecorino if desired.
Note: You can skip pre-cooking the shells if you have more time. If you want to go that route, simply fill the uncooked shells with the cheese mixture and follow steps 7-9.
Calories: 386kcal | Carbohydrates: 31g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 923mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1575IU | Vitamin C: 9mg | Calcium: 424mg | Iron: 2mg