Creamy ricotta and spinach-filled jumbo pasta shells baked in bright tomato sauce with melted mozzarella and Parmesan; rich, comforting, and served hot with fresh basil.
Comfort in a Shell: Baked Ricotta and Spinach Jumbo Shells
Creamy ricotta and garlicky spinach tuck into tender jumbo pasta shells, bake under melted mozzarella in a bright tomato sauce for a simple, crowd-pleasing dinner.
This is the kind of dish that feels like a hug on a plate: soft, pillowy pasta cradling a rich, herb-flecked ricotta filling, finished with stretchy mozzarella and a sprinkle of nutty Parmesan. The tomato sauce keeps the whole thing lively so the richness never becomes cloying—think bright acidity against creamy cheese and a gentle garlic-onion warmth from the sautéed aromatics.
A few technique notes make these reliably good at home. Thaw and squeeze frozen spinach until almost no water remains so the filling isn’t watery; sautéed onion and a quick hit of garlic deepen the flavor before you fold everything into ricotta, egg, and Parmesan. Cook the shells just to al dente, toss them with a little oil so they don’t stick, and fill them with a spoon or a piping bag for neater results.
Assembly is forgiving: spread a thin layer of marinara in the baking dish, nestle the filled shells close together, top with grated mozzarella and more Parmesan, then bake until the cheese is bubbling and golden at the edges. Finish with torn fresh basil for fragrance and a pop of green. These shells reheat beautifully, which makes them perfect for leftovers or for holding in the oven on low during a relaxed dinner.
Practical perks: assemble up to a day ahead and bake when ready, or freeze the unbaked pan for an easy future meal. Serve with a crisp green salad or garlicky bread to sop up sauce—the contrast of textures is part of the fun. Yields about four generous servings, and every forkful is a comforting mix of creamy, tangy, and savory.
Ingredients
How to Make Stuffed Ricotta Spinach Shells
- Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and (if desired) add a pinch of salt for the pasta water.
- Cook the jumbo shells according to package directions until al dente (usually 9–12 minutes), drain, drizzle with a little oil to keep from sticking, and spread on a tray to cool so you can handle them.
- Thaw the frozen spinach (microwave or leave at room temperature), then squeeze out as much liquid as possible using your hands or a clean towel; finely chop any large pieces and set aside.
- Heat the olive oil in a skillet over medium heat, add the chopped onion and sauté until translucent about 4–5 minutes, then add minced garlic and cook 30–60 seconds until fragrant; stir in the squeezed spinach and cook 1–2 minutes to combine, then remove from heat to cool slightly.
- In a large bowl, combine the ricotta, the egg, 1/4 cup grated Parmesan (reserve remaining), 0.5 cup shredded mozzarella (reserve 1 cup for topping), the cooked spinach mixture, kosher salt, black pepper, and red pepper flakes; mix until evenly combined.
- Spread 1 cup of the marinara sauce evenly in the bottom of a 9x13-inch baking dish (or similar), then spoon about 2 tablespoons of the ricotta-spinach mixture into each shell and arrange the filled shells in the sauce, seam-side up.
- Spoon the remaining marinara over the arranged shells, sprinkle the reserved 1 cup mozzarella and remaining Parmesan evenly over the top, then cover loosely with foil.
- Bake covered for 15 minutes, remove the foil and bake an additional 8–12 minutes until cheese is melted and bubbly; let rest 5 minutes, garnish with chopped fresh basil, and serve warm.
Recipe Card
Stuffed Ricotta Spinach Shells
Creamy ricotta and spinach-filled jumbo pasta shells baked in bright tomato sauce with melted mozzarella and Parmesan; rich, comforting, and served hot with fresh basil.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and (if desired) add a pinch of salt for the pasta water.
- Cook the jumbo shells according to package directions until al dente (usually 9–12 minutes), drain, drizzle with a little oil to keep from sticking, and spread on a tray to cool so you can handle them.
- Thaw the frozen spinach (microwave or leave at room temperature), then squeeze out as much liquid as possible using your hands or a clean towel; finely chop any large pieces and set aside.
- Heat the olive oil in a skillet over medium heat, add the chopped onion and sauté until translucent about 4–5 minutes, then add minced garlic and cook 30–60 seconds until fragrant; stir in the squeezed spinach and cook 1–2 minutes to combine, then remove from heat to cool slightly.
- In a large bowl, combine the ricotta, the egg, 1/4 cup grated Parmesan (reserve remaining), 0.5 cup shredded mozzarella (reserve 1 cup for topping), the cooked spinach mixture, kosher salt, black pepper, and red pepper flakes; mix until evenly combined.
- Spread 1 cup of the marinara sauce evenly in the bottom of a 9x13-inch baking dish (or similar), then spoon about 2 tablespoons of the ricotta-spinach mixture into each shell and arrange the filled shells in the sauce, seam-side up.
- Spoon the remaining marinara over the arranged shells, sprinkle the reserved 1 cup mozzarella and remaining Parmesan evenly over the top, then cover loosely with foil.
- Bake covered for 15 minutes, remove the foil and bake an additional 8–12 minutes until cheese is melted and bubbly; let rest 5 minutes, garnish with chopped fresh basil, and serve warm.
Nutrition
- Carbohydrates
- 81
- Saturated Fat
- 13
- Sodium
- 870
- Fiber
- 6
- Unsaturated Fat
- 18
- Protein
- 44
- Fat
- 32
- Cholesterol
- 124
- Trans Fat
- 0.2
- Calories
- 790
- Sugar
- 7