Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with creamy spinach and ricotta, baked in marinara under bubbling mozzarella. Cozy, make-ahead vegetarian comfort food.
33% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 40 min
- Serves
- 6
- Calories
- 520
- Protein
- 26 g
- Per serving
- $2.64
Why this recipe works
Stuffed shells take a little longer than most of our weeknight recipes, but most of the time is hands-off in the oven, and you can assemble them a day ahead.
- Squeezing the spinach bone-dry keeps the filling creamy instead of watery.
- An egg in the ricotta helps the filling set so it stays inside the shells.
- Baking covered first, then uncovered, heats the shells through before the cheese browns.
Ingredients
You will need
- 9 x 13 inch baking dish
- Large pot
Method
Tap a step number to mark it done.
Boil the shells
Heat the oven to 375°F (190°C). Cook the shells in salted boiling water for 2 minutes less than the package time, drain and spread on a sheet pan so they do not stick.
Make the filling
Mix the ricotta, spinach, 1 cup of mozzarella, the Parmesan, egg, garlic and salt.
Fill the shells
Spread half the marinara in the baking dish. Fill each shell with a generous spoonful of filling and nestle it in the sauce. Spoon the remaining sauce over and top with the rest of the mozzarella.
Bake covered
Cover with foil and bake until hot and bubbling.
Brown and serve
Uncover and bake until the cheese is melted and lightly golden. Rest 5 minutes before serving.
Techniques in this recipe
Crowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- A few shells always tear; cook some extras.
- Use a zip-top bag with the corner cut off to pipe the filling in quickly.
- Assemble up to 24 hours ahead, cover and refrigerate; add 10 minutes to the covered baking time.
Nutrition per serving
520 calories
$2.64 estimated cost per serving
Where the calories come from
| Protein | 20% of calories | 26 g |
|---|---|---|
| Carbs | 47% of calories | 62 g |
| Fat | 33% of calories | 19 g |
| Fiber | 5 g | |
| Sodium | 1060 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I freeze stuffed shells?
Yes. Assemble in a freezer-safe dish, wrap well and freeze up to 3 months. Bake from frozen, covered, at 375°F for about 60 minutes, then uncover for 10.
Can I use fresh spinach?
Yes. Wilt about 1 pound of fresh spinach, cool, squeeze dry and chop it.
Are stuffed shells vegetarian?
Yes, though Parmesan is traditionally made with animal rennet. Use a vegetarian hard cheese if that matters to you.
