Large pasta shells filled with a creamy ricotta mixture, baked in marinara sauce, and topped with melted cheese. This recipe serves 6–8 people.
Preparation Time
- Prep: 30 minutes
- Cook: 40–45 minutes
- Total: About 1 hour 15 minutes
Ingredients
For the Pasta
- 24–30 jumbo pasta shells (cook a few extra in case some tear)
- 1 tbsp salt (for pasta water)
For the Filling
- 450 g (16 oz) whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
For the Sauce
- 3 cups marinara sauce
- 1 tbsp olive oil
- 1 small onion, finely diced (optional)
- 2 cloves garlic, minced (optional)
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Garnish
- Fresh basil or parsley
- Extra Parmesan cheese
Step 1: Prepare the Sauce
If using store-bought marinara, you can simply warm it. For a quick homemade version:
- Heat olive oil in a saucepan over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in marinara sauce, oregano, and red pepper flakes.
- Simmer for 10–15 minutes.
Set aside.
Step 2: Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells until just al dente (usually 1–2 minutes less than package instructions).
- Drain and rinse gently with cool water.
- Arrange shells on a lightly oiled baking sheet to prevent sticking.
Tip
Undercooking slightly helps the shells hold their shape during baking.
Step 3: Make the Filling
In a large bowl combine:
- Ricotta cheese
- 1½ cups mozzarella
- Parmesan
- Egg
- Spinach
- Garlic
- Italian seasoning
- Salt
- Pepper
- Nutmeg (if using)
Mix until evenly combined.
The filling should be creamy but thick enough to hold its shape.
Step 4: Assemble
- Preheat oven to 190°C (375°F).
- Spread about 1 cup of sauce across the bottom of a 9 × 13 inch baking dish.
- Fill each shell with about 2 tablespoons of ricotta mixture.
- Arrange filled shells in a single layer in the dish.
- Spoon the remaining sauce over the shells.
- Sprinkle the remaining ½ cup mozzarella over the top.
Step 5: Bake
- Cover the dish with foil.
- Bake for 25 minutes.
- Remove foil.
- Bake another 15–20 minutes until:
- Cheese is melted
- Sauce is bubbling
- Top is lightly golden
For extra browning, broil for 2–3 minutes at the end.
Step 6: Rest and Serve
Let the shells rest for 10 minutes before serving.
Garnish with:
- Fresh basil or parsley
- Extra Parmesan
Serve with:
- Garlic bread
- Caesar salad
- Roasted vegetables
Meat Version (Italian Sausage Stuffed Shells)
Add:
- 450 g (1 lb) Italian sausage, cooked and crumbled
Reduce ricotta to:
- 340 g (12 oz)
Mix the sausage into the filling before stuffing the shells.
Vegetarian Mushroom Version
Sauté:
- 225 g (8 oz) mushrooms, finely chopped
- 1 small onion
- 1 tbsp olive oil
Cool completely and mix into the ricotta filling.
Make-Ahead Instructions
Refrigerate
Assemble completely, cover tightly, and refrigerate up to 24 hours before baking.
Freeze
- Assemble but do not bake.
- Wrap tightly with plastic wrap and foil.
- Freeze up to 3 months.
To bake from frozen:
- Thaw overnight in the refrigerator.
- Bake covered for 35–40 minutes.
- Uncover and bake 15–20 minutes more.
