Go Back
–+ servings
Stuffed Shells with Ricotta

Irresistible Stuffed Shells with Ricotta: Comfort Food Bliss

Delicious stuffed shells with ricotta are a comforting, vegetarian-friendly dish that brings joy to family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Can substitute with manicotti if preferred.
For the Filling
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese for a lighter option.
  • 8 ounces Baby Mozzarella Balls Shredded mozzarella also works.
  • 1/2 cup Grated Parmesan Cheese Consider Pecorino Romano for a bolder taste.
  • 4 ounces Fresh Baby Spinach Can use kale or frozen spinach as substitutes.
  • 1 small Onion Diced; can substitute with shallots.
  • 2 cloves Garlic Minced; garlic powder can be used if fresh garlic is unavailable.
  • 1 large Egg
For the Sauce
  • 2 cups Tomato Sauce Marinara or homemade sauce can be used.
  • 1/4 teaspoon Ground Nutmeg Can omit if preferred.
For Cooking
  • 1 tablespoon Neutral Oil Olive oil can be used for added flavor.
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • Baking dish
  • colander
  • spoon
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Prepare Shells: Boil salted water, add jumbo pasta shells, cook for about 9 minutes until al dente, drain and cool.
  2. Sauté Spinach: Heat oil in a skillet, sauté onion for 2-4 mins, add garlic and spinach, cook until wilted and drain excess liquid.
  3. Make Filling: Combine ricotta, spinach-onion mixture, half mozzarella, Parmesan, and egg, season with salt, pepper, and nutmeg.
  4. Prepare Baking Dish: Preheat oven to 350°F, spread marinara sauce in a baking dish.
  5. Stuff Shells: Fill each shell with filling, place in baking dish with open sides up.
  6. Add Sauce & Bake: Pour remaining sauce over stuffed shells, cover with foil, bake for 25 mins, uncover and bake for another 15 mins.
  7. Rest & Serve: Allow to rest for 5-10 mins, garnish if desired, then serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

These stuffed shells are make-ahead friendly and can be frozen for later enjoyment. Adjust baking time if assembling in advance.

Tried this recipe?

Let us know how it was!