Stuffed shells are the ultimate comfort food, combining creamy ricotta, savory herbs, and gooey melted cheese in every bite. Each tender pasta shell cradles a rich filling, baked to perfection under a blanket of tangy marinara sauce. With just 30 minutes of prep and another 30 minutes in the oven, this dish is surprisingly simple yet feels indulgent. The contrast of textures—soft pasta, velvety cheese, and slightly crispy edges—creates a symphony of satisfaction. Perfect for family dinners or cozy gatherings, it’s a recipe that promises warmth and flavor in every forkful.
What makes these stuffed shells truly special is the harmony of flavors that meld together as they bake. The aromatic blend of garlic, basil, and oregano infuses the ricotta, while the marinara adds a bright, zesty finish. Whether you’re a seasoned cook or just starting out, this dish is a crowd-pleaser that’s as easy to make as it is delicious. In just one hour, you’ll have a hearty, comforting meal that feels like a hug on a plate. Serve it with a side of crusty bread or a fresh salad for a complete, satisfying experience.
What You’ll Need for Stuffed Shells?
- 18 to 20 jumbo pasta shells (or enough to fill your baking dish)
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach (or substitute with frozen spinach, thawed and drained)
- 2 cups ricotta cheese (16 ounces; whole milk ricotta works best)
- ¼ cup grated pecorino cheese, plus more for sprinkling (Parmesan can be used as a substitute)
- 2 garlic cloves, grated (or ½ teaspoon garlic powder)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon lemon zest (optional, but adds brightness)
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon sea salt, plus more for the pasta water
- Freshly ground black pepper, to taste
- 2 cups Marinara Sauce, plus more for serving (store-bought or homemade)
- Chopped fresh parsley, for serving (optional garnish)
How to Make Stuffed Shells
- Preheat the oven to 425°F.
- Steam the spinach: Place the spinach in a steamer basket over a pot with 1 inch of water. Bring to a simmer, cover, and steam for 1 minute, until wilted. Transfer to a strainer, squeeze out excess water, and chop finely.
- Cook the pasta shells: In a large pot of salted boiling water, cook the shells for 10 minutes, until al dente. Drain and drizzle with olive oil to prevent sticking.
- Prepare the filling: In a medium bowl, combine the spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of black pepper. Mix well.
- Assemble the dish: Spread 2 cups of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Stuff each shell with the filling and arrange them in the dish.
- Bake: Cover the dish with foil and bake for 20 minutes, until the sauce is bubbling and the shells are heated through.
- Serve: Garnish with chopped parsley and extra marinara sauce on the side. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While marinara is a classic choice, try experimenting with alfredo sauce or a pesto drizzle for a creamy twist. For toppings, sprinkle with extra pecorino cheese or add a handful of toasted breadcrumbs for a crunchy finish. A garnish of fresh parsley or basil adds a pop of color and freshness.
Make It Ahead: Storage and Reheating Tips
Stuffed shells are great for meal prep! Store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, cover with foil and bake at 350°F until warmed through, about 20 minutes. Add a splash of marinara to keep them moist.
Quick Fixes: Time-Saving Hacks
Short on time? Use frozen spinach (thawed and squeezed) instead of fresh to skip the steaming step. Opt for pre-made marinara sauce to cut down on prep. You can also cook the shells a day ahead and store them in the fridge, lightly coated with olive oil to prevent sticking.
Mix It Up: Recipe Variations
Swap the spinach for kale or Swiss chard for a different green. For a meaty version, add cooked Italian sausage or ground beef to the filling. Vegan? Use cashew ricotta and nutritional yeast instead of dairy. The possibilities are endless!
Kitchen Essentials: Equipment Guidance
A 9×13 baking dish is perfect for this recipe, but any oven-safe dish will work. A steamer basket makes wilting spinach a breeze, and a grater is handy for the garlic and cheese. Don’t forget a large pot for boiling the shells and a mixing bowl for the filling.
Stuffed Shells
Ingredients
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces fresh spinach
- 2 cups ricotta cheese 16 ounces
- 1/4 cup grated pecorino cheese, plus more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt, plus more for the pasta water
- Freshly ground black pepper
- 2 cups Marinara Sauce*, plus more for serving
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9×13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.