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Close-up view of stuffed shells with cheese, tomato sauce, and parsley.

Classic Ricotta and Spinach Stuffed Shells

Jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella cheese. A comforting Italian-American dish perfect for family dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Shells
  • 1 box jumbo pasta shells 12 oz box
  • 1 tbsp salt for pasta water
For the Filling
  • 15 oz ricotta cheese whole milk
  • 10 oz frozen spinach thawed and drained
  • 1 cup mozzarella cheese shredded, divided
  • 1/2 cup parmesan cheese grated
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For Assembly
  • 24 oz marinara sauce divided
  • 1/2 cup mozzarella cheese shredded, for topping
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Air Fryer
  • Large Pot
  • Mixing Bowl
  • 9x13 inch baking dish
  • Colander

Method
 

Prepare the Pasta
  1. Preheat oven to 375°F. Bring a large pot of water to boil and add 1 tablespoon salt. Cook jumbo shells according to package directions until al dente, about 9-11 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool.
Make the Filling
  1. Squeeze excess water from thawed spinach using clean kitchen towels or paper towels until very dry. In a large mixing bowl, combine ricotta cheese, drained spinach, 1/2 cup mozzarella cheese, parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Assemble the Dish
  1. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Using a spoon or small cookie scoop, fill each cooked shell with about 2 tablespoons of the ricotta mixture. Arrange filled shells in the prepared baking dish.
  2. Pour remaining marinara sauce over the stuffed shells. Cover with aluminum foil and bake for 25 minutes.
Final Baking
  1. Remove foil and sprinkle remaining 1/2 cup mozzarella cheese over the shells. Return to oven uncovered and bake for an additional 10 minutes, or until cheese is melted and bubbly.
  2. Remove from oven and let stand for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

Make sure to squeeze as much water as possible from the spinach to prevent watery filling. Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, assemble without baking, cover tightly, and freeze. Thaw overnight before baking as directed, adding 10-15 extra minutes to cooking time.