Jumbo Stuffed Shells with Creamy Ricotta and Spinach

My go-to stuffed shells recipe! Jumbo pasta shells bursting with creamy ricotta and spinach, baked in rich tomato sauce. Perfect comfort food. Get the recipe!

May 20, 2025
By Emily Torres.

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Alright, let's dive into this stuffed shells recipe ! Ever crave something comforting? Something that just screams "Italian-American grandma made this?" Honestly, that's exactly what these are. Plus, it's cheesy!

Craving Comfort? Enter: Stuffed Shells!

Okay, these bad boys. they're basically italy's hug in a pasta shell. the stuffed shells recipe originated as a hearty dish for big family gatherings.

Expect a medium difficulty level. budget about an hour and fifteen minutes from start to finish. this stuffed shells recipe makes enough for 6-8 hungry folks.

This Ain't Your Average Pasta Dish

Listen, beyond the deliciousness, spinach adds some vitamins! i'm talking a decent shot of vitamin a and iron. serve it up for a sunday dinner or potluck.

What makes this stuffed shells recipe special? the creamy ricotta filling and the perfectly balanced tomato sauce. i also love the creamy bacon pasta option to add it in the shell!

Ingredients You'll Need

Okay, let’s talk groceries.

For the Shells: 1 (12-ounce) box jumbo pasta shells (approximately 30-36 shells) (340g) 1 tablespoon olive oil (15ml) Salt, for pasta water

• For the Filling:
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 1 tsp) (6g)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
  • 1 (15-ounce) container ricotta cheese (full-fat or part-skim) (425g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh basil (6g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
• For the Sauce:
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste
• For Topping (Optional):
  • 1/2 cup shredded mozzarella cheese (50g)
  • Additional grated Parmesan cheese

Get Ready to Shell Out Some Deliciousness

Look, folks, this stuffed shells recipe is your ticket to easy, cheesy comfort food. Get ready to make some magic in the kitchen!

Okay, let's get into the nitty-gritty! this stuffed shells recipe is a winner, but only if you have the right stuff.

Trust me, good ingredients make all the difference! and don't worry, i've got you covered on what equipment you actually need, too.

Ingredients & Equipment: Let's Get Real

Main Ingredients Breakdown

Alright, listen up. This ain't rocket science, but precision matters.

• Jumbo Shells: 1 (12-ounce) box (340g). Al dente is the magic word. Nobody wants mushy shells!
• Olive Oil: 1 tbsp (15ml) for the shells, and another tbsp (15ml) for the filling and sauce. Extra virgin is my go-to.
• Ricotta Cheese: 1 (15-ounce) container (425g). Full-fat is where it's at for max creaminess. Honestly, don't skimp here.
• Frozen Spinach: 1 (10-ounce) package (283g). Thawed and squeezed dry ! Seriously, get all the water out. Otherwise, your filling will be a soupy mess. I learned this the hard way...
• Crushed Tomatoes: 1 (28-ounce) can (794g) Look for good quality. It really elevates the sauce.
• Tomato Sauce: 1 (15-ounce) can (425g) It makes the sauce more thick!
• Parmesan Cheese: 1/2 cup grated (50g) for the filling, plus extra for topping. Freshly grated is best, you know?
• Mozzarella Cheese: 1/2 cup shredded (50g) (optional, but highly recommended).
• Egg: 1 large. It binds everything together.
• Onion: 1 medium finely chopped. Don't be lazy with the chop!
• Garlic: 2 cloves minced. I'm a garlic lover, feel free to add more if you're like me!
• Basil: 1/4 cup chopped fresh basil. Dried works in a pinch, but fresh is so much better, especially in summer cookouts!

Seasoning Sensations

Okay, spices are where the magic happens.

• Essential Spice Mix: Oregano, basil, red pepper flakes (if you like a kick).
• Flavor Boosters: A pinch of nutmeg in the ricotta filling is a total game-changer. Trust me on this.
• Salt & Pepper: Don't be shy! Season every step. Taste as you go.
• Creamy Bacon Pasta lovers: Add a pinch of garlic powder!
• Quick Subs: No fresh basil? Use 1 tbsp of dried Italian seasoning.

This recipe is flexible enough that you could turn it into a killer Bacon Pasta or even Bacon Pasta Salad with some crispy bacon bits and a creamy sauce twist! Just imagine this as the base for all sorts of Creamy Pasta Salad and Creamy Pasta Salads possibilities!

Equipment: Keep It Simple

You don't need a fancy kitchen for this stuffed shells recipe .

• Essential Tools: Large pot, colander, large skillet, mixing bowls, 9x13 inch baking dish.
• Handy Alternatives: Don't have a garlic press? Just mince it really finely. No fancy cheese grater? A regular one works just fine. You know I made this recipe with an electric chopper because chopping the spinach so tiny with a knife wasn't ideal for me!

Honestly, half the battle is just having everything laid out before you start. It's like, suddenly you're a pro chef! Now let's get to work!

Okay, let's dive into making the best stuffed shells recipe ever. seriously, this is comfort food at its finest! and don't worry, even if you're not a pro chef, i'll walk you through it.

It's easier than you think. trust me!

Jumbo Stuffed Shells with Creamy Ricotta and Spinach Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6-8 servings

Ingredients:

• 1 (12-ounce) box jumbo pasta shells (340g)
• 1 tablespoon olive oil (15ml)
• Salt, for pasta water
• 1 tablespoon olive oil (15ml)
• 1 medium yellow onion, finely chopped (150g)
• 2 cloves garlic, minced (6g)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
• 1 (15-ounce) container ricotta cheese (425g)
• 1/2 cup grated Parmesan cheese (50g)
• 1/4 cup chopped fresh basil (6g)
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1 (28-ounce) can crushed tomatoes (794g)
• 1 (15-ounce) can tomato sauce (425g)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil (15ml)
• 1/2 teaspoon sugar
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella cheese (50g)
• Additional grated Parmesan cheese

Instructions:

• Cook pasta shells according to package directions until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.
• Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
• Sauté onion and garlic in olive oil. Add the Spinach to the pan. Cook for five minutes to cook off any excess moisture. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, egg, nutmeg, salt, pepper, and cooked spinach mixture. Mix well.
• Spread a thin layer of tomato sauce in the bottom of the baking dish. Stuff each shell with the ricotta mixture using a spoon or piping bag. Arrange stuffed shells in the baking dish.
• Pour remaining tomato sauce over the shells. Sprinkle with mozzarella cheese (if using) and additional Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. This stuffed shells recipe is delicious.
• Let cool for 10 minutes before serving.

Cooking Method: Baked Jumbo Stuffed Shells

Honestly, baking these shells is the way to go. you get that amazing bubbly, cheesy top and perfectly cooked pasta.

Plus, it's mostly hands-off once they're in the oven. i mean who doesn't want more time to prepare some summer cookouts with a great bacon pasta salad ?

Prep Steps: Let's Get Organized

• Essential mise en place: First, get everything out! Pasta shells, cheeses, spinach, sauce ingredients – the whole shebang. Chop the onion and mince the garlic. This really does makes things flow.
• Time-saving organization tips: Thaw your spinach early! Press out all the water. Soggy filling? No, thank you. Use a colander or even a clean kitchen towel. I actually did a number once, and I found the towel was the best.
• Safety reminders: Don't burn yourself! Hot pans are no joke. And always wash your hands, especially after handling raw egg. You know, Mom stuff.

Step-by-Step Process: The Shell Game

1. Cook the shells: Boil those jumbo shells until al dente . About 8- 10 minutes should do it. Drain and rinse with cold water. Important : Toss with olive oil. Trust me!
2. Make the sauce: Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (optional), sugar, salt, and pepper. Simmer for 15 minutes , stirring.
3. Wilt the spinach: Don't underestimate this part. Sauté the spinach to remove more moisture! Drain the spinach and use a paper towel to squeeze out any excess water, nobody wants a watery Creamy Bacon Pasta .
4. Mix the filling: In a bowl, combine ricotta, Parmesan, basil, egg, nutmeg, salt, pepper, and that super dry spinach.
5. Stuff those shells: This is the fun part. Spoon the ricotta mixture into each shell. A piping bag works great too.
6. Assemble and bake: Spread sauce in a baking dish. Arrange the shells. Top with more sauce and mozzarella. Bake at 375° F ( 190° C) for 25- 30 minutes .
7. Rest: Let cool for 10 minutes before serving. This helps the shells set.

Pro Tips: Level Up Your Shell Game

• Shortcut: Use jarred marinara sauce. I won't judge. Just doctor it up with some extra herbs and garlic. You can always pair the Stuffed Shells recipe with a Creamy Pasta Salad .
• Common mistake: Overcooking the pasta. Mushy shells are a no-no. Al dente is key.
• Make-ahead: Assemble the shells a day ahead. Cover and refrigerate. Add cheese just before baking.

So, there you have it. a stuffed shells recipe that's sure to be a hit. and hey, if you want to add some bacon to the ricotta filling, go for it! it's your kitchen, your rules.

Imagine this beside the best salad recipes at your next summer cookouts . what is better than salad pasta ? enjoy!.

Alright, let's dive into some extra nuggets of wisdom. we're talkin' about makin' this stuffed shells recipe absolutely killer! forget just "good enough.

" we're goin' for "oh my gosh, this is the best thing i've ever eaten!" okay? cool.

Recipe Notes That'll Make You a Star

Think of these as insider tips. Things I wish I knew the first time I made these. Seriously.

Serving Suggestions: "Dinner Party" Level Presentation

Okay, so you've got these beautiful stuffed shells . don't just throw 'em on a plate! first, a simple plating trick: arrange the shells nicely on a bed of extra tomato sauce.

Think art, not just food. a sprinkle of fresh basil? chef's kiss!

• Plating and presentation ideas: A sprig of parsley always looks fresh.
• Complementary sides or beverages : Some garlic bread is killer with this! Or how about a crisp Creamy Pasta Salad ? It is the perfect balance. It screams Summer Cookouts !

Storage Tips: Because Leftovers Are a Blessing

Listen, if you're lucky enough to have leftovers, here's what you gotta do. And honestly, sometimes I purposefully make extra. You know?

• Refrigeration guidelines : In the fridge, these babies are good for 3-4 days. Airtight container is key!
• Freezing options (if applicable) : Yep, you can freeze 'em. Cool them completely, wrap individually or in small portions, and freeze for up to 2 months. I do this all the time, especially when using the Bacon Pasta version.
• Reheating instructions : Thaw overnight in the fridge. Then, bake in the oven at 350° F ( 175° C) until heated through. A little extra cheese on top never hurts!

Variations: Let's Get Creative!

This is where you can really put your own spin on things. Honestly, the possibilities are endless.

• Dietary adaptations : Gluten-free? Use gluten-free shells! Boom. Vegetarian? Load up the filling with more veggies. Simple.
• Seasonal ingredient swaps : In the fall, add some butternut squash to the filling. For summer? Fresh tomatoes and zucchini. We all love Salad Pasta and creating new Creamy Pasta Salads .

Nutrition Basics: Fueling Your Body, Deliciously

Okay, I'm no nutritionist. But here's the gist.

• Simplified nutrition information: These are packed with protein from the cheese and spinach, and carbs from the pasta. Portion control is your friend!
• Key health benefits: Spinach is full of vitamins. You know?

Listen, whether you are making it as a bacon pasta salad or a standard stuffed shells recipe , this recipe is sure to be best salad recipes that you will enjoy.

So, try not to be intimated, and just give it a shot. you may be surprised.

Seriously, don't be intimidated! This stuffed shells recipe is easier than it looks. Have fun, experiment, and enjoy the process. And most importantly, enjoy eating your delicious creation!