Ricotta and Herb Stuffed Shells

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 24 jumbo pasta shells, plus a few extra in case some tear
• 1 tablespoon olive oil, plus more for the baking dish
• 3 cups marinara sauce, divided
• 15 ounces whole-milk ricotta cheese
• 1 cup shredded low-moisture mozzarella cheese, divided
• 3/4 cup finely grated parmesan cheese, divided
• 1 large egg
• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 2 cloves garlic, finely minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus 1 tablespoon for pasta water
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes, optional

Do This

• 1. Heat oven to 375°F and lightly oil a 9-by-13-inch baking dish.
• 2. Boil shells in well-salted water for 1 minute less than the package directions; drain and toss with 1 tablespoon olive oil.
• 3. Spread 1 1/2 cups marinara sauce in the baking dish.
• 4. Mix ricotta, 1/2 cup mozzarella, 1/2 cup parmesan, egg, spinach, garlic, herbs, lemon zest, oregano, salt, pepper, and red pepper flakes.
• 5. Fill each shell with about 2 tablespoons of ricotta filling and arrange in the sauce.
• 6. Spoon remaining 1 1/2 cups marinara over the shells and top with remaining mozzarella and parmesan.
• 7. Cover and bake 20 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and golden. Rest 5 minutes before serving.

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Why You’ll Love This Recipe

• Creamy, cozy, and bright: The ricotta filling is rich and comforting, while lemon zest and fresh herbs keep everything lively.
• Family-friendly: Mild tomato sauce, tender pasta, and melty cheese make this an easy win for both kids and adults.
• Great for making ahead: Assemble it earlier in the day or the night before, then bake when you are ready.
• Mediterranean-inspired flavor: Basil, parsley, spinach, parmesan, olive oil, and tomato sauce give this bake a fresh, rustic feel.

Grocery List

• Produce: 2 cloves garlic, 1 lemon, fresh basil, fresh parsley, optional extra basil for serving
• Dairy: 15 ounces whole-milk ricotta cheese, 1 cup shredded low-moisture mozzarella cheese, 3/4 cup finely grated parmesan cheese, 1 large egg
• Pantry: 12 ounces jumbo pasta shells, 3 cups marinara sauce, olive oil, dried oregano, kosher salt, black pepper, optional crushed red pepper flakes
• Frozen: 10 ounces frozen chopped spinach

Full Ingredients

For the Pasta and Baking Dish

• 24 jumbo pasta shells, plus 4 to 6 extra for breakage
• 1 tablespoon kosher salt, for the pasta water
• 1 tablespoon olive oil, for tossing the cooked shells
• 1 teaspoon olive oil, for greasing the baking dish
• 3 cups marinara sauce, divided

For the Ricotta, Spinach, and Herb Filling

• 15 ounces whole-milk ricotta cheese
• 1/2 cup shredded low-moisture mozzarella cheese
• 1/2 cup finely grated parmesan cheese
• 1 large egg, lightly beaten
• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 2 cloves garlic, finely minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes, optional

For the Topping and Serving

• 1/2 cup shredded low-moisture mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon chopped fresh basil or parsley, for garnish
• 1 teaspoon extra-virgin olive oil, for drizzling after baking, optional

Step-by-Step Instructions

Step 1: Heat the oven and prepare the baking dish

Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon olive oil. Spread 1 1/2 cups marinara sauce evenly across the bottom of the dish. This layer keeps the shells from sticking and helps them bake up tender and saucy.

Step 2: Cook the jumbo shells

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then add the jumbo shells. Cook for 1 minute less than the package directions, usually about 8 to 9 minutes, until the shells are flexible but still slightly firm. They will finish cooking in the oven, so avoid boiling them until completely soft.

Drain the shells carefully and transfer them to a rimmed baking sheet or large plate. Drizzle with 1 tablespoon olive oil and gently toss or turn them so they do not stick together. Let them cool just enough to handle.

Step 3: Squeeze the spinach very dry

Place the thawed spinach in a clean kitchen towel, cheesecloth, or several layers of paper towels. Squeeze firmly until no more liquid drips out. This is an important step: excess water can make the ricotta filling loose and can thin the tomato sauce as the shells bake.

Step 4: Make the ricotta and herb filling

In a large mixing bowl, combine the ricotta cheese, 1/2 cup mozzarella, 1/2 cup parmesan, beaten egg, squeezed spinach, minced garlic, basil, parsley, lemon zest, dried oregano, 1/2 teaspoon kosher salt, black pepper, and optional crushed red pepper flakes. Stir until the mixture is creamy, evenly combined, and flecked with green herbs and spinach.

The filling should be thick enough to mound on a spoon. If it seems watery, stir in an extra 1 to 2 tablespoons grated parmesan.

Step 5: Fill the shells

Hold one cooked shell open in your hand and spoon in about 2 tablespoons of ricotta filling. The shell should be generously filled but not so packed that it splits. Place the filled shell seam-side up in the sauced baking dish. Repeat with the remaining shells, arranging them snugly in a single layer.

Step 6: Add sauce and cheese

Spoon the remaining 1 1/2 cups marinara sauce over and around the filled shells, leaving a few ridges of pasta and ricotta visible for nice texture and browning. Sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup parmesan.

Step 7: Bake until bubbling and golden

Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling at the edges, the cheese is melted, and the tops are lightly golden. For deeper browning, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.

Step 8: Rest, garnish, and serve

Let the stuffed shells rest for 5 minutes before serving. This helps the filling settle and makes the shells easier to lift from the dish. Garnish with chopped basil or parsley and, if you like, a small drizzle of extra-virgin olive oil. Serve warm with a simple green salad, roasted vegetables, or garlic bread.

Pro Tips

• Cook extra shells: Jumbo shells can tear while boiling, so cooking a few extra ensures you still have enough for a full baking dish.
• Do not skip draining the spinach: Very dry spinach keeps the ricotta filling creamy rather than watery.
• Use whole-milk ricotta: It gives the filling the best creamy texture and helps the shells feel satisfying.
• Season the filling well: Ricotta is mild, so garlic, lemon zest, herbs, parmesan, salt, and pepper are what make the filling flavorful.
• Leave some pasta visible: Covering the shells completely with sauce is delicious, but leaving a few edges exposed gives the bake a lovely golden, slightly crisp top.

Variations

• Extra-vegetable shells: Stir 1/2 cup finely chopped roasted zucchini or 1/2 cup chopped roasted red peppers into the ricotta filling.
• Protein boost: Add 1 cup cooked crumbled Italian turkey sausage or 1 cup shredded cooked chicken to the sauce before baking.
• Three-cheese version: Replace 1/4 cup of the ricotta with mascarpone for an even richer filling, or add 1/4 cup crumbled feta for a tangy Mediterranean twist.

Storage & Make-Ahead

To refrigerate leftovers: Cool the baked stuffed shells, cover tightly, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat covered in a 350°F oven for 15 to 20 minutes, until hot throughout.

To make ahead: Assemble the shells through the saucing and topping step, cover tightly, and refrigerate for up to 24 hours. Bake covered at 375°F for 30 minutes, then uncover and bake for 10 to 15 minutes more, until bubbling and golden.

To freeze: Assemble in a freezer-safe baking dish but do not bake. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Bake covered at 375°F for 35 minutes, then uncover and bake for 10 to 15 minutes more. If baking from frozen, keep covered and bake at 375°F for 60 to 70 minutes, then uncover and bake for 10 to 15 minutes more.

Nutrition (per serving)

Calories: 462 kcal | Carbs: 51g | Protein: 24g | Fat: 19g | Saturated Fat: 10g | Fiber: 5g | Sugar: 8g | Sodium: 892mg | Cholesterol: 93mg