Ricotta Stuffed Pasta Shells

Cozy, satisfying, and bursting with Mediterranean flavor, these Stuffed Shells are filled with ricotta, mushrooms, spinach, and fresh herbs, baked in a rich marinara sauce until bubbly and golden.

📝 Ingredients

• 20 jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart
• 1-2 tablespoons olive oil, plus oil for brushing
• 1 cup onion, diced
• 4-6 garlic cloves, roughly chopped
• 1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning)
• 1 teaspoon fennel seeds
• ¼ teaspoon red chili flakes
• 8 ounces mushrooms, chopped into a small dice (see notes for meat)
• optional: 2 tablespoons sundried tomatoes (in oil), finely chopped
• 3-4 ounces fresh spinach (3 cups), chopped or 1 ½ cups frozen,
• ½ teaspoon salt
• 1/2 teaspoon pepper
• 1 ½ cups ricotta cheese (full-fat)
• ⅔ cup shredded mozzarella cheese, more for the top if desired
• ⅓ cup pecorino cheese (if using parmesan, add more salt)
• One egg (optional). This will give the filling more structure and help the filling bind better.
• ½ cup fresh basil, chopped
• 1 teaspoon lemon zest
• generous pinch nutmeg
• 24-ounce jar of marinara sauce (or make your own)
• Garnish: fresh Italian parsley and pecorino

👨‍🍳 Instructions

1. 1Cook pasta shells in salted boiling water, according to package directions, to al dente. Drain.
2. 2Make filling: In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, stir for 2-3 minutes until fragrant. Add chili flakes, oregano and fennel seeds, saute one minute. Add chopped mushrooms and saute until they release their liquid, lower the heat if necessary, and season with salt and pepper. Add the sundried tomatoes and spinach, wilt, and cook off any liquid. Cool the filling (I like to put it in the freezer for 10 minutes).
3. 3Ricotta Mixture: In a medium bowl, whisk the optional egg. Add ricotta cheese, mozzarella, pecorino cheese, lemon zest, nutmeg, and fresh basil, and mix. Fold in cooled mushroom filling.
4. 4Assemble: In a 9 x 13-inch baking dish (12-13-inch round baker) add the marinara sauce. Stuff 16 shells with 2-3 tablespoons of filling and arrange over the sauce. You’ll have a few extras if any break. Spray or brush any bare pasta with olive oil and few twists of black pepper.
5. 5Bake: Cover with foil and bake for 25 minutes until bubbling. Uncover, sprinkle with more pecorino, mozzarella (if you want), and bake uncovered five more minutes.
6. 6Garnish: with Italian parsley and finely grated pecorino.