Spinach and Ricotta Stuffed Shells

Ingredients

• 340 gjumbo pasta shells
• 454 gricotta cheese
• 150 g, dividedshredded mozzarella cheese
• 50 g, dividedshredded Parmesan cheese
• 150 gfrozen spinach
• 2 tablespoonschopped fresh basil leaves
• 60 mlfinely chopped parsley
• 2 largeeggs
• 1 teaspoongarlic powder
• ½ teaspoonItalian seasoning
• ½ teaspoonkosher salt
• ¼ teaspoonground black pepper
• 680 gmarinara sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Cook the shells

   Cook the pasta shells according to the packet instructions until just al dente. Drain them and rinse under cold water to stop them sticking, taking care not to tear them. They will cook further in the oven, so avoid cooking them until soft.

3. 3

   Prepare the spinach

   If using frozen spinach, squeeze out the excess moisture and pat it dry. If using fresh spinach, sauté it first and remove excess moisture; you will need considerably more fresh spinach because it wilts down.

4. 4

   Mix the filling

   In a bowl, combine the ricotta, 100 g of the mozzarella, 25 g of the Parmesan, spinach, basil, parsley, eggs, garlic powder, Italian seasoning, salt and pepper. Mix until evenly combined.

5. 5

   Sauce the dish

   Spread a layer of marinara sauce across a 23 × 33 cm baking dish, or a shallow round Dutch oven.

6. 6

   Fill the shells

   Spoon the filling into the cooked shells, or use a large cookie scoop. Arrange them open side up over the marinara sauce.

7. 7

   Add the topping

   Spoon more marinara over the shells. Scatter over the remaining 50 g mozzarella and 25 g Parmesan, keeping the layer light so the shells remain visible.

8. 8

   Bake until bubbly

   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for a further 5 minutes, until the cheese has melted. Uncover and grill for 2–3 minutes, until the top is lightly golden and bubbling.

9. 9

   Rest and serve

   Leave the dish to cool slightly before serving.

What are stuffed shells?

Stuffed shells are large pasta shells filled with a savoury mixture, arranged in sauce and baked. This version draws on familiar Italian-American baked pasta flavours, pairing ricotta and spinach with tomato sauce, herbs and cheese.

The shells hold individual portions of filling, while the marinara keeps the pasta moist as it finishes cooking in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 28g protein, 48g carbs, 21g fat.

The pasta shells provide most of the carbohydrates, while ricotta, mozzarella, Parmesan and eggs contribute protein as well as fat. Spinach and marinara add vegetables and flavour; balance a serving with salad or another vegetable side.

Choosing the ingredients

Pasta shells: Jumbo shells are large enough to hold a generous spoonful of filling. Cook them only to al dente so they keep their shape during filling and baking.

Spinach: Frozen spinach is convenient, but it must be squeezed very dry. Excess water can loosen the ricotta mixture and make the sauce watery.

Cheese and herbs: Ricotta makes the filling tender, while mozzarella and Parmesan provide a melty, savoury topping. Fresh basil and parsley bring a brighter flavour to the filling.

Getting the filling right

Mixing: Combine the filling ingredients until evenly distributed, without needing to beat the mixture smooth. A large cookie scoop can make filling the shells neater and quicker.

Moisture: Drain and dry the spinach well before mixing it in. This is especially important if substituting fresh spinach, which should be sautéed and have excess moisture removed.

Filling and arranging the shells

Cool shells: Rinsing the cooked pasta under cold water helps prevent it sticking together and makes it easier to handle. Drain it well so excess water does not collect in the baking dish.

Open side up: Arrange each filled shell with its opening facing upwards. This helps keep the filling in place and makes it easy to spoon sauce over the tops.

Baking for the right texture

Covered bake: The foil cover helps the shells heat through in the marinara without the cheese browning too soon. After 25 minutes, remove it and bake for a further 5 minutes.

Golden top: A brief 2–3-minute grill finishes the cheese. Watch closely during this stage, as the topping can go from lightly golden to too dark quickly.

Serving the dish

Rest: Let the shells cool slightly after baking so the filling settles and they are easier to serve.

Pairing: Serve with a crisp green salad or steamed vegetables for a fresh contrast to the rich cheese and tomato sauce. A slice of bread is useful for mopping up extra marinara.

Recipe notes & tips

• Cook a few extra shells in case some split while boiling or filling.
• Rinse the shells under cold water as soon as they are drained to help keep them separate.
• Squeeze frozen spinach firmly; a clean tea towel can help remove excess water.
• Use a spoon or large cookie scoop to portion the filling into the shells.
• Keep the final cheese layer light if you want the shells to remain visible.
• Stay close while grilling the topping, as it can brown quickly.

Variations

• Use fresh spinach: Sauté it first and remove the excess moisture before adding it to the filling.
• Add chilli: Mix a little chilli flakes into the ricotta filling for gentle heat.
• Try another herb: Replace some of the parsley with fresh oregano for a more aromatic filling.
• Use cottage cheese: Blend it until smooth before using it in place of ricotta.
• Add extra vegetables: Fold finely chopped, cooked mushrooms into the filling after draining them well.

Common mistakes to avoid

• Overcooking the pasta: The shells continue to cook in the oven, so drain them when just al dente.
• Wet spinach: Excess liquid can make the filling loose; squeeze the spinach thoroughly and pat it dry.
• Torn shells: Handle them gently after draining and keep a few spare shells in case any split.
• Too much sauce on top: Use a light covering so the shells stay visible and the cheese can brown.
• Skipping the rest: Let the dish cool slightly before serving so the filling is easier to handle.
• Leaving the grill unattended: Check the topping frequently during the final 2–3 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish, covered with foil, until hot throughout, or warm individual portions in the microwave.

Frequently asked questions