Description
Creamy ricotta-stuffed jumbo shells baked in marinara sauce and topped with mozzarella – the ultimate cozy, family-style pasta dish that’s simple to prep, freezer-friendly, and packed with cheesy goodness.
Ingredients
20 jumbo pasta shells
1 ½ cups ricotta cheese
1 cup chopped fresh spinach (or ½ cup thawed frozen spinach)
1 egg
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups marinara sauce
1 ½ cups shredded mozzarella cheese
1 tablespoon chopped fresh basil or parsley (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente. Drain and rinse with cool water.
2. In a mixing bowl, combine ricotta, spinach, egg, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
4. Fill each shell with the ricotta-spinach mixture and place them open-side up in the dish.
5. Spoon the remaining marinara sauce over the top.
6. Sprinkle evenly with mozzarella and extra Parmesan if desired.
7. Cover with foil and bake at 375°F for 25 minutes.
8. Uncover and bake for an additional 10–15 minutes until bubbly and golden.
9. Remove from oven and let rest for 5 minutes. Garnish with basil or parsley if using. Serve warm.
Notes
For best results, don’t overcook the pasta shells or they’ll tear during stuffing.
Use whole milk ricotta for the creamiest texture.
You can make and assemble this dish ahead of time and bake just before serving.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: stuffed shells, ricotta shells, baked pasta, vegetarian pasta