Spinach and Ricotta Stuffed Pasta Shells
Jumbo pasta shells filled with ricotta and spinach, baked in tomato sauce with mozzarella.
Jumbo pasta shells filled with spinach and ricotta make a comforting baked dinner. The source points to spinach and ricotta but gives limited quantities, so this version provides a balanced filling and uses tomato sauce beneath and over the shells to keep them moist. Cook shells only until just pliable, since they continue softening in the oven. Squeeze cooked spinach dry to avoid a watery filling, and let the dish rest briefly after baking so the shells are easier to serve. Heat oven to 190°C (375°F). Boil shells in salted water until just pliable, about 2 minutes less than package directions. Drain and cool. Chop spinach. Mix with ricotta, egg, Parmesan, salt and pepper. Spread half the marinara in a baking dish. Spoon filling into shells and arrange seam-side up. Cover with remaining sauce and mozzarella.
Recipe card
Spinach and Ricotta Stuffed Pasta Shells
Equipment: Knife, cutting board, mixing bowl, large skillet or saucepan
Ingredients
Instructions
Cook shells
Heat oven to 190°C (375°F). Boil shells in salted water until just pliable, about 2 minutes less than package directions. Drain and cool.
Prepare filling
Chop spinach. Mix with ricotta, egg, Parmesan, salt and pepper.
Fill dish
Spread half the marinara in a baking dish. Spoon filling into shells and arrange seam-side up. Cover with remaining sauce and mozzarella.
Bake
Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until bubbling and hot in the centre.
Rest
Let stand 10 minutes before serving.
How to tell when it is ready
Sauce bubbles throughout and the centre reaches 74°C (165°F).
Tips
- Undercook shells slightly before baking.
- Squeeze spinach dry.
- Fill shells with a small spoon or piping bag.
- Rest before serving.
Troubleshooting
- If the dish cooks unevenly, cut ingredients into similar sizes.
- Taste and adjust seasoning before serving.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose fresh herbs that complement the dish.
Variations
- Adjust herbs or seasoning to taste.
- Add a pinch of chilli for gentle heat.
Serving suggestions
- Serve with green salad.
- Offer garlic bread.
- Add roasted zucchini.
- Finish with basil leaves.
Make ahead
Prepare and measure ingredients in advance; finish cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains wheat, milk and egg. Cook egg-containing filling until the centre is fully hot; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I prepare this ahead?
Prepare suitable components ahead and refrigerate them promptly.
How should I store spinach and ricotta stuffed pasta shells?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve warm and refrigerate leftovers promptly.
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