These stuffed shells are saucy, cheesy comfort food at its best! They're filled with a creamy, flavorful mix of fresh spinach, lemon zest, and ricotta cheese.
These stuffed shells are saucy, cheesy comfort food at its best. I love the contrast of the chewy pasta with the creamy ricotta filling, and marinara – store-bought or homemade – is the perfect tangy accent for both. After I eat one helping, I always find myself back in the kitchen, unable to resist the allure of seconds. These stuffed shells are just that good!
This stuffed shells recipe is easy to make (and make ahead!), and it’s great for serving a group. If you’re hosting a dinner party or get-together this season, it would be a fantastic dish to add to the menu. Comforting and classic, it’s guaranteed to be a hit.
Stuffed Shells Recipe Ingredients
To make this stuffed shells recipe, you’ll need 10-ish basic ingredients. I like to think of them in three parts:
- The shells – You’ll need jumbo pasta shells to make this recipe.
- Tomato sauce – Use your favorite store-bought brand (I like Rao’s), or make homemade marinara sauce instead. Both are great!
- And the ricotta filling – It’s a mix of ricotta cheese and steamed, chopped fresh spinach. I also stir in dried oregano, lemon zest, red pepper flakes, garlic, and grated pecorino cheese for depth of flavor.
Find the complete recipe with measurements below.
How to Make Stuffed Shells
Stuffed shells are a fairly impressive dish – they’re flavorful, comforting, and ideal for entertaining – but they’re still really simple to make! Here’s how this recipe goes:
First thing’s first! Before you start mixing up the filling, you’ll need to steam the spinach. When it’s tender and vibrant green, remove it from the heat, place it in a strainer, and squeeze out the excess moisture. Roughly chop it. Then, you can stir it together with the ricotta, pecorino, garlic, lemon zest, oregano, and red pepper flakes to make the filling.
Meanwhile, cook the pasta. It should be just shy of al dente when you drain it. It’ll finish cooking in the oven.
Then, stuff the shells. The fun part! (And the messy part. 🙂 ) Use a small spoon to fill each shell with the cheese mixture. Divided evenly, the filling should be enough for 18-20 shells.
Next, bake. Spread 2 cups of marinara sauce at the bottom of a 9×13 baking dish. Nestle in the shells, cover the dish with foil, and bake for 20 minutes at 425°F.
Alternatively, if you want to make this recipe ahead of time, you can place the stuffed shells in the baking dish, cover it with foil, and place it in the fridge for up to 4 hours. When you’re ready to eat, just bake the shells and serve. For freezing instructions, see the notes in the recipe.
So creamy!
Stuffed Shells Serving Suggestions
Before serving, garnish the stuffed shells with more pecorino (or Parmesan) cheese and a sprinkle of fresh parsley. Serve them with extra marinara on the side. I like to spoon it over the shells as I eat so that I can get plenty of sauce in every bite.
Round out the meal with a green salad and good bread. I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can’t go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls.
Enjoy!
More Favorite Pasta Recipes
If you love this stuffed shells recipe, try one of these comforting pastas next:
- Easy Baked Ziti
- Best Vegetarian Lasagna
- Fettuccine Alfredo
- Butternut Squash Ravioli
- Orecchiette with Broccoli Rabe
- Homemade Mac and Cheese
- Tortellini Soup
- Or any of these 25 Easy Pasta Recipes!
Stuffed Shells
Ingredients
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces spinach
- 2 cups (16 ounces) ricotta cheese
- 1/4 cup grated pecorino cheese, more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt, more for the pasta water
- freshly ground black pepper
- 2 cups Marinara Sauce*, plus more for serving
- chopped parsley, for serving
Instructions
- Preheat the oven to 425°F.
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
We have made this twice. Excellent!
Hi! How would this turn out with cottage cheese instead of ricotta? Thanks!
Hi Leigha, we haven’t tried it but I think it would be fine – I’d recommend putting it in a food processor to get a similar creamy texture.
Excellent! I was pleasantly surprised by the lemon zest in the filling. I added mild Italian sausage to the sauce at my husband’s request. Will definitely be making this again. Thanks for the recipe!
I’m so glad it was a hit!
i made a meat sauce so skipped the lemon. this recipe needs 30 minutes baking time. 20 well stuffed shells in 2 8×8 pans.(froze one) at 25 minutes i added asiago shreds and more meat sauce
delicious with fresh baked bread and salad.
Hi, so glad you enjoyed the shells!
Just want to thank you for another delicious recipe! These are the best stuffed shells I’ve ever had (not a sickening amount of garlic like the other ones I’ve eaten, and I love garlic!) They remind me of my Italian grandmother’s cannelloni recipe but much easier to whip up for a weeknight meal. Also loved the steaming of the spinach rather than blanching it, SO much easier! My guy and boys loved them too!
Your dishes are always fabulous! This is the best recipe for stuffed shells I’ve ever made!! Added just a sprinkle of mozz the last couple minutes and baked 45 minutes not 20.
Hi having trouble finding shells, can I use another pasta and toss it? Or layer it?
The 5 oz spinach is by weight, not volume, right?
Yes, if you buy baby spinach in a package, it’s the small box size at the grocery store.
Who’s Jumbo Shells do use l?
Thank You
It doesn’t matter, but Barilla’s are usually easiest to find.
Made this last night and loved it! I used a mix of Rao’s bolognese and marinara. What I love about this dish is that there aren’t layers and layers of mozzarella like a lot of recipes call for. The sprinkle of fresh pecorino (I used parm) was really all it needed… and don’t get me started on how much the lemon zest added to it! Will definitely be making again, thanks!
I’m so glad you loved it and the bit of lemon zest!
Can these be made the night before?
yep! They take just a few more minutes to bake since they’ll be cold from the fridge.
Can we substitute Parmigiano-Reggiano for the Pecorino?
Hi Vivian, yes, definitely!
Loved making these! My first time making. a stuffed pasta. Took a little time to stuff the shells, but everyone loved them!
I’m so glad they were a hit!
Made it vegan with a homemade tofu ricotta – absolutely delicious! Will definitely repeat this recipe.
Good to know, thank you!
Wow!!! Such a simple and DELICIOUS recipe. Thank You.
I’m so glad you loved the shells!
good work
What temperature do I bake it at?
425°F
I added mascarpone to the ricotta & pecorino. Creates a silky filling. Big hit with the family
Oooh yum, that sounds delicious!
Delicious, light pasta dish. I made it with your marinara recipe using tomatoes from my garden. I also had to supplement the spinach with some arugula as I didn’t have the required 5 oz. Will definitely be making again. Thank you.
I’m so glad you loved the shells!
Hi! I assume this is dried oregano, not fresh?
Yes, dried oregano
Just made this for my husband and his parents and everyone LOVED it! I added a little more oregano, red pepper flakes and cheese than the recipe called for and it turned out delicious.
Also, I just bought your new cookbook and will make the olive oil pistachio cake for Christmas Eve. Can’t wait to try more of your amazing recipes!!
I’m so glad you loved the stuffed shells, and I hope the cake is a hit!