These stuffed shells are saucy, cheesy comfort food at its best! Filled with a creamy, flavorful mixture of fresh spinach, lemon zest, and ricotta cheese, this dish brings restaurant-quality Italian cuisine right to your dinner table.
When the weather turns cool or you’re simply craving something hearty, nothing satisfies quite like a bubbling dish of stuffed shells. I’ve been perfecting this recipe for years, and it’s become a staple in our household for good reason. It’s remarkably easy to prepare, can be made ahead of time, and always impresses dinner guests—though we often keep it all to ourselves!
What makes these stuffed shells special is the perfect balance of flavors: tangy tomato sauce, herbaceous filling, and that irresistible golden-brown cheese topping that forms during baking. The hint of lemon zest adds a brightness that elevates the entire dish from good to unforgettable.
Table of Content
Why This Recipe Works
The secret to these exceptional stuffed shells is threefold:
- Pre-cooking the spinach ensures the filling isn’t watery
- Slightly undercooking the pasta shells allows them to finish in the oven without becoming mushy
- The lemon zest adds brightness that balances the rich cheese and tomato sauce
The result is a perfectly balanced dish that feels indulgent yet isn’t overly heavy—perfect for family dinners or special occasions alike.
Stuffed Shells Recipe Ingredients
This comforting pasta dish comes together with three main components:
The Shells: Jumbo pasta shells provide the perfect vessel for all that creamy filling. When shopping, make sure you’re getting the large, stuffable shells (conchiglioni) rather than the smaller pasta shell varieties.
The Marinara Sauce: While you can certainly make your own marinara from scratch, a good-quality store-bought sauce works beautifully here and saves considerable time. Choose one with minimal additives and a robust tomato flavor.
The Ricotta Filling: This is where the magic happens! Our filling combines:
- Whole milk ricotta cheese (2 cups)
- Fresh spinach (8 ounces, cooked and well-drained)
- Dried oregano (1 tablespoon)
- Fresh lemon zest (from 1 lemon)
- Red pepper flakes (¼ teaspoon, adjust to taste)
- Minced garlic (3 cloves)
- Grated pecorino cheese (½ cup, plus more for topping)
- Salt and freshly ground black pepper
- 1 egg (to bind everything together)
The combination of earthy spinach, creamy ricotta, and that subtle kick from the lemon zest and red pepper flakes creates a filling that’s anything but boring. Each bite delivers a perfect blend of comfort and sophistication.
How to Make Stuffed Shells
Don’t let the impressive presentation fool you—these stuffed shells are really simple to make! Here’s how to bring this dish together:
Step 1: Prepare the filling Start by cooking your spinach until it’s completely wilted. This crucial step removes excess moisture that would otherwise make your filling watery. Once cooked, drain thoroughly and chop. Then combine with ricotta, egg, pecorino, garlic, lemon zest, oregano, red pepper flakes, salt, and pepper in a large bowl. Mix until everything is well incorporated.
Step 2: Cook the pasta shells Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just shy of al dente—they’ll finish cooking in the oven. This typically takes about 8-9 minutes, but check your package instructions. Once done, drain carefully (they’re delicate when hot) and rinse with cool water to stop the cooking process and prevent sticking.
Step 3: Stuff the shells While the shells cool slightly, spread about 1½ cups of marinara sauce in the bottom of a 9×13 baking dish. Using a spoon, fill each shell generously with the ricotta mixture—you should have enough filling for 18-20 shells. Arrange them in the baking dish, nestled in the sauce with the opening facing upward.
Step 4: Bake to perfection Pour the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake at 375°F for 25 minutes. Then remove the foil and bake for another 5-10 minutes until the edges are bubbling and the cheese begins to brown slightly.
Make-Ahead and Storage Tips
One of the best things about stuffed shells is how well they work as a make-ahead meal:
Make-Ahead Option: Assemble the entire dish with marinara, cover tightly with plastic wrap or foil, and refrigerate for up to 4 hours before baking. When ready to cook, simply remove from the refrigerator while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the covered baking time).
Freezing Instructions: These stuffed shells freeze beautifully! Assemble the dish completely (make sure to cook the pasta shells first), then cover tightly with foil and freeze for up to 3 months. To serve, thaw overnight in the refrigerator (about 10 hours), then bake as directed, adding about 10-15 minutes to the covered baking time.
Stuffed Shells Serving Suggestions
When it’s time to serve, sprinkle the finished dish with additional grated pecorino or Parmesan cheese and some fresh chopped parsley for color and flavor. I also like to have extra warm marinara sauce available at the table.
To create a complete meal, pair these stuffed shells with:
A Fresh Green Salad: A simple arugula salad with lemon vinaigrette or an Italian-style chopped salad provides the perfect contrast to the rich pasta.
Crusty Bread: Garlic bread, focaccia, or a rustic Italian loaf is perfect for sopping up extra sauce.
Wine Pairing: A medium-bodied Italian red wine like Chianti or Montepulciano complements the tomato sauce beautifully.
Recipe Variations
While this classic version is hard to beat, there are endless ways to customize these stuffed shells:
- Add sautéed mushrooms to the filling for an earthy flavor
- Substitute kale or chard for the spinach
- Mix in some Italian sausage (cooked and crumbled) for a meat version
- Try cottage cheese in place of some or all of the ricotta for a different texture
- Add a layer of shredded mozzarella on top for an extra cheesy finish
Nutrition Information (Per Serving, based on 6 servings)
- Calories: 425
- Protein: 23g
- Carbohydrates: 42g
- Fat: 19g
- Fiber: 4g
- Sodium: 780mg
Nutritional information is an estimate and will vary based on exact ingredients used.
To Serve
After years of testing and refining pasta recipes, I can confidently say these stuffed shells stand out as a true kitchen winner. The combination of creamy ricotta filling, perfectly cooked pasta, and rich marinara creates a dining experience that feels like a warm hug on a plate.
What makes this recipe truly special is its flexibility. You can prepare it days in advance and freeze for later, making it perfect for meal planning. The ingredients are readily available year-round, and the techniques required are accessible even to kitchen novices.
I hope this recipe brings as much joy to your table as it has to mine over the years. Food is about more than nutrition – it’s about creating moments and memories. These stuffed shells have been part of countless special dinners in my home, and I’m delighted to share them with you.
Happy cooking, and enjoy every cheesy, saucy bite!
The Best Stuffed Shells: A Simple Italian Recipe Your Family Will Love
Description
A delicious Italian-inspired comfort food dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce until bubbling and golden.
Ingredients
For the Pasta:
For the Filling:
For Assembly:
Instructions
- Heat a large skillet over medium heat. Add spinach with 1 tablespoon of water and cook until completely wilted, about 2-3 minutes.
- Transfer spinach to a colander and press with the back of a spoon to remove excess moisture. Once cool enough to handle, squeeze out any remaining liquid.
- Roughly chop the spinach and place in a large mixing bowl.
- Add ricotta cheese, beaten egg, pecorino, minced garlic, dried oregano, lemon zest, red pepper flakes, salt, and pepper to the bowl.
- Mix thoroughly until all ingredients are well combined. Set aside.
- Preheat oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add 1 teaspoon salt and a splash of olive oil.
- Add jumbo pasta shells and cook for about 8-9 minutes, until just shy of al dente (they should be slightly firmer than you’d typically serve them, as they’ll continue cooking in the oven).
- Drain shells and rinse under cold water to stop the cooking process and prevent sticking.
- Toss shells with 1 tablespoon olive oil to prevent sticking.
- Spread 1½ cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with approximately 2 tablespoons of the ricotta mixture. The filling should be generous but not overflowing.
- Arrange filled shells in the baking dish, nestled in the sauce with openings facing upward.
- Pour remaining 1½ cups of marinara sauce over the stuffed shells, ensuring each shell gets some sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake covered for 25 minutes.
- Remove foil and bake for an additional 5-10 minutes, until edges are bubbling and filling is hot throughout.
- If desired, sprinkle additional grated cheese on top during the last 5 minutes of baking.
Prepare the Filling:
Cook the Pasta:
Assemble and Bake:
Notes
- Marinara Sauce: For best results, use a high-quality marinara sauce with minimal additives. San Marzano tomato-based sauces work particularly well.
Preventing Watery Filling: Be sure to thoroughly drain the spinach to prevent a watery filling.
Shell Handling: Cook a few extra shells to account for any that might tear during cooking.
Filling Consistency: The filling should be thick and hold its shape when stuffed into shells.