Few dishes capture the essence of comfort food quite like stuffed pasta shells filled with creamy spinach ricotta and baked to golden perfection. These jumbo pasta shells, known as conchiglie, become edible vessels for a rich, herb-infused filling that combines the earthy flavor of spinach with smooth, creamy ricotta cheese. When nestled in a bed of marinara sauce and topped with melted mozzarella, each shell becomes a perfect individual portion of Italian-inspired goodness. This recipe transforms simple ingredients into an elegant meal that’s impressive enough for company yet comforting enough for a cozy family dinner.
Serves: 6 people (makes about 24 stuffed shells)
What You’ll Need
For the pasta and sauce:
- 1 box (12 oz) jumbo pasta shells
- 3 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
For the filling:
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
For garnish:
- Fresh basil leaves
- Extra Parmesan cheese
Preparing the Pasta Shells
Bring a large pot of salted water to a rolling boil. The water should taste like mild seawater, as this is your only chance to season the pasta from within. Add the jumbo shells and cook according to package directions until just al dente, usually about 10-12 minutes. You want them tender enough to stuff but firm enough to hold their shape during baking.
Drain the shells carefully in a colander and immediately rinse with cool water to stop the cooking process. This prevents them from becoming mushy. Drizzle with olive oil and gently toss to prevent sticking. Lay them out on a clean kitchen towel or baking sheet, opening side up, to drain completely.
Making the Spinach Ricotta Filling
The key to perfect filling starts with properly preparing the spinach. Thaw the frozen spinach completely, then squeeze out as much water as possible using your hands or by wrapping it in a clean kitchen towel and twisting tightly. Excess water will make your filling watery and prevent proper binding.
In a large mixing bowl, combine the ricotta cheese with the squeezed spinach. Add the egg, which acts as a binder to help everything hold together during baking. Mix in the grated Parmesan cheese, minced garlic, Italian seasoning, salt, pepper, and nutmeg. The nutmeg adds a subtle warmth that complements the spinach beautifully.
Fold in the fresh basil last to preserve its bright flavor. The mixture should be thick enough to hold its shape when spooned but not so thick that it’s difficult to pipe or stuff into the shells.
Assembling the Dish
Preheat your oven to 375°F. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This prevents the shells from sticking and adds flavor to the bottom of each shell.
Using a spoon or piping bag, fill each pasta shell generously with the spinach ricotta mixture. Don’t overstuff, as the filling will expand slightly during baking. Arrange the filled shells in the prepared baking dish, nestling them snugly against each other.
Pour the remaining marinara sauce over and around the shells, making sure each one has some sauce on top. The sauce will keep the shells moist during baking and create a cohesive dish.
Adding the Cheese and Baking
Sprinkle the shredded mozzarella cheese evenly over the shells and sauce. The cheese will melt and create a golden, bubbly top that’s irresistible. Add the remaining Parmesan cheese for extra flavor and a beautiful golden color.
Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10-15 minutes until the cheese is melted, bubbly, and golden brown on top. The edges should be slightly crispy while the center remains creamy.
Resting and Serving
Allow the dish to rest for 5-10 minutes before serving. This resting period lets the filling set up properly and makes serving much easier. The cheese will firm up slightly, and the flavors will meld together beautifully.
Serve 3-4 shells per person, spooning extra sauce from the bottom of the dish over each portion. Garnish with fresh basil leaves and offer additional Parmesan cheese at the table for those who want extra richness.
Tips for Perfect Stuffed Shells
Don’t skip the step of squeezing water from the spinach. This is crucial for preventing a watery filling that won’t hold together properly. Take your time with this step, as even a small amount of excess water can affect the final texture.
When cooking the pasta shells, err on the side of slightly underdone rather than overdone. They’ll continue cooking in the oven, and mushy shells will tear when you try to stuff them.
A piping bag or zip-top bag with the corner cut off makes filling the shells much easier and less messy than using a spoon. This also helps ensure even filling in each shell.
Make-Ahead Instructions
This dish is perfect for meal prep and entertaining. You can assemble the entire dish up to a day ahead, cover tightly with plastic wrap, and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time since you’re starting with a cold dish.
The filled shells can also be frozen before baking. Arrange them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake from frozen, adding 20-30 minutes to the total baking time.
Storage and Reheating
Leftover stuffed shells keep well in the refrigerator for up to four days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. The shells maintain their texture well when reheated properly.
For best results when reheating, add a splash of water or extra marinara sauce to prevent drying out, and cover with foil during reheating to maintain moisture.
