Ricotta Stuffed Shells

Get your comfort food fix with these ricotta stuffed shells. Cheesy, saucy, and oh-so-satisfying, they are perfect for when the cravings hit.

Course Main Course

Cuisine American, Italian

Keyword Ricotta Stuffed Shells

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 558kcal

Author Cathy Pollak

Equipment

Ingredients

25 jumbo pasta shells
1 tbsp. avocado oil or any other neutral oil
1 tub (15 oz.) ricotta cheese
8 oz. (2 cups) grated mozzarella cheese divided
1 cup grated Parmesan cheese
5 oz. frozen, chopped spinach thawed and drained well (squeeze out the water)
1 large egg
4 cloves garlic, minced
2 tbsps. chopped parsley divided
1 tbsp. chopped fresh basil
2 tsps. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 cups marinara sauce divided

Instructions

Preheat oven to 400 degrees F.
Cook your pasta according to package directions. Make at least 25 shells as some may break during the cooking process. Drain the pasta once cooked and drizzle with oil so the shells don't stick together. Set aside.
25 jumbo pasta shells, 1 tbsp. avocado oil
While the pasta is cooking, add ricotta, 1 cup of mozzarella, Parmesan, spinach, egg, garlic, 1 tablespoon parsley, basil and all seasonings to a large bowl. Mix until combined. Set aside.
1 tub (15 oz.) ricotta cheese, 8 oz. (2 cups) grated mozzarella cheese, 1 cup grated Parmesan cheese, 5 oz. frozen, chopped spinach, 1 large egg, 4 cloves garlic, minced, 2 tbsps. chopped parsley, 2 tsps. Italian seasoning, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. red pepper flakes, 1/4 tsp. kosher salt, 1/4 tsp. black pepper, 1 tbsp. chopped fresh basil
Spread 2 cups of marinara sauce over the bottom of a 9 x 13 baking dish. Stuff each shell with a spoonful of the cheese mixture. Place filled shells on top of the marinara in the baking dish.
3 cups marinara sauce
Top the shells with the remainder of the marinara sauce and mozzarella cheese.
Bake for 20 minutes or until the pasta is heated through. Turn on broiler to 500 degrees F and heat for 3-5 minutes to get that golden brown color on top.
Remove from the oven and top with remaining fresh parsley.

Notes

For optimal outcomes when preparing these ricotta stuffed shells, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition