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Delicious Ricotta Stuffed Shells full of herbs, seasonings and pasta sauce. This meal is comforting, great for meal prep and an Italian classic.
Table of contents
Why Make These Ricotta Stuffed Shells
These ricotta stuffed shells are a perfect winter classic. I highly recommend them if you are craving something comforting and filling. They are great for meal prep, husband approved and practically fool proof. All you need to do is mix the ricotta and boil pasta, no room for error.
You can use any red sauce you’d like, butternut squash sauce is also excellent with these if you’d like to change things up. This meal also serves a crowd, making them great for entertaining.
Ingredients
Jumbo Shells.
Ricotta.
Seasoning. Garlic powder, salt, red pepper flakes and oregano.
Spinach. Fresh or frozen will work.
Onion & Garlic. To be mixed into the ricotta.
Olive Oil.
Egg. To help hold all the ricotta ingredients together and get them fluffy.
Red Pasta Sauce.
Cheese. Italian blend or mozzarella or both!
How To Make This Recipe
Step One. Preheat oven to 375º. Start with cooking the stuffed shells in salted water to al dente, cooked according to package. Drizzle olive oil and 1/4 cup of the pasta sauce on the bottom of the baking dish. While they are boiling, mix ricotta with seasonings, onions, garlic, egg and spinach. Stir to combine. Fill each shell with the ricotta mixture and place in the baking dish.
Step Two. Gently Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top. Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is browned and melted. Sprinkle with basil, then serve.
Recipe FAQ’s
These will keep in the fridge for up to 5 days. You can also freeze them in a ziplock bag for up to 3 months.
No! You can skip the spinach.
Yes, butternut squash sauce or marinara were also delicious.
Other Recipes To Try
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Ricotta Stuffed Shells
Ingredients
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup chopped spinach
- ¼ cup chopped onion
- 3 cups shredded mozzarella , *seperated
- 2 tsp italian seasoning
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ tsp garlic powder
- 1 egg
- 1 tbsp olive oil
- 3-4 cup pasta sauce
- 2 tbsp chopped basil
Instructions
- Preheat oven to 375º. Start with cooking the stuffed shells in salted water to al dente, cooked according to package. Drizzle olive oil and 1/4 cup of the pasta sauce on the bottom of the baking dish.
- While pasta is cooking, mix ricotta, 1.5 cup of mozzarella, seasonings, onions, garlic, egg and spinach. Stir to combine. Fill each shell with the ricotta mixture and place in the baking dish.
- Gently Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top. Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is browned and melted. Sprinkle with basil, then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe was a huge hit for my family. this was great for our chilly weather we’ve had this week.
Yum in my tum tum.
reallly reallly great meal! thank you Bailey.
Perfect comfort food!
where does the other 1 1/2 cups mozzarella go