Spinach and Ricotta Stuffed Jumbo Shells Recipe
You know that feeling when you walk into an Italian restaurant and get hit with that amazing aroma of garlic, tomatoes, and cheese? That’s exactly what your kitchen is about to smell like. And the best part? You don’t even have to put on real pants to enjoy it.
Why This Recipe is a Total Win
• It’s basically edible hugs – creamy, comforting, and full of flavor
• Sneaks in greens without anyone noticing (parenting hack!)
• Makes fantastic leftovers (if your family doesn’t devour it all)
• Looks impressive but is secretly easy (our little secret)
Grocery Run (Nothing Weird)
- Jumbo pasta shells (the big guys – about 20-24)
- Whole milk ricotta (15oz – this is not the time to skimp)
- Fresh spinach (or frozen in a pinch – we’ve all been there)
- Good parmesan (the kind you grate yourself, worth every penny)
- Your favorite marinara (no shame in the jarred sauce game)
- 1 egg (the glue that holds our cheesy dreams together)
Little Extras That Make It Special
- A tiny pinch of nutmeg (sounds fancy, takes 2 seconds)
- Red pepper flakes (if you like a little excitement)
- Fresh basil (only if you’re feeling extra)
Let’s Get Cooking (No Chef Skills Required)
- Pasta Time
- Boil those jumbo shells in water that’s as salty as the sea (about 9 minutes)
- Drain and lay them out on a tray so they don’t stick together (like pasta Tetris)
- The Magical Filling
In a big bowl, mix:
- Ricotta (give it a good stir first)
- Spinach (if frozen, squeeze it like you’re mad at it to remove water)
- Egg (our binding superstar)
- ½ cup grated parmesan (plus extra for sprinkling)
- Salt, pepper, and that sneaky nutmeg
Pro Tip: Taste the filling – it should be slightly too salty on its own because the pasta will balance it out.
- Stuffing Party
- Use a regular spoon to fill each shell (no fancy tools needed)
- Don’t overstuff – they’ll puff up more in the oven
- Arrange them in your baking dish like little flavor boats
- Final Touches
- Drown them in marinara (be generous)
- Snow shower of parmesan on top (because cheese)
- Bake at 375°F for 25-30 minutes until bubbly and gorgeous
- Broil for 2-3 minutes at the end for that perfect golden top (watch closely!)
What to Serve With Your Masterpiece
- Garlic bread (duh)
- A simple salad (to pretend we’re being healthy)
- A glass of whatever wine you have open (hydration is important)
Real Questions from Real Cooks
“Can I make this ahead?”
Absolutely! Assemble the whole thing, cover, and refrigerate for up to a day. Add 10 extra minutes when baking from cold.
“Will it freeze well?”
Like a champ! Bake first, then freeze in portions. Reheat at 350°F for about 30 minutes.
“My shells keep cracking!”
Try boiling them for 8 minutes instead of 9, and handle gently. A few cracks add character (and cheese pockets).
“Can I add meat?”
Sure! Brown some Italian sausage or ground beef and mix it into the filling.
The Bottom Line
This is the kind of meal that makes everyone linger at the table a little longer. It’s comforting without being heavy, impressive without being difficult, and most importantly – absolutely delicious. Perfect for Sunday dinners, potlucks, or when you just need a big plate of happiness.
Spinach and ricotta stuffed jumbo shells
Ingredients
Equipment
Method
- Preheat oven to 375°F
- Cook pasta shells according to package directions
- Mix ricotta, spinach, egg, and Parmesan in bowl
- Drain shells and let cool slightly
- Stuff each shell with cheese mixture
- Arrange shells in baking dish
- Pour marinara sauce over shells
- Bake for 25-30 minutes
- Let cool for 5 minutes before serving
