Shell Stuffers

Stuffed shells are a delightful and hearty Italian-American dish that brings together the comforting flavors of ricotta cheese, marinara sauce, and perfectly al dente pasta. These jumbo pasta shells are generously filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses, often enhanced with a touch of fresh herbs and spinach for added flavor and nutrition.

Once filled, the shells are nestled in a rich tomato sauce, sprinkled with more cheese, and baked until bubbly and golden. This recipe is perfect for family dinners, potlucks, or any gathering where you want to impress with a dish that feels both homey and indulgent.

Easy to prepare ahead of time and versatile enough to accommodate various fillings and sauces, stuffed shells are a go-to comfort food that will leave everyone at the table feeling satisfied and eager for seconds.

Stuffed with Spinach and Ricotta

Stuffed shells with spinach and ricotta cheese are a beloved variation of the classic Italian dish, bringing a nutritious and flavorful twist to the table. In this delightful recipe, large pasta shells are filled with a rich, creamy mixture of fresh ricotta cheese, sautéed spinach, and a blend of mozzarella and Romano cheeses.

The spinach adds a vibrant color and a healthy boost of vitamins, perfectly complementing the smooth, mild flavor of the ricotta. These stuffed shells are then nestled in a luscious marinara sauce, topped with additional cheese, and baked until the edges are golden and the filling is bubbly.

This dish is not only a visual feast but also a comforting, satisfying meal that's perfect for any occasion. Whether served as a main course for a cozy family dinner or as a standout dish at a gathering, spinach, and ricotta stuffed shells are sure to impress with their deliciously creamy texture and robust flavor.

Shell Sizes (Conchiglie)

Shell pasta, or "conchiglie," comes in several sizes, each suited to different types of dishes and preparations:

Conchigliette: The smallest size, similar to small seashells, these are perfect for soups, stews, and pasta salads due to their small size and ability to capture bits of broth and ingredients.
Conchiglie: Medium-sized shells that work well in casseroles, baked dishes, and with chunky sauces. Their size allows them to hold thicker sauces and small pieces of meat or vegetables.
Conchiglioni: Large shells commonly used for stuffing. These are ideal for filling with ricotta cheese, spinach, meats, or other mixtures, and then baking in a sauce.
Jumbo Shells: The largest size available, specifically designed for hearty fillings. They are perfect for recipes like stuffed shells where a substantial amount of filling is desired.

Each size offers versatility, making shell pasta a great choice for a variety of culinary applications.

Tomato Sauce

There’s nothing like a good homemade tomato sauce and I highly recommend you make up a big batch and freeze whatever you don’t use so when you need a little sauce for a quick pasta dinner, you have some on hand. If you don’t have any “gravy” for this recipe, using a favorite commercial brand is a good alternative.

Here’s another version of a simple tomato sauce you may want to try.

Alternative Recipes

This is a very basic recipe for stuffed shells but think of all the possibilities. You can create hundreds of different fillings with different herbs and spices, adding poultry, seafood, meats, or vegetables to it.

Here are some alternative ideas for delicious fillings you can use to stuff shells:

Meat-Based Fillings:

Ground Beef and Cheese: Combine cooked ground beef with ricotta, mozzarella, and Parmesan cheese.
Italian Sausage: Mix cooked, crumbled Italian sausage with ricotta and spinach or other greens.
Chicken Alfredo: Shredded cooked chicken mixed with Alfredo sauce and mozzarella cheese.

Vegetarian Fillings:

Mushroom and Spinach: Sautéed mushrooms combined with spinach, ricotta, and garlic.
Butternut Squash and Sage: Roasted butternut squash mashed with ricotta and fresh sage.
Pesto and Ricotta: A blend of basil pesto and ricotta cheese for a fresh, herbaceous flavor.

Seafood Fillings:

Crab and Cream Cheese: A mixture of crab meat, cream cheese, and herbs like dill or chives.
Shrimp and Spinach: Chopped cooked shrimp with sautéed spinach and ricotta.
Lobster and Ricotta: Luxurious lobster meat mixed with ricotta and a hint of lemon zest.

Cheese-Focused Fillings:

Four Cheese: A rich blend of ricotta, mozzarella, Parmesan, and provolone.
Goat Cheese and Herbs: Creamy goat cheese mixed with fresh herbs like thyme, parsley, and chives.
Blue Cheese and Walnut: Crumbled blue cheese combined with chopped walnuts and a touch of cream.

Healthy Fillings:

Quinoa and Veggie: Cooked quinoa mixed with sautéed vegetables like bell peppers, zucchini, and onions.
Lentils and Kale: Cooked lentils with sautéed kale, garlic, and a little Parmesan.
Tofu and Spinach: Crumbled tofu mixed with spinach, nutritional yeast, and garlic for a vegan option.

These filling ideas provide a range of flavors and textures, ensuring that there’s something to please every palate.

📖 Recipe

Stuff Shells with Spinach Ricotta Cheese

Print Recipe

Spinach and Ricotta Stuffed Shells Recipe

Prep Time15

Cook Time1

Total Time1 15

Course: Pasta

Cuisine: Italian

Servings: 6 - 8 servings

Ingredients

1 12 oz box jumbo pasta shells 40 – 2.5 inch shells
salt & pepper to taste
2 eggs
4 cups ricotta cheese
2 cups mozzarella cheese shredded
¾ cup Pecorino Romano cheese grated, Parmesan cheese works too
1 tablespoon fresh parsley finely chopped
2 10 oz packages frozen chopped spinach thawed and squeezed dry
pinch ground nutmeg
3 cups tomato sauce freshly prepared although your favorite commercial brands works well too

Instructions

Start by bringing a large pot of salted water to a boil and cooking the pasta according to the package directions.
For a 12-ounce box of shells, this means add the shells, give them a good stir and cook until just tender.
You don’t want to overcook the shells because they are going to be cooked again after you add the filling and are baked in the oven. Stir the shells occasionally and when done, drain and separate the shells on a cookie sheet so they don’t stick.
The shells are going to be hot after you drain them and will stick together if you wait for them to cool off so I use the spray nozzle to cool them off quickly with cold water.
As soon as the shells are drained and separated, preheat the oven to 350°F.

Prepare the Filling

While you are bringing the water to a boil, prepare the filling.
Beat the eggs in a bowl, and then add the ricotta cheese, mozzarella cheese, ½ cup Pecorino cheese, parsley, chopped spinach and the pinch of nutmeg.
Season with a little salt and pepper and combine all these ingredients with a large spoon.
When the pasta is ready, fill each shell with a large spoonful of the filling. You don’t want to over-stuff them but don’t be skimpy either.
In a baking dish big enough to hold all the shells, pour in some of the tomato sauce to coat the bottom of the dish. Add a layer of shells, then some more sauce and then another layer of shells. Top with a little more sauce.
Depending on the size of your baking dish, you’ll end up with two layers.
Top the shells with the remaining ¼ cup of Pecorino cheese and cover. If the baking dish doesn’t have a cover, use some aluminum foil.
Bake for about 35 minutes. When done, the pan will be hot and bubbly.
Remove the pan from the oven, remove the cover and let it sit for a couple of minutes to cool down a bit.
Using a large serving spoon, carefully serve the shells and serve with some fresh Italian bread.