Ricotta Stuffed Shells (Vegetarian)

Baked stuffed pasta shells topped with tomato sauce and melted cheese in a white dish, with a metal serving spoon.

Ricotta Stuffed Shells (Vegetarian)

If you’re searching for the best classic ricotta stuffed shells, my vegetarian recipe delivers: tender pasta shells, creamy ricotta and spinach filling, and a bubbly golden top. It’s cozy, cheesy, and satisfying, and I’ve made sure it’s approachable enough for busy nights or special gatherings!

Course dinner, Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword classic stuffed shells, stuffed shells

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 500

Author Robyn Conley Downs

Equipment

Baking Dish

Ingredients

1 (12-ounce) box of jumbo pasta shells (you’ll use about 25, see notes)
1 teaspoon olive oil
2 cloves garlic, minced
⅛ teaspoon red pepper flakes (optional)
½ teaspoon dried Italian seasoning
1 (24-ounce) jar of marinara sauce (about 3 cups)
1 tablespoon unsalted butter
1 (15-ounce) container of whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
⅔ cup finely grated Parmesan cheese, divided
1 large egg
1 packed cup fresh spinach, chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon lemon zest (optional, see notes)

Instructions

Preheat and Prep: Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and bring a large pot of salted water to a boil.
Boil the Shells: Cook the shells just shy of al dente, about 9-11 minutes. Drain (do not rinse), then arrange on a towel or baking sheet to prevent sticking while you prepare the sauce and filling.
Make the Sauce: In a small saucepan over medium heat, warm the olive oil. Add the garlic and cook until fragrant, 30-60 seconds, stirring constantly. Add the red pepper flakes (if using), Italian seasoning, and marinara, then simmer for 2-3 minutes for the flavors to combine. Turn off the heat, add the butter, and stir until combined. Set aside while you prepare the filling.
Make the Filling: In a large bowl, stir together the ricotta, ½ cup of the mozzarella, ⅓ cup Parmesan, egg, spinach, salt, pepper, and lemon zest until well combined.
Assemble: Spoon half the sauce into the prepared baking dish. Fill each shell with a generous tablespoon of ricotta mixture and nestle into the sauce. Repeat until the dish is full. Spoon the remaining sauce over the shells and sprinkle with the remaining ½ cup mozzarella and ⅓ cup Parmesan.
Bake: Cover loosely with foil and bake for 20 minutes. Uncover and bake for 10-15 minutes more, until the cheese is melted and golden. Let rest a few minutes before serving.

Notes

Number of Shells: In testing, I was able to fit about 25 shells into my baking dish, filling each with about 1 tablespoon of the ricotta mixture. I recommend boiling a few extra shells since some may tear while cooking or stuffing.
Jumbo Shells: can sometimes be tricky to find, but I’ve had good luck locating them at Kroger and Safeway stores, as well as online.
Lemon Zest: I love the bit of freshness and brightness the small amount of lemon zest adds to the filling, but if you don't like lemon flavor, feel free to skip it.

Nutrition