Vegetarian Stuffed Shells with Ricotta
The best classic ricotta stuffed shells with jumbo pasta shells, creamy ricotta and spinach filling, and a bubbly golden top. It’s a cozy, cheesy, satisfying meatless stuffed shells recipe that's approachable enough for weeknights, and perfect for a crowd!
Equipment
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.
- Serve With: For a full family-style meal, I love serving these stuffed shells with my Big Italian Chopped Salad and Homemade Garlic Bread!
Nutrition
Serving: 1 (of 6) | Calories: 500kcal | Carbohydrates: 53g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 821mg | Potassium: 619mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1611IU | Vitamin C: 10mg | Calcium: 382mg | Iron: 3mg
