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Ricotta Stuffed Pasta Shells

Revi's Foodography
Eggless vegetarian ricotta stuffed shell pasta baked with marinara sauce, spinach, mozzarella and parmesan.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

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Ingredients
  

  • 50 Jumbo pasta shells
  • 1 Large shallot finely chopped
  • 3 cloves Garlic minced
  • 30 oz Ricotta cheese, well drained 850 g
  • 3 bowls Spinach chopped
  • 1 bunch Parsley chopped
  • ½ tsp Ground black pepper
  • Salt to taste
  • 1 tsp Italian mixed herbs
  • 4 tbsp Olive oil
  • 4 cups Mozzarella cheese shredded (divided)
  • 1 ½ cups Parmesan cheese shredded
  • 2 bottles Marinara sauce 31 oz / 898 g each

Instructions
 

  • Drain the ricotta cheese by placing it in a muslin cloth and hanging it for about 45 minutes to remove excess water.
  • Heat a pan with 3 tbsp olive oil. Add the chopped shallot and minced garlic, and sauté until soft and translucent.
  • Add the chopped spinach and salt. Cook until the spinach wilts and all moisture evaporates.
  • In a large bowl, combine the drained ricotta, spinach mixture, 3 cups mozzarella cheese, parmesan cheese, parsley, black pepper, Italian mixed herbs, and salt. Mix well.
  • Cook the jumbo pasta shells according to package instructions, along with needed salt, until slightly undercooked (al dente).
  • Drain the shells and transfer to a plate. Drizzle with remaining olive oil and gently toss to prevent sticking.
  • Preheat the oven to 375°F (190°C).
  • Fill each pasta shell with the prepared ricotta mixture using a spoon or piping bag.
  • Spread a layer of marinara sauce at the base of a baking tray. Arrange the stuffed shells over the sauce.
  • Pour the remaining marinara sauce evenly over the shells.
  • Sprinkle the remaining mozzarella cheese on top and garnish with parsley.
  • Cover the tray with aluminum foil and bake for 30 minutes.
  • Remove the foil and broil on high for 3–4 minutes until the top is golden and bubbly.
  • Remove from oven, let it rest for a few minutes, and serve warm.

Notes | FAQ

  • The quantity provided is for 50shells, which I used for a party by filling up 2 trays. Adjust according to your needs. 
  • Make sure the ricotta cheese is well drained to avoid a watery filling.
  • Cook the spinach until completely dry; excess moisture will make the stuffing loose.
  • If the filling feels soft, add a little extra mozzarella or parmesan cheese to firm it up.
  • Do not overcook the pasta shells; keep them slightly undercooked as they will bake again.
  • Drizzle olive oil on cooked shells to prevent sticking while stuffing.
  • This recipe can be assembled ahead of time and refrigerated before baking.
  • Perfect make-ahead dish for busy weeknights or kids’ lunchboxes.
  • Leftovers reheat very well in microwave or oven.
  • You can freeze the assembled (unbaked) dish for later use.
  • Adjust seasoning and spice level based on preference.
 

Variations You Can Try

  • Add sautéed veggies like mushrooms, corn, or bell peppers to the filling.
  • Swap spinach with kale or paneer (Indian twist).
  • Use arrabbiata sauce instead of marinara for a spicy kick.
  • Add a layer of white sauce (béchamel) for a richer version.
  • Make it high-protein by adding crumbled tofu or plant-based protein.
 
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