These Stuffed Pasta Shells give you all the cozy, cheesy satisfaction of a baked pasta dish, but with a different spin. Instead of layered noodles, this recipe fills each jumbo shell with a creamy ricotta and spinach mixture, then nestles them into a bed of tomato sauce and tops everything with melty mozzarella. The result is a pasta bake that feels a little more elegant, with perfectly portioned shells that are just as comforting as lasagna, but with their own charm. Whether you’re making dinner for family or prepping a meal ahead of time, this dish is a reliable go-to that never disappoints.

What makes these stuffed shells with ricotta so special is the way everything comes together in the oven. The filling is creamy and savoury, with just a hint of nutmeg to round out the ricotta and spinach. Nestled into tomato sauce and topped with mozzarella, the shells soften even more as they bake, soaking up the flavour from the sauce while the cheese melts into golden, bubbly perfection.

It’s a dish that feels hearty and indulgent without being difficult, and if you use my homemade tomato sauce, it takes things to the next level. This one’s also a lifesaver when you want to get ahead: you can assemble the entire dish up to 24 hours in advance or freeze it unbaked for later. Whether you’re feeding a crowd or stocking your freezer, this is one of those recipes that’s worth keeping in your rotation. If you love my Creamy Tuscan Chicken Pasta or my Skillet Lasagna, you’ll love this one.

😍 Why You’ll Love These Stuffed Pasta Shells

Crowd-pleaser: jumbo shells filled with creamy spinach ricotta are always a hit at the table.
Cheesy comfort: ricotta, mozzarella, and parmesan melt together for gooey, golden perfection.
Make-ahead friendly: assemble in advance, then just bake when you’re ready to serve.
Freezer-friendly: stash a pan in the freezer for busy weeknights or last-minute guests.
Versatile: keep it vegetarian, add sausage or turkey, or swap in your favourite sauce.

🍝 Ingredients To Make Stuffed Pasta Shells

Jumbo pasta shells: sturdy and perfect for holding generous spoonfuls of creamy filling. Cook a few extra in case some tear.
Tomato sauce: adds richness and moisture to the dish. Use your favourite jarred brand or my homemade tomato sauce.
Frozen spinach: thawed and squeezed dry so your filling stays thick and not watery.
Ricotta cheese: mild and creamy, the base of the filling.
Egg: binds everything together so the filling holds its shape.
Shredded mozzarella: melts into the filling for that perfect gooey bite.
Fresh mozzarella: layered on top for a rich, milky finish that bubbles up in the oven.

Parmesan cheese: sharp and nutty, it balances the creamy ricotta and adds depth.
Garlic powder: brings warm, savoury flavour without the need to sauté.
Onion powder: adds a mellow, sweet note to the filling.
Dried basil: for classic Italian herb flavour.
Dried oregano: earthy and slightly peppery.
Nutmeg: just a pinch adds subtle warmth and enhances the spinach and ricotta.
Salt and black pepper: to season everything perfectly.
Olive oil (optional): keeps the shells from sticking together after boiling.
Fresh basil: the final garnish for a burst of colour and freshness.

✔ How To Make This Stuffed Pasta Shells Recipe

To start, bring a large pot of salted water to a boil. Cook the jumbo pasta shells for about 2 minutes less than the package says — they’ll finish cooking in the oven. Drain them gently, then drizzle with a little olive oil to keep them from sticking. Set aside while you prep everything else.

Next, thaw your frozen spinach. If you planned ahead, overnight in the fridge works best. If not, you can microwave it or run it under hot water in a colander. Once it’s thawed, squeeze out as much liquid as possible — this part’s important! Use your hands or a clean dish towel to get it really dry. Then give it a fine chop and set aside.

In a medium bowl, add the chopped spinach, ricotta, egg, shredded mozzarella, Parmesan, garlic powder, onion powder, dried basil, dried oregano, nutmeg, salt, and black pepper. Stir everything together until it’s well combined and creamy and now you’ve got your filling!

🤝 Sammy’s Tip for This Stuffed Shells with Ricotta

• Drizzle cooked shells with a splash of olive oil and gently toss avoiding the shells sticking together.
• I prefer to do it seam-side down to prevent the corners of the pasta shells from drying out during baking.
• Broil for the last 1-2 minutes until the top is golden brown and bubbly.

Now, grab a 9×13-inch baking dish and spread 1 cup of tomato sauce across the bottom. This gives the shells something to sit in and keeps them from sticking.

Spoon about 1-2 tablespoons of the ricotta mixture into each cooked shell. Gently press the filling in and fold the shell around it. Place each one seam-side down into the baking dish so the edges don’t dry out while baking.

Once all the shells are nestled in, spoon the remaining 1 cup of tomato sauce evenly over the top. Lay the slices of fresh mozzarella across the shells, spacing them out.

Cover the baking dish with foil and bake at 375°F for 15 minutes. Then remove the foil and bake uncovered for another 15 minutes. For a golden, bubbly finish, broil the top for 1-2 minutes at the end.

Let it rest for 5-10 minutes after baking so everything sets nicely. Finish with fresh basil.

🗒 Variations

Make it spicy: stir red pepper flakes into the filling or sprinkle on top before baking.
White sauce: swap the tomato sauce for an Alfredo-style sauce for a creamy twist.
Add meat: fold in some cooked Italian sausage, ground beef, or turkey to the ricotta mixture.

🗒 Substitutions

Fresh mozzarella: swap for more shredded mozzarella if you don’t have the fresh ball.
Gluten-free: sub in gluten-free jumbo shells.
Spinach: use fresh spinach (blanched and chopped) or sub in chopped kale if needed.
Ricotta alternative: cottage cheese can work if that’s what you have on hand; just make sure to drain it first.

🍴 Leftovers? Lucky you.

If you happen to have leftover stuffed pasta shells, store them in an airtight container in the fridge for up to 3 days. You can also freeze for up 2 months; just thaw overnight in the fridge before baking.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Stuffed Pasta Shells recipe, then make sure to check out a few of my other favourites you may also love:

• Stuffed Eggplant
• Stuffed Onions (Onion Dolma)
• Skillet Lasagna
• Eggplant Parmigiana
• Roasted Red Peppers

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this stuffed pasta shells recipe (or any recipe of mine) don’t forget to leave a review.