Ricotta Stuffed Shells with Spinach
These ricotta stuffed shells are such a fun weeknight dinner that can be prepped in about 15 minutes! The secret to getting this Sunday night dinner worthy meal on the table any day of the week is that you don’t have to boil the pasta before stuffing it!
You Will Love These
- The moisture from the red sauce and water is going to cook the jumbo shell noodles to al dente perfection right in the baking dish! This means you don’t need to fill a pot with water, wait for the water to boil, cook the noodles or strain the noodles. Save yourself the time and hassle of boiling the noodles and just fill them uncooked. Nestle them in classic tomato sauce, top with shredded cheese and bake to al dente perfection in the oven!
- It also means that you won’t have to try to hang on to slippery noodles and somehow magically fill them with the cheesy spinach filling. Uncooked noodles are obviously much easier to hold and fill – so you’re welcome!
- If you loved this easy recipe, be sure to check out my:
Ingredients and Substitutions
- Onion + Garlic – If you’re in a pinch, feel free to skip the sautéed onion and garlic, but it is going to elevate the flavor of the overall dish – especially the store-bought spaghetti sauce.
- Dried Herbs – I love to use a combination of dried oregano and dried sage in this recipe. You could also use Italian seasoning in place of those two herbs.
- Spaghetti Sauce – Feel free to use your favorite store-bought pasta sauce or homemade marinara sauce.
- Spinach – Use fresh baby spinach instead of frozen spinach for this ricotta stuffed shells recipe as frozen spinach will release too much moisture.
- Whole Milk Ricotta – I really prefer whole milk ricotta over part skim ricotta cheese. It has a ton more flavor and the texture is creamier.
- Mozzarella Cheese – Again, whole milk mozzarella will give you the best flavor, but part-skim works as well.
- Parmesan Cheese – I find that freshly shredded Parmesan melts the best so I like to shave or shred it myself.
- Egg – The egg is going to act as a binder for the filling and make sure that everything holds together well.
- Jumbo Pasta Shells – The best part about this recipe is that you don’t have to boil the noodles before filling them! This will save prep time and the starch from the pasta will also ensure that the ricotta stuffed shells hold together well after baking.
Instructions
Sauté onion in olive oil along with a pinch of salt and pepper for 5 minutes, stirring frequently.
Add garlic, oregano and sage. Cook for another minute or so.
Add spaghetti sauce.
Pour in water.
Add fresh chopped parsley or fresh basil and stir to combine.
Add spinach, ricotta, about 1/2 of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper to a large bowl.
Mix until well combined.
Fill each uncooked pasta shell with a couple tablespoons of the cheese mixture.
Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.
Bake for 40-50 minutes or until noodles are al dente. Garnish with fresh chopped parsley and Parmesan cheese if desired.
Tips
- Fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water) then shake the water up in the pasta jar and pour the water into the pan. This will ensure that you get all remaining marinara sauce out of that jar!
- Shred your own cheese. Buy a block of cheese and shred it yourself!
Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too! - Feel free to add browned ground beef or Italian sausage to the pasta sauce mixture if you want to get some extra protein. I love to add a pinch of red pepper flakes to the sauce as well for a little kick!
Make-Ahead, Storage, and Reheating
- Make-Ahead: Feel free to make these ricotta stuffed shells up to 24 hours in advance and store them in your fridge until you’re ready to bake. Then just follow the baking instructions below. Plan to add a few extra minutes of baking since the pasta will be going into the oven cold.
- Storage: Store leftover baked stuffed shells in the fridge for up to a week.
- Reheating: Reheat leftover shells covered in the oven at a low temperature – around 300-350 degrees – until warmed through. You can also reheat them in the microwave for 30-60 seconds at a time until heated through.
FAQ
They are very similar in that they are both stuffed, but the main difference is the shape of the noodles. Manicotti are made with large tube shaped noodles, while stuffed shells are made with jumbo shell noodles.
For this no boil stuffed shells recipe, I recommend storing the prepped, uncooked shells in the fridge for up to 24 hours.
Try these easy pasta recipes next!
Did you love this recipe?
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Stuffed Shells with Cheese
The secret to getting this Sunday night dinner worthy meal on the table any day of the week is that you don’t boil the pasta! Save yourself the time and hassle of boiling the noodles and just fill them uncooked. Nestle them in classic tomato sauce, top with shredded cheese and bake to al dente perfection in the oven!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Pasta
- Method: Stove Top + Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 24 oz. your favorite spaghetti sauce
- 12 oz. water
- 4 tablespoons fresh chopped parsley, divided
- 3 oz. fresh spinach, chopped
- 15 oz. whole milk ricotta
- 8 oz. shredded mozzarella
- 2 oz. shaved Parmesan
- 1 egg
- 25 jumbo shells, uncooked
- Kosher salt
- fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion along with a pinch of salt and pepper and saute for 5 minutes, stirring frequently. Add garlic and saute for another minute or so.
- Preheat oven to 350 degrees.
- Stir in oregano, sage, spaghetti sauce, 12 oz. water, 2 tablespoons fresh chopped parsley and another couple pinches of salt and pepper.
- Keep sauce over medium heat while you fill the shells.
- In a large bowl combine spinach, ricotta, about 1/2 of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper.
- Fill uncooked jumbo shells with a couple tablespoons of filling each.
- Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.
- Bake for 40-50 minutes or until noodles are al dente. Broil on high for 1-2 minutes until the cheese gets golden brown.
- Garnish with fresh chopped parsley and enjoy!
Notes
- Fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water) then shake the water up in the pasta jar and pour the water into the pan. This will ensure that you get all remaining marinara sauce out of that jar!
- Shred your own cheese. Buy a block of cheese and shred it yourself!
Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too! - Feel free to add browned ground beef or Italian sausage to the pasta sauce mixture if you want to get some extra protein. I love to add a pinch of red pepper flakes to the sauce as well for a little kick!
This post was originally published in November 2018. It was updated in October 2019 to include process shots, step-by-step instructions and tips for making the best stuffed shells every single time!
Can you freeze leftover?
Sure! This recipe is super similar to lasagna so I think it’d freeze well for at least a few months! Thaw overnight in the fridge before reheating and enjoy!
Perfectly delicious, we loved it!
It doesn’t state what size baking dish is best for this recipe, or anything about using an oven/stove top safe dish to prepare it? Also, I noticed it states the prep time is 10 minutes, however with the onion and garlic taking 5 minutes itself as well as having to stuff the shells, I personally feel that the prep time should be increased. I know it takes me longer than 5 minutes to stuff the shells & finish prepping it for the oven.
Great points, Misty! I should include a baking dish size recommendation. I’d suggest a 9×13 if you don’t have the enameled cast iron sauté pan that I have linked in the recipe card. I should also address the issue that you can use a pot on the stove and then a separate oven safe dish if you don’t have one that works for both. Also, prep time is definitely a subjective thing. It may take some folks longer than others. This recipe is an older one and I’ve got it on my list to update down the road. When I do, I will definitely take your feedback into account. I appreciate you taking the time to leave a comment and I do hope that you enjoyed the dish! 🙂
Excellent recipe. Worked like a charm. Substituted chopped fennel for the spinach and that worked well.
I made these last night after seeing a special offer from Olive Garden that had my mouth watering for stuffed shells. This was better than anything I could’ve ordered from the Olive Garden. My husband and daughter loved them as well!
I am so glad to hear that, Kat!!! Glad your family enjoyed them too 🙂 Thank you for leaving a review – I really appreciate it!!
EVERYONE in my family loved this and asked that I add it to the list of dinners to make! Thank you for this flavorful recipe!
YES! I love to hear that, Lindsey!! I am so glad that you and your family enjoyed this recipe 🙂 Thank you for taking the time to leave a review as well – I really appreciate it!
Made this today and it was so delicious. Thank you for sharing this great recipe
I’m so glad that you enjoyed this recipe, Kathy! Thanks so much for leaving a review – I really appreciate it 🙂