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    Home » Family Style Dinners

    Ricotta Stuffed Shells with Spinach

    Published: Oct 9, 2019 » Modified: Oct 25, 2022 » By: Kylie » This post may contain affiliate links. » 8 Comments

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    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!

    Overhead shot of a large white pan filled with ricotta stuffed shells garnished with fresh parsley
    Table of Contents show
    You Will Love These
    Ingredients and Substitutions
    Instructions
    Tips
    Make-Ahead, Storage, and Reheating
    FAQ
    More Easy Pasta Recipes
    Stuffed Shells with Cheese

    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:
      • 20 Minute Penne Pomodoro
      • No Boil Cheesy Manicotti
      • One Pot Garlic Parmesan Linguine
    Overhead shot of a white and black plate filled with stuffed shells garnished with fresh parsley

    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.

    Large white saute pan with olive oil and onions in it

    Add garlic, oregano and sage. Cook for another minute or so.

    Large white saute pan with onions garlic and dried herbs being cooked

    Add spaghetti sauce.

    Large white saute pan with onions in it and pasta sauce being poured in

    Pour in water.

    Large white saute pan with with red pasta sauce in it and water being poured into it

    Add fresh chopped parsley or fresh basil and stir to combine.

    Large white saute pan with tomato sauce and parsley in it

    Add spinach, ricotta, about ½ of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper to a large bowl.

    Large white bowl with ingredients for filling to stuff the stuffed shells

    Mix until well combined.

    Large white bowl with ingredients for filling to stuff the stuffed shells

    Fill each uncooked pasta shell with a couple tablespoons of the cheese mixture.

    Close up shot of a jumbo shell being stuffed with spinach and cheese filling

    Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.

    Close up shot of a large white pan filled with stuffed shells before being baked in the oven

    Bake for 40-50 minutes or until noodles are al dente. Garnish with fresh chopped parsley and Parmesan cheese if desired.

    Overhead shot of a large white pan filled with stuffed shells garnished with fresh parsley

    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!
    Close up shot of a large white pan filled with stuffed shells garnished with fresh parsley

    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

    Is manicotti the same as stuffed shells?

    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.

    How long can you keep uncooked stuffed shells in the refrigerator?

    For this no boil stuffed shells recipe, I recommend storing the prepped, uncooked shells in the fridge for up to 24 hours.

    More Easy Pasta Recipes

    • Easy Cheesy Taco Pasta Recipe
    • 15 Minute Lemon Ricotta Pasta
    • 15 Best Vegan Pasta Recipes
    • The Easiest Rigatoni Bolognese

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Overhead shot of a large white pan filled with stuffed shells garnished with fresh parsley
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    Stuffed Shells with Cheese

    Print Recipe
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    ★★★★★

    5 from 4 reviews

    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!

    • Author: Kylie
    • 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

    Scale
    • 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

    1. Heat olive oil in a large pot over medium heat.
    2. 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.
    3. Preheat oven to 350 degrees. 
    4. Stir in oregano, sage, spaghetti sauce, 12 oz. water, 2 tablespoons fresh chopped parsley and another couple pinches of salt and pepper.
    5. Keep sauce over medium heat while you fill the shells. 
    6. In a large bowl combine spinach, ricotta, about ½ of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper.
    7. Fill uncooked jumbo shells with a couple tablespoons of filling each.
    8. Nestle stuffed jumbo shells into the sauce in a single layer. Top with remaining mozzarella cheese and cover with tin foil or a lid.
    9. Bake for 40-50 minutes or until noodles are al dente. Broil on high for 1-2 minutes until the cheese gets golden brown.
    10. Garnish with fresh chopped parsley and enjoy!

    Equipment

    measuring cup

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    Image of large saute pan

    large saute pan

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    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!

    Nutrition

    • Serving Size:
    • Calories: 246
    • Sugar: 4.5 g
    • Sodium: 554.6 mg
    • Fat: 8.9 g
    • Saturated Fat: 4.3 g
    • Carbohydrates: 24.6 g
    • Fiber: 3.8 g
    • Protein: 17.8 g
    • Cholesterol: 41.5 mg

    Keywords: stuffed shells with spinach, stuffed pasta shells recipe, stuffed jumbo shells, spinach and ricotta stuffed shells

    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!

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    Reader Interactions

    Comments

    1. John A

      March 28, 2021 at 7:04 pm

      Excellent recipe. Worked like a charm. Substituted chopped fennel for the spinach and that worked well.

      ★★★★★

      Reply
    2. Kat

      December 30, 2020 at 1:44 pm

      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!

      Reply
      • Kylie Lato

        December 31, 2020 at 2:10 pm

        I am so glad to hear that, Kat!!! Glad your family enjoyed them too 🙂 Thank you for leaving a review - I really appreciate it!!

        Reply
    3. Lindsey

      December 27, 2020 at 6:23 pm

      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!

      ★★★★★

      Reply
      • Kylie Lato

        December 27, 2020 at 7:31 pm

        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!

        Reply
    4. Kathy

      March 21, 2020 at 3:14 pm

      Made this today and it was so delicious. Thank you for sharing this great recipe

      ★★★★★

      Reply
      • Kylie Lato

        March 22, 2020 at 1:45 pm

        I'm so glad that you enjoyed this recipe, Kathy! Thanks so much for leaving a review - I really appreciate it 🙂

        Reply
    5. Luke

      October 09, 2019 at 1:26 pm

      These were a hit with the family!! Perfect comfort food, we almost fought over the last one haha!!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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