Stuffed Jumbo Pasta Shells (Printable)

Jumbo pasta shells filled with creamy ricotta and spinach, baked in a savory tomato sauce.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells
02 - Salt, for boiling water

→ Filling

03 - 14 oz ricotta cheese
04 - 9 oz frozen spinach, thawed and squeezed dry (or 10.5 oz fresh spinach, wilted and chopped)
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Tomato Sauce

11 - 24 oz tomato passata or crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried basil
17 - Salt and pepper, to taste

→ Topping

18 - 1 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese

# How to Make:

01 - Set the oven temperature to 350°F to prepare for baking.
02 - Boil jumbo shells in salted water until just shy of al dente, about 2 minutes less than package instructions. Drain and arrange on a tray to prevent sticking.
03 - Combine ricotta, drained spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper in a mixing bowl. Mix thoroughly until smooth.
04 - Heat olive oil over medium heat in a saucepan. Sauté onion until softened, about 3 minutes. Add garlic and cook an additional minute. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Evenly coat the bottom of a large baking dish with half of the tomato sauce.
06 - Stuff each pasta shell with approximately 1.5 to 2 tablespoons of the ricotta-spinach mixture, arranging them side-by-side in the baking dish.
07 - Pour the remaining tomato sauce over the arranged stuffed shells, ensuring full coverage.
08 - Sprinkle shredded mozzarella and Parmesan evenly over the sauced shells.
09 - Cover the dish with foil and bake for 25 minutes in the preheated oven.
10 - Remove the foil and bake for an additional 10 to 15 minutes, until cheese bubbles and turns golden.
11 - Let rest at room temperature for 5 minutes to set before serving.

# Expert Tips:

01 -
  • It's actually easier than it looks, and the payoff feels restaurant-worthy.
  • The ricotta-spinach filling is so creamy and flavorful that even people who claim they don't like spinach will ask for seconds.
  • You can make it ahead and bake it whenever you're ready, which is clutch for busy weeknights.
02 -
  • Squeeze that spinach like your life depends on it; even a little excess water will ruin the texture and make the filling slide around inside the shells.
  • Don't skip the undercooking step on the pasta—it's the difference between shells that hold their shape and ones that collapse into mush.
  • The nutmeg seems small, but it's what transforms this from nice to memorable.
03 -
  • If you can't find jumbo shells, large ones work—just reduce the filling amount slightly so they don't burst.
  • Room-temperature filling is easier to work with than cold; it spreads smoothly without fighting you.
  • Save a little sauce to drizzle over the top right before serving for extra richness and shine.
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