Stuffed Shells

If you’re craving comfort food that looks fancy but feels like a hug, stuffed shells are it. Big, cozy jumbo pasta shells filled with a creamy ricotta mixture, baked in rich tomato sauce until golden brown and bubbling—it’s the kind of hearty meal that makes everyone at the table happy. This shells recipe is simple, satisfying, and perfect for a dinner party or an easy weeknight dinner that feels like you tried way harder than you did.

I saw one of those viral TikTok pasta bake videos where people layer sauce, cheese, and shells like edible art, and I couldn’t stop thinking about it. I’ve always loved how the ricotta cheese melts into the sauce, so I wanted to make my own version that balances creamy and tangy, with just enough spice from the red pepper flakes. It’s also a great way to use frozen spinach without anyone noticing—it just adds that perfect color and texture.

Ingredients Needed

Every ingredient in these Stuffed Shells adds something special. From the creamy ricotta filling to the rich marinara sauce that ties it all together, here's everything you need to make this recipe.

• Jumbo Pasta Shells – Large shells are ideal for holding generous scoops of the creamy ricotta filling. Cook them just until al dente so they don’t tear when stuffed. Substitute: Manicotti tubes or large pasta shells if jumbo shells aren’t available.
• Whole Milk Ricotta Cheese – The creamy base of the filling, giving the shells their rich texture and flavor. Whole milk ricotta makes the filling smooth and luscious. Substitute: Cottage cheese for a lighter texture, or part-skim ricotta for a lower-fat option. For the best results, drain ricotta in a fine mesh sieve overnight to remove excess moisture.
• Frozen Spinach – An easy and affordable choice that adds color, nutrients, and texture, with no need to thaw or strain. Substitute: Fresh spinach (sautéed and drained) or finely chopped Swiss chard or kale.
• Mozzarella Cheese – Adds that signature melty, stretchy layer of cheese. Half is mixed into the filling, and the rest is used on top before baking. Substitute: Provolone or Monterey Jack for a mild melt, or Fontina for a rich, buttery flavor.
• Parmesan Cheese – Brings a salty, nutty depth that balances the creamy filling. Use part in the cheese mixture and the rest for topping. Substitute: Pecorino Romano for a sharper, more robust flavor.
• Egg – Helps bind the filling and gives it structure as it bakes. Substitute: Omit for an egg-free version (the filling will be softer), or use a slurry made with cornstarch and water.
• Dried Italian Seasoning – A classic blend of herbs like basil, oregano, thyme, and rosemary that gives the filling its Italian-inspired flavor.
• SPG (Salt, Pepper, Garlic) – A balanced blend that adds savory depth to the filling.
• Red Pepper Flakes – Adds a touch of heat to balance the creamy, cheesy filling. Substitute: Omit for a milder dish or use a small pinch of cayenne for a stronger kick.
• Marinara Sauce – A rich tomato base that ties the dish together. Spread some in the baking dish and spoon more over the shells before baking. Substitute: Any pasta sauce—store-bought or homemade. Try a meat sauce for extra heartiness or arrabbiata for spice.
• Olive Oil – Used to coat the cooked shells to prevent sticking and to drizzle before baking for a glossy finish. Substitute: Any neutral oil such as avocado or vegetable oil.
• Optional Garnishes – Fresh basil or parsley for color and freshness, lemon zest for brightness, and extra Parmesan for added flavor.

Tips and Tricks for Success

• Boil your jumbo pasta shells just until al dente (about 6 minutes or according to package directions) so they hold their shape when stuffed.
• If you’ve got a cast iron skillet, you can bake right in it for a rustic presentation and even heat distribution.
• Cover the dish with aluminum foil during the first part of the bake time to trap moisture, then uncover at the end so the top of the shells turns lightly golden brown.
• A sprinkle of fresh basil or lemon zest on the top of the sauce before serving adds brightness to balance the richness.

How to Make Stuffed Shells

Each step builds layers of flavor and texture, from the creamy ricotta filling to the bubbling, cheesy topping. Here’s how to make it all come together.

1. Preheat the oven to 425°F and bring a large pot of salted water to a boil.
2. Cook the jumbo pasta shells for 6 minutes until al dente. Drain, rinse under cold water, and toss with a little olive oil to prevent sticking.
3. In a medium bowl, combine finely chopped spinach, ricotta cheese, half the mozzarella, half the parmesan, the egg, Italian seasoning, SPG, and red pepper flakes. Mix well to form the cheese mixture.
4. Spread tomato sauce or homemade sauce on the bottom of a 9x13 baking dish.
5. Fill each shell with about a tablespoon of the ricotta mixture and place in the dish. I used a piping bag to make this easier.
6. Spoon a little more pasta sauce over the top of the shells and sprinkle with the remaining cheese.
7. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake another 5 minutes until bubbly and golden brown.

Final Thoughts

These stuffed shells make the perfect centerpiece for a cozy dinner party or holiday meal. Serve them with dinner rolls, garlic knots, a simple green salad, or a classic caesar salad and some crusty bread to mop up every bit of sauce. Store leftovers in an airtight container and enjoy the next day—honestly, they might taste even better after the flavors have had time to mingle.

Frequently Asked Questions

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