Ricotta Stuffed Shells (Vegetarian) Recipe
This classic Ricotta Stuffed Shells recipe features tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese. Perfect for a comforting vegetarian dinner that is both satisfying and easy to prepare, whether for busy weeknights or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Pasta
- 1 (12-ounce) box of jumbo pasta shells (about 25 shells)
- 1 teaspoon olive oil
Sauce
- 2 cloves garlic, minced
- ⅛ teaspoon red pepper flakes (optional)
- ½ teaspoon dried Italian seasoning
- 1 (24-ounce) jar marinara sauce (about 3 cups)
- 1 tablespoon unsalted butter
Filling
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ⅔ cup finely grated Parmesan cheese, divided
- 1 large egg
- 1 packed cup fresh spinach, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon lemon zest (optional)
Instructions
- Preheat and Prep: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and bring a large pot of salted water to a boil.
- Boil the Shells: Cook the jumbo pasta shells in the boiling salted water until just shy of al dente, about 9-11 minutes. Drain them carefully without rinsing, then place them on a towel or baking sheet to prevent sticking while you prepare sauce and filling.
- Make the Sauce: In a small saucepan over medium heat, warm the olive oil. Add minced garlic and cook until fragrant, 30-60 seconds, stirring constantly. Add optional red pepper flakes, dried Italian seasoning, and the marinara sauce. Simmer gently for 2-3 minutes to meld the flavors. Remove from heat and stir in the butter until melted and combined. Set aside.
- Make the Filling: In a large bowl, combine whole-milk ricotta cheese, ½ cup shredded mozzarella, ⅓ cup grated Parmesan, the large egg, chopped spinach, kosher salt, black pepper, and optional lemon zest. Mix thoroughly until smooth and well blended.
- Assemble: Spoon half of the prepared marinara sauce into the greased baking dish. Fill each cooked pasta shell generously with about one tablespoon of the ricotta-spinach mixture and place them carefully into the sauce in the dish. Continue filling shells until the dish is full. Pour the remaining sauce over the shells, then sprinkle the remaining ½ cup mozzarella and ⅓ cup Parmesan cheese evenly on top.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese topping is melted, bubbly, and golden brown. Allow the dish to rest for a few minutes before serving to set.
Notes
- Number of Shells: You will need about 25 jumbo shells for this recipe, but it is advisable to boil a few extra as some may tear during cooking or stuffing.
- Jumbo Shells Availability: Jumbo pasta shells can sometimes be difficult to find; popular grocery stores like Kroger and Safeway or online retailers are good sources.
- Lemon Zest: Adds a fresh brightness to the filling, but can be omitted if you prefer no lemon flavor.
