Bring cheesy, savory comfort to the table in less than two hours with this easy recipe that’s perfect for make-ahead meal planning!
There’s little more comforting than a cheesy pasta dish. I just love the combination of rich, savory marinara, al dente pasta, and tangy cheese that’s both melted and a little browned.
This recipe for baked ricotta-filled shells delivers all that comfort in every delicious bite! The pretty shells feel like a step up from traditional lasagna, even as they help control portion sizes. And the addition of fresh parsley and basil gives the dish a delightfully herbaceous character.
I like to use marinara that’s extra garlicky or spicy in this dish to bring in more interesting flavors—but you can totally tailor this dish to your own preferences! It would taste awesome made with Alfredo, vodka, or meat sauce. And you could swap in part cottage cheese for the ricotta to get a slightly lighter texture, or choose whole-milk ricotta for an extra-rich, ultra-creamy result. Then dial the herbs up or down to match your palate.
This dish goes from prep to plate in less than two hours, making it an excellent choice for both weeknights and weekends. And its cheesy, savory comfort appeals to both adults and kids—who might not even realize they’re eating spinach!
The ultimate make-ahead dish
Stuffed shells are a natural fit for make-ahead cooking, and this version is especially forgiving. Here are three ways to plan your bake:
- Prep now, fill and bake later: Cook the shells, sauté the spinach, and mix up the filling, then stash each component in its own airtight container in the fridge. Up to one day later, fill the shells, assemble the dish, and bake according to recipe directions. This is a great weekday dinner solution.
- Assemble now, bake later: Follow the recipe all the way through step eight, then cover the dish tightly with foil and refrigerate it. Up to 3 days later, preheat the oven, slide the baking dish in, and bake according to recipe directions. This is another great strategy for busy weeknights or weekend parties.
- Assemble and freeze for future baking: Want to be ready for a special event that’s a little further out on your calendar? Fully assemble the dish, following the recipe through step eight. Cover it with foil, then wrap it well in freezer-safe plastic wrap, and store it in the freezer for up to three months. Transfer to the fridge the day before you need it to let it thaw overnight. Then bake the dish at the same temperature noted in the recipe, adding about five to 15 minutes to the covered bake time to ensure the center gets hot and the cheese melts properly.
How do I store leftovers?
Let your baked ricotta-stuffed shells cool slightly before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Reheat in a 350°F oven for 15-20 minutes or in 30-second intervals in the microwave until steaming hot throughout.
Serving suggestions
Serve your baked ricotta-stuffed shells alongside other Italian-inspired faves. A side of Garlic Bread is absolutely necessary for soaking up the sauce. A Green Salad or Caesar Salad adds freshness. And if you’d like a little more protein on the table, pair this dish with Chicken Scallopini.
Baked Ricotta Stuffed Shells
Ingredients
- 24-30 jumbo pasta shells
- 1 tablespoon olive oil
- 10 ounces fresh spinach stems trimmed, finely chopped
- 2 cloves garlic minced
- 45 ounces ricotta cheese about 5 1/2 cups or 3 15-ounce containers
- 2 eggs
- 1 cup Parmesan cheese shredded, plus more for topping
- 1/2 cup flat-leaf parsley chopped, plus more for optional topping
- 1/4 cup fresh basil chopped, plus more for optional topping
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 3-4 cups marinara sauce divided, homemade or store-bought
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350° F.
- Bring a large pot of salted water to boil. Add the shells and cook until al dente, 1 to 2 minutes less than the package directions. Drain well, rinse briefly under cool water to stop the cooking, and arrange on a tray so they do not stick together.
- In a large skillet, heat the olive oil over medium heat. Add the spinach and cook, stirring, until wilted and most of the moisture has evaporated, 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Remove from heat and let cool slightly. If it's very wet, squeeze out excess liquid.
- In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, parsley, basil, salt, and pepper. Stir gently until thoroughly combined.
- Fold in the cooled spinach mixture until evenly incorporated.
- Spread about 1 to 1 1/2 cups marinara sauce over the bottom of a 9×13-inch baking dish.
- Using a pastry bag, zip-top bag with one corner snipped, or a spoon, fill each shell with 2-3 tablespoons of the ricotta mixture. Arrange the filled shells, open side up, in a single layer in the baking dish. You may need a second, smaller baking dish if all the shells do not fit into one dish in a single layer.
- Spoon the remaining marinara sauce over the shells. Sprinkle with the mozzarella and additional Parmesan, parsley, and basil, if desired.
- Cover the dish tightly with foil and bake until heated through and the sauce is bubbling around the edges, about 30 minutes. Remove the foil and continue baking for 5-10 minutes, until the cheese is melted and beginning to brown.
- Let stand at room temperature for 10 minutes before serving. Garnish with additional Parmesan, parsley, and basil, if desired. Serve warm.
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