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Creamy blue cheese stuffed pasta shells baked with marinara sauce. Perfect comfort food recipe from Baked Bree.

Baked Ricotta Stuffed Shells

Bree Hester
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course pasta
Cuisine Italian
Servings 8 servings
Calories 564 kcal

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.
    Chopped fresh spinach cooking in a frying pan on a wooden stovetop.
  • In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, parsley, basil, salt, and pepper. Stir gently until thoroughly combined.
    Fluffy scrambled eggs with cheese ready for breakfast in a gray bowl.
  • Fold in the cooled spinach mixture until evenly incorporated.
    Buttered eggs with chopped greens and seasonings in a black skillet on a rustic wooden table.
  • Spread about 1 to 1 1/2 cups marinara sauce over the bottom of a 9x13-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.
    Baked Blue Cheese Stuffed Pasta Shells in a White Casserole Dish on Wooden Surface.
  • 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.
    Baked pasta in white baking dish with tomato sauce and fresh herbs.
  • Let stand at room temperature for 10 minutes before serving. Garnish with additional Parmesan, parsley, and basil, if desired. Serve warm.

Nutrition

Calories: 564kcalCarbohydrates: 31gProtein: 35gFat: 34gSaturated Fat: 20gSodium: 1283mgFiber: 3g
Keyword ricotta stuffed shells, spinach and ricotta pasta, stuffed shells
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