Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with lemony spinach and ricotta, nestled in a quick garlic tomato sauce and baked under melted mozzarella.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published November 17, 2025
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Servings
- 6
- Level
- Easy
Stuffed shells look like you fussed, but they are one of the most relaxed baked pastas you can make. The filling is a simple mix of whole-milk ricotta, well-squeezed spinach, mozzarella, and parmesan, brightened with a little lemon zest and a pinch of nutmeg that makes the dairy taste richer.
A quick homemade tomato sauce comes together while the shells boil, and it tastes fresher than anything from a jar. Leaving a bit of filling exposed on top gives you lovely browned edges.
Serve with a crunchy fennel salad or roasted green beans. This dish also freezes well, so consider making a double batch and stashing one pan for a busy night.
- Lemony spinach ricotta filling
- Quick homemade tomato sauce
- Freezes beautifully
Ingredients
Directions
Heat the oven to 375 degrees F.
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