Stuffed Jumbo Pasta Shells (Printable Version)

Jumbo pasta shells filled with creamy ricotta and spinach, baked in tomato sauce topped with melted cheese.

# List of Ingredients:

→ Pasta

01 - 20 jumbo pasta shells
02 - Salt, for boiling water

→ Filling

03 - 14 oz ricotta cheese
04 - 9 oz frozen spinach, thawed and squeezed dry
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Tomato Sauce

11 - 24 oz tomato passata or crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - ½ teaspoon dried basil
17 - Salt and pepper, to taste

→ Topping

18 - 1 cup shredded mozzarella cheese
19 - ¼ cup grated Parmesan cheese

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - Boil salted water in a large pot, cook jumbo pasta shells until just under al dente by about 2 minutes, drain and place on a tray to prevent sticking.
03 - Combine ricotta, drained spinach, Parmesan, egg, minced garlic, nutmeg, salt, and black pepper in a bowl and mix until smooth.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half the tomato sauce in the bottom of a large baking dish.
06 - Fill each shell with 1.5 to 2 tablespoons of the ricotta-spinach mixture and arrange in the baking dish.
07 - Pour the remaining tomato sauce evenly over the stuffed shells.
08 - Sprinkle shredded mozzarella and remaining Parmesan cheese over the shells.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden.
11 - Allow the dish to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The shells hold just enough filling to get a perfect bite of creamy ricotta and tender spinach in every forkful.
  • It tastes like you spent hours in the kitchen, but most of the work is just spooning and arranging.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have melded together.
02 -
  • If you overcook the shells during boiling, they'll tear when you try to fill them, so watch the timer closely.
  • Don't skip squeezing the spinach dry; I learned this the hard way when my first batch turned soupy and the filling slid right off the fork.
  • Let the dish rest after baking or the cheese will be molten and the sauce will run everywhere when you try to plate it.
03 -
  • Use a small spoon or a piping bag to fill the shells quickly and neatly without making a mess all over the counter.
  • Taste your tomato sauce before assembling and adjust the salt and herbs; a well-seasoned sauce makes the whole dish sing.
  • If the shells start to stick together after draining, toss them gently with a tiny drizzle of olive oil.
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