Best Stuffed Shells
This stuffed shells recipe features cheesy, saucy shells stuffed with a delicious spinach and ricotta filling. Make these stuffed shells for dinner tonight!
- Total time
- 1 hr 5 min
- Active time
- 30 min
- Yield
- 8, 8 servings
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints10 watchpoints
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Baby Spinach
1 pound (16 ounces) fresh baby spinach or baby kale, or frozen spinach or kale, or 1 ½ pounds Tuscan kale or spinach bunches, washed and stems removed
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Baby Kale
Source: Best Stuffed Shells
Garlic
4 cloves garlic, peeled and cut into several segments
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Best Stuffed Shells
Ricotta Cheese
15 ounces (or 1 pound) ricotta cheese or cottage cheese
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cottage Cheese
Source: Best Stuffed Shells
Mozzarella
8 ounces (2 cups) grated part-skim mozzarella, divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Best Stuffed Shells
Parmesan
½ cup (2 ounces) grated Parmesan, plus extra for garnish
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Source: Best Stuffed Shells
Chives
¼ cup (⅔-ounce) chives or green onions (mostly green parts), cut into ¼-long pieces
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Green Onions
Source: Best Stuffed Shells
Black Pepper
Freshly ground pepper, to taste
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Source: Best Stuffed Shells
Red Pepper Flakes
½ teaspoon red pepper flakes, to taste (omit if sensitive to spice)
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Source: Best Stuffed Shells
Sea Salt
¾ teaspoon fine sea salt, to taste
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Source: Best Stuffed Shells
Basil
Fresh basil for garnish, optional
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Source: Best Stuffed Shells
Additional ingredient notes
Notes
Recipe adapted from two New York Times recipes: Stuffed Shells Filled With Spinach and Ricotta by Martha Rose Sherman and Stuffed Shells by Ali Slagle.
If you don’t think you’ll use it up within a few days, you can freeze it for later. PREPARE IN ADVANCE: You can assemble the shells (through step 7) and store the baker in the refrigerator until ready to bake.
Required setup
Equipment
colander
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 5 min
Total time from the source recipe card.
Step 1
Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you're not using frozen greens, fill a large bowl with ice water for blanching.
high heatStep 2
If you're using fresh greens, add them to the boiling water and cook just until wilted, about 20 to 40 seconds. Using tongs (leave the water in the pot), transfer the greens to the ice bath and let them cool down. Drain off the water and squeeze as much excess water from the greens as possible. Set aside. (If you're using frozen greens, place them in a colander and run cool water over them until they've full defrosted. Squeeze out as much excess water as possible, and set aside.)
ColanderStep 3
Bring the water in the pot back to a boil. Gently add the pasta shells in handfuls so they don't break on the way in. Cook until pliable but just shy of al dente, about 10 minutes, stirring often so they don't stick to the pot. Drain off the water, return the noodles to the pot, and gently stir in the olive oil to prevent the noodles from sticking. Set aside.
10 minStep 4
Turn on your food processor and drop the garlic through the feeding tube. Once the garlic is chopped and stuck to the sides of the bowl, stop the machine and scrape down the sides. For good measure, squeeze off any remaining water in the greens, then add them to the bowl. Process until the greens are chopped into small pieces.
Step 5
Add the ricotta and process until well blended. Add half of the mozzarella, reserving the rest for topping. Add all of the Parmesan and chives, about 10 twists of black pepper, the red pepper flakes and salt. Blend well. Taste, and add additional salt, pepper or red pepper flakes if desired. Finally, add the egg and process until blended. Set aside.
Step 6
If you have an extra-large baking dish (larger than 9×13 inches), spread 1 cup of the marinara sauce across the bottom. Otherwise, divide 1 cup marinara between a large (9×13 inches) and medium-sized baker (say, an 8-inch square). You might need to add another splash of sauce to evenly coat the bottom of the pans.
Step 7
Stuff each intact shell with a heaping spoonful (about 1 1/2 to 2 tablespoons) of the green mixture. Place each stuffed shell in the baker in rows. (You might have a few leftover or broken shells; save them for another use.) Spoon the remaining marinara sauce over the tops of the shells. Top the shells with the remaining mozzarella.
Step 8
Cover the baker(s) tightly with foil and bake on the middle rack for 30 minutes. Then, remove the foil and place the bakers on the upper rack. Bake for 5 to 10 more minutes, until the mozzarella is fully melted and turning just slightly golden (you can bake longer for a more golden effect, but the greens will become less vibrant).
Step 9
Garnish the shells with a light dusting of grated Parmesan and some small or torn fresh basil leaves. Leftover shells will keep well in the refrigerator for up to 4 days, or freeze them for several months.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How to Make the Best Stuffed Shells with Spinach & Ricotta
This recipe comes together easily, with minimal chopping.
You’ll find the full recipe below, but here’s a rundown: First, blanch the greens. This is really easy—just dump them in a big pot of salted water and cook until they’re wilted (about 30 seconds).
Stuffed Shells Tips
Bust out your largest pot and baking dish for this recipe.
Ideally, use a 5.5-quart or larger Dutch oven or stockpot to boil the greens and pasta. Then, you’ll transfer all of the cooked greens to a very large bowl of ice water.
Craving more saucy Italian meals?
Here are a few of my favorites: Best Vegetable Lasagna or Vegan Lasagna Baked Ziti with Roasted Vegetables or Lentil Baked Ziti Roasted Ratatouille Italian Eggplant Parmesan Spaghetti Squash “Pizza” Bowls I’d serve this recipe or any of the
Please let me know how your shells turn out in the comments. I love hearing from you and hope this recipe is a big hit.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Stuffed Shell Recipe Variations
I’m completely smitten with this recipe as written below.
Here are some fun ways to change it up: For lighter, less cheesy shells, use half as much mozzarella or omit it completely. For standard cheesy shells (no greens), double the ricotta, finely chop the chives, press or mince the garlic, and stir the mixture together by hand.
Article photos
Photos used with the article notes.
Source: Best Stuffed Shells
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
8, 8 servings
Garnish
Source step 9 creates or uses garnish.
Mixture
Source step 7 creates or uses mixture.
Sauce
Source step 6 creates or uses sauce.
Topping
Source step 5 creates or uses topping.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe adapted from two New York Times recipes: Stuffed Shells Filled With Spinach and Ricotta by Martha Rose Sherman and Stuffed Shells by Ali Slagle.
Recipe adapted from two New York Times recipes: Stuffed Shells Filled With Spinach and Ricotta by Martha Rose Sherman and Stuffed Shells by Ali Slagle.
*HOMEMADE MARINARA SAUCE NOTE: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra.
*HOMEMADE MARINARA SAUCE NOTE: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.
PREPARE IN ADVANCE: You can assemble the shells (through step 7) and store the baker in the refrigerator until ready to bake.
PREPARE IN ADVANCE: You can assemble the shells (through step 7) and store the baker in the refrigerator until ready to bake. While I haven’t tried freezing the shells, they seem like excellent candidates. Let the frozen shells defrost in the refrigerator before baking. Since they’re starting off cold, they might need a few more minutes in the oven.
CHANGE IT UP: For less cheesy shells, use half as much mozzarella or omit it completely.
CHANGE IT UP: For less cheesy shells, use half as much mozzarella or omit it completely. For standard cheesy shells (no greens), double the ricotta, finely chop the chives, press or mince the garlic, and stir the mixture together by hand. You could also replace the greens with about 2 cups cooked or roasted vegetables.
MAKE IT EGG FREE: Simply omit the egg. The egg helps the cheese set, but I’ve heard from readers that it turns out well without it!
MAKE IT EGG FREE: Simply omit the egg. The egg helps the cheese set, but I’ve heard from readers that it turns out well without it!
MAKE IT DAIRY FREE/VEGAN: Double my vegan sour cream recipe, and leave it in the blender.
MAKE IT DAIRY FREE/VEGAN: Double my vegan sour cream recipe, and leave it in the blender. Add the greens, garlic, chives, black pepper and red pepper flakes (hold off on the additional salt). Process until the mixture is pretty well blended, and add salt to taste. Skip the egg. Follow the sauce and baking instructions as written. If desired, garnish with a light sprinkle of vegan Parmesan.
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Best Stuffed Shells
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