Pasta shells stuffed with ricotta are classic Italian-American comfort food-cheesy, creamy, and baked in marinara until golden and bubbling. This easy vegetarian stuffed shells recipe is hearty, family-friendly, and freezer-ready. I like to add spinach or kale to the ricotta filling for extra flavor and color, then finish with a sprinkle of Parmesan. They also freeze beautifully for make-ahead meals.
Pasta shells stuffed with ricotta are one of those recipes I've made for years, and it's still a reader favorite. Baked in marinara with plenty of cheese until hot and bubbling, this cozy dinner always disappears fast. I've even made double and triple batches for parties to feed a crowd-with rave reviews. Make them with wheat pasta shells, gluten-free pasta shells or even manicotti shells.
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Why You'll Love Pasta Shells Stuffed With Ricotta
- Hearty Italian-American classic - Cheesy, cozy comfort food that's always a crowd-pleaser.
- Vegetarian-friendly - Meatless, so it's perfect for Meatless Mondays or a satisfying vegetarian dinner.
- Make-ahead & freezer-friendly - Prep in steps, refrigerate until ready to bake, or freeze extras for an easy meal later.
- Pasta flexibility - Use jumbo gluten-free or wheat jumbo shells, or use manicotti if shells are not available.
Love ricotta like I do? Try this easy whipped ricotta dip.
Ingredients You'll Need
- Jumbo pasta shells - Look for boxes labeled jumbo shells (wheat) or gluten-free shells; gluten-free manicotti also works for stuffing. See option below for lasagna rolls.
- Kale or spinach - Lacinato kale (also called Italian or dino kale) for body and color, but spinach is the classic choice and an option.
- Olive oil - Extra virgin olive oil for sautéing and flavor.
- Onion - White, yellow, or brown onions all work here.
- Ricotta cheese - Whole milk ricotta gives the richest, creamiest filling, though low-fat ricotta can be used.
- Garlic - Fresh garlic cloves are best; garlic puree works in a pinch.
- Egg - Binds the ricotta filling, adds protein, and keeps it creamy.
- Parmesan cheese - Freshly grated Parmesan adds sharp, nutty flavor; buy a block and grate for the best taste.
- Herbs - Fresh flat-leaf parsley for brightness plus dried Italian seasoning for depth.
- Spices - A pinch of nutmeg enhances the ricotta, and red chili flakes add gentle heat.
- Pasta sauce - Use your favorite jarred marinara or make a batch of my easy homemade pasta sauce a day ahead (it freezes beautifully).
Please see the recipe card for measurements, salt and pepper.
For homemade pasta sauce recipes, try this mushroom sauce for pasta. It's rich and hearty.
Substitutions and Variations
- Spinach instead of kale - Fresh spinach works beautifully in the ricotta filling. Frozen spinach also works; just thaw it completely, cook it, and press out as much water as possible so the filling isn't watery.
- Herb flexibility - Basil or oregano can stand in for Italian seasoning if that's what you have.
- No shells? Make lasagna rolls - Cook lasagna noodles and trim them to about 6 inches. Place ¼ cup of the filling on one end, roll it up, and lay flat in the casserole dish. Top with sauce and bake. Works with wheat or gluten-free lasagna noodles if jumbo shells aren't available.
For a stand alone spinach and ricotta filling, try this ricotta cheese filling recipe.
How to Make Pasta Shells Stuffed With Ricotta
Start a large pot of water to boil for the kale and shells and set aside a clean kitchen towel for the cooked pasta shells.
- Trim center stem from kale leaves and chop crosswise into thin ribbons. Cook in boiling salted water 2 minutes.
- Plunge cooked kale into ice water to stop the cooking process and chill. Drain and dry. A salad spinner works well. Keep water boiling for pasta.
- Cook the pasta shells according to package directions. Drain off water, cool on a kitchen towel.
- Cook the onion and garlic in olive oil, add chopped kale. Mix in a medium bowl with the cheeses, eggs and herbs until smooth for filling.
Stuff the shells by hand with a large spoon, like a soup spoon or table spoon, then arrange the shells into a baking casserole dish. Cover with your favorite tomato sauce and bake.
For another classic pasta dish, try this lasagna with no-boil noodles, either gluten-free or not.
How to Serve Pasta Shells Stuffed With Ricotta
Once the pasta shells are baked and piping hot, serve them family-style straight from the casserole dish or spoon portions into wide, shallow bowls along with the sauce. Set out plenty of freshly grated Parmesan. A crisp green salad adds freshness, and gluten-free garlic toast makes the classic pairing complete.
Freezing and Heating Tips
- To freeze - Stuffed pasta shells freeze well for future meals. Place portions in small airtight containers, cover with extra sauce to keep them moist, then label and date before freezing. Properly stored, they'll last for about 3 months.
- To thaw - The safest way to thaw is over night in the refrigerator. Don't thaw on the counter as that is not food safe.
- To re-heat - Pre-heat the oven to 350F. Place oven safe containers on a rimmed baking sheet for easier handling, cover with foil, and heat until the shells reached 165°F measured internally with a digital thermometer. Add fresh Parmesan at serving.
More Pasta Recipes
If you love pasta shells stuffed with ricotta, here are a few more pasta dishes to try next, from soup to salad or more entree dishes.
Did You Make This Recipe?
If you make pasta stuffed shells with ricotta, please let me know how they came out. I appreciate your comments and am always here to answer questions. Your comments help other readers too.
📖 Recipe
Stuffed Pasta Shells with Ricotta and Spinach
Equipment
- Large pasta pot to cook shells
Ingredients
- 16 pieces jumbo pasta shells gluten-free or wheat
- 1 bundle flat leaf kale (lacinato or Italian) For spinach see notes below
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 large garlic cloves finely chopped
- 15 ounces Ricotta cheese
- ¾ cup freshly grated Parmesan-Reggiano cheese divided use
- 1 large egg
- ¼ cup chopped fresh flat leaf parsley
- 1 teaspoon dried Italian blend herbs or dried basil
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon freshly grated nutmeg optional
- 4 cups homemade pasta sauce or your favorite jarred brand
Instructions
- Fill a large pot ¾ full of water, add salt, ad bring to a boil to cook the kale leaves and the pasta shells.
Prep the Kale
- Strip the tough center rib from the kale leaves or slice out with a sharp knife. Roll leaves like crosswise like a cigar and slice into thin ribbons. Clean kale ribbons.
Cook the Shells and Kale
- Cook pasta shells according to package directions. Remove the cooked shells to a clean kitchen towel to cool. Bring water back to a boil and add the kale leaves. Cook (blanch) for 2 minutes. Remove the leaves to a bowl of ice water for 1-2 minutes. When the kale is cold, drain, squeeze dry in paper towels. A salad spinner can help get rid of excess moisture. Chop the kale into small pieces and set aside.
Make the Filling
- In a medium skillet or saute pan, heat olive oil. Add onion and cook until its soft and transparent. Add the garlic and cook another 30-60 seconds. Add the chopped kale and cook 2 minutes. Place in a medium bowl and mix in ricotta and ½ cup of the Parmesan, egg, herbs, and seasonings until smooth.
Fill Shells and Bake
- Place about a 1 cup of the tomato sauce in a 9×13 casserole dish. Place about two tablespoons of filling in each shell. For reference, see the photo in the post. You want the shells to be full but not bursting. Place filled shells on top of the sauce. Top the shells with more sauce. Sprinkle with the last quarter cup of the Parmesan cheese. Cover with foil and bake in a 350 degree oven for about 30 minutes, until hot and bubbly.
Notes
Nutrition
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