Creamy Spinach and Ricotta Stuffed Shells Recipe

This Stuffed Shells recipe is a family favorite: large pasta shells filled with a savory meat and cheese mixture, baked in a rich tomato sauce for a comforting, crowd-pleasing meal.

These baked stuffed shells are simple to prepare and are perfect for weeknight dinners or for making ahead. The combination of seasoned ground meat, creamy cheeses, and a robust tomato sauce creates a satisfying dish that reheats well and freezes nicely.

Ingredients

See the recipe card below for the full ingredient list, step-by-step instructions, and nutrition information.

Key ingredients for flavorful stuffed shells:

• Large shell pasta – large shells are easiest to fill and serve.
• Ground beef – for a hearty filling; other lean ground meats work well.
• Tomatoes – crushed tomatoes and tomato paste form a rich sauce base.
• Seasonings – dried basil and oregano for classic Italian flavor.
• Cheeses – cream cheese (or ricotta/cottage cheese), shredded Parmesan, and grated mozzarella for a creamy, cheesy filling.

Substitutions and Additions

• Meat: Swap ground beef for ground turkey, chicken, or venison, or omit meat and add sautéed mushrooms or chopped vegetables for a vegetarian version.
• Seasonings: Use a premixed Italian seasoning blend if preferred. Fresh parsley sprinkled on top brightens the finished dish.
• Cheeses: Ricotta or cottage cheese can replace cream cheese for a lighter texture.
• Yogurt: Substitute sour cream for Greek yogurt if desired.
• Tomato sauce: Use your favorite store-bought marinara for convenience or a homemade marinara if you prefer.
• Extra greens: Fold chopped spinach into the filling for added color and nutrients.

How to Make Stuffed Shells

1. Cook the pasta. Boil large shells to al dente according to package directions. Drain and set aside so they’re easy to fill.

2. Sauté vegetables and brown the meat. In a skillet, heat oil and cook diced onion and minced garlic until tender, about 3 minutes. Add the ground beef, cook until browned, and drain any excess fat.

3. Make the filling. Remove the meat from heat and stir in the cream cheese (or ricotta), Greek yogurt (or sour cream), shredded Parmesan, and half of the mozzarella until well combined and creamy.

4. Prepare the sauce. In a saucepan, combine crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer until heated and flavors meld.

5. Assemble the dish. Spread about 1 cup of sauce across the bottom of a 9×13-inch baking dish. Spoon the meat-and-cheese filling into each cooled shell and arrange them in the dish in a single layer.

6. Add sauce and bake. Spoon remaining sauce over the filled shells, cover the dish with foil, and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake an additional 10 minutes, or until heated through and the cheeses are bubbling.

7. Serve. Let the shells rest a few minutes before serving. They pair well with a simple green salad and crusty bread.

Storage and Make-Ahead Tips

Make ahead (unbaked): Assemble shells, cover tightly, and refrigerate for up to 2 days. When ready to bake, allow the oven to preheat and add about 10 minutes to the baking time if chilled.

Make ahead (baked): Cool, cover, and refrigerate for up to 4 days. Reheat in the oven or microwave until warmed through.

Freeze unbaked: Place assembled shells in a freezer-safe dish, cover tightly with foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking.

Freeze baked: Cool completely, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat until heated throughout.

If you enjoy Italian-style pasta dinners, these stuffed shells are a great addition to your dinner rotation. They reheat well, can be adapted to suit dietary preferences, and make an excellent recipe to prepare ahead for busy nights.

Stuffed Shells Recipe

A simple, comforting dish of large pasta shells filled with a flavorful meat and cheese mixture, baked in a rich tomato sauce.

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
8

Equipment

• Skillet
• Saucepan
• 9×13-inch baking dish

Ingredients

• 12 large shell pasta
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or ground turkey/chicken/venison)
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 28 ounces crushed tomatoes
• 12 ounces tomato paste
• 1 cup Greek yogurt (or sour cream)
• 8 ounces cream cheese (or ricotta/cottage cheese)
• 1 1/2 cups shredded Parmesan cheese
• 1 cup grated mozzarella cheese

Instructions

1. Prep: Preheat oven to 350°F. Lightly oil a 9×13 baking dish and set aside.
2. Cook pasta: Cook shells to al dente, drain, and cool slightly so they can be filled.
3. Cook vegetables and meat: Sauté onion and garlic in olive oil until tender, about 3 minutes. Add ground beef and brown; drain any excess fat.
4. Make the filling: Stir cream cheese, Greek yogurt, Parmesan, and half the mozzarella into the cooked meat until blended.
5. Make the sauce: Warm crushed tomatoes, tomato paste, basil, oregano, salt, and pepper in a saucepan until combined and heated through.
6. Assemble: Spread 1 cup of sauce in the bottom of the baking dish. Fill each shell with the meat-and-cheese mixture and arrange in the dish.
7. Bake: Spoon remaining sauce over the shells, cover with foil, and bake 20 minutes. Remove foil and bake 10 more minutes until bubbly.
8. Serve: Let rest a few minutes before serving. Refrigerate or freeze leftovers following storage guidance above.

Notes

Make ahead (unbaked): Assemble and refrigerate up to 2 days; add ~10 minutes to baking time if baking cold. Make ahead (baked): Refrigerate up to 4 days. Freeze (unbaked or baked): Freeze up to 3 months in a freezer-safe dish; thaw overnight in the refrigerator before baking or reheating.

Nutrition

Calories: 410 kcal • Carbohydrates: 12 g • Protein: 27 g • Fat: 27 g • Fiber: 3 g

Nutrition information is an approximation.

Enjoy!
Robyn xo