Stuffed Jumbo Pasta Shells (Printable)

Jumbo pasta shells filled with ricotta, spinach, and cheese, baked in rich tomato sauce, perfect for a hearty Italian meal.

# What You Need:

→ Pasta

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

→ Filling

03 - 14 oz ricotta cheese
04 - 9 oz frozen spinach, thawed and squeezed dry or 10.5 oz fresh spinach, wilted and chopped
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground 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 - 1/2 teaspoon dried basil
17 - Salt and black pepper, to taste

→ Topping

18 - 1 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Set oven temperature to 350°F (180°C).
02 - Boil salted water in a large pot. Cook jumbo pasta shells until al dente, about 2 minutes less than package directions. Drain and arrange on a tray to prevent sticking.
03 - In a mixing bowl, combine ricotta, squeezed spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper. Stir thoroughly until mixture is smooth.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half of the tomato sauce evenly in the bottom of a large baking dish.
06 - Fill each cooked shell with 1.5 to 2 tablespoons of the ricotta-spinach mixture. Arrange shells side by side in the baking dish atop the tomato sauce.
07 - Pour the remaining tomato sauce evenly over the stuffed shells.
08 - Sprinkle shredded mozzarella and grated Parmesan over the tomato-covered shells.
09 - Cover dish with foil and bake for 25 minutes at 350°F (180°C).
10 - Remove foil and continue baking for 10 to 15 minutes until cheese is bubbling and golden brown.
11 - Allow the dish to rest for 5 minutes prior to serving.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than you'd expect, perfect for weeknight dinners that feel like you've been cooking all day.
  • The creamy ricotta filling stays tender inside while the cheese on top gets gloriously golden and bubbly.
  • One dish feeds four people generously, and it reheats beautifully, making it ideal for meal prep or feeding a crowd.
02 -
  • Squeezing the spinach dry is non-negotiable; even a little remaining moisture will ruin the texture of your filling and make the shells mushy.
  • Don't skip cooking the shells 2 minutes under—they'll finish cooking in the oven, and perfectly al dente pasta makes all the difference between a good dish and a great one.
  • If your tomato sauce tastes sharp or acidic, add a pinch of sugar to smooth it out; sometimes store-bought passata needs this small adjustment.
03 -
  • Chill your ricotta mixture for 15 minutes before filling if you have time—it's easier to work with and holds its shape better in the shells.
  • Use a small cookie scoop or the back of a teaspoon to fill each shell consistently; it's faster and neater than eyeballing it every time.
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