Stuffed Jumbo Pasta Shells (Printable)

Creamy ricotta and spinach filled jumbo pasta shells baked in tomato sauce with mozzarella and Parmesan topping.

# What You'll 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 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 pepper, to taste

→ Topping

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

# Steps:

01 - Preheat the oven to 350°F.
02 - Boil salted water in a large pot. Cook jumbo pasta shells until al dente, approximately 2 minutes less than package instructions. Drain and arrange shells on a tray to prevent sticking.
03 - In a mixing bowl, combine ricotta, squeezed spinach, Parmesan, egg, minced garlic, nutmeg, salt, and black pepper. Stir until smooth and homogeneous.
04 - Heat olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for one additional minute. Incorporate tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes to develop flavors.
05 - Spread half of the tomato sauce evenly in the bottom of a large baking dish.
06 - Fill each pasta shell with 1.5 to 2 tablespoons of the ricotta-spinach mixture. Arrange the filled shells snugly in the prepared baking dish.
07 - Pour the remaining tomato sauce evenly over the arranged stuffed shells.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top of the stuffed shells and sauce.
09 - Cover the baking dish with foil and bake in preheated oven for 25 minutes.
10 - Remove foil and continue baking for an additional 10 to 15 minutes until the cheese is melted, bubbling, and golden brown.
11 - Allow the dish to rest for 5 minutes before serving to enhance flavor melding and ease slicing.

# Expert Tips:

01 -
  • It feels impressive but comes together without any real fuss or last-minute panic.
  • The filling is so creamy and herbaceous that you forget you're eating something that's mostly vegetables.
  • It reheats beautifully, which means you can make it on a quieter day and enjoy it whenever.
  • There's something deeply satisfying about a bubbling, golden-topped baking dish fresh from the oven.
02 -
  • Squeeze your thawed spinach until you think you've squeezed it enough, then squeeze it again—excess moisture is the enemy of a good filling and turns it watery and weak.
  • Don't skip the 5-minute rest; it's the difference between a neat serving and sauce running all over the plate.
  • Nutmeg is powerful; start with the suggested amount and taste before adding more, or your filling will taste like dessert instead of dinner.
03 -
  • Use a small ice cream scoop or measuring spoon to fill each shell consistently and quickly; it saves time and keeps your hands cleaner.
  • If your pasta shells crack while cooking, don't panic—set them aside to use in another dish; you'll always have a few that break, and that's completely normal.
  • Make the tomato sauce while the pasta cooks so everything comes together at the right moment without stress.
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