I’m sending Ina Garten Stuffed Shells vibes because these spinach ricotta shells with lemon and pecorino look restaurant-level in 45 minutes.

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I love Barefoot Contessa’s Stuffed Shells because they feel like honest, loud Italian food. The ricotta cheese with pecorino bites through the tomato sauce and the fresh baby spinach keeps it bright, not cloying.

Ina Garten Stuffed Shells are exactly the kind of thing I’ll make when I want dinner that sounds fancy but eats like comfort. Spinach Ricotta Shells, yes, but also slightly spicy, salty, and totally saucy.

But mostly I adore the way big pasta cups cradle that cheesy, lemon-y mix. Makes me want to scrape the pan clean.

No shame. Every bite demands stealing seconds, no questions.

Ingredients

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Jumbo shells — the little boats that hold all the good stuff, fun to eat.
Plus olive oil adds silk and keeps things from tasting flat or greasy.
Garlic gives that garlic-punch, savory and totally necessary for depth.
Spinach sneaks in greens, wilts down, and keeps things feeling lighter.
Ricotta brings creamy, mild protein; it’s comfort food in cheesy form.
Pecorino gives sharp salty tang, cuts the richness with real character.
Basically the egg binds the filling so it’s not just loose mush.
Lemon zest adds a bright pop that keeps the dish from feeling heavy.
Oregano gives warm, familiar herb notes you’ll recognize instantly.
Red pepper flakes inject a little heat, wake up the whole dish.
Sea salt seasons everything evenly, don’t skip it or flavors fade.
Black pepper adds subtle bite and rounds out the seasoning.
Marinara provides cozy tomato comfort and a saucy home for shells.
Mozzarella melts into gooey, stringy goodness nobody can resist.

Ingredient Quantities

1 (12 ounce) box jumbo pasta shells (about 24 shells)

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

10 ounces fresh baby spinach (about 3 packed cups), chopped

1 1/2 to 2 cups whole-milk ricotta cheese (about 12 to 16 ounces), drained if watery

1 cup finely grated Pecorino Romano, plus 1/4 cup extra for sprinkling

1 large egg, lightly beaten

Zest of 1 lemon (about 1 teaspoon)

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, or to taste

1 teaspoon sea salt, plus extra for pasta water

1/2 teaspoon freshly ground black pepper

2 cups marinara or tomato-basil sauce

1/2 to 3/4 cup shredded mozzarella for topping

How to Make this

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1. Preheat oven to 375 F and bring a large pot of salted water to a boil, add the jumbo shells and cook until just al dente, about 8 to 10 minutes; drain shells, drizzle a little olive oil so they don’t stick and set aside.

2. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 2 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute, then add the chopped baby spinach and saute until wilted, 2 to 3 minutes; remove from heat and let cool slightly.

3. If the spinach is very wet, squeeze out excess moisture with a clean kitchen towel or paper towels; also drain ricotta if it’s watery so the filling isn’t too loose.

4. In a large bowl combine 1 1/2 to 2 cups whole-milk ricotta, 1 cup finely grated Pecorino Romano, the lightly beaten large egg, zest of 1 lemon, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and the cooled chopped spinach, mix until evenly combined; taste and adjust salt or pepper if needed.

5. Spoon about 1 cup of marinara sauce into the bottom of a 9×13 baking dish and spread into an even layer so the shells sit on sauce.

6. Fill each jumbo shell with roughly 1 to 2 tablespoons of the ricotta-spinach mixture and arrange the filled shells snugly in the baking dish seam side up.

7. Spoon the remaining 1 cup of marinara or tomato-basil sauce over the shells, sprinkle 1/2 to 3/4 cup shredded mozzarella evenly on top and dust with the extra 1/4 cup Pecorino Romano.

8. Cover the dish with foil and bake in the preheated oven for 15 minutes, then remove the foil and bake an additional 5 to 10 minutes until the cheese is bubbly and lightly golden.

9. Let the stuffed shells rest for 5 minutes after removing from the oven so they set up, garnish with a little extra Pecorino or a pinch of red pepper flakes if you like more heat.

10. Serve hot, about 4 generous portions; any leftovers keep covered in the fridge for up to 3 days and reheat in the oven until warmed through.

Equipment Needed

1. Large pot for boiling the shells (with lid)
2. Colander to drain pasta
3. Large skillet for sautéing the garlic and spinach
4. Large mixing bowl for the ricotta filling
5. Measuring cups and spoons
6. Fine grater for the Pecorino and lemon zest
7. 9×13 baking dish plus a piece of foil to cover it
8. Spoon or small ladle to fill the shells (or a piping bag if you wanna be fancy)
9. Oven mitts and a silicone spatula or tongs to serve

FAQ

Q: Can I use part-skim ricotta instead of whole-milk ricotta?

A: You can, but whole-milk gives a creamier, less grainy filling. If you use part-skim, drain any excess watery whey and stir in the egg and Pecorino well so it gets smoother. You might add 1 to 2 tablespoons of olive oil or a splash of milk to help it feel richer.

Q: How do I know when the shells are cooked enough to stuff?

A: Boil them until they're al dente, about 8 to 10 minutes depending on the brand. They should be soft but still have a tiny bite so they don't fall apart when you fill them. Rinse briefly with cold water so they stop cooking and don't stick together.

Q: Can I make the dish ahead or freeze it?

A: Yes. Assemble in the baking dish, cover tightly and refrigerate up to 24 hours before baking. For freezing, freeze the assembled shells uncovered until firm, then wrap well and freeze up to 2 months. Thaw in the fridge overnight before baking, or bake from frozen adding about 20 to 30 minutes to the time and cover with foil until heated through.

Q: My spinach is watery after cooking. What should I do?

A: Squeeze out as much liquid as you can using a clean kitchen towel or paper towels, or press in a fine mesh strainer. Too much moisture will make the filling runny and dilute the sauce. You want the spinach just moist, not dripping.

Q: Can I swap in other cheeses or add meat?

A: Sure. You can use grated Parmesan instead of Pecorino, or mix in some shredded provolone. For meat, cooked Italian sausage or browned ground beef mixed into the filling works great. Just keep the salt level in check because Pecorino is pretty salty.

Q: What's the best way to reheat leftovers so the shells don’t dry out?

A: Reheat in the oven at 325 F covered with foil until warmed through, about 15 to 20 minutes for a small portion. For single servings, microwave covered with a damp paper towel for about 60 to 90 seconds, checking so it doesn't get rubbery.

Barefoot Contessa Stuffed Shells Recipe Substitutions and Variations

1 (12 ounce) box jumbo pasta shells: can use manicotti tubes, large conchiglioni, or even regular pasta shells doubled up if you cant find jumbo ones.
10 ounces fresh baby spinach: swap with 10 ounces frozen spinach, thawed and squeezed dry, or 10 ounces chopped Swiss chard sauteed quickly to wilt.
1 1/2 to 2 cups whole-milk ricotta cheese: try equal parts cottage cheese thats been pulsed in a blender for smoother texture, or mascarpone for a richer, creamier filling (use a bit less salt).
1 cup finely grated Pecorino Romano: substitute with grated Parmesan or aged Asiago for a similar salty, tangy bite; if you want milder, use Romano mixed half and half with Parmesan.

Pro Tips

1) Drain and press properly: If your ricotta or spinach is even a little watery the filling gets runny and the shells slide around. Put the ricotta in a fine mesh sieve or cheesecloth over a bowl for 20–30 minutes, and squeeze the cooked spinach in a towel until mostly dry. You’ll get a thicker, creamier filling that holds shape.

2) Undercook the shells slightly: Boil the jumbo shells just shy of al dente so they finish cooking in the oven without falling apart. Toss them with a touch of olive oil right after draining so they dont stick while you fill them.

3) Taste and tweak the filling: Before you start stuffing, spoon a little of the ricotta-spinach mix onto a cracker or spoon and taste for salt, pepper and lemon. Pecorino is salty, so you might need less added salt than the recipe calls for. Add more lemon zest or red pepper flakes if it needs brightness or kick.

4) Bake and reheat smart: Cover with foil for most of the bake to trap steam and keep the filling moist, then brown the cheese at the end. Leftovers reheat best in a low oven (about 325 F) covered so the shells warm evenly; a microwave will get you soggy cheese and hot centers but will work in a pinch.

Barefoot Contessa Stuffed Shells Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sending Ina Garten Stuffed Shells vibes because these spinach ricotta shells with lemon and pecorino look restaurant-level in 45 minutes.

Servings

servings

Calories

527

kcal

Equipment: 1. Large pot for boiling the shells (with lid)
2. Colander to drain pasta
3. Large skillet for sautéing the garlic and spinach
4. Large mixing bowl for the ricotta filling
5. Measuring cups and spoons
6. Fine grater for the Pecorino and lemon zest
7. 9×13 baking dish plus a piece of foil to cover it
8. Spoon or small ladle to fill the shells (or a piping bag if you wanna be fancy)
9. Oven mitts and a silicone spatula or tongs to serve

Ingredients

1 (12 ounce) box jumbo pasta shells (about 24 shells)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
10 ounces fresh baby spinach (about 3 packed cups), chopped
1 1/2 to 2 cups whole-milk ricotta cheese (about 12 to 16 ounces), drained if watery
1 cup finely grated Pecorino Romano, plus 1/4 cup extra for sprinkling
1 large egg, lightly beaten
Zest of 1 lemon (about 1 teaspoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste
1 teaspoon sea salt, plus extra for pasta water
1/2 teaspoon freshly ground black pepper
2 cups marinara or tomato-basil sauce
1/2 to 3/4 cup shredded mozzarella for topping

Directions

Preheat oven to 375 F and bring a large pot of salted water to a boil, add the jumbo shells and cook until just al dente, about 8 to 10 minutes; drain shells, drizzle a little olive oil so they don't stick and set aside.
While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 2 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute, then add the chopped baby spinach and saute until wilted, 2 to 3 minutes; remove from heat and let cool slightly.
If the spinach is very wet, squeeze out excess moisture with a clean kitchen towel or paper towels; also drain ricotta if it's watery so the filling isn't too loose.
In a large bowl combine 1 1/2 to 2 cups whole-milk ricotta, 1 cup finely grated Pecorino Romano, the lightly beaten large egg, zest of 1 lemon, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and the cooled chopped spinach, mix until evenly combined; taste and adjust salt or pepper if needed.
Spoon about 1 cup of marinara sauce into the bottom of a 9×13 baking dish and spread into an even layer so the shells sit on sauce.
Fill each jumbo shell with roughly 1 to 2 tablespoons of the ricotta-spinach mixture and arrange the filled shells snugly in the baking dish seam side up.
Spoon the remaining 1 cup of marinara or tomato-basil sauce over the shells, sprinkle 1/2 to 3/4 cup shredded mozzarella evenly on top and dust with the extra 1/4 cup Pecorino Romano.
Cover the dish with foil and bake in the preheated oven for 15 minutes, then remove the foil and bake an additional 5 to 10 minutes until the cheese is bubbly and lightly golden.
Let the stuffed shells rest for 5 minutes after removing from the oven so they set up, garnish with a little extra Pecorino or a pinch of red pepper flakes if you like more heat.
Serve hot, about 4 generous portions; any leftovers keep covered in the fridge for up to 3 days and reheat in the oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.