I embarked on a culinary journey with jumbo pasta shells, olive oil, garlic, ricotta cheese, and fresh spinach joining forces to redefine a classic Italian dish. Mixed with basil and marinara sauce, this Ricotta And Spinach Stuffed Pasta Shells recipe surprises with a delightful harmony of flavors that invites you to savor every bite.

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A photo of Ina Garten Stuffed Shells Recipe

I recently tried out Ina Garten’s Stuffed Shells recipe and it was a game changer in my kitchen. I’ve always been a fan of ricotta cheese recipes, but these pasta stuffed shells truly took it to the next level.

I started with 1 lb of jumbo pasta shells and tossed some minced garlic with 2 tablespoons of olive oil to kick off the flavor. Mixing in 15 ounces of ricotta cheese with 10 ounces of roughly chopped fresh spinach and a large egg really created that creamy filling that everyone loves.

Adding 1/2 cup grated Parmesan, a cup of shredded mozzarella, 4 cups of marinara sauce along with fresh basil and parsley really makes each bite interesting. The dish is packed with savory flavors and has a hint of that Italian influence that reminds me of the best Spinach Stuffed Shells out there.

This recipe is perfect for an evening when you want something different and memorable.

Why I Like this Recipe

1. I really love how simple it is to make even though it tastes like something you’d get in a fancy restaurant. Even if I mess up a little, it still turns out pretty awesome.
2. I like the mix of creamy ricotta and fresh spinach, plus all those herbs. It just feels comforting and home-cooked every time I eat it.
3. I love that it’s perfect for family dinners or when my friends come over. It fills the house with a great smell and brings everyone together.
4. I enjoy that I can tweak it a bit by adding extra mozzarella or a bit more spice if I’m in the mood. It feels like I have my own little secret recipe that I can make my own.

Ingredients

Ingredients photo for Ina Garten Stuffed Shells Recipe

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Jumbo pasta shells: provide carbohydrate energy and a filling base that holds the flavors well.
Ricotta cheese: supplies protein and creaminess, giving the filling a rich, mild taste.
Fresh spinach: adds vitamins and fiber, and a light green touch without overpowering flavor.
Marinara sauce: brings tangy tomato burst and a slight sweetness that balances the dish.
Olive oil: offers healthy fat and enhances garlic aroma with a subtle fruity note.
Garlic: adds robust flavor and aroma that brings warmth and depth to the meal.
Fresh basil: infuses a sweet, light pepperiness that really elevates the overall taste.

Ingredient Quantities

1 lb jumbo pasta shells

2 tablespoons olive oil

2 cloves garlic, minced

15 ounces ricotta cheese

10 ounces fresh spinach, roughly chopped

1 large egg

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (plus extra for topping)

4 cups marinara sauce

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

How to Make this

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1. Preheat your oven to 375°F and bring a big pot of salted water to a boil so you can cook the jumbo pasta shells until they’re al dente.

2. While the water is heating up, warm the olive oil in a pan over medium heat and toss in the minced garlic. Let it cook for about a minute until it smells great but don’t let it burn.

3. In a large bowl, mix together the ricotta cheese, roughly chopped spinach, the large egg, grated Parmesan, 1 cup of shredded mozzarella, chopped fresh basil, and parsley. Season it with salt and pepper to taste.

4. Once the pasta shells are done, drain them carefully and let them cool for a minute then gently fill each shell with the ricotta and spinach mixture.

5. Spread about a cup of marinara sauce over the bottom of a 9×13 baking dish to prevent sticking and add extra flavor.

6. Arrange all of the stuffed shells in the dish in a single layer.

7. Pour the remaining marinara sauce evenly over all of the shells, making sure most of the mixture is covered.

8. Sprinkle extra shredded mozzarella cheese on top for that gooey melted layer.

9. Place the baking dish in the oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese on top is melted and a bit golden.

10. Remove the dish from the oven and let it cool for a few minutes before serving to allow all the flavors to settle in. Enjoy your warm, family-ready meal!

Equipment Needed

1. Oven – needed to bake the dish at 375°F
2. Large pot – used to boil salted water for cooking the pasta shells
3. Stove and a medium-sized pan – for warming olive oil and sautéing minced garlic
4. Large mixing bowl – to combine ricotta, spinach, egg, Parmesan, mozzarella, basil and parsley
5. Colander – for draining the cooked pasta shells
6. 9×13 baking dish – to arrange and bake the stuffed shells with the marinara sauce
7. Cutting board and knife – for chopping spinach, basil, and parsley
8. Measuring cups and spoons – to accurately portion marinara sauce, olive oil, and seasonings
9. Wooden spoon or spatula – for stirring and mixing the ingredients

These are the key items you’ll need for preparing this meal.

FAQ

Question: What type of pasta shells should I use? Answer: Jumbo pasta shells are your best bet cause they hold all the filling really well and soak up plenty of that flavorful marinara.

Question: Can I prepare the stuffed shells ahead of time? Answer: Yeah, you can totally make 'em ahead of time and just pop 'em in the oven when you're ready to eat, just be sure to give em a few extra minutes in the oven if needed.

Question: Can I substitute frozen spinach for fresh? Answer: You can use frozen spinach, but make sure to thaw and squeeze out the extra water or else the filling could turn out too watery.

Question: What if I dont have fresh basil or parsley? Answer: No worries, you can use dried herbs instead but use a bit less since dried herbs pack more flavor than fresh ones.

Question: How should I store leftovers? Answer: Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave or oven when you're ready to enjoy them again.

Ina Garten Stuffed Shells Recipe Substitutions and Variations

If you don’t have jumbo pasta shells, you could try using manicotti tubes instead. They work pretty good in stuffed dishes like this.
If you’re out of olive oil, melted butter is a decent swap that still adds a nice richness to the dish.
Instead of ricotta, you could use cottage cheese. Just blend it a bit to get that smooth texture you need.
Don’t have fresh spinach? Kale is a solid choice and brings a bit of a different, but tasty, flavor to the mix.
For the egg, if you’re looking for a vegan option or you just ran out, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binder.

Pro Tips

• Make sure you dont let the garlic burn when you cook it. Keep it on medium heat and stir it often so you get that good flavor without bitterness.
• When your pasta’s done, let it cool for a little while before filling the shells. This helps the shells hold together better and stops the filling from getting too runny.
• Taste your ricotta mixture before you fill the pasta shells. Sometimes the cheeses can be a bit salty, so adding a touch more or less salt and pepper can really make a difference.
• After baking, let the dish sit for a few minutes so the flavors can settle in. This also makes it easier to serve without burning yourself.