Stuffed Jumbo Pasta Shells (Printable)

Jumbo pasta shells filled with ricotta and spinach, baked in a savory tomato sauce topped with melted cheese.

# What You'll Need:

→ Pasta

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

→ Filling

03 - 14 ounces ricotta cheese
04 - 9 ounces frozen spinach, thawed and squeezed dry (or 10.5 ounces 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 ounces 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

# How to Cook:

01 - Set oven temperature to 350°F (180°C).
02 - Boil jumbo pasta shells in salted water until nearly al dente, approximately two minutes less than package directions. Drain and place on a tray to prevent sticking.
03 - Combine ricotta, squeezed spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper in a bowl. Stir until smooth and set aside.
04 - Heat olive oil over medium heat in a saucepan. Sauté chopped onion until translucent, about 3 minutes. Add garlic and cook one minute more. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half of the tomato sauce evenly on the bottom of a large baking dish.
06 - Spoon approximately 1.5 to 2 tablespoons of the ricotta-spinach mixture into each pasta shell. Arrange filled shells side by side in the baking dish.
07 - Pour remaining tomato sauce evenly over the stuffed shells.
08 - Sprinkle shredded mozzarella and grated Parmesan over the top.
09 - Cover dish with foil and bake for 25 minutes.
10 - Remove foil and continue baking for an additional 10 to 15 minutes until cheese is golden and bubbling.
11 - Allow baked shells to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's endlessly customizable without ever losing that creamy, comforting soul.
  • Most of the work happens before the oven, so you can actually relax while it bakes.
  • Tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Squeezing the spinach dry is not optional—waterlogged spinach is the number one reason this dish comes out soggy instead of creamy.
  • Don't skip the resting period; it's not indulgent, it's structural.
  • If your shells break while cooking, it happens to everyone; just use those pieces for a smaller portion or save them for a different meal.
03 -
  • Keep the oven temperature moderate—too hot and the top burns before the filling warms through.
  • If your filling seems too thick, add a tablespoon of milk or the pasta cooking water to loosen it, one tablespoon at a time.
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