Recipe
Cheesy Stuffed Shells
Our Jumbo Shells are stuffed with creamy ricotta, Pecorino cheese, and a spinach blend, nestled in marinara sauce and baked until bubbly. Topped with parsley and oregano, this stuffed shells recipe is a delicious delight!
Made With
Our Stuffed Jumbo Shells recipe captures the best parts of this nostalgic classic! These jumbo pasta shells, or conchiglie, are filled with a creamy blend of ricotta, Pecorino cheese, and spinach. Oregano and red pepper flakes add a kick, while lemon zest brings a zesty brightness. Baked to perfection, this tasty stuffed shells with ricotta cheese dish is meant to be shared—it’s too good not to!
Ingredients
- 18 to 20 Ronzoni® Jumbo Shells
- ¼ cups chopped parsley
- 2 cups ricotta cheese, 16 ounces
- ¼ cup grated pecorino cheese
- 2 garlic cloves, grated
- 5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
- A pinch of ground black pepper
- 2 cups Marinara Sauce
Instructions
- Preheat the oven to 425°F.
- Add the spinach to a steamer basket and place it over a pot containing 1 inch of water. Bring the water to a simmer, cover, and let steam for 1 minute or until the spinach is wilted. Strain the spinach, press out the excess liquid, and chop it finely.
- Cook pasta according to package directions; drain well.
- In a large bowl, combine spinach, parsley, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper.
- Spread the marinara in a 9×13 baking dish.
- Using an ice cream scoop or small spoon, evenly stuff each shell with the filling and place in the dish.
- Cover with foil and bake for 20 minutes. Serve with marinara on the side.
Pro Tip
Craving some extra color on your plate? Serve alongside roasted asparagus or a classic side caesar. Voila!
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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