Save It Tender pasta shells filled with creamy ricotta and spinach, baked in a rich Alfredo sauce for an irresistible Italian-inspired comfort dish.
I first tried making this stuffed shells recipe for a small family gathering, and everyone loved the cozy flavors. The creamy Alfredo sauce pairs perfectly with the spinach ricotta filling, making this dish a requested favorite since.
Ingredients
- Pasta: 20 jumbo pasta shells
- Ricotta cheese: 2 cups (500 g)
- Mozzarella cheese: 1 cup (100 g) shredded
- Parmesan cheese (filling): 1/2 cup (50 g) grated
- Spinach: 2 cups (60 g) fresh, chopped or 1 cup frozen, thawed and squeezed dry
- Egg: 1 large
- Salt (filling): 1/2 teaspoon
- Black pepper (filling): 1/4 teaspoon
- Nutmeg: 1/4 teaspoon ground (optional)
- Butter: 2 tablespoons unsalted
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese (sauce): 1 cup (100 g) grated
- Salt (sauce): 1/4 teaspoon
- Black pepper (sauce): 1/4 teaspoon
- Mozzarella cheese (topping): 1/2 cup (50 g) shredded
- Parmesan cheese (topping): 2 tablespoons grated
- Fresh parsley: Chopped, optional, for garnish
Instructions
- Prepare baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta shells:
- Boil jumbo pasta shells in a large pot of salted water until al dente, about 8, 9 minutes. Drain and set aside to cool.
- Make filling:
- Mix ricotta, mozzarella, Parmesan, spinach, egg, salt, black pepper, and nutmeg (if using) in a bowl until combined.
- Make Alfredo sauce:
- Melt butter in a saucepan over medium heat. Add garlic and cook 1 minute. Stir in cream and bring to a gentle simmer. Whisk in Parmesan, salt, and pepper. Cook until smooth and thickened, about 3, 4 minutes. Remove from heat.
- Layer sauce:
- Spread 1/2 cup Alfredo sauce on the bottom of the baking dish.
- Fill and arrange shells:
- Stuff each shell with about 2 tablespoons filling and arrange in the dish.
- Top and bake:
- Pour remaining Alfredo sauce over shells. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 20 minutes. Remove foil and bake 10, 15 minutes more until bubbly and golden.
- Rest and serve:
- Let rest 5 minutes before serving. Garnish with parsley if desired.
Save It My family always asks for these stuffed shells at Sunday dinner & it’s become a special comfort food we enjoy together.
Serving Suggestions
Serve with garlic bread and a simple mixed green salad for a complete meal.
Wine Pairing
Pair these creamy shells with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Make It Your Own
Add a pinch of red pepper flakes to the filling for a touch of heat or use your favorite greens instead of spinach.
Save It This recipe brings together classic Italian flavors for an easy weeknight meal or a special occasion. Enjoy warm and bubbly straight from the oven.
Common Questions About Recipes
- → What cheeses are used for the filling?
The filling combines ricotta, mozzarella, and Parmesan for creaminess and flavor.
- → Is fresh or frozen spinach preferable?
Both work well; ensure frozen spinach is thoroughly thawed and squeezed dry for best results.
- → Can I make Alfredo sauce ahead?
Yes, prepare the sauce in advance and refrigerate. Reheat gently before assembling the dish.
- → What can I use instead of spinach?
Kale or Swiss chard are great substitutes, offering bold flavor and nutrition to the filling.
- → How do I prevent shells from tearing?
Cook shells until just al dente, cool slightly, and handle gently while stuffing to avoid tearing.
- → Is this suitable for vegetarians?
Absolutely; the dish is vegetarian and loaded with cheese and leafy greens.