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Creamy No Boil Ricotta Stuffed Shells with Spinach

Name: Creamy No Boil Ricotta Stuffed Shells with Spinach
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 5 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon dried sage; 1 24 oz jar marinara sauce; 12 oz water (use the empty sauce jar to measure); 4 tablespoons fresh parsley (chopped and divided); 3 oz fresh spinach (finely chopped (about 3 packed cups)); 15 oz whole milk ricotta cheese; 8 oz low moisture mozzarella cheese (shredded and divided); 2 oz Parmesan cheese (freshly grated or shaved); 1 large egg; 25 jumbo pasta shells (uncooked); Kosher salt and fresh cracked black pepper (to taste)

Rebecca Hopkins

January 30, 2026

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An easy, cheesy, and comforting one pan baked pasta dinner where the shells cook perfectly in the sauce; no pre boiling required!

Have you ever looked at a box of jumbo pasta shells and thought, “Those look amazing, but I really don’t have time to boil another pot of water”? I have. This recipe was born from that exact feeling; the craving for a lavish, cheese stuffed pasta without the fuss and extra dishes of a traditional recipe. By creating a simple, savory sauce and letting the uncooked shells bake right in it, you get a spectacularly creamy, perfectly al dente meal with half the effort and one pan to wash. The filling of rich ricotta, fresh spinach, and three types of cheese turns comforting and luxurious, making this the ideal dish for a special Sunday dinner or a guaranteed crowd pleaser for any gathering.

Why You’ll Love This Recipe

One Pan Wonder: From stovetop to oven in the same skillet or baking dish; minimal cleanup is a huge win!
No Boil, No Problem: Skip the extra step and pot. The shells cook to tender perfection while absorbing the flavorful sauce.
Meal Prep Hero: Assemble it ahead of time or freeze it for a future easy bake dinner.
Family Friendly & Customizable: A creamy, cheesy favorite that’s easy to adapt with added protein or different veggies.

Essential Equipment

Large, Deep Oven Safe Skillet or 9×13 inch Baking Dish: A 12 inch cast iron or stainless steel skillet that’s at least 3 inches deep is ideal. If using a baking dish, you’ll need a separate saucepan for the sauce.
Mixing Bowls (Medium & Large): For preparing the sauce and the ricotta filling.
Box Grater: For shredding your own mozzarella and Parmesan cheese. This is key for the best melt!
Sharp Chef’s Knife & Cutting Board
Wooden Spoon or Spatula
Aluminum Foil

Ingredient Notes & Smart Substitutions

This recipe is wonderfully adaptable. Use what you have or tailor it to your taste!

Pasta Sauce: Use a 24 oz jar of your favorite marinara. A simple, herb forward sauce works best. For the water, simply fill the empty sauce jar halfway (12 oz), shake to get every last bit of sauce, and add it to the pan.
Ricotta Cheese: Whole milk ricotta provides the richest flavor and creamiest texture. Part skim will also work.
Cheese (The Golden Rule): Always shred your own cheese from a block. Pre shredded cheese is coated with anti caking agents that prevent it from melting smoothly. A block of whole milk, low moisture mozzarella and a wedge of Parmesan will give you a gloriously smooth, stretchy cheese pull.
Spinach: Fresh spinach is chopped and added raw; it wilts perfectly while baking. You can substitute with one 10 oz package of frozen chopped spinach, thawed and squeezed very dry.
Herbs: Dried oregano and sage form the aromatic base. For a brighter finish, the fresh parsley garnish is highly recommended.

Dietary Adaptations

Gluten Free: Use certified gluten free jumbo pasta shells. Most major brands offer a GF version.
Vegetarian: This recipe is naturally vegetarian as written.
Add Meat: For a heartier version, brown 1/2 lb of ground Italian sausage or lean ground beef with the onions. Drain excess fat before proceeding.
Dairy Free/Vegan: This is a significant substitution but possible! Use high quality dairy free ricotta and mozzarella shreds, a vegan Parmesan alternative, and omit the egg. Look for brands that melt well for the best result.

Step by Step Instructions

1Build the Flavorful Sauce Base

Preheat your oven to 350°F (175°C). In your large oven safe skillet over medium heat, warm 1 tablespoon of olive oil. Add 1 diced yellow onion with a generous pinch of kosher salt and black pepper. Sauté for about 5 minutes, until softened and translucent.

Add 5 minced garlic cloves and cook for just 1 minute until fragrant. Then, stir in 1 teaspoon each of dried oregano and dried sage. Pour in your 24 oz of marinara sauce and the 12 oz of water (use the jar shaking trick!). Add 2 tablespoons of fresh chopped parsley and another pinch of salt and pepper. Let the sauce simmer gently over medium heat while you prepare the filling.

2Make the Creamy Ricotta Filling

In a large mixing bowl, combine 15 oz of whole milk ricotta, about half (4 oz) of your shredded mozzarella, 2 oz of freshly shaved or grated Parmesan, 1 large egg, 3 oz of finely chopped fresh spinach, and a pinch of salt and pepper. Mix gently but thoroughly until everything is uniformly incorporated.

3Stuff and Assemble

Take your 25 uncooked jumbo pasta shells. Using a spoon or a small cookie scoop, fill each shell with a heaping tablespoon of the ricotta spinach mixture. Don’t overstuff; the filling should be flush with the edges of the shell.

Nestle each stuffed shell, filling side up, directly into the simmering sauce in the skillet. Arrange them in a single, snug layer; it’s okay if they touch. If you’re using a baking dish, spread a thin layer of sauce on the bottom first, then arrange the shells and pour the remaining sauce evenly over the top.

4Bake to Perfection

Sprinkle the remaining 4 oz of shredded mozzarella evenly over the top of the shells and sauce. Cover the skillet tightly with a lid or aluminum foil.

Bake on the center rack for 40 to 50 minutes. The bake time is complete when the shells are tender and al dente (check one with a fork) and the sauce is bubbling around the edges.

Remove the foil and switch your oven to BROIL on the high setting. Broil for just 1-2 minutes, watching closely, until the cheese on top is golden brown and spotty. Let the dish rest for 5-10 minutes before serving; this allows the sauce to thicken slightly and makes serving easier.

Garnish with the remaining 2 tablespoons of fresh chopped parsley and serve hot.

Pro Tips for Success

The Water is Crucial: Don’t skip the 12 oz of water added to the sauce. This is the liquid the uncooked shells will absorb to become perfectly tender. Using the empty sauce jar to measure and add it is a genius no waste trick.
Avoid Overbaking: Check for doneness at the 40 minute mark. The goal is al dente shells; they will continue to soften a bit in the residual heat after baking. Overbaking can lead to mushy pasta.
Rest Before Serving: Letting the baked shells sit for 5-10 minutes is not just for safety; it allows the cheesy filling to set slightly so the shells hold their shape when you serve them.

Make Ahead, Storage & Freezing

Make Ahead: Assemble the entire dish (stuffed shells in sauce, topped with cheese) up to 24 hours in advance. Cover tightly and refrigerate. Add 5-10 minutes to the bake time when cooking from cold.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing (Unbaked): This is an excellent freezer meal. Assemble in a freezer safe baking dish, wrap tightly in both plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Freezing (Baked): You can also freeze portions of the baked dish. Cool completely, portion into airtight containers, and freeze for up to 2 months.
Reheating: Reheat individual portions in the microwave. For larger portions, reheat covered with foil in a 325°F oven until warmed through, about 20-30 minutes. Add a splash of water or sauce if needed to keep it moist.

Serving Suggestions

While these stuffed shells are a complete meal, a few simple sides can turn it into a feast:

The Classic Pairing: A crisp, green Caesar salad or a simple garlic bread with melted butter and herbs is the perfect accompaniment.
For a Lighter Touch: Serve with a bright arugula salad dressed with lemon vinaigrette to cut through the richness.
Perfect Wine Pairing: A medium bodied Italian red like a Chianti or a Montepulciano complements the tomato sauce and herbs beautifully. For a white wine, a crisp Pinot Grigio or Verdicchio works wonderfully.

Frequently Asked Questions

Can I use a different type of pasta?

Jumbo shells are designed for stuffing. While you can’t directly substitute other shapes in this no boil method, you could use this same ricotta spinach filling to make a classic lasagna with no boil lasagna noodles, adjusting the assembly and sauce layers.

Do I have to use the egg in the filling?

The egg acts as a binder, helping the ricotta filling stay together and not become grainy. While you can omit it, the filling may be slightly looser. For an egg free version, ensure your ricotta is well drained and consider adding an extra tablespoon of Parmesan to help bind it.

Why are my shells still hard after baking?

This usually means there wasn’t enough liquid or the dish wasn’t covered tightly during baking. Ensure you used the full 12 oz of water and that your foil or lid created a good seal to trap steam. If they are still too firm, cover and return to the oven for another 5-10 minutes, checking frequently.

Can I add other vegetables to the filling?

Absolutely! Sautéed mushrooms, finely chopped roasted red peppers, or thawed and squeezed frozen artichoke hearts are all delicious additions. Just make sure any added veggies are cooked and moisture is squeezed out to prevent a watery filling.