Tuscan Stuffed Shells With Creamy Ricotta and Spinach

Tuscan Stuffed Shells are the definition of comforting Italian-inspired cooking. Jumbo pasta shells are generously filled with a creamy ricotta and spinach mixture, baked in rich marinara sauce, and finished with bubbling mozzarella and parmesan. The result is a dish that feels both rustic and elegant, perfect for family dinners, gatherings, or make-ahead meals.

This recipe is inspired by the flavors of Tuscany—simple ingredients, balanced seasoning, and a focus on quality dairy, olive oil, and herbs. While traditional Tuscan cuisine is known for restraint, these stuffed shells embrace indulgence in the best way, delivering creamy textures and deep flavor without feeling heavy.

---

Why Tuscan Stuffed Shells Are So Popular

Stuffed pasta dishes have long been a staple of Italian-American kitchens. They offer flexibility, comfort, and visual appeal, making them ideal for entertaining. Tuscan Stuffed Shells stand out because they focus on freshness rather than excess. Spinach adds brightness, ricotta provides creaminess, and herbs bring everything together without overpowering the dish.

Unlike meat-heavy baked pastas, this recipe feels lighter while still being satisfying. It appeals to vegetarians and meat-eaters alike and pairs beautifully with salads, bread, or roasted vegetables.

---

Ingredients You Will Need

Ingredients

• 20 jumbo pasta shells
• 2 cups whole-milk ricotta cheese
• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated parmesan cheese
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 2.5 cups marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• Fresh basil for garnish

---

Ingredient Notes and Flavor Balance

Whole-milk ricotta is essential for a creamy filling. Low-fat ricotta can result in a dry texture. Spinach should be finely chopped to ensure even distribution inside the shells. Marinara sauce should be well-seasoned but not overly sweet, as the cheese filling already provides richness.

Mozzarella melts smoothly, while parmesan adds sharpness and depth. Together, they create the classic baked pasta flavor profile associated with Tuscan-inspired comfort dishes.

---

Step-by-Step Instructions

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Cook jumbo pasta shells in salted boiling water until just al dente. Drain and set aside.
3. In a large bowl, combine ricotta, mozzarella, parmesan, egg, garlic, olive oil, Italian seasoning, salt, and pepper.
4. Fold in chopped spinach until evenly mixed.
5. Spread 1 cup of marinara sauce across the bottom of the baking dish.
6. Fill each pasta shell generously with the ricotta mixture and arrange in the dish.
7. Spoon remaining marinara sauce over the stuffed shells.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.
10. Garnish with fresh basil and serve warm.

---

Tips for Perfect Stuffed Shells

Avoid overcooking the pasta shells. Slightly firm shells are easier to fill and will finish cooking in the oven. If your ricotta seems watery, drain it briefly using a fine mesh strainer. For cleaner presentation, use a piping bag or zip-top bag with the corner snipped to fill the shells.

---

Variations to Try

• Tuscan Chicken Stuffed Shells: Add cooked, shredded chicken to the filling.
• Mushroom Spinach Shells: Sauté mushrooms and mix into the ricotta filling.
• Creamy Tuscan Sauce: Replace marinara with a light cream sauce for a richer dish.
• Spicy Tuscan Shells: Add red pepper flakes for subtle heat.

---

Serving Suggestions

Serve Tuscan Stuffed Shells with a crisp green salad, garlic bread, or roasted vegetables. They pair well with sparkling water, lemonade, or non-alcoholic Italian sodas. This dish works beautifully for weeknight dinners or special occasions.

---

Storage and Make-Ahead Instructions

Assemble the dish up to 24 hours in advance and refrigerate before baking. Leftovers keep well in the refrigerator for up to 4 days and reheat easily in the oven or microwave. Stuffed shells can also be frozen before baking for up to 2 months.