Non-traditional Stuffed Pasta Shells

a close up of stuffed ricotta fresh out of the oven

These shells are creamy stuffed with ricotta, Mozarella, and Parmesan cheeses, and basil, parsley, and spinach.  They go well with either a creamy alfredo sauce or a spicy marinara.  I chose a tomato/spinach wine sauce to accompany my shells.



1 box of Barilla Jumbo Shells

1 1/3 cup Ricotta cheese

1 cup shaved Parmesan cheese

2 cups shredded Mozzarella cheese

1 egg

4 tbsp chopped parsley

1 1/2 cup shredded spinach

2 cans of Diced Tomatoes

1/2 red onion, or small red onion (3 shallots would work well), sliced thin

2 garlic cloves, thinly sliced

1/4 cup Balsamic Vinegar

Salt, Pepper, and ground garlic to taste


  1. Preheat oven to 400 degrees 
  2. Cook shells in boiling water. For about 9 minutes.  Drain and cool on a sheet pan. Set aside.
  3. Mix the cheeses, egg, parsley, and 1/2 cup of shredded spinach.  Add Salt, Pepper, and ground garlic to taste.  Fill the shells.
  4. Grease a 9"x13" baking dish; open one can of tomatoes and spread on the bottom of the pan.
  5. Add Onions (or shallots) and garlic.
  6. Arrange stuffed shells (opening up), cover with the remaining tomatoes.
  7. Bake covered in the oven at 400 degrees for 30 minutes.



This recipe is an adaptation from the recipe on the box of the Barilla Jumbo Shells.    I did not want a super saucy dish, rather a clean, rustic take.


Keywords: Stuffed Pasta

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