Unstuffed Shells

Name: Unstuffed Shells with Ricotta and Spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb frozen spinach or kale, defrosted; 1 cup ricotta cheese; ½ tsp red pepper flakes; 1 tsp lemon zest; 2 cups marinara sauce, divided; 5 oz jumbo pasta shells, about 18 shells; ¼ cup grated Parmesan cheese; 2 tbsp minced fresh parsley or basil

Unstuffed shells is a no-fuss take on the classic Italian baked pasta, layering tender jumbo shells with creamy ricotta-spinach filling and tangy marinara sauce instead of stuffing each one individually.

🌍Italian 🥗Vegetarian 🏷️Pasta 🏷️Shells 🏷️Ricotta 🏷️Spinach

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb frozen spinach or kale, defrosted
1 cup ricotta cheese
½ tsp red pepper flakes
1 tsp lemon zest
2 cups marinara sauce, divided
5 oz jumbo pasta shells, about 18 shells
¼ cup grated Parmesan cheese
2 tbsp minced fresh parsley or basil

8 Ingredients

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Instructions

1
Bring a large pot of salted water to boil. Add shells and cook for about 9 minutes, until al dente. Drain and set aside.
2
Transfer spinach or kale to a fine mesh sieve or colander and press out as much liquid as possible. Transfer spinach to a large bowl and stir in 1 cup ricotta cheese, ½ tsp red pepper flakes, 1 tsp lemon zest, 1 tsp salt, and ½ tsp ground black pepper until well combined.
3
Spray a pan with cooking spray. Spread 1 cup marinara sauce in the pan. Arrange shells in the pan, opening-side up. Pour remaining marinara over the shells. Dollop spinach mixture over the marinara sauce and then spread into an even layer.
4
Roast at 375°F for 40 minutes.
5
Remove pan and allow to cool for 5 minutes. Divide between plates and top with Parmesan cheese and herbs just before serving.

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Tips & Notes

Pro tips

Squeeze frozen spinach very dry in a clean kitchen towel to prevent a watery, soupy filling.
Slightly undercook jumbo shells by 1–2 minutes since they soften further during baking.
Mix lemon zest and red pepper flakes into the ricotta filling to brighten flavors and add gentle heat.
Reserve marinara sauce to drizzle on top before baking—this prevents the pasta from drying out.

Substitutions

Frozen spinach or kale → 3–4 cups fresh spinach, wilted and squeezed dry (same texture, no flavor loss)
Ricotta → cottage cheese blended smooth or mascarpone (maintains creaminess)
Parmesan → Pecorino Romano (sharper, saltier flavor but works well)
Fresh parsley or basil → dried oregano or Italian seasoning blend (use ½ the amount)

Storage & make-ahead

Store covered in the fridge up to 4 days. Reheat covered at 350°F for 15–20 minutes until heated through, or microwave individual portions with a splash of water.