Eggless Stuffed Shells
Jumbo pasta shells packed with a creamy ricotta, spinach, and mozzarella filling, blanketed in marinara and baked until the cheese is golden and bubbling — this is the kind of comfort food that makes everyone at the table go quiet in the best possible way. The filling comes together with whole-milk ricotta, wilted baby spinach sautéed with garlic, and a blend of mozzarella and Parmesan, so every bite is rich, herby, and satisfying. A tablespoon of cornstarch stands in for the egg that traditional stuffed shell recipes often rely on to bind the filling — it does the job quietly and completely, keeping everything scoopable and cohesive without any compromise in texture. Squeezing the excess moisture out of the spinach is the one step you don't want to skip; it keeps the filling from going watery and makes sure the cheese stays creamy rather than soupy. The whole dish bakes covered first to steam through, then uncovered to get that irresistible bubbly, slightly browned top. It serves four generously and reheats beautifully, which makes it just as good the next day straight from the fridge.
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
- 1 tbsp olive oil
- salt and pepper, to taste
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 tbsp cornstarch
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the sauce
- 1 jar (24 oz) marinara sauce
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate — they should be pliable but still slightly firm at the center. Drain in a colander, drizzle with 1 tbsp olive oil, and toss gently to prevent sticking. Set aside to cool slightly.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute — watch closely so it doesn't burn. Add the spinach in two or three handfuls, stirring each addition until wilted before adding the next, about 3 minutes total. Transfer the spinach and garlic to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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