Air Fryer Stuffed Shells with Ricotta and Spinach
Air fryer stuffed shells bake at 175°C / 350°F for 10 minutes covered with foil, then 5–7 minutes uncovered to brown the cheese. A dish made ahead and cooked from the fridge needs 18–20 minutes in total.
Jumbo pasta shells are filled with ricotta, spinach and Parmesan, set in marinara and topped with mozzarella. A small dish of them fits an air fryer basket well.
For layered pasta instead of filled, see Air Fryer Lasagna.
Ingredients
For the Shells
- 🍝 12 jumbo pasta shells
- 🍅 360 ml (1½ cups) marinara sauce
For the Filling
- 🧀 250 g (1 cup) ricotta
- 🥬 60 g (2 cups) fresh spinach, chopped and wilted
- 🧀 60 g (⅔ cup) shredded mozzarella
- 🧀 25 g (¼ cup) grated Parmesan
- 🥚 1 egg
- 🧄 1 garlic clove, grated
- 🌿 ½ teaspoon dried basil
- 🧂 Salt and pepper to taste
For the Topping
- 🧀 60 g (⅔ cup) shredded mozzarella
- 🌿 Fresh basil
Dish and Tools
- Large pot
- Mixing bowl
- Air-fryer-safe baking dish (about 18–20 cm / 7–8 inches)
- Foil
Filling and Baking the Shells
1. Cook the Shells
Boil the jumbo shells for 2 minutes less than the package time. Drain and lay them out so they don’t stick together.
2. Make the Filling
Mix ricotta, wilted spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
3. Fill the Shells
Spoon about 2 tablespoons of filling into each shell.
4. Assemble
Spread half the marinara in the baking dish, arrange the shells on top, and spoon the rest of the sauce over them.
5. Add Cheese
Sprinkle with the remaining mozzarella.
6. Air Fry the Stuffed Shells
Cover with foil tucked tightly and cook at 175°C / 350°F for 10 minutes, then uncover and cook 5–7 minutes until golden and bubbly.
7. Rest and Serve
Rest for 5 minutes, garnish with fresh basil, and serve.
- Undercook the shells slightly so they don’t tear or turn mushy.
- Squeeze the wilted spinach dry to avoid a watery filling.
- Secure the foil so it can’t blow into the heating element.
- The dish is very hot; use oven mitts when removing it.
Make-Ahead and Freezing
Up to a day ahead: assemble the dish, cover it and keep it in the fridge. Bake from cold for 18–20 minutes in total, covered for most of that time and uncovered at the end.
To freeze: fill the shells and freeze them on a tray without sauce, then bag them once firm. When you want them, set the frozen shells in sauce, cover, and allow extra time until the filling is hot in the center.
Baking Times
| Stage | Temperature | Time |
| Covered bake | 175°C / 350°F | 10 minutes |
| Uncovered to brown | 175°C / 350°F | 5–7 minutes |
| Made-ahead from fridge | 175°C / 350°F | 18–20 minutes total |
| Reheating | 165°C / 330°F | 6–8 minutes |
Tips
Other Fillings and Sauces
- Meat stuffed shells: Add browned ground beef or sausage to the filling.
- Pesto shells: Mix pesto into the ricotta.
- Alfredo shells: Use Alfredo sauce instead of marinara.
- Mushroom shells: Add sautéed mushrooms to the filling.
Stuffed Shells FAQ
Storing and Reheating
Refrigerate leftovers for up to 4 days, or freeze assembled unbaked shells for up to 2 months.
Reheat at 165°C / 330°F for 6–8 minutes, covered for the first half.
Final Thoughts
Undercook the shells a little, squeeze the spinach dry, and bake covered before browning. Air fryer stuffed shells then come out creamy inside with a golden top.
Let the dish rest before serving. For a cheese-sauce pasta next time, make Air Fryer Mac and Cheese.
