Air Fried Stuffed Shells with Ravioli Filling

Simplify your routine this holiday with a delicious air fried Stuffed Shells recipe.

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Ingredients 7 Servings

Ingredients for Air Fried Stuffed Shells Filling:

  • 1 box Barilla® Jumbo Shells pasta
  • 1 15oz container whole milk ricotta cheese
  • 1 tablespoon butter
  • 1 8oz container frozen spinach, thawed
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 1 egg yolk
  • ¼ teaspoon nutmeg
  • Olive oil non-stick cooking spray
  • Salt and black pepper to taste

Ingredients for Marinara Dipping Sauce:

  • 2 cups San Marzano tomatoes, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 4 basil leaves, julienne
  • Salt and black pepper to taste
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  • For the Stuffed Shells & Ravioli filling: Bring a large pot of water to a boil and cook pasta for 9 minutes. Set aside flat on a sheet pan.

  • Meanwhile in a skillet melt butter, add spinach, and cook over medium heat for 3 minutes, set aside to cool.
  • Chop spinach thin.

  • In a bowl mix cheeses, egg yolk, nutmeg, and spinach. Season with salt and pepper.

  • Fill half of the precooked shells, and with the rest seal them. Spray shells with olive oil non-stick cooking spray and place in the air fryer for 9-10 minutes at 375° F to get crunchy. 
  • For the Tomato Basil Sauce: In a skillet sauté garlic with olive oil for one minute, just before it turns yellow add tomatoes and ½ cup of water, season with salt and pepper. Simmer for 15 minutes or until water is evaporated and sauce is thick enough to be used for dipping. Serve Stuffed shells with tomato basil dipping sauce on the side.

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