Description
Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, spinach, and garlic, baked in marinara sauce for a delicious, hearty meal perfect for dinner.
Ingredients
For the Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
For the Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
For Assembly
- 2 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, approximately 8–10 minutes. Drain carefully and set aside to cool slightly.
- Make the filling: In a large mixing bowl, combine ricotta, 1/2 cup mozzarella, grated Parmesan, and the egg, stirring until well blended. Heat olive oil in a skillet over medium heat, sauté minced garlic for about 30 seconds until fragrant, then add chopped spinach and cook 2–3 minutes until wilted. Combine spinach mixture into the cheese blend and season with Italian seasoning, salt, and pepper to taste.
- Stuff the shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture and arrange them seam side up in the dish. Spoon remaining marinara sauce over the stuffed shells.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly browned.
- Rest and serve: Allow the dish to rest for several minutes before serving to let flavors meld. Garnish with fresh basil leaves if desired.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim ricotta can be used for a lighter option.
- Avoid Overstuffing: Use just enough filling to fill each shell without spilling over to prevent messiness while baking.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or fresh chopped herbs like basil or parsley for extra flavor and variety.
- Meal Prep Friendly: Prepare and stuff shells ahead of time, freeze before baking, then thaw and bake when ready to serve for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg
