Description
This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and spinach, all baked in a rich marinara sauce. It’s a hearty, comforting Italian-inspired dish perfect for family dinners or special occasions.
Ingredients
Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 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
Sauce & Assembly
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (remaining)
- 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, about 8–10 minutes. Drain and set aside to cool slightly.
- Prepare the filling: In a large bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined.
- Sauté spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, 2–3 minutes. Season with Italian seasoning, salt, and pepper.
- Combine spinach with cheese mixture: Stir the cooked spinach and garlic mixture into the ricotta cheese mixture until evenly incorporated.
- Preheat oven and prepare dish: Set oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling. Arrange them open side up in the baking dish in a single layer.
- Add sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Let the stuffed shells rest for a few minutes to meld flavors. Garnish with fresh basil leaves if desired, then serve warm.
Notes
- Use fresh spinach for best texture, but frozen and thawed spinach works well too.
- Cook pasta shells just to al dente to prevent them from becoming mushy during baking.
- Feel free to add a pinch of nutmeg to the filling for extra warmth and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian option, ensure marinara sauce contains no animal products.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
