Description

These Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired dish made with jumbo pasta shells filled with a creamy ricotta and spinach mixture, then baked in a rich marinara sauce. It’s a simple yet impressive meal perfect for family dinners, meal prep, or special occasions. With a balance of cheesy goodness and nutrient-rich spinach, this recipe is both delicious and satisfying.

Ingredients

Scale

For the Shells:

12 ounces jumbo pasta shells

For the Filling:

12 ounces ricotta cheese (whole milk or part-skim)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
4 cups fresh spinach (or 16 ounces frozen spinach, thawed and drained)
2 teaspoons minced garlic
1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Sauce & Topping:

3 cups marinara sauce
½ cup shredded mozzarella cheese (for topping)
¼ cup grated Parmesan cheese (for topping)
1 tablespoon olive oil (for sautéing spinach)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the jumbo pasta shells for about 5 minutes, until slightly undercooked (they’ll finish cooking in the oven).
Drain and rinse under cold water to stop cooking. Set aside on a clean kitchen towel.

Step 2: Prepare the Filling

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Add fresh spinach and sauté until wilted (3-4 minutes). If using frozen spinach, ensure it’s fully thawed and squeeze out excess liquid.
In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper.
Add the cooled spinach mixture and stir until smooth and well combined.

Step 3: Assemble the Dish

Preheat your oven to 375°F (190°C).
Spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Using a spoon or piping bag, fill each pasta shell with the ricotta-spinach mixture and place them in the dish.
Pour the remaining marinara sauce evenly over the shells.
Sprinkle extra mozzarella and Parmesan cheese on top.

Step 4: Bake the Shells

Cover the dish with aluminum foil and bake for 25-30 minutes.
Uncover and bake for another 10-15 minutes, until the cheese is golden and bubbly.

Step 5: Serve and Enjoy

Remove from oven and let it rest for 5 minutes before serving.
Garnish with fresh basil or parsley, and enjoy!

Notes

Make Ahead: Assemble the shells up to 1 day in advance, cover, and refrigerate. Bake as directed when ready.
Freezing: Place assembled (unbaked) shells in an airtight container and freeze for up to 3 months. Bake straight from frozen at 375°F for 45-50 minutes.
Customization: Add red pepper flakes for heat, swap spinach for kale, or mix in some sautéed mushrooms for extra flavor.
Serving Suggestion: Pair with garlic bread and a fresh green salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: baking
Cuisine: italiqn

Nutrition

Calories: 350 kcal
Sugar: 5g
Sodium: 700mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 20g
Cholesterol: 45mg

Keywords: stuffed shells, spinach and ricotta, baked pasta, vegetarian Italian, easy dinner