Spinach and Ricotta Stuffed Shells Recipe
Delicious Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce and a cheesy mozzarella topping. This comforting Italian-American dish features tender jumbo pasta shells filled with a creamy mixture of ricotta, spinach, garlic, and Parmesan, then baked until bubbly and golden. Ideal for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta 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
Other
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, about 8–10 minutes, until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well to incorporate evenly.
- Sauté the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted. Season with Italian seasoning, salt, and pepper. Stir to combine thoroughly.
- Combine filling ingredients: Add the cooked spinach and garlic mixture to the cheese mixture and mix well to create a uniform filling.
- Preheat the oven: Set the oven to 375°F (190°C) to heat while you assemble the dish.
- Prepare the baking dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture and arrange them seam side up in the baking dish.
- Add marinara and cheese toppings: Spoon the remaining marinara sauce over the arranged stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden.
- Rest and serve: Let the baked stuffed shells rest for a few minutes before garnishing with fresh basil leaves (if using) and serving. This allows the flavors to meld beautifully.
Notes
- For a smoother filling, you can pulse the spinach mixture in a food processor before mixing it with the cheeses.
- If using frozen spinach, be sure to thaw completely and squeeze out excess water to avoid soggy shells.
- Feel free to add cooked ground beef or Italian sausage to the filling for a meaty variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be prepared a day ahead; assemble the shells and refrigerate covered before baking.
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