Description
Deliciously creamy Spinach and Ricotta Stuffed Shells baked to perfection with gooey mozzarella and marinara sauce. This comforting Italian classic combines tender jumbo pasta shells filled with a savory mixture of ricotta, spinach, garlic, and cheeses, topped with marinara and baked until bubbling and golden. Perfect for family dinners or meal prepping ahead.
Ingredients
Units
Scale
Shells
- 12-15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables & Aromatics
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
Others
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Additional Cheese Topping
- 1/2 cup shredded mozzarella cheese (reserved for topping)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse with cold water, then set aside to cool slightly.
- Prepare the filling: In a large bowl, mix together ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined. 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. Stir the spinach and garlic mixture into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper, mixing well.
- Preheat oven and prepare baking dish: Heat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish, open side up. Once all shells are filled, spoon the remaining marinara sauce evenly over the shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake the shells: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and slightly golden.
- Rest and serve: Allow the baked stuffed shells to rest for a few minutes before serving to let the flavors meld together. Garnish with fresh basil leaves if desired.
Notes
- Choose the Right Ricotta: Full-fat ricotta gives the creamiest texture, but part-skim ricotta can be used for a lighter dish.
- Avoid Overstuffing: Fill each shell comfortably to prevent filling from spilling during baking.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley or oregano for more flavor variations.
- Meal Prep Friendly: Prepare the stuffed shells in advance and freeze them before baking. Thaw completely before baking as directed.
Nutrition
- Serving Size: 1 serving (about 3-4 stuffed shells)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
