Description
These Spinach and Ricotta Stuffed Shells are a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, sautéed spinach, and garlic, all baked in a rich marinara sauce and topped with melted cheese. Perfect for a family dinner, this recipe is simple to prepare and delivers a deliciously cheesy and flavorful meal.
Ingredients
Scale
Pasta
- 12–15 jumbo pasta shells (about 1/2 a box)
Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 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
- 2 cups marinara sauce
Garnish
- Fresh basil leaves (optional)
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells in salted water according to the package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Make the filling: In a large bowl, mix together ricotta cheese, 1/2 cup of 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 for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Stir into the ricotta mixture and season with Italian seasoning, salt, and freshly ground black pepper.
- Prepare baking dish: Preheat 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: Fill each cooked shell with approximately 2 tablespoons of the ricotta-spinach mixture. Arrange the shells in a single layer, open side up, in the baking dish.
- Assemble and bake: Spoon the remaining marinara sauce over the stuffed shells. 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 garnish: Let the dish rest for a few minutes to allow flavors to meld. Garnish with fresh basil leaves if desired, then serve warm.
Notes
- For a vegetarian dish, ensure the marinara sauce contains no meat.
- You can use fresh or frozen spinach, but if using frozen, make sure it is fully thawed and well-drained to avoid excess moisture.
- Substitute ricotta with cottage cheese if desired, but the texture will differ slightly.
- Make ahead option: Assemble the dish and refrigerate for up to 24 hours before baking.
- To make it gluten-free, use gluten-free jumbo pasta shells.
- Add a pinch of red pepper flakes for a little heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, spinach ricotta shells, baked pasta shells, vegetarian pasta, Italian pasta recipe, cheesy stuffed shells
