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A photo of a white ceramic dish with a serving of spinach and ricotta stuffed shells. The shells are covered in a rich marinara sauce, melted mozzarella cheese, and are garnished with fresh basil leaves. The dish is served with a side of garlic bread and a fresh salad, making it a comforting and well-balanced meal.

Spinach and Ricotta Stuffed Shells

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These spinach and ricotta stuffed shells are a comforting and easy-to-make Italian dish. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in rich marinara sauce, and topped with melted cheese. Perfect for family dinners or meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces jumbo pasta shells cooked al dente
  • 1 cup ricotta cheese for a creamy filling
  • 1 cup fresh spinach chopped and drained
  • ½ cup grated parmesan for extra cheesiness
  • 1 cup shredded mozzarella for melting on top
  • 1 large egg to bind the filling
  • 2 cups marinara sauce for baking the shells
  • 1 clove garlic minced, for flavor
  • 1 teaspoon Italian seasoning for added flavor

Equipment

  • Large pot For boiling the pasta shells
  • Mixing Bowl For preparing the ricotta filling
  • Baking Dish For assembling and baking the shells

Method
 

  1. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine ricotta, chopped spinach, parmesan, garlic, Italian seasoning, and egg. Mix until smooth.
  3. Fill each cooked pasta shell with a generous amount of ricotta mixture.
  4. Spread half of the marinara sauce in the bottom of a baking dish and arrange the stuffed shells on top.
  5. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella.
  6. Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 10 minutes until the cheese is golden and bubbly.
  7. Let cool slightly before serving. Garnish with fresh basil and extra parmesan if desired.

Notes

  • For extra flavor, add red pepper flakes to the filling or sauce.
  • Swap spinach for kale for a different twist.
  • Double the recipe and freeze unbaked shells for a quick future meal.

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