Description

This Spinach and Ricotta Stuffed Shells recipe features tender jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and sautéed spinach, baked in a flavorful marinara sauce. Ideal as a comforting vegetarian main course, it combines fresh ingredients with a simple baking method for a delicious, family-friendly meal.

Ingredients

Scale

Pasta

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 and Flavorings

2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
1 tablespoon olive oil

Sauce and Topping

2 cups marinara sauce
1/2 cup shredded mozzarella cheese (for topping)
Fresh basil leaves for garnish (optional)

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Instructions

Cook Pasta: Boil the jumbo pasta shells in salted water according to package instructions until al dente, about 10 minutes. Drain and set aside to cool slightly.
Prepare Cheese Mixture: In a large bowl, combine ricotta, 1/2 cup shredded mozzarella, grated Parmesan, and egg. Mix well until fully incorporated.
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 for 2-3 minutes until wilted. Stir in Italian seasoning, salt, and pepper.
Combine Filling: Add the sautéed spinach and garlic mixture to the cheese mixture and stir until combined evenly.
Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly in the bottom of a 9×13-inch baking dish.
Stuff Shells: Fill each cooked shell with about 2 tablespoons of the cheese and spinach filling and arrange them in a single layer in the baking dish, open side up.
Add Sauce and Cheese: Spoon the remaining marinara sauce over the top of the shells. Sprinkle 1/2 cup shredded mozzarella cheese on top.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until bubbly and cheese is melted.
Rest and Serve: Let the stuffed shells rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Choose full-fat ricotta for the creamiest filling, or use part-skim for a lighter option.
Don’t overstuff the shells to prevent filling from spilling during baking.
Customize the filling by adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley or basil for variety.
This recipe can be made ahead and frozen before baking; thaw completely before baking as instructed.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 85 mg