Description
These Spinach and Ricotta Stuffed Shells are creamy, cheesy, and full of flavor. Tender jumbo pasta shells are filled with a ricotta-spinach mixture, baked with marinara, and topped with melted mozzarella for the perfect cozy vegetarian dinner.
Ingredients
- 12–15 jumbo pasta shells (about 1/2 a box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 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)
- 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)
Instructions
1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside.
2. In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Mix until smooth.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, then add chopped spinach and cook until wilted. Stir into the ricotta mixture. Season with Italian seasoning, salt, and pepper.
4. Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Fill each pasta shell with about 2 tablespoons of the ricotta-spinach filling and arrange in a single layer in the dish.
6. Spoon the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella.
7. Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until bubbly and golden.
8. Let rest for 5 minutes, then garnish with fresh basil and serve.
Notes
Use full-fat ricotta for the creamiest texture.
Drain spinach completely to avoid a watery filling.
Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
These stuffed shells freeze beautifully—assemble, freeze, and bake later for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of dish
- Calories: 336
- Sugar: 8 g
- Sodium: 909 mg
- Fat: 21.9 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 17.7 g
- Fiber: 2.6 g
- Protein: 17.2 g
- Cholesterol: 70 mg