Description
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.
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
Cook the pasta shells
- Begin by cooking the jumbo pasta shells according to the package instructions. Boil them in salted water until they are al dente, which typically takes around 8–10 minutes.
- Drain the shells and set them aside to cool slightly while you prepare the filling.
Make the filling
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until the ingredients are well incorporated.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2–3 minutes.
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Stir well to combine, and season the filling with Italian seasoning, salt, and freshly ground black pepper.
Stuff the shells
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
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Take each cooked shell and fill it with about 2 tablespoons of the ricotta-spinach mixture.
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Arrange the stuffed shells in a single layer in the baking dish, open side up.
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Once all the shells are stuffed and in the dish, spoon the remaining marinara sauce over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes.
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Let the dish rest for a few minutes before serving to allow the flavors to meld together
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option.
- Avoid Overstuffing: Use just enough filling to comfortably fill each shell without it spilling over.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or chopped herbs for a unique twist.
- Meal Prep Friendly: These stuffed shells can be made ahead of time and frozen before baking. Simply thaw and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg