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stuffed shells
Milica

Spinach and Ricotta Stuffed Shells Recipe

Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 336
Ingredients Method Notes

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

Method
 

Cook the pasta shells
  1. 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.
  2. Drain the shells and set them aside to cool slightly while you prepare the filling.
Make the filling
  1. 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.
  2. 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.
  3. Stir well to combine, and season the filling with Italian seasoning, salt, and freshly ground black pepper.
Stuff the shells
  1. Preheat your oven to 375°F (190°C).
  2. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  3. Take each cooked shell and fill it with about 2 tablespoons of the ricotta-spinach mixture.
  4. Arrange the stuffed shells in a single layer in the baking dish, open side up.
  5. Once all the shells are stuffed and in the dish, spoon the remaining marinara sauce over the top.
  6. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes.
  7. Let the dish rest for a few minutes before serving to allow the flavors to meld together

Notes

  1. Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option.
  2. Avoid Overstuffing: Use just enough filling to comfortably fill each shell without it spilling over.
  3. Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or chopped herbs for a unique twist.
  4. Meal Prep Friendly: These stuffed shells can be made ahead of time and frozen before baking. Simply thaw and bake when ready to serve.