Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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); 1 teaspoon Italian seasoning; Salt and freshly ground black pepper to taste; 2 cups marinara sauce; 1 tablespoon olive oil; Fresh basil leaves for garnish (optional)

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Introduction

Spinach and Ricotta Stuffed Shells make a comforting and delicious Italian-inspired meal that’s perfect for family dinners. Filled with a creamy ricotta and spinach mixture and topped with marinara and melted cheese, this dish is sure to please both kids and adults alike.

The dish shows a round white pan filled with large pasta shells, each stuffed with a white creamy mixture and green spinach. The shells rest on a layer of red tomato sauce, with some sauce peeking through between the shells. The top of the stuffing is lightly browned with melted cheese, giving it a slightly crispy texture. The pasta itself is yellow and looks soft, while the sauce is thick and rich. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the jumbo pasta shells in salted boiling water according to the package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
Step 2: In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well until fully incorporated.
Step 3: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes.
Step 4: Stir the cooked spinach into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Mix thoroughly.
Step 5: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Step 6: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish, open side up.
Step 7: Spoon the remaining marinara sauce over the shells. Cover the dish with aluminum foil and bake for 20 minutes.
Step 8: Remove the foil, sprinkle the remaining 1/2 cup shredded mozzarella over the shells, and bake uncovered for an additional 10 minutes.
Step 9: Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Tips & Variations

Use fresh spinach for a brighter flavor, but frozen spinach works well if properly thawed and drained to remove excess water.
Try adding sautéed mushrooms or finely chopped artichokes to the filling for extra texture and flavor.
For a spicier kick, sprinkle red pepper flakes into the filling or sauce.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. This dish also freezes well; freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A clear glass bowl sits on a wooden board on a white marbled surface, filled with a creamy white mixture with green herb pieces spread inside. A woman's hand holds a wooden spoon mixing the creamy texture, with visible swirl marks and small bits of green leaves throughout. Nearby, there are two small clear bowls, one with finely chopped greens, the other with white powder, placed on a striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta shell?

Jumbo pasta shells are ideal for stuffing, but large manicotti tubes or cannelloni pasta can be used as substitutes with similar results.

Do I need to cook the spinach before adding it to the filling?

Yes, cooking the spinach briefly removes excess moisture and helps blend the flavors in the filling, preventing watery stuffed shells.