Spinach and Ricotta Stuffed Shells Recipe
A delicious and comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, baked in a flavorful marinara sauce and topped with melted mozzarella and Parmesan cheeses. Perfect as a hearty vegetarian main course.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Seasonings
- 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
Sauce and Oils
- 2 cups marinara sauce
- 1 tablespoon olive oil
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, typically about 8–10 minutes. Drain and set aside to cool slightly.
- Make the filling: In a large bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined.
- Prepare the spinach mixture: 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. Season with Italian seasoning, salt, and freshly ground black pepper.
- Combine filling: Stir the cooked spinach mixture into the cheese mixture until evenly combined.
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture and arrange in a single layer in the baking dish, open side up.
- Add remaining sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells, then sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Rest and serve: Let the stuffed shells rest for a few minutes to meld flavors. Garnish with fresh basil leaves if desired before serving.
Notes
- You can substitute frozen spinach for fresh; just be sure to thaw and drain it well to avoid excess moisture in the filling.
- If you prefer a spicier sauce, add red pepper flakes to the marinara sauce before baking.
- For a gluten-free version, use gluten-free jumbo pasta shells.
- Leftover shells keep well refrigerated for 2-3 days; reheat covered in the oven to retain moisture.
Keywords: Spinach stuffed shells, ricotta pasta shells, baked stuffed shells, Italian vegetarian pasta, spinach and cheese pasta
