Spinach and Ricotta Stuffed Shells
Pillowy pasta shells filled with creamy ricotta and bright spinach, baked in marinara sauce for a comforting dish perfect for any season.
Ingredients
Stuffed Shell Ingredients
- 20-24 shells large pasta shells (jumbo shells) depending on size
- 2 cups ricotta cheese whole-milk preferred for creaminess
- 2-3 cups fresh spinach, chopped (or 1 cup cooked, squeezed spinach)
- 1.5 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese divided
- 1 large egg helps bind the filling
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 3 cups marinara sauce (homemade or good-quality jarred)
- 1-2 tbsp olive oil (for drizzle)
- fresh basil leaves (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese (reserve some for topping), Parmesan cheese (reserve a little for topping), egg, minced garlic, salt, and pepper.
- Stuff each pasta shell with the spinach and ricotta mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle additional mozzarella and Parmesan cheese on top.
- Drizzle with olive oil and add fresh basil if desired.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Storage Tips: Refrigerate leftovers for 3-4 days in an airtight container. Freeze fully baked for up to 2-3 months. To freeze unbaked, assemble and freeze before baking. For make-ahead convenience, prepare filling a day prior and assemble shells the day of baking.