Easy Spinach & Ricotta Stuffed Shells
Indulge in the classic flavors of Italy with these creamy Spinach & Ricotta Stuffed Shells. Jumbo pasta shells are filled with a rich ricotta, spinach, and cheese mixture, smothered in marinara sauce, and baked to perfection. It's the ultimate comfort food for family dinners or special occasions!
Servings: 4
Calories: 465kcal
Ingredients
- 12 jumbo pasta shells
- 1½ cups ricotta cheese
- ¼ teaspoon nutmeg optional
- 1 cup mozzarella cheese shredded (plus extra for topping)
- ½ cup parmesan cheese grated
- 1 large egg
- 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw it and squeeze out any excess water.
Cook the Pasta Shells
- In a large pot of boiling salted water, cook the jumbo pasta shells until al dente.
- Drain and set aside to cool slightly.
Prepare the Filling
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
- In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the sautéed spinach mixture. Mix until well incorporated.
Assemble the Dish
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Carefully stuff each cooked pasta shell with the cheese and spinach mixture. Place them seam-side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
Bake
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
- Garnish the stuffed shells with fresh basil or parsley. Serve warm with a side of garlic bread or a fresh green salad.
Notes
Extra Cheesy: For a gooey topping, add more mozzarella or even provolone before the final 10 minutes of baking.
Spicy Twist: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for a touch of heat.
Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.
Spicy Twist: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for a touch of heat.
Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.