Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells is a classic Italian-American pasta dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in a rich marinara sauce and topped with melted mozzarella cheese. Perfect for weeknight dinners, meal prep, and special occasions!
Ingredients
- For the Filling:
- 12 oz 340g ricotta cheese (full-fat or part-skim)
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 2 cups fresh spinach sautéed and chopped (or 1 cup frozen, thawed & drained)
- 1 large egg beaten
- 2 cloves garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- For the Dish:
- 20 jumbo pasta shells cooked al dente
- 2 cups marinara sauce homemade or store-bought
- 1 cup mozzarella cheese shredded (for topping)
- ¼ cup Parmesan cheese grated (for topping)
- Fresh basil or parsley for garnish
Instructions
- 1️⃣ Preheat & Prepare:
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool.
- 2️⃣ Make the Filling:
- In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic, oregano, basil, salt, and pepper. Mix until well blended.
- 3️⃣ Stuff the Shells:
- Spread 1 cup marinara sauce at the bottom of a 9x13-inch baking dish.
- Fill each cooked shell with 1-2 tablespoons of the ricotta mixture and arrange them in the dish.
- 4️⃣ Assemble & Bake:
- Spoon the remaining marinara sauce over the shells.
- Sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until the cheese is golden and bubbly.
- 5️⃣ Serve & Enjoy:
- Let the dish rest for 5 minutes before serving.
- Garnish with fresh basil or parsley and enjoy! 🍽️
Notes
- To prevent shells from sticking together, spread them out on a baking sheet after boiling.
- For a creamier texture, add ¼ cup of heavy cream to the filling.
- Can be made ahead! Assemble and refrigerate for up to 24 hours before baking.
- Freeze unbaked shells for up to 3 months; thaw overnight in the fridge before baking.