Spinach Ricotta Stuffed Shells
Spinach Ricotta Stuffed Shells are a deliciously comforting Italian-inspired dish made with jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in marinara sauce, and topped with melted cheese. This easy-to-make recipe is perfect for family dinners or special occasions. With its rich flavor and satisfying texture, it’s sure to become a favorite.
Equipment
- 1 large pot – for cooking pasta shells.
- 1 large mixing bowl – for combining the filling ingredients.
- 1 baking dish (9x13-inch) – for assembling and baking the shells.
- 1 medium saucepan – for simmering marinara sauce.
- 1 spoon or scoop – for stuffing the shells.
Ingredients
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach thawed and drained
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 3 cups marinara sauce
Instructions
Preheat Oven & Cook Pasta
- Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Prepare Filling
- In a large mixing bowl, combine ricotta cheese, thawed and drained spinach, 1 cup of mozzarella, ½ cup Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.Mix until smooth and fully incorporated.
Stuff the Shells
- Spoon the spinach and ricotta filling into each pasta shell, being careful not to overstuff.
Assemble in Baking Dish
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in a single layer. Pour the remaining marinara sauce over the shells, ensuring they are well covered.
Bake
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve
- Let the dish cool for a few minutes before serving. Garnish with extra Parmesan or fresh basil if desired.
Notes
- Spinach: You can use fresh spinach if preferred; just make sure to sauté it and drain it well before adding it to the filling.
- Make-Ahead: You can prepare this dish in advance by stuffing the shells and refrigerating or freezing them before baking. If frozen, thaw overnight and then bake as directed.
- Extra Cheese: Add more mozzarella on top for a cheesier, golden finish.
- Vegan Option: Substitute the ricotta with a dairy-free ricotta or other plant-based alternatives, and use a vegan egg substitute.