Easy Spinach & Ricotta Stuffed Shells Recipe
Delicious and comforting Easy Spinach & Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh spinach, and aromatic garlic, baked in marinara sauce and topped with melted cheese for a perfect vegetarian Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta Shells:
- 12–16 jumbo pasta shells
Cheese and Filling:
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
Sauce and Oils:
- 2 cups marinara sauce
- 1 tablespoon olive oil
Garnish:
- Fresh basil or parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F). If using frozen spinach, thaw it and squeeze out any excess moisture. If using fresh spinach, wash thoroughly and chop finely.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente. Drain carefully and set aside to cool slightly so they are easier to handle.
- Prepare Filling: Heat olive oil in a pan over medium heat; add minced garlic and sauté until fragrant. Add the spinach and cook until wilted or heated through if using frozen. Season with salt and pepper to taste.
- Combine Filling Ingredients: Transfer the spinach and garlic mixture to a bowl. Add ricotta cheese, shredded mozzarella, Parmesan cheese, the egg, and nutmeg if using. Mix well until all ingredients are evenly combined into a creamy filling.
- Assemble the Dish: Spread a layer of marinara sauce evenly in the bottom of a baking dish. Stuff each cooked pasta shell generously with the ricotta-spinach mixture and arrange them in the dish. Spoon the remaining marinara sauce over the stuffed shells and sprinkle extra shredded mozzarella on top for a cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the filling to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and lightly golden brown, adding a deliciously bubbly finish.
- Rest and Garnish: Take the dish out of the oven and let it rest for a few minutes. Garnish with freshly chopped basil or parsley before serving to add a fresh, vibrant touch and aroma.
Notes
- Press out excess water from spinach to prevent soggy filling.
- You can substitute frozen spinach with fresh for more vibrant flavor and texture.
- If you prefer, use gluten-free jumbo pasta shells for a gluten-free version.
- Adding nutmeg is optional but enhances the flavor of the ricotta mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
