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Spinach and Ricotta Stuffed Shells Recipe

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3.9 from 4 reviews

This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and sautéed spinach, baked to perfection in marinara sauce. Perfect for a comforting and crowd-pleasing Italian-inspired meal, it balances rich cheese flavors with fresh spinach and garlic for a wholesome dish.

Ingredients

Pasta Shells

  • 12–15 jumbo pasta shells (about ½ a box)

Cheese Filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided into ½ cup for filling, ½ cup for topping)
  • ½ cup grated Parmesan cheese
  • 1 large egg

Vegetables & Seasoning

  • 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste

Sauce & Garnish

  • 2 cups marinara sauce
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the pasta shells: Boil jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
  2. Prepare the filling: In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth.
  3. Sauté the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2–3 minutes until wilted. Stir well into the cheese mixture.
  4. Season the filling: Add Italian seasoning, salt, and freshly ground black pepper to the ricotta and spinach mixture, mixing thoroughly.
  5. Preheat oven: Set oven to 375°F (190°C).
  6. Prepare baking dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  7. Stuff pasta shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them open side up in a single layer in the baking dish.
  8. Add sauce and cover: Spoon the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil.
  9. Bake: Bake covered for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes until bubbly and cheese is melted.
  10. Rest and serve: Let the casserole rest for a few minutes to meld flavors. Garnish with fresh basil leaves if desired before serving.

Notes

  • For a vegetarian meal, ensure marinara sauce does not contain meat-based broth.
  • Use frozen spinach if fresh is unavailable, but make sure it is well drained to avoid excess moisture.
  • You can prepare the filling a day ahead and assemble just before baking.
  • Substitute part-skim ricotta and mozzarella to reduce fat content.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in oven for best texture.

Find it online: https://bitezly.com/spinach-and-ricotta-stuffed-shells-recipe/