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Tasty Spinach and Ricotta Stuffed Shells Recipe

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4.1 from 11 reviews

These Tasty Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and cheese, all baked in rich marinara sauce until golden and bubbly. Perfect for a family dinner or special occasion, this recipe combines simple ingredients for a delicious, cheesy, and satisfying meal.

Ingredients

Pasta

  • 6 ounces jumbo shells (about 20 shells, cooked and drained)

Filling

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 5 ounces baby spinach
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese (from 1.5 cups total)
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Sauce and Topping

  • 24 ounces marinara sauce (2.5 cups), divided
  • 1/2 cup shredded mozzarella cheese (remaining from 1.5 cups total)
  • Cooking spray (for baking dish and foil)

Instructions

  1. Prepare Baking Dish and Marinara: Preheat your oven to 375°F (190°C). Spray a 9×13″ baking dish with cooking spray. Pour half of the marinara sauce into the bottom of the baking dish and spread it evenly. Set aside.
  2. Cook Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the baby spinach and sauté until wilted, around 2 minutes. Remove the skillet from heat.
  3. Drain and Chop Spinach: Transfer the spinach mixture to a fine mesh sieve and press or squeeze to remove excess moisture, using your hands or a towel. Place the drained spinach on a cutting board and chop finely.
  4. Make the Ricotta Filling: In a medium bowl, combine ricotta cheese and egg, mixing well until smooth. Stir in 1 cup of mozzarella cheese, parmesan cheese, salt, and black pepper. Fold in the chopped spinach until evenly incorporated.
  5. Stuff the Shells: Open each cooked jumbo shell carefully and fill it generously with the ricotta and spinach mixture. Arrange the stuffed shells side by side in the prepared baking dish over the marinara sauce.
  6. Add Remaining Sauce and Cheese: Pour the remaining half of the marinara sauce over the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
  7. Bake Covered: Lightly coat a sheet of aluminum foil with cooking spray or oil to prevent sticking, then tent it over the baking dish. Bake covered for 20 minutes at 375°F (190°C).
  8. Bake Uncovered and Brown: Remove the foil and continue baking for another 10 minutes or until the cheese is melted, bubbly, and golden brown on top.
  9. Cool and Serve: Allow the baked shells to rest for 10 minutes after removing from the oven. This helps the filling set slightly, making it easier to serve. Enjoy your delicious Spinach and Ricotta Stuffed Shells!

Notes

  • Ensure you drain the cooked spinach thoroughly to avoid watery filling.
  • You can substitute frozen spinach (thawed and well-drained) if fresh baby spinach is unavailable.
  • For extra flavor, consider adding Italian seasoning or fresh herbs like basil or parsley to the filling.
  • Using cooking spray on the foil prevents the cheese from sticking during baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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