Spinach and Ricotta Stuffed Shells (Print Version)

Jumbo pasta shells filled with a creamy ricotta-spinach mixture, baked in savory marinara sauce until perfectly bubbly.

# Ingredients:

→ Pasta

01 - 12-15 jumbo pasta shells (about 1/2 a box)

→ Cheese

02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese

→ Vegetables

05 - 2 cups fresh spinach, roughly chopped or 1 cup frozen spinach, thawed and drained
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 cups marinara sauce

→ Seasoning

08 - 1 tablespoon olive oil
09 - 1 teaspoon Italian seasoning
10 - Salt and freshly ground black pepper to taste

→ Optional Garnish

11 - Fresh basil leaves

# Steps to Follow:

01 - Boil the jumbo pasta shells in salted water according to package instructions until al dente (about 8–10 minutes). Drain and set aside to cool slightly.
02 - In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well. Heat olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add spinach and cook until wilted (2–3 minutes). Combine with the cheese mixture and season with Italian seasoning, salt, and black pepper.
03 - Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
04 - Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up. Spoon the remaining marinara sauce over the shells.
05 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish rest for a few minutes before serving.

# Additional Notes:

01 - Full-fat ricotta yields the creamiest filling, but you can use part-skim for a lighter option.
02 - Avoid overstuffing the shells to prevent spills.
03 - You can customize the filling by adding sautéed mushrooms, sun-dried tomatoes, or chopped herbs.
04 - These stuffed shells can be prepared ahead and frozen before baking. Thaw and bake when ready to serve.

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