Spinach and Ricotta Stuffed Shells (Print Version)
Jumbo pasta shells filled with creamy ricotta-spinach mixture, topped with marinara and melted cheese for ultimate comfort food.
# Ingredients:
01 -
12–15 jumbo pasta shells (about 1/2 a box)
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese (divided)
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1/2 cup grated Parmesan cheese
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1 large egg
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2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
07 -
2 cloves garlic (minced)
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2 cups marinara sauce
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1 tablespoon olive oil
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1 teaspoon Italian seasoning
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Salt and freshly ground black pepper to taste
12 -
Fresh basil leaves for garnish (optional)
# Steps to Follow:
01 -
Cook the jumbo pasta shells in salted water according to the package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
02 -
In a large bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, Parmesan cheese, and the egg until well combined. Heat olive oil in a skillet over medium heat, sauté garlic for 30 seconds, then add spinach and cook until wilted (2–3 minutes). Combine with the ricotta mixture and season with Italian seasoning, salt, and pepper.
03 -
Preheat the oven to 375°F (190°C). Spread 1 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of ricotta-spinach mixture and place them in the dish, open side up. Cover with remaining marinara sauce. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes.
04 -
Allow the dish to rest for a few minutes before serving to meld the flavors. Garnish with fresh basil leaves if desired.
# Additional Notes:
01 -
Full-fat ricotta yields the creamiest filling; part-skim can be used for a lighter option.
02 -
Avoid overfilling the shells to ensure neat presentation.
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The filling can be customized with sautéed mushrooms, sun-dried tomatoes, or chopped herbs.
04 -
This dish can be prepared in advance and frozen before baking. Thaw before cooking.