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Spinach and Ricotta Stuffed Shells

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These Spinach and Ricotta Stuffed Shells are a classic comfort food made with jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella. Perfect for a cozy dinner or make-ahead meal.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 20 jumbo pasta shells
  • 1 1/2 cups ricotta cheese
  • 1 cup frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach, sautéed and chopped)
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning (or mix of oregano and basil)
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 tbsp olive oil (for sautéing if using fresh spinach)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook pasta shells according to package directions until al dente. Drain, rinse under cold water, and set aside.
  3. If using fresh spinach, sauté garlic in olive oil for 1 minute, add spinach, and cook until wilted. Let cool. If using frozen spinach, skip sautéing and ensure it’s well drained.
  4. In a mixing bowl, combine ricotta, spinach, 3/4 cup mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian seasoning.
  5. Spread 1 cup of marinara sauce on the bottom of the baking dish.
  6. Stuff each shell with a heaping spoonful of the ricotta mixture and place in the baking dish.
  7. Spoon remaining marinara over the shells and top with the remaining 3/4 cup of mozzarella.
  8. Cover with foil and bake for 25–30 minutes. Uncover and bake another 10 minutes until cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving.

Notes

  • Use oven-ready shells with extra sauce if short on time.
  • Add cooked sausage or ground beef for a meaty version.
  • Mascapone or cream cheese can make the filling extra creamy.
  • Assemble ahead and refrigerate up to 24 hours before baking.
  • Freeze unbaked shells for a convenient make-ahead meal.

Nutrition

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