Easy Spinach & Ricotta Stuffed Shells Recipe
This Easy Spinach & Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, spinach, and garlic, baked in a savory marinara sauce. A comforting Italian-inspired dish perfect for a family dinner, combining rich cheeses with fresh spinach and fragrant herbs for a deliciously cheesy, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta Shells
- 12 jumbo pasta shells
Cheese Filling
- 1 ½ cups ricotta cheese
- ¼ teaspoon nutmeg (optional)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated parmesan cheese
- 1 large egg
Vegetables & Aromatics
- 1 cup fresh spinach (chopped) or ½ cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
Sauce & Seasoning
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Fresh basil or parsley
Instructions
- Prepare the Oven and Spinach: Preheat your oven to 375°F (190°C). If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw and squeeze out any excess water.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set the shells aside to cool slightly.
- Sauté the Garlic and Spinach: In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the spinach and cook until wilted (if fresh) or heated through (if frozen). Season with salt and pepper to taste.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated parmesan, egg, nutmeg (if using), and the sautéed spinach and garlic mixture. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Dish: Spread a layer of marinara sauce evenly over the bottom of a baking dish. Carefully stuff each cooked pasta shell with the cheese and spinach filling and place the stuffed shells seam side up in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown.
- Serve and Garnish: Remove from oven, garnish with fresh basil or parsley, and serve warm.
Notes
- For best results, avoid overcooking the pasta shells; they will finish cooking in the oven.
- Frozen spinach should be properly thawed and drained to prevent excess moisture in the filling.
- You can substitute the marinara sauce with homemade tomato sauce for a fresher taste.
- Nutmeg is optional but adds a warm aromatics note to the cheese mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven wrapped in foil.