Description
A comforting and delicious spinach and ricotta stuffed shells recipe featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and spinach, baked in rich marinara sauce for a satisfying Italian-inspired meal.
Ingredients
Scale
Pasta
- 12–15 jumbo pasta shells (about 1/2 a box)
Cheese Filling
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (reserved for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables and Seasonings
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
Sauce and Garnish
- 2 cups marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, about 10 minutes. Drain and set aside to cool slightly.
- Prepare the Cheese Filling: In a large mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix thoroughly until well combined.
- Cook the Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
- Combine Filling Ingredients: Stir the cooked spinach and garlic into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper, mixing well to incorporate all flavors.
- Preheat Oven: Set your oven to 375°F (190°C).
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture, then arrange the stuffed shells in a single layer in the dish, open side up.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the top of the stuffed shells. Sprinkle the reserved 1/2 cup shredded mozzarella evenly over the sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10 minutes to brown the cheese and heat through.
- Rest and Garnish: Remove from oven and let the dish rest for a few minutes before serving. Garnish with fresh basil leaves if desired to enhance flavor and presentation.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim can be used for a lighter option.
- Avoid Overstuffing: Use just enough filling to comfortably fill each shell without spilling over to prevent mess and ensure even cooking.
- Customize the Filling: Enhance flavor by adding sautéed mushrooms, sun-dried tomatoes, or chopped herbs like parsley or basil.
- Meal Prep Friendly: Prepare and stuff shells ahead of time, freeze before baking, then thaw and bake when ready for a convenient meal.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
