Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12–15 jumbo pasta shells (about 1/2 a box); 2 cups ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained); 2 cloves garlic (minced); 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper to taste; 2 cups marinara sauce; 1/2 cup shredded mozzarella cheese (reserved); Fresh basil leaves for garnish (optional)

Ingredients

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

2 cups ricotta cheese

1 cup shredded mozzarella cheese (divided)

1/2 cup grated Parmesan cheese

1 large egg

2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)

2 cloves garlic (minced)

2 cups marinara sauce

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

Step 1: Cook the jumbo pasta shells according to the package instructions in salted boiling water until al dente, usually about 8–10 minutes. Drain and set aside to cool slightly.

Step 2: In a large bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, Parmesan cheese, and the egg until well combined.

Step 3: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook 2–3 minutes until wilted. Stir into the cheese mixture and season with Italian seasoning, salt, and pepper.

Step 4: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly on the bottom of a 9×13-inch baking dish.

Step 5: Fill each cooked shell with about 2 tablespoons of the spinach and ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.

Step 6: Spoon remaining marinara sauce over the shells. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and heated through.

Step 7: Let rest a few minutes before serving to allow flavors to meld. Garnish with fresh basil if desired.

Tips & Variations

For extra cheesiness, sprinkle additional mozzarella on top before baking without foil for a melted, golden crust.

Use frozen spinach to save time—make sure to drain it well to avoid watery filling.

Add sautéed mushrooms or cooked Italian sausage to the filling for added flavor and texture.

Swap marinara with a creamy Alfredo sauce for a rich twist on this classic.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also freeze the fully prepared dish before baking for up to 2 months; bake covered from frozen, adding extra time as needed.

FAQs

Can I use no-boil pasta shells for this recipe?

No-boil pasta shells are not recommended for this recipe because jumbo shells typically require boiling to become pliable enough to stuff without breaking.

Is it necessary to use fresh spinach, or can I use frozen?

You can use either fresh or frozen spinach. If using frozen, be sure to thaw and thoroughly drain it to remove excess moisture and prevent a watery filling.