Spinach and Ricotta Stuffed Shells Recipe
Delicious Spinach and Ricotta Stuffed Shells, featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella and Parmesan cheeses. This comforting Italian-inspired casserole is perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta Shells
- 12–15 jumbo pasta shells (about 1/2 a box)
Filling
- 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
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (reserved)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta Shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Prepare the Filling: In a large bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined.
- Cook Spinach and Garlic: Heat olive oil in a skillet over medium heat, sauté minced garlic for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, approximately 2–3 minutes.
- Combine Filling Ingredients: Stir the cooked spinach into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper to taste.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Spread 1 cup marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture.
- Arrange and Cover: Place the stuffed shells in a single layer in the prepared baking dish, open side up. Spoon the remaining marinara sauce over the shells.
- Bake Covered: Cover the dish with aluminum foil and bake for 20 minutes.
- Finish Baking Uncovered: Remove the foil and bake an additional 10 minutes to melt the cheese and slightly brown the tops.
- Rest and Serve: Let the stuffed shells rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- You can substitute frozen spinach with fresh spinach for convenience, just ensure it is well-drained.
- Be careful not to overcook the pasta shells; they should be firm as they will continue to cook in the oven.
- If you like, add red pepper flakes to the filling for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free option, use gluten-free jumbo shells.
Keywords: Spinach and Ricotta Stuffed Shells, stuffed pasta shells, Italian casserole, baked stuffed shells, spinach ricotta recipe, vegetarian pasta dish
