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Spinach and Ricotta Stuffed Shells Recipe

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4.9 from 148 reviews

This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and garlic. Baked in marinara sauce and topped with melted cheese, it’s a comforting Italian-inspired vegetarian dish perfect for family dinners or special occasions.

Ingredients

Scale

Pasta Shells

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

Cheese Filling

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 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 and freshly ground black pepper to taste

Other

  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • Fresh basil leaves for garnish (optional)

Instructions

  1. 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.
  2. Prepare the cheese filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix thoroughly until well blended.
  3. Sauté the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes.
  4. Combine filling ingredients: Stir the cooked spinach and garlic into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Mix well to combine all ingredients evenly.
  5. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
  6. Prepare the baking dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
  7. Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Place the stuffed shells in a single layer in the baking dish, open side up.
  8. Add remaining sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella over the top.
  9. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  10. Garnish and serve: Optionally, garnish with fresh basil leaves before serving warm.

Notes

  • For best results, use fresh spinach for a brighter flavor, but frozen spinach can be substituted if thawed and well-drained.
  • You can prepare this dish a day ahead and refrigerate before baking; just add a few extra minutes to baking time if baking straight from the fridge.
  • To make this recipe gluten-free, use gluten-free jumbo pasta shells.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a richer dish, add a sprinkle of extra Parmesan on top before baking.

Keywords: Stuffed Shells, Spinach and Ricotta, Italian, Baked Pasta, Vegetarian, Comfort Food

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