Description
This Ricotta & Spinach Stuffed Shells recipe features tender jumbo pasta shells filled with a creamy ricotta and fresh spinach mixture, layered with rich marinara sauce, and topped with melted mozzarella cheese, then baked to bubbly perfection. It’s a comforting, vegetarian Italian classic that’s perfect for family dinners or meal prepping.
Ingredients
Scale
For the Stuffed Shells:
- 12–16 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil (for garnish, optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a baking dish. Fill each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish, open side up. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy this delicious dish!
Notes
- For a lighter option, use part-skim ricotta and reduced-fat mozzarella.
- Ensure spinach is well-drained to avoid watery filling.
- Make ahead by assembling shells a day in advance and refrigerating before baking.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Can be frozen either before baking or after baking; adjust cooking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: ricotta stuffed shells, spinach stuffed shells, baked pasta shells, vegetarian pasta recipe, Italian stuffed shells
