Description
Delicious and comforting Spinach and Ricotta Stuffed Shells filled with a creamy ricotta and spinach mixture, baked in a flavorful marinara sauce topped with melted mozzarella and Parmesan cheese. Perfect as a hearty vegetarian main dish 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
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables & 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
Sauce & Cooking
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese (for topping)
Garnish (Optional)
- Fresh basil leaves
Instructions
- Cook the pasta shells: Boil jumbo pasta shells in salted water according to package instructions until al dente (8–10 minutes). Drain and set aside to cool slightly while preparing filling.
- Make the filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and egg. In a skillet, heat olive oil over medium heat, sauté minced garlic until fragrant (about 30 seconds), then add chopped spinach and cook until wilted (2–3 minutes). Mix spinach mixture into the cheese blend and season with Italian seasoning, salt, and black pepper.
- Preheat oven: Set oven to 375°F (190°C).
- Prepare baking dish: Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them in a single layer, open side up, in the baking dish.
- Add sauce and bake: Spoon remaining marinara sauce over the stuffed shells. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Rest and serve: Allow the dish to rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim ricotta works for a lighter option.
- Avoid Overstuffing: Use just enough filling to fill each shell comfortably without spilling.
- Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or fresh herbs for variety.
- Meal Prep Friendly: Prepare and stuff shells ahead of time, freeze before baking, then thaw and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg
Keywords: Spinach Ricotta Stuffed Shells, Stuffed Pasta Shells, Vegetarian Italian Recipe, Baked Pasta, Ricotta Cheese Recipe
