Easy Spinach & Ricotta Stuffed Shells
Indulge in the classic flavors of Italy with these creamy Spinach & Ricotta Stuffed Shells. Jumbo pasta shells are filled with a rich ricotta, spinach, and cheese mixture, smothered in marinara sauce, and baked to perfection. This comforting dish is perfect for family dinners or special occasions, delivering cheesy goodness in every bite.
Servings: 4
Calories: 465kcal
Ingredients
- 12 jumbo pasta shells
- 1½ cups ricotta cheese
- ¼ teaspoon nutmeg optional
- 1 cup mozzarella cheese shredded (plus extra for topping)
- ½ cup parmesan cheese grated
- 1 large egg
- 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
- If using fresh spinach, wash and chop finely. If using frozen spinach, thaw and squeeze out excess water.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, then drain and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add spinach to the skillet and cook until wilted (for fresh spinach) or heated through (for frozen spinach). Season with salt and pepper.
- In a large mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the spinach mixture. Stir until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Carefully stuff each cooked shell with the ricotta-spinach filling and place seam-side up in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley and serve warm with garlic bread or a green salad.
Notes
Extra Cheesy: Add more mozzarella or provolone on top before the final 10 minutes of baking for a gooey finish.
Spicy Twist: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for a kick.
Make Ahead: You can assemble the shells up to a day in advance. Cover and refrigerate, then bake just before serving.