Spinach Ricotta Stuffed Shells (Print Version)
Jumbo pasta shells filled with creamy ricotta, spinach, and cheese, baked to golden perfection with marinara sauce.
# What You'll Need:
→ Pasta
01 -
12–15 jumbo pasta shells
→ Cheese and Dairy
02 -
2 cups whole milk ricotta cheese
03 -
1 cup shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
→ Vegetables and Aromatics
06 -
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
07 -
2 cloves garlic, minced
→ Sauces and Oils
08 -
2 cups marinara sauce
09 -
1 tablespoon olive oil
→ Seasonings
10 -
1 teaspoon Italian seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Garnish
13 -
Fresh basil leaves, optional
# Steps to Follow:
01 -
Boil jumbo pasta shells in salted water until al dente, approximately 8–10 minutes. Drain and set aside to cool slightly.
02 -
In a large bowl, combine ricotta cheese, half the shredded mozzarella, Parmesan, and egg. Heat olive oil in a skillet over medium heat; sauté minced garlic until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, 2–3 minutes. Cool slightly, then mix spinach into ricotta mixture. Season with Italian seasoning, salt, and pepper.
03 -
Preheat oven to 375°F. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. Fill each pasta shell with approximately 2 tablespoons of the ricotta-spinach filling and arrange them in the baking dish, open side up. Pour remaining marinara sauce over shells and sprinkle with remaining mozzarella cheese.
04 -
Cover baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown. Allow to rest a few minutes before serving.
05 -
Garnish with fresh basil leaves if desired. Serve warm, ideal alongside garlic bread or a crisp salad.
# Additional Notes:
01 -
Use whole milk ricotta for a rich and creamy filling. Avoid overcooking pasta shells to maintain texture during baking.
02 -
Ensure frozen spinach is well-drained to prevent excess moisture in filling.
03 -
This dish can be prepared ahead and frozen; bake directly from thawed for convenience.