here’s nothing quite like a warm, cheesy pasta dish to bring comfort and joy to the table. These Spinach and Ricotta Stuffed Shells are a cozy, satisfying meal that feels both indulgent and wholesome. With creamy ricotta, melty mozzarella, and a rich marinara sauce, this dish is sure to be a family favorite.
Ingredients
- 12–15 jumbo pasta shells (about 1/2 a box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Tools You Might Need
- 9×13-inch baking dish
- Mixing bowls
- Skillet
- Saucepan
- Silicone spatula
- Piping bag (optional)
Why You’ll Love It
These stuffed shells are creamy, cheesy, and packed with flavor. The ricotta and spinach filling offers a deliciously rich yet balanced taste, while the marinara adds a tangy contrast. It’s a dish that feels indulgent but also delivers a nutritional boost thanks to the spinach.
Instructions
Step 1: Cook the Pasta Shells
Boil the shells in salted water until al dente, about 8–10 minutes. Drain and set aside to cool.
Step 2: Make the Filling
In a mixing bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Stir until well combined.
In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, 2–3 minutes. Allow to cool, then mix into the ricotta mixture. Season with Italian seasoning, salt, and pepper.
Step 3: Stuff the Shells
Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of your baking dish.
Fill each shell with about 2 tablespoons of the ricotta mixture and place them open side up in the dish. Once all shells are filled, spoon the remaining sauce on top and sprinkle with the remaining mozzarella.
Step 4: Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let rest a few minutes before serving. Garnish with fresh basil if desired.
Tips for Success
- Use full-fat ricotta for the creamiest texture.
- Avoid overstuffing the shells to keep them neat and easy to handle.
- Make it your own: Try adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs.
- Freezer-friendly: Prep and freeze before baking. Thaw and bake when ready to serve.
Final Thoughts
This Spinach and Ricotta Stuffed Shells recipe offers the perfect blend of simplicity and flavor. Whether you’re serving a crowd or meal-prepping for the week, this dish is a comforting, delicious option you’ll want to make again and again.eparately in the fridge for 3-4 days. Reheat assembled tacos in the oven at 350°F.