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Cheesy Spinach Ricotta Stuffed Shells

This Cheesy Spinach Ricotta Stuffed Shells recipe is a comforting, cheesy pasta delight loaded with creamy ricotta and fresh spinach.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 20 large jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • 1 egg
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • fresh basil for garnish

Instructions

Prepare the Pasta Shells

  • Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook according to package instructions until al dente, about 10-12 minutes. Drain and drizzle with 1 tablespoon olive oil to prevent sticking. Set aside.

Make the Filling

  • In a large mixing bowl, combine 2 cups ricotta cheese, 1 cup chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese (reserve remaining 1/2 cup for topping), 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Mix thoroughly until creamy and well incorporated.

Stuff the Shells

  • Spoon the ricotta and spinach mixture into each cooked pasta shell generously but avoid overstuffing. Arrange stuffed shells in a single layer in the baking dish.

Add Sauce and Cheese

  • Pour 2 cups marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.

Bake to Perfection

  • Preheat oven to 375°F (190°C). Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and golden.

Garnish and Serve

  • Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves. Serve warm.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Baking dish (approximately 9x13 inches)
  • Spoon or small spatula
  • Aluminum Foil

Notes

  • For a lighter texture, substitute ricotta cheese with blended cottage cheese.
  • Use kale or Swiss chard instead of spinach for a different leafy green option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Be careful not to overcook pasta shells to prevent tearing during stuffing and baking.
  • Toss cooked shells with olive oil immediately after draining to prevent sticking before stuffing.