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Spinach and Ricotta Stuffed Shells

This Spinach and Ricotta Stuffed Shells recipe is a comforting, cheesy baked pasta dish packed with fresh spinach and creamy ricotta. Perfect for easy weeknight dinners!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese creamy and mild
  • 1 cup fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg helps bind the filling
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning blend of oregano, basil, and thyme
  • salt and pepper to taste
  • fresh basil for garnish

Instructions

  • 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 9-11 minutes. Drain and rinse under cold water. Set aside on a clean kitchen towel to dry.
  • In a large mixing bowl, combine 1 cup ricotta cheese, 1 cup chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1 egg, Italian seasoning, salt, and pepper. Mix well until evenly incorporated.
  • Using a spoon or small cookie scoop, fill each cooled pasta shell generously with the ricotta and spinach mixture. Arrange the stuffed shells in a single layer in a greased 9x13 inch baking dish.
  • Pour 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle 1 cup shredded mozzarella cheese on top.
  • Preheat oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  • Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves. Serve warm and enjoy!

Equipment

  • Large Pot
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Spoon or small cookie scoop
  • Cheese Grater
  • Aluminum Foil

Notes

  • To avoid watery filling, squeeze excess moisture from fresh spinach before mixing.
  • Assemble the shells ahead and refrigerate up to 24 hours before baking.
  • Freeze leftovers either before or after baking; thaw overnight before reheating.
  • Substitute spinach with kale or Swiss chard for a different flavor.
  • Use cottage cheese blended smooth instead of ricotta for a lighter version.