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Spinach and Ricotta Stuffed Shells

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Tender jumbo pasta shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce, and topped with melted mozzarella for a comforting Italian-inspired dish.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
  • 1 ½ cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1 egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh basil or oregano, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water.
  3. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (or use thawed frozen spinach). Let cool slightly.
  4. In a bowl, combine ricotta, Parmesan, mozzarella, egg, sautéed spinach, garlic powder, salt, and pepper. Mix well.
  5. Spread 1 cup marinara sauce on the bottom of a baking dish.
  6. Fill each pasta shell with the ricotta-spinach mixture and arrange in the dish.
  7. Spoon remaining marinara over shells and top with extra mozzarella.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
  9. Garnish with fresh basil or oregano before serving.

Notes

  • Make ahead by assembling and refrigerating up to 24 hours before baking.
  • Add red pepper flakes to the filling for a spicy kick.
  • Substitute part of the ricotta with cottage cheese for a lighter version.
  • Pairs well with garlic bread and a fresh green salad.

Nutrition

Find it online: https://yumfoodusa.com/spinach-and-ricotta-stuffed-shells/