Easy Spinach & Ricotta Stuffed Shells Recipe
Classic Italian-inspired baked pasta dish featuring jumbo shells stuffed with a creamy ricotta, spinach, and cheese filling, baked in marinara sauce until bubbly and golden. Perfect for an easy, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 12 jumbo pasta shells
Cheese Filling
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated parmesan cheese
- 1 large egg
- ¼ teaspoon nutmeg (optional)
Vegetables & Aromatics
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
Others
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Prepare the spinach by washing and chopping if fresh, or thaw and drain well if using frozen.
- Cook the Pasta Shells: Boil a large pot of salted water. Cook the jumbo pasta shells until al dente, usually about 8–10 minutes. Drain and set aside, allowing them to cool slightly to handle.
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes. Add the chopped spinach and cook until wilted or heated through. Season with salt and pepper to taste. In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the sautéed spinach and garlic mixture. Mix thoroughly until well incorporated.
- Assemble the Dish: Spread a layer of marinara sauce evenly on the bottom of a baking dish. Stuff each cooked pasta shell with the cheese and spinach mixture carefully and arrange them seam side up in the dish. Pour the remaining marinara sauce over the stuffed shells. Sprinkle extra shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese topping is bubbly and golden brown.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley before serving for a fresh, vibrant finish.
Notes
- If using frozen spinach, ensure it is well thawed and excess water squeezed out to avoid watery filling.
- You can substitute part of the ricotta with cottage cheese for a lighter variation.
- The nutmeg is optional but adds a warm, subtle depth to the filling.
- Allow shells to cool slightly after boiling so they are easier to handle and stuff.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.