Description
These Spinach and Ricotta Stuffed Shells are the ultimate comfort food—tender pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and baked to cheesy perfection. This hearty vegetarian dish is easy to make ahead, freezer-friendly, and perfect for family dinners or cozy weeknight meals.
Ingredients
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and well-drained
- 1 egg
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- 2–3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or fresh chopped basil)
- 3 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil (optional, for sautéing garlic)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta, spinach, egg, Parmesan, garlic, salt, pepper, and herbs. Stir until well mixed.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with the ricotta mixture and arrange them in the baking dish.
- Pour remaining marinara sauce over the filled shells. Top with mozzarella and a sprinkle of Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- Add red pepper flakes to the ricotta for a little kick.
- Fresh spinach can be used in place of frozen—sauté, cool, and squeeze dry first.
- Stirring cream cheese into the ricotta adds richness.
- Make it gluten-free with GF pasta shells.
- Assemble ahead and refrigerate or freeze before baking.
