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Spinach and Ricotta Pasta Shells

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Spinach and Ricotta Pasta Shells are a comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy ricotta and spinach filling, then baked in rich marinara sauce with melted cheese. This hearty meal is perfect for family dinners, meal prep, or entertaining.

Ingredients

  • Jumbo pasta shells
  • Ricotta cheese
  • Fresh spinach, chopped
  • Parmesan cheese, grated
  • Mozzarella cheese, shredded
  • Egg
  • Garlic, minced
  • Onion, finely chopped
  • Olive oil
  • Marinara sauce
  • Italian seasoning
  • Fresh basil or parsley, chopped
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package directions until al dente. Drain and let them cool slightly.
  3. Heat the olive oil in a skillet over medium heat and sauté the onion until softened.
  4. Add the garlic and cook for about 30 seconds, then stir in the spinach and cook until wilted. Remove from the heat and let cool.
  5. In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, Italian seasoning, salt, and black pepper.
  6. Fold the cooled spinach mixture into the ricotta filling.
  7. Spread a layer of marinara sauce over the bottom of a baking dish.
  8. Fill each cooked pasta shell with the spinach and ricotta mixture and arrange them in the baking dish.
  9. Spoon the remaining marinara sauce over the shells and sprinkle with the shredded mozzarella.
  10. Cover with foil and bake for 25 minutes.
  11. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and lightly golden.
  12. Garnish with fresh basil or parsley before serving.

Notes

  • Frozen spinach may be used if thawed and thoroughly drained.
  • Assemble the stuffed shells up to 24 hours in advance and refrigerate until ready to bake.
  • Add cooked ground beef, sausage, shredded chicken, mushrooms, or zucchini for extra variety.
  • Substitute cottage cheese for ricotta if desired, or use a blend of marinara and Alfredo sauce for a creamier dish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in a 350°F (175°C) oven or microwave until heated through.

Nutrition

Find it online: https://thefamilycooking.com/spinach-and-ricotta-pasta-shells/